Broil

This dish showcases salmon and the bright, fresh flavor of early-summer sugar snap peas in a dish that's perfect for a lunch with friends or a light dinner eaten outdoors. Broiling the delicate paillards seals in the juices and makes preparation a breeze.

Who doesn't love toasted cheese? Here it adds tang to a Mediterranean-inspired salad of frisée, broiled bell peppers, and shiitake mushrooms.

Make the most of apricot season while it lasts. Matching the fruit with mustard and pork is one of the best ways to enjoy it.

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.

Amber likes to serve these pancakes for brunch. Diced fresh pineapple would be a delicious alternative to the bananas.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Fish is a good choice for a quick meal, and preparing this sprightly dill sauce from the pan juices (rather than using a stock) will really save you time.

The chive oil would also be delicious drizzled over salmon or chicken. For very hungry guests, poach 12 eggs and serve each person two instead of one. WHAT TO DRINK: Prosecco, an Italian sparkler, is festive, delicious, and a good value.

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here.

The sweet and savory flavors coaxed from the bacon, onion, raisins, and vinegar in this dish complement the delicate trout without overpowering it.

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

Using goat cheese and nonfat ricotta skims fat, not flavor.

Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

You may never go back to roast beef sandwiches after trying the bold flavor of steak with creamy, garlicky Boursin.

Salty, sweet, and tangy, the onion and pickle butter stands up beautifully to the rich oiliness of mackerel. Aside from their distinctive taste, the fish fillets have the bonus of broiling in just minutes.

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Editor's note: This recipe is adapted from James Oseland's book Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It was originally accompanied by Lemongrass-Shallot Sambal and was part of an article by Oseland on Indonesian cuisine. There are few more dependable sounds in Indonesia than the rhythmic rat-a-tat-tat-tat of satay vendors who roam the streets and alleys of every town and village announcing their presence with a wooden stick rapped against their portable grills. When a customer approaches, the satay men set up their makeshift kitchens—a tiny grill, a basket containing the already skewered meat, a fan to breathe life into the fire—on the spot, grilling skewers of meat to order. The smoky-sweet aroma is irresistible, and, soon neighbors can't help but gather to order some for themselves. This recipe is from Jimi, a West Javanese street vendor with a languid smile. Over the course of three hot nights back in the 1980s, on an extended stay in Bogor, West Java, I watched him grill petite skewers of this delicious satay as he made his rounds. Eventually I worked up the courage to ask him for his recipe, which he gladly shared. Ginger, coriander, and palm sugar (dark brown sugar can be substituted) are the keynote tastes. The tamarind in the marinade acts as a powerful tenderizer, making even very chewy meat tender, so it's important to use a somewhat toothsome piece of beef, such as flank steak or skirt steak. If you start with tender meat, the marinade is likely to make it mushy. For a skewerless satay, try using this marinade for a whole piece of flank steak, then broil the meat as you would for London broil.</r>

Editor's note: This recipe was created by Erika Lenkert, author of the book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining. I adore this recipe because with it cooking truly can't get any simpler, its presentation is attractive, and since you use so little meat for each skewer you can afford to splurge on a great cut of meat — even for large crowds. Since you're using a great cut of beef, there's no need to embellish its flavor, though you're certainly welcome to use your favorite marinade. For added flair, buy decorative bamboo skewers — they're available on Amazon.com.

Broiling tomatoes and onions concentrates their flavor in this spicy salsa that's good any time of the year.