It’s your BROILER—and, boy, is it captivating.

In less than 30 minutes it can turn out crispy chicken,

golden French toast, or clams fit for a dinner party.

Things are sure to heat up quickly…

M E E T YO U R N E W

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Linguinewith broiled garlic

and clams

Produced by Sarah Copeland Photographs by Marcus NilssonFood Styling by Victoria Granof Set Design by Jeffrey W. Miller

Broiled citruschicken

with mushrooms andonions

H OT T I P

The heat of abroiler turns outextra-crispy skinon smaller cutsof chicken, likelegs and thighs.(Larger pieceswill burn beforethe meat cooksthrough.) Placethicker partstoward the centerof the pan,where the heat isconcentrated.

FEBRUARY 2016 134 REALSIMPLE.COM

Quick broiledeggplant dip

Burst-tomatotoasts

H OT T I P

A broiler mimicsthe direct, searingheat of a grill, soingredients likeeggplant andtomatoes get acharred, smokyflavor while theinsides stay soft.

BURST-TOMATOTOASTSHANDS-ON TIME 10 MINUTESTOTAL TIME 20 MINUTESSERVES 4

4 thick slices whole-grainbread, cut into thirds

⅓ cup olive oil2 pints cherry or grape

tomatoesKosher salt andblack pepper

1 8-ounce container ricotta

HEAT broiler to low with therack 6 inches from the flame.BRUSH the bread with 2 table-spoons of the oil. Toast underbroiler until golden brown, 1 to2 minutes. Set aside. Increasebroiler to high.TOSS the tomatoes with theremaining oil, 1 teaspoon salt,and ½ teaspoon pepper. Broilon a rimmed baking sheet untilcharred and the juices arereleased, 8 to 10 minutes.MEANWHILE, divide the ricottabetween the toasts. Top withthe warm tomatoes and theirjuices. Season with freshlyground pepper and serve warmor at room temperature.

BROILED SWEET-AND-SPICY SQUASHHANDS-ON TIME 10 MINUTESTOTAL TIME 20 MINUTESSERVES 4

1 small acorn squash,scrubbed (about2½ pounds)

¼ cup olive oil2 tablespoons maple syrup1 tablespoon Sriracha or

hot sauceKosher salt and blackpepper

1⅓ cups cilantro

HEAT broiler to high with therack 6 inches from the flame.CUT the top quarter off thesquash and scoop out theseeds. Cut into thin rings andspread in an even layer ona rimmed baking sheet. Com-bine the oil, syrup, and Srirachaand brush over the squash.Season with 1 teaspoon saltand ½ teaspoon pepper.BROIL until toasted andwarmed through, 10 minutes.Sprinkle with the cilantroand serve warm.

QUICK BROILEDEGGPLANT DIPHANDS-ON TIME 10 MINUTESTOTAL TIME 30 MINUTESSERVES 4

1 large eggplant (about1 pound)

3 tablespoons tahini3 tablespoons olive oil3 tablespoons lemon juice2 cloves garlic, chopped

1¼ teaspoons kosher salt½ teaspoon ground cumin

Pinch cayenne pepper1 tablespoon chopped

parsley

HEAT broiler to high with therack 6 inches from the flame.(Adjust for more space if theeggplant touches the broiler.)Prick the eggplant all overwith a fork.BROIL the eggplant on arimmed baking sheet untilcharred and soft, 20 minutes.REMOVE from heat and cool.Scoop out the flesh fromthe eggplant and pulse it withthe tahini, oil, lemon juice,garlic, salt, cumin, cayenne,and parsley in a food processoruntil smooth. Serve with thevegetables.

CHARRED BRUSSELSSPROUTS SALADHANDS-ON TIME 15 MINUTESTOTAL TIME 25 MINUTESSERVES 4

1 pound Brussels sprouts,sliced

8 radishes, thinly sliced2 small tart apples (such

as Crispin or Macoun),thinly sliced

¼ cup olive oilKosher salt andblack pepper

1 lemon, juiced2 ounces Parmesan, shaved

HEAT broiler to high with therack 6 inches from the flame.TOSS the Brussels sprouts, rad-ishes, and apples in the oil ona rimmed baking sheet. Sea-son with ½ teaspoon each saltand pepper.BROIL, stirring with a woodenspoon every 2 minutes, untilthe Brussels sprouts arecharred and the radishes andapples are crisp-tender, 6to 8 minutes. Sprinkle withthe lemon juice and toss.Serve warm with the Parmesan.

H OT T I P

For optimal browning, place the rack4 inches (for an electric coil) or6 inches (for a gas flame) from the heatsource. Always turn on the ovenlight so you can watch and make adjust-ments as needed.

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CharredBrussels sprouts

salad

Broiledsweet-and-spicy

squash

BROILED CITRUSCHICKEN WITHMUSHROOMS ANDONIONSHANDS-ON TIME 15 MINUTESTOTAL TIME 25 MINUTESSERVES 4

1 orange, sliced into rounds2 clementines, sliced into

rounds2 4-ounce packages sliced

mixed wild mushrooms1 red onion, cut into 8

wedges and layers pulledapart

⅓ cup olive oilKosher salt andblack pepper

1 teaspoon crushedcoriander seed

6 chicken legs (about1½ pounds)

1 packed cup arugula,chopped

1 tablespoon toastedpine nuts

HEAT broiler to high with therack 6 inches from the flame.COMBINE the orange, clemen-tines, mushrooms, onion, ¼ cupof the oil, and 1 teaspoon eachsalt and pepper and toss tocoat. Spread in an even layeron a baking sheet. Combinethe remaining oil, the corian-der, and ½ teaspoon each saltand pepper and spread all overthe chicken. Nestle the chickenin the vegetables and broil,turning the chicken every 5minutes, until the vegetablesare crisp-tender and thechicken is golden and a ther-mometer inserted into thethickest part of a leg registers165° F, 15 to 18 minutes.MEANWHILE, toss togetherthe arugula and pine nuts.Season with a pinch each ofsalt and pepper.REMOVE the chicken. Use aspatula to toss the vegetablesin the chicken juices and oilto coat. Serve the vegetableswith the chicken, sprinkledwith the arugula and pine nuts.

LINGUINE WITH BROILEDGARLIC AND CLAMSHANDS-ON TIME 20 MINUTESTOTAL TIME 25 MINUTESSERVES 4

1 tablespoon olive oil2 cups dry white wine

¼ cup water6 cloves garlic, peeled

and crushed¼ teaspoon crushed

red pepperKosher salt andblack pepper

24 small hard-shell clams(such as littlenecks),scrubbed clean

12 ounces fresh or driedlinguine

4 tablespoons unsaltedbutter, cut into cubes

½ cup finely gratedParmesan, plus more forgarnishing

¼ cup fresh parsley,chopped

BRING a large pot of saltedwater to a boil.HEAT broiler to high with therack 6 inches from the flame.Combine the oil, wine, water,garlic, red pepper, and a pinchof salt in a 9-by-13-inch bakingdish and broil until the garlic istoasted and the wine is fra-grant, about 2 minutes. Addthe clams and continue to broiluntil all the clams are open,4 to 6 minutes.MEANWHILE, cook the linguineaccording to the packagedirections. Drain and returnto the pot, along with the but-ter, Parmesan, and parsley.REMOVE the clams from ovenand pour them and their juicesover the linguine. Toss welland serve warm, with more Par-mesan and black pepper.

WHOLE-GRAINCINNAMON FRENCHTOAST WITHBROILED GRAPESHANDS-ON TIME 15 MINUTESTOTAL TIME 20 MINUTESSERVES 4

2 tablespoons unsaltedbutter, plus more forthe pan

4 eggs 1½ cups whole milk

2 teaspoons vanilla1 small loaf whole-grain

bread, sliced 1 inch thick(about 8 slices)

1 bunch purple grapes,clipped into 4 portions

2 tablespoons sugar2 teaspoons cinnamon

Maple syrup, for serving

HEAT broiler to high with therack 6 inches from the flame.Lightly grease a baking sheetwith butter.BEAT the eggs, milk, and vanillatogether in a shallow bowl.Dip the bread slices in the eggmixture, in batches, untilthe centers are soaked through.Let any excess egg drip off.PLACE the bread slices on thegreased pan. Lay the bunchesof grapes alongside them.Broil until the bread is toastedand golden, about 3 minutes.Meanwhile, stir together thesugar and cinnamon. Flip thebread and broil on the otherside until lightly toasted, about2 minutes. Remove the breadand sprinkle with the cinna-mon sugar. Allow the grapes tocook for another 5 minutes.SERVE warm with more butterand maple syrup.

H OT T I P

Under a broiler, asheet pan actslike a large skillet,with heat comingfrom above. Soyou can brown bigbatches (thinkbaguette slices forcrostini, chickenwings, or Frenchtoast) in one go.Just make sure yourotate the pan andflip the food once.

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Whole-graincinnamon French

toast withbroiled grapes

FIRED UPGet more broiler-readyrecipes, including acheesy croque mon-sieur sandwich, atrealsimple.com/broiler.