8 Delicious Ways to Use the Most Underrated Oven Feature
1 of 8Marcus Nilsson
Under the direct heat of the broiler, plump cherry tomatoes become deliciously charred. Their sweet juices are released as they begin to burst, which add a pop of flavor to toasted bread and creamy ricotta. Enjoy as an appetizer, a light lunch, or even a savory breakfast.
The broiler mimics the direct, searing heat of a grill, so ingredients like eggplant get a charred, smoky flavor while the insides stay soft. For optimal browning, place the rack 4 inches (for an electric oil) or 6 inches (for a gas flame) from the heat source. Serve the dip with a variety of vegetables.
Typically, acorn squash is prepared as either a sweet side (roasted with butter and brown sugar) or a savory one (tossed with spices such as cumin or coriander). But this recipe gives you the best of both worlds, with a drizzling of maple syrup and a kick of Sriracha. Serve warm, sprinkled with cilantro.
Oven-roasted brussels sprouts are unarguably delicious, but cooking them under the broiler gives them an extra dimension of flavor. Thinly sliced apples provide a sweet contrast to the charred sprouts and peppery radishes—and don’t skimp on the Parmesan. It will melt in your mouth when paired with the warm salad.
The heat of a broiler turns out extra-crispy skin on smaller cuts of chicken, like legs and thighs. (Larger pieces will burn before the meat cooks through.) Place thicker parts toward the center of the pan, where the heat is concentrated. Top the finished dish with toasted pine nuts, and sprinkle with chopped arugula.
Whole-Grain Cinnamon French Toast With Broiled Grapes
Under a broiler, a sheet pan acts like a large skillet, with heat coming from above. That means you can brown big batches of French toast in one go—just make sure to rotate the pan and flip once. Serve warm with butter, maple syrup, and a dusting of powdered sugar.
Even stubborn clams open up quickly when placed under the flame of the broiler. The heat does wonders for the other ingredients as well, such as making wine more fragrant and softening the garlic. Pour the clams (and their juices) over a bowl of linguine, then toss with black pepper and Parmesan.
This open-faced twist on the classic French sandwich is everything you want from a grilled cheese—and more. The homemade cheese sauce (made with Gruyère) is the real winner here, which is poured onto bread topped with mustard and sliced ham. You’ll know your sandwich is ready when the sauce is lightly browned and bubbly.