Broil

You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.

This soup derives its body and rich flavor from pureed broccoli stems and florets.

Truffle oil can be found at most gourmet shops.

If you can’t find lemon thyme, use small, fresh basil leaves instead.

Sweet and mildly spicy roasted onions take steak to a new flavor level. Make a double batch of the onions (you can cover and refrigerate the extras for up to four days) and serve half with pork chops, such as Pork Chops with Herb Rub (page 196) or on open-face roast beef sandwiches. The steak needs to marinate for 8 hours, so be sure to plan accordingly.

Pineapple juice adds a taste of Hawaii to the slightly sweet yet spicy marinade in this dish, and chili garlic sauce adds a bit of Asian flair. Be sure to allow time to marinate the steak for 8 to 24 hours. The recipe makes enough for you to serve grilled steak tonight and have some left for Pacific Rim Steak Salad with Sweet-and-Sour Dressing (page 94) later in the week.

These flavorful patties are a leaner version of the breakfast staple. Serve them with Pancakes (page 290) or Blueberry Muffins (page 285).

A simple citrus marinade is a perfect complement to trout’s delicate flavor. Whether you grill or broil the trout, you’ll love how easy it is to prepare this dish.

Fragrant herbs, tart fresh lemon juice, and a bit of dry mustard flavor these moist broiled sole fillets.

Pesto with both Italian and Mexican touches turns simple grilled or broiled fish into a delicious entrée.

Rather than broiling a chicken in pieces, which is easy to do but not wildly exciting, and rather than roasting it whole, which takes an hour or more, butterfly your chicken. It cooks in half the time and makes a great presentation.