Foods by "Broil" category| Page 2

Filet Mignon with Red Wine Horseradish Sauce

Polenta and Vegetables with Roasted Red Pepper Sauce

Author: Georgia Downard

Pork Chops with Mango Basil Sauce

Broiled Baby Zucchini Boats with Parmesan Crust

Author: Mollie Katzen

Broiled Chicken Wings with Spicy Apricot Sauce

Broiled Salmon with Citrus Yogurt Sauce

Artichoke and Olive Crostini

Arugula, Tomato and Corn Salad

Frisée Salad with Poached Eggs and Bacon

Tandoori (Indian Barbecued) Chicken

Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade,...

Author: Julie Sahni

Baked Sea Bass with Walnut Breadcrumb Crust and Lemon Dill Sauce

Mushroom Leek Soup with Brie Croutons

Apricot Chicken with Almonds

Lobster Thermidor

Habanero Chile Salsa

Broiled Lamb Chops with Lemon Caper Sauce

Frittata with Cheese, Sun Dried Tomatoes, and Basil

Author: Jennifer Martin

Lamb Chops with Cherry Glaze

Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.

Author: Amy Myers, MD

Mahimahi with Onion, Capers, and Lemon

Roasted Garlic Bread with Gorgonzola

Apricot Almond Tart

Asparagus and Prosciutto Crostini with Fonduta

Corn and Cheese Quesadillas

Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil

Author: Jessica Strand

Flank Steak

Author: Sheila Lukins

Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)

Steak Florentine

Author: Klaus Fritsch

Asian Glazed Salmon

Author: Roger Berkowitz

BAKED TILAPIA WITH CAPERS

Coffee Brandy Crème Brûlée

Broiled Peaches with Crème Fraîche

Rumaki

Author: Brini Maxwell

Hoisin and Honey Pork Riblets

Roasted Tomatillo and Lime Salsa

Flank Steak with Chimichurri

Salmon Glazed with Honey and Mustard

Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard...

Author: Lillian Chou