Grilling Recipes from the NY Times
November 25th, 2008Syndicated from The New York Times.
New York Times
Korean-Style Tacos Move From West to East - 
Korean-style tacos, a Southern California phenomenon, are now on the menu in other parts of the country.
At Sunset Grill, Meals and Technicolor Views - 
Sunset Grille has expanded from mostly Italian dishes to an abundance of seafood, and dinner includes a glorious sunset off Long Island Sound.
Grilled Corn, Mexican Style - Chili-lime mayonnaise gives corn a Mexican accent.
Crunchy Grilled Corn - 
Corn browned directly on the grill has a charred, popcorn-like flavor.
THE MINIMALIST; For a Torte, Grilling Is Worth All the Fuss - VEGETABLE torte was not in my repertory until recently. I thought there was something a wee bit fussy about it, something a bit '80s. But I kept encountering these non-pastry cakes and enjoying them, so it was time to make one of my own. Getting it right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well -- they have to become quite tender -- before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the techniqu...
The Uses of Pre-Grilled Meat - 
The convenience of a fridge stocked with cold, tasty meat to be repurposed with a minimum of fuss.
Leave the Barbecued Ribs to the Professionals - 
Home grills work reasonably well for slow-cooking compact cuts, but they can be too cramped for cuts that take up a lot of surface area.
101 Fast Recipes for Grilling - 
The summer is young, and the backyard grill is ready for something new. Expand your cooking repertory with these ideas.
The Grill on Pantigo in East Hampton Draws Crowds - 
The Grill on Pantigo, which opened in a building that had housed a Chinese restaurant, kept on the man who had been in charge of the kitchen.
Nat Hayden?s Barbecue Has ?Pan-Southern? Menu - Nat Hayden?s, owned by Norm Sinnock and Jon Dutton, specializes in wood-smoked meats representative of a variety of cuisines of the South.
