Broil

The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready. It also means that they're packed with classic Asian sweet-and-sour flavors that appeal to younger palates.

The chicken cooks quickly. Check often so that it doesn't overcook

Skirt steak, which is full of flavor and holds marinades well, is the essential beef cut for fajitas.

Crispy calcium bites by Janine Doran, chef at Cafe Flora in Seattle.

This twist on the Caesar salad is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Iceberg lettuce is topped with a crispy buttermilk, cornmeal, and chickpea flour pancake, low-fat cheese made from yogurt and spices, and an anchovy-free dressing. Note that the raw garlic is rubbed on the croutons after rather than before toasting to preserve its volatile oils. Garlic—particularly when it's uncooked—has been attributed with numerous health benefits, including fighting cancer and killing harmful bacteria. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and kapha doshas. Be sure to start this recipe at least one day ahead.

Broiling the tomatoes adds rich flavor to the sandwich.

SERVING SUGGESTION: Delicious after dinner with coffee.

Though this famous pub dish—usually made with Cheddar—is known for its lack of meat, a slice of high-quality ham adds another layer of deliciousness.

It may sound like the kind of bogus claim made on late-night infomercials, but trust us when we say it's true: You really can have juicy ribs ready in an hour! Finishing the ribs under the broiler is the secret to getting a perfectly crisp-moist texture.

A hit of coarse-grain mustard and a topping of toasted parmesan crumbs transform creamed onions from a sleepy staple into an exciting side that can hold its own.

This sweet and spicy salsa takes the place of the more traditional cranberry sauce. To retain the peppers' subtle smokiness, avoid rinsing them after they've been peeled. Instead, dip your fingers in a small bowl of water to help remove any clingy seeds or skin.

Split and browned bratwurst provides contrast in a Normandy-style pairing of apples and cream.

Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic sautéed mushrooms.

Anita serves this easy dish for brunch with a mixed-greens salad alongside.

The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.

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A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.