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Narrow Results You've Selected: Broil American Remove all Source Saveur (26) About (1) And Then I Do the Dishes (1) Chow (1) Delish (1) Show all... New York Times (1) Purple Foodie (1) Serious Eats (1) Simply Recipes (1) The Expatriate's Kitchen (1) The Purple Foodie (1) Difficulty Easy (28) Medium (8) Main Ingredient Vegetables (14) Cheese (12) Shellfish (8) Fish (7) Pork (7) Show all... Bread (6) Tomato (5) Fruit (4) Beef (3) Chicken (2) Lamb (2) Beans (1) Chocolate (1) Eggs (1) Potato (1) Rice (1) Shrimp (1) Turkey (1) Course Main Course (13) Appetizers (11) Sandwich (6) Side Dish (4) Soups & Stews (3) Show all... Breakfast/Brunch (2) Salad (2) Dessert (1) Season Summer (15) Spring (12) Winter (9) Fall (8) Occasion Christmas (2) Cocktail Party (2) Easter (2) Thanksgiving (2) Topic Recipe (36) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:American"; var omni_prop8 = "Technique:Broil,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 09/09/2012 Oysters Rockefeller Oysters Rockefeller were created in New Orleans, at the legendary Antoine's. The restaurant refuses to give a recipe, but we do know that neither bacon nor spinach is involved. Issue #150 02/10/2012 Mare e Monte (Scallops and Truffles with Beef Marrow) In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow. Issue #145 04/12/2010 Vegetable Salad Soup This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR. Issue #129 05/28/2010 Crab-Stuffed Jalapeños This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. Continue... Issue #121 12/24/2009 Oysters Gilhooley This recipe hails from Gilhooley’s in San Leon, Texas. If you have oysters on hand for holiday appetizers, try grilling or broiling them with garlic, parmesan, and Tabasco. Continue... Issue #121 05/15/2010 Baked Eggs Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks. Continue... Issue #114 05/08/2008 Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon Fresh herbs and roasted vegetables create this colorful and delicious salmon dish. Issue #112 08/23/2007 Lobster Thermidor This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce. Issue #105 07/13/2007 Open-Face Avocado and Goat Cheese Sandwiches Tangy, buttery, smoky, and salty—this sandwich has it all. Issue #104 03/01/2007 Ed Koch’s Broiled Swordfish with Olives This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself. Issue #100 08/29/2007 Tamarind-Glazed Pork Chops These sweet and sticky pork chops go well with mashed potatoes. Issue #98 09/04/2007 Broiled Grapefruit This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red. Issue #97 10/24/2007 Baked Chicken with Cheese and Cream Sauce This rich, comforting dish is the perfect meal to eat on a cold winter night. Issue #83 10/24/2007 Hot Brown This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel. Issue #81 12/11/2007 Bongo Bongo Soup This unusual soup, a Trader Vic invention, was perhaps inspired by the soup called boula boula, a purée of pea soup and turtle soup. Issue #80 10/24/2007 Tuna Melt This is a warm and gooey version of the tuna salad sandwich. Issue #69 10/24/2007 Mrs. Dayton's Glazed Onions These sweet onions are the perfect accompaniment to the traditional Thanksgiving feast. Issue #62 09/01/2005 Chili Size This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served. Issue #60 05/12/2004 Broiled Tomatoes This simple recipe intensifies the flavor of ripe tomatoes. Issue #53 05/09/2007 Bea Conner's Lightly Baked Scallops On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food. Issue #45 « Previous 1 2 Next »