Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
  
  


• 
  
  12 oz. frozen artichoke quarters, thawed and patted dry
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. salted butter
  
  


• 
  
  2 Tbs. dry (white) vermouth
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

• 
  
  1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
  
  


• 
  
  1/2  small yellow onion, finely diced
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup fresh breadcrumbs
  
  


• 
  
  1/3 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  5 oz. mascarpone
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.

Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.

Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.
 

Sweet and Spicy Sesame Chicken Kebabs

A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes before threading.

• 
  
  Nonstick cooking spray
  
  


• 
  
  1/2 cup hoisin sauce
  
  


• 
  
  1/4 cup medium sherry, preferably amontillado
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  3/4 tsp. Chinese five-spice powder
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  1-1/4 lb. boneless, skinless chicken thighs
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  


• 
  
  1/4 cup thinly sliced scallions
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with aluminum foil and coat the foil with cooking spray.

In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce, garlic, five-spice powder, and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3 to 4 pieces for each skewer and leaving some space between the pieces. Arrange the kebabs in a single layer on the prepared baking sheet and broil until well browned, about 6 minutes. Flip and continue broiling until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions, and serve.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 
  
  1/4 cup honey
  
  


• 
  
  4 tsp. reduced-sodium soy sauce
  
  


• 
  
  1-1/2 tsp. five-spice powder
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 lb. slender green beans, trimmed
  
  


• 
  
  2 tsp. canola oil
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. toasted sesame seeds
  
  


• 
  
  1 tsp. lemon juice
  
  

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Broiled Chicken Thighs with Chipotle Sauce

Roasted red peppers and spicy, smoky ground chipotle chiles make this sauce a knockout.

• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  1 tsp. packed light brown sugar
  
  


• 
  
  3/4 tsp. ground chipotle chile
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 boneless, skinless chicken thighs (about 1-3/4 lb.), trimmed
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 large or 2 small jarred roasted red peppers, drained
  
  


• 
  
  1 Tbs. coarsely chopped fresh cilantro
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. In a small bowl, combine 1 tsp. of the cumin, the sugar, 1/4 tsp. of the chipotle, the cinnamon, and 1 tsp. salt. In a medium bowl, toss the chicken with 1 Tbs. of the oil, and then toss with the spice mixture.

Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.

Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 Tbs. oil, the remaining 1/2 tsp. each of cumin and chipotle, and 1/2 tsp. salt. Purée into a smooth sauce.

Garnish the chicken with the cilantro and serve with the sauce.

Shirred Eggs with Vegetable Hash and Smoked Cheddar

In this single-skillet supper, eggs are cracked over a tender sweet potato and zucchini hash, which is then topped with smoked Cheddar and broiled.

• 
  
  2 medium sweet potatoes, peeled and cut into 1-inch pieces
  
  


• 
  
  2 medium carrots, peeled and cut into 1-1/2-inch pieces
  
  


• 
  
  2 medium zucchini, cut into 1-1/2-inch pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  1/4 tsp. cayenne; more to taste
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 large eggs, at room temperature
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  4 oz. smoked Cheddar, coarsely grated (about 1-1/2 cups)
  
  

Position a rack 6 inches from the broiler and heat the broiler on high.

Working in two batches, pulse the sweet potatoes, carrots, and zucchini in a food processor until chopped, with pieces no larger than almonds in the mix. Transfer to a bowl.

Heat the oil and butter in a 12-inch cast-iron skillet over medium-high heat until the butter melts and the foam subsides. Add the vegetables and the sage and cook, stirring often, until tender and golden-brown in spots, about 10 minutes. Remove from the heat and season with the cayenne and 1-1/2 tsp. salt.

Smooth the surface of the hash and crack the eggs over it, leaving a little space between each egg. Season each egg with salt and pepper and broil until the whites are set, 1 to 2 minutes. Sprinkle the Cheddar evenly over the eggs and hash and broil until the cheese is melted, about 1 minute. Let cool slightly before serving.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Turkey Rarebit

For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.

• 
  
  2 Tbs. unsalted butter; more for the baking sheet
  
  


• 
  
  8 slices sourdough bread, lightly toasted
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  16 thin slices skinless roast turkey breast (or roast chicken breast)
  
  


• 
  
  3 medium scallions, thinly sliced
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1/2 cup brown or dark amber ale, such as Newcastle
  
  


• 
  
  6 oz. aged English Cheddar, finely grated (about 1-1/2 cups)
  
  


• 
  
  1 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.

Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.

Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 
  
  1/4 cup honey
  
  


• 
  
  4 tsp. reduced-sodium soy sauce
  
  


• 
  
  1-1/2 tsp. five-spice powder
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 lb. slender green beans, trimmed
  
  


• 
  
  2 tsp. canola oil
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. toasted sesame seeds
  
  


• 
  
  1 tsp. lemon juice
  
  

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Mini Burgers with Roasted Red Pepper Relish

These juicy little burgers get a double dose of roasted red pepper flavor: The chunky spicysweet relish that’s spooned on top is also mixed into the meat. To serve as a party snack, double the recipe.

• 
  
  6 Tbs. sherry vinegar
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed 
  
  


• 
  
  1 large shallot, finely chopped (about 3/4 cup)  
  
  


• 
  
  1 serrano chile, seeded and minced
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups small-diced roasted red peppers, patted dry (2 to 3 peppers) 
  
  


• 
  
  1-1/2 tsp. chopped fresh thyme 
  
  


• 
  
  Freshly ground black pepper  
  
  


• 
  
  1 lb. ground beef (85% lean) 
  
  


• 
  
  9 small soft dinner rolls or mini burger rolls, split 
  
  

Mix the sherry vinegar and sugar in a small bowl until the sugar is dissolved. 

Heat the oil in a 1-quart saucepan over medium heat. Add the shallot, serrano, and a pinch of salt and cook, stirring occasionally, until the shallot is tender and translucent, 3 to 4 minutes. Add the roasted red peppers and cook for 1 minute. Add the vinegar mixture and simmer until the liquid is mostly evaporated, 7 to 9 minutes. Stir in the thyme, season to taste with salt and pepper, and let cool to room temperature. 

Position a rack 6 inches from the broiler element and heat the broiler on high.

Put the ground beef in a mixing bowl and add 1/2 cup of the relish, 1 tsp. salt, and 1/2 tsp. pepper. Mix gently and briefly to avoid overworking the meat. Shape the beef into nine 1/2-inch-thick patties.

Lightly oil a broiler pan. Arrange the burgers on the pan and broil until lightly browned, 2 to 3 minutes. Flip the burgers and broil until lightly browned and cooked to medium doneness (140°F), about 2 minutes. 

Serve the burgers in the rolls, topped with the remaining relish. 

Sweet and Spicy Sesame Chicken Kebabs

A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes before threading.

• 
  
  Nonstick cooking spray
  
  


• 
  
  1/2 cup hoisin sauce
  
  


• 
  
  1/4 cup medium sherry, preferably amontillado
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  3/4 tsp. Chinese five-spice powder
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  1-1/4 lb. boneless, skinless chicken thighs
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  


• 
  
  1/4 cup thinly sliced scallions
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with aluminum foil and coat the foil with cooking spray.

In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce, garlic, five-spice powder, and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3 to 4 pieces for each skewer and leaving some space between the pieces. Arrange the kebabs in a single layer on the prepared baking sheet and broil until well browned, about 6 minutes. Flip and continue broiling until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions, and serve.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Tomato Toast with Olive Oil

This simple yet utterly delicious dish, also known as pan con tomate, may well be Spain’s national breakfast (it's also terrific as part of a tapas spread). Choose tomatoes that are ripe but still fairly firm; they stand up to grating better than very soft ones.

• 
  
  6 medium firm-ripe tomatoes
  
  


• 
  
  2 Tbs. extra-virgin olive oil, more for drizzling
  
  


• 
  
  1 tsp. fine sea salt
  
  


• 
  
  1 baguette, halved crosswise and then lengthwise
  
  

Position an oven rack 6 inches from the broiling element and heat the broiler on high.

Cut the tomatoes in half crosswise and use your fingers to remove and discard the seeds. Grate the cut sides of the tomatoes on the large holes of a box grater. Discard the remaining skins. In a fine sieve, gently press on the tomato pulp with a spoon to remove excess liquid. Transfer the tomato pulp to a bowl and stir in the olive oil and salt.

Broil the baguette pieces, cut side up, until golden. Spread the tomato pulp over the bread, drizzle with a little more oil, and serve.

Niçoise Tuna Melts

This open-face sandwich is an inspired cross between a classic tuna melt and a Niçoise salad. A boule—a round loaf of crusty white bread—makes a sturdy base for the sandwich. Don’t skip the anchovy; it adds a subtle depth of flavor.

• 
  
  1 5-oz. can water-packed tuna, well drained
  
  


• 
  
  1/4 cup small-diced tomato
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. chopped Kalamata olives
  
  


• 
  
  1 Tbs. chopped fresh dill
  
  


• 
  
  1-1/2 tsp. red wine vinegar
  
  


• 
  
  1 tsp. extra-virgin olive oil
  
  


• 
  
  1 small anchovy, minced (about 1/2 tsp.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 slices artisanal boule-type bread (about 5x3 inches, 1/2 inch thick)
  
  


• 
  
  3 oz. (1 cup) finely grated Comté, Emmentaler, or Gruyère
  
  

Position a rack 4 inches from the broiler element and heat the broiler on high.

In a medium bowl, combine the tuna, tomato, red onion, olives, dill, vinegar, olive oil, anchovy, 1/4 tsp. salt, and a few grinds of pepper.

Put the bread on a rimmed baking sheet and broil until nicely toasted, 30 seconds to 1 minute. Remove the pan from the broiler, flip the bread over, and spread the tuna mixture evenly over each slice. Sprinkle the cheese evenly over the tuna and continue to broil until the cheese is melted and beginning to brown, 1 to 2 minutes. Serve.

Warm Chicken Pâté

It’s not traditional to serve chicken liver pâté warm, but it’s undeniably delicious. This decadent recipe uses both chicken livers and thighs for a milder flavor. Serve with toast points, crackers, or crudités.

• 
  
  Vegetable oil, for the pan
  
  


• 
  
  10 oz. boneless, skinless chicken thighs (about 2)
  
  


• 
  
  4 oz. chicken livers
  
  


• 
  
  1/2 medium yellow onion
  
  


• 
  
  3 Tbs. amontillado sherry
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1-1/2 tsp. dried sage
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Lightly oil a large rimmed baking sheet.

Cut the chicken thighs into 1-inch chunks and arrange in a single layer on the sheet. Halve the chicken livers, and thinly slice the yellow onion; transfer both to the sheet with the chicken. Drizzle with 2 Tbs. of the sherry and season with 1 tsp. salt and 1/4 tsp. pepper. Broil until all are browned, the chicken and liver are cooked through, and the onions are soft, 5 to 6 minutes.

Meanwhile, put the butter, sage, and the remaining 1 Tbs. sherry in a food processor. Add the chicken, livers, and onion and process to a coarse purée, about 1 minute. Season to taste with salt and pepper. Serve warm.

Braised Country-Style Pork Ribs with Mustard-Beer Sauce

Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they're broiled until browned and then braised with beer and aromatic vegetables so they absorb tons of flavor. The braising liquid is then reduced into a sweet-and-salty sauce for glazing the ribs and drizzling over them before serving.

For the ribs

• 
  
  6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs)
  
  


• 
  
  2 12-oz. bottles lager, such as Budweiser
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 medium carrot, chopped
  
  


• 
  
  1 medium celery rib, chopped
  
  


• 
  
  4 medium cloves garlic, crushed
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  

For the sauce

• 
  
  1/3 cup packed light brown sugar
  
  


• 
  
  3 Tbs. whole-grain mustard
  
  


• 
  
  3 Tbs. balsamic vinegar
  
  

Braise the ribs

Position an oven rack about 6 inches from the broiler element and heat the broiler on high.

Arrange half of the ribs in a single layer in a broiler pan (without the top rack). Broil, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter and discard the fat in the pan.

Put the pan over high heat. Add 1 bottle of the beer and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spatula. Transfer the mixture to a large roasting pan. Repeat with the remaining ribs and beer.

Clean the broiler pan. Reposition the rack to the center of the oven and lower the oven temperature to 350°F.

Heat the oil in a 12-inch skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Transfer to the roasting pan holding the beer mixture; stir in the broth, soy sauce, and red pepper flakes. Spread the vegetables in an even layer and arrange the ribs on top (it’s OK if they're crowded).

Cover the roasting pan with heavy-duty aluminum foil, crimping the edges to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover the pan, and braise until the ribs are tender when pierced with a small knife, 60 to 80 minutes more.

Line the clean broiler pan with aluminum foil and transfer the ribs to the broiler pan. Tent loosely with more foil while you make the sauce.

Make the sauce

Strain the braising liquid through a fine sieve into a medium saucepan; discard the solids. Let stand for 5 minutes; skim off and discard the fat on the surface. Bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook, stirring often, until the liquid has reduced to 1-1/2 cups, about 20 minutes. Whisk in the brown sugar, mustard, and vinegar and raise the heat to return to a boil. Then lower the heat to maintain a simmer and cook, stirring occasionally, until reduced to 1-1/2 cups, 10 to 15 minutes.

Finish the ribs

Leaving the rack in the center of the oven, heat the broiler on high.

Brush the tops of the ribs with about 1/2 cup of the sauce; broil until glazed and sizzling, 5 to 7 minutes. Flip the ribs, brush with another 1/2 cup of sauce, and broil until the other side is glazed and sizzling, 5 to 7 minutes more. Transfer to a serving platter, drizzle with the remaining sauce, and serve.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Classic Clams Casino

This iconic-bacon topped appetizer takes only about 30 minutes to make and would be an elegant starter for a dinner party.

• 
  
  12 hard-shell clams (littlenecks or cherrystones), scrubbed
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup finely chopped red bell pepper
  
  


• 
  
  1/3 cup finely chopped shallot
  
  


• 
  
  1/4 cup dry white wine or vermouth
  
  


• 
  
  1/2 cup coarse fresh breadcrumbs
  
  


• 
  
  1/4 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 slices bacon, sliced crosswise 1/4 inch thick
  
  


• 
  
  Lemon wedges, for serving
  
  

Tip:

There are three sizes of hard-shell clams: Chowder clams are the largest, then cherrystones, followed by littlenecks. Stick with cherrystones or littlenecks for these recipes because they’re small enough to eat whole in one bite.

Position a rack in the center of the oven and heat the broiler on high.

Arrange the clams on a heavy-duty rimmed baking sheet. Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup.

When the clams are cool enough to handle, discard the top shells: Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams.

Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper. (Do not season with salt.)

Spoon some of the breadcrumb mixture onto each clam. Top each with a tangle of bacon strips. Broil the clams until the topping is just browned, about 5 minutes. Serve with the lemon wedges or squeeze the wedges over the clams before serving.

Fried Egg Pitas with Arugula

The secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread. Look for it near the jarred olives in the supermarket, or make your own.

• 
  
  2 white or whole wheat pitas, halved crosswise
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  4 large eggs
  
  


• 
  
  1/4 cup tapenade, store-bought or homemade 
  
  


• 
  
  1 lightly packed cup baby arugula (about 3/4 oz.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position an oven rack 6 inches from the broiler element and heat the broiler on high. Broil the pitas on the rack until golden on one side, about 2 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When hot, break the eggs into the skillet and cook to your preferred doneness, 3 to 4 minutes for sunny side up, or flip and cook about 1 minute longer for over easy.

While the eggs are cooking, open the pitas and spread the tapenade evenly inside each. Divide the arugula among the pitas.

When the eggs are done, sprinkle them with a pinch of salt and pepper. Use a spatula to transfer each egg to a pita. Drizzle a little olive oil into each pita and serve immediately.

Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 
  
  1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/3 cup sour cream
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/3 cup chopped macadamia nuts (preferably salted), toasted
  
  

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.