Broil

It’s very European to use potatoes in omelets, tarts, and frittatas—even on pizzas. The key is to use small cubes of potato, as here, or very thin slices. You don’t want to be biting into a whole mouthful of starch, and you want your potatoes to cook through in a reasonable amount of time.

This is an easy yet impressive appetizer—especially perfect for a romantic evening for two. While any type of clam would work in this recipe, I use Manilas because they are hard-shelled and have less grit inside—and they are easier to find in supermarkets. But you could also use little necks, cherry stones, or nearly any other large or medium-size clam.

I know not everyone puts zucchini on their top ten vegetable list, but when you coat zucchini chunks in a delicious Parmesan crust and broil them, trust me, most people will become zucchini lovers. You can cook sweet potatoes or carrots the same way, but zucchini cooks more quickly.

Don’t laugh . . . it works, and it’s good. The key is to make sure that your marshmallows are really toasted to a deep golden brown color on all sides to get the most flavor. Don’t walk away from the oven because the marshmallows brown quickly. Would a dollop of “Fluffy” Whipped Cream (page 154) on top be overkill? I think not! In the mood for S’mores? Just blend the toasted marshmallows into the Double Chocolate Milkshake (page 134) and add a few tablespoons of crushed graham crackers on top of the whipped cream.

To add lots of flavor and no fat to meats, rub them with a spice rub. Make the rub mild to extra-spicy, depending on the level of heat you like best. Use leftovers from this recipe for Flank Steak Burritos (page 186) or Cook’s-Choice Fried Rice (page 210).

This vegetable-rich entrée is a breeze to make with prepared polenta.

Dijon mustard, honey, and cumin might seem to be an unlikely combination, but this dish will win raves every time.

Roasting vegetables usually takes 45 minutes or longer. The technique we use here takes only 15 minutes, yet provides excellent slow-roasted flavor. For a change, omit the pasta and serve the vegetables as a side dish.

Pita bread is the perfect starter for a healthful thin-crust pizza. Then use the toppings listed here or substitute other vegetables, such as broccoli, artichokes, and spinach. It’s as much fun to put the pizzas together as it is to eat them.

Broiling the asparagus intensifies its natural flavor and sweetness, and the toasted sesame oil adds a subtle nuttiness. You can serve this dish warm or at room temperature, making it a natural for a buffet.

This breakfast treat looks so elegant, your family will think it took hours instead of minutes to prepare. You can also serve this as dessert, but caution is advised: You may be tempted to eat dessert first!

These delicious, good-for-you breakfast sandwiches are reminiscent of traditional Danish pastries straight from the bakery.

I’ve never appreciated pies the way I know a lot of other folks do. I love chocolate so much that I always feel if I’m going to eat something fattening, I want it to be super-decadent—and pies, to me, are not. If I’m going to eat something that tastes like fruit, I figure I might as well just eat fruit and save the additional calories to later get my chocolate fix. Then I started cooking fruit more, and it totally changed my view. Granted, I make fruit much cleaner (as in healthier) than putting it in pies, but there’s something really satisfying about a baked peach or a roasted grapefruit that just doesn’t come across in uncooked fruit. This makes a hearty amount, so it’s perfect for when you’re craving something sweet, and lots of it. If you want just a little something, I’d recommend sharing it with a buddy.

I’ve encountered many people who are shocked that I eat real pork bacon, being that I’ve kept off fifty-five pounds for close to twenty years. Others are shocked that I include it in my cookbooks. The interesting thing to realize is that center-cut bacon—real pork bacon that’s 35 to 40 percent leaner than other pork bacon—is often as lean as most turkey bacon, yet it tastes like real bacon because it is. The flavor is much stronger than turkey bacon and doesn’t have that turkey aftertaste many brands of turkey bacon do. When buying fish, I often opt for frozen individually wrapped fillets. They’re usually fresher than those I find at the fish counter, and I buy them when they go on sale so I can always have some handy in my freezer.

I’m repeating this headnote from the recipe for Simple Glazed Pork Chops (page 111) because it’s really important: I’ve found that folks tend to overcook pork. Though there was a time everyone thought it had to be nearly overcooked, it’s now been found safe to eat it a little less done—by which I mean with just the very faintest hint of pink (as in just barely pink, not actually fully pink) in the center. You never want to eat raw pork. Also, the first time you make this recipe you may want to buy an extra chop to “play with.” I’ve found broiler intensity varies significantly from oven to oven, so it’s tough to give you the precise time on this one. And timing really does matter here, as the chop needs to be cooked through on the inside before the sauce burns. Once you figure out the perfect timing with that one chop, you’ll always know exactly how long to broil your pork chops, whether you’re making this recipe or one of the other broiled pork chop recipes. So it really is worth a one-time effort that will take less than 10 minutes. When purchasing apple butter, look for it next to the peanut butter and jelly in your grocery store.

Because pork tenderloin is so tender, this dish will taste fattier than it is. Granted, you never want to overcook any meat, or it will be tough. I used the spare rib sauce most commonly found in my area and that I believe to be the most common across the country (look for it in the international section of your grocery store next to the soy and hoisin sauces). You may note that the sauce itself is extremely high in sodium. Though you marinate these “ribs” in 2 tablespoons of sauce, only half of that gets consumed in the finished dish. The result may not be low in sodium, but you still could be saving up to 75 percent of the sodium you’d consume in the traditional dish. Please note that “8 ounces trimmed boneless pork tenderloin” means the weight after trimming. Thus, you should buy a bigger piece. “Eight ounces boneless pork tenderloin, trimmed” means you should buy an 8-ounce piece and then trim it.

Not only is this recipe incredibly easy, but cleanup consists of throwing away a piece of foil if you line your pan with nonstick foil. I’ve found that folks have a tendency to overcook pork. Though there was a time everyone thought it had to be nearly overcooked, it’s now been found safe to eat if a little less done—by which, I mean cooked with just the faintest hint of pink (as in just barely pink, not actually fully pink) in the center. You still never want to eat raw pork. The first time you make this recipe, you may want to buy an extra chop to “play with.” I’ve found that broiler intensity varies significantly from oven to oven, so it’s tough to give you the precise time on this one. But timing really does matter here, as the chop needs to be cooked through on the inside before the sauce burns. Once you figure out the perfect timing with that one chop, you’ll always know exactly how long to broil your pork chops, whether you’re making this recipe or another broiled pork chop recipe. So it really is worth a one-time effort that will take less than 10 minutes.

This London broil has a wonderfully subtle flavor and is particularly great for folks who love mild foods. Though, unlike the other London broil recipes in this book, it doesn’t make the best sandwich leftovers. The leftovers are, however, great for salads, rice bowls, or other Asian-inspired favorites. Though I always love the added flavor that an outdoor grill provides, as a second option, this London broil can be prepared under a broiler for 4 to 5 minutes per side for medium-rare, or longer until the desired doneness is reached.

This London broil really couldn’t be easier, especially if you buy the meat already trimmed. If your grocery store sells it with a big layer of fat, save time by asking the butcher to trim it for you while you shop. They don’t charge for this service at most major grocery stores (though they don’t decrease the price to reflect the new weight, either). Though I always love the flavor an outdoor grill provides, as a second option, this dish can be prepared under a broiler for 4 to 5 minutes per side for medium-rare, or until the desired doneness is reached.

When we fire up the grill to entertain, this side dish is always a big hit with our guests. Now, a lot of people grill corn on the cob for sure, but one thing our friends don’t expect is for Mr. and Mrs. Barbecue to transform it into a salad (we love to surprise folks). The grilled corn imparts a wonderful smoky flavor to this salad, and the red pepper and scallions add great color and crunch. The fresh lime juice and honey create a sweet tart dressing. This is a salad that can be prepared up to 2 days in advance, which is great for people on the go (like us)! And you may want to consider grilled sweet corn alongside most any grilled meat including chicken, steak, or pork chops. It’s the perfect accompaniment.