Cheese on anything is a no-brainer
That leftover casserole? Broil it for 90 seconds and you’ll get a golden, bubbly crust that makes it taste like you slaved all day. French onion soup, mac and cheese, even a sad frozen pizza—the broiler is the ultimate cheese-melter. Just don’t use a plastic-handled spatula near the flame. Learn from my melted spatula incident.
How To Use A Broiler In A Gas Oven at Kathaleen Velasquez blog
Fish fillets, chicken thighs, or pork chops
Broiling chicken thighs gives you crispy skin without deep-frying. Brush them with oil, season, and broil for about 6–8 minutes per side. Your internal temp should read 165°F—or just pull one off, cut it open, and look for no pink (my lazy-person’s thermometer). If you see pink, back in it goes for another two minutes.
Roasting peppers, toasting bread, or charring vegetables
Throw a whole bell pepper under the broiler, turning it occasionally, until the skin blackens. Let it steam in a bowl for ten minutes, then peel—you’ve just made restaurant-quality roasted peppers for your sandwich. Bread? Toasts in 45 seconds flat. Asparagus? Two minutes, with a squeeze of lemon.
