Broil

Mayonnaise with lemon and thyme gives both extra freshness and a golden-brown crust to delicate, slightly sweet pollock.

To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory note. Though this is a natural accompaniment to the zucchini latkes, it also makes a lively option for the potato ones.

Instead of traditional baked pasta, we broiled mozzarella-topped penne and sausage to get that bubbly melted cheese everyone loves, minus a lot of oven time.

Cooking a large piece of salmon fillet couldn’t 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 combination, which really complements the full flavor of the salmon.

Albóndigas (meatballs) are often served in a soup or a sauce, but our skewered version needs only a squeeze of refreshing lime juice to bring out their meaty richness. Spicy chipotle, crumbled bacon, and a hint of cumin make them unforgettable.

Known as the Mexican green tomato, tomatillos supply vitamin A.

Jumbo Shrimp tails make good handles at a picnic!

David Burke, of David Burke at Bloomingdale’s in New York City, subs flavor for fat in every melty mouthful.

A Chinese-inspired five-spice blend amps up a simply broiled hanger steak.

Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.

Serve with crusty bread.

Not your average sundae: Strawberry sorbet takes the place of ice cream; Prosecco sabayon (an airy, foamy custard) is the sauce; and sugared almonds add crunch.

For an alternative marinade, combine 3 tablespoons each red-wine vinegar and olive oil with salt and pepper.

Even lovelier atop coarsely torn escarole.

Use small heirloom tomatoes in assorted colors for a pretty presentation.