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• City Kitchen: Lamb Sausage on an Outdoor Grill: City Kitchen

  Just form the seasoned ground meat mixture into patties or flattened oval shapes and grill them like burgers. Read More... Posted Jun 07 2013, 04:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Grilling (Cooking), Sausages

• Frying With Gas Is Not a Mistake

  A propane burner can be a versatile addition to your outdoor cooking repertory. Read More... Posted Jun 03 2013, 03:56 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Grilling (Cooking)

• Opening New Frontiers of Backyard Cookery

  Meet a new gas-powered weapon to your outdoor cooking arsenal. Read More... Posted Jun 03 2013, 03:34 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Grilling (Cooking)

• Diner’s Journal Blog: Cooking With Leaves

  Aside from looking beautiful, your dinner can be wrapped in a green leaf for a number of reasons. Read More... Posted May 29 2013, 03:04 PM by NYT > Dining & Wine Filed under: Grilling (Cooking), Cooking, banana leaves

• More Chefs Are Enthusiastic About Wood-Fired Grilling

  Despite the expense and hassle, more chefs are resorting to the oldest of cooking styles, wood-fired grilling. Read More... Posted May 28 2013, 02:12 PM by NYT > Dining & Wine Filed under: Restaurants, Grilling (Cooking), Chefs

• City Kitchen: Short Ribs at Home, With a Touch of Sweetness

  Galbi, or Korean short ribs, is a fine thing to eat in a restaurant, but with a traditional marinade, it also makes for a wonderful home-cooked meal. Read More... Posted Feb 15 2013, 12:08 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Grilling (Cooking), Korean Food (Cuisine)

• Diner’s Journal: Grilling Low and Slow

  The indirect grilling technique is excellent for any large hunk of food that needs a long time to cook through. Read More... Posted Aug 31 2012, 04:20 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Grilling, Grilling (Cooking), Cooking, Melissa Clark

• Indian Spices Enliven the Late-Summer Grill

  There’s no better way to liven up grilled food than to cook with Indian spices. For the more vibrant flavors, buy the spices whole and grind them yourself. Read More... Posted Aug 20 2012, 04:28 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Spices, India, Grilling (Cooking)

• Diner’s Journal: Grilled Chicken That's Juicy, Not Dry

  No matter how you grill your chicken, here's some good advice: don't overcook it, and don't let it get cold. Read More... Posted Aug 10 2012, 04:07 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Chicken, Grilling, Grilling (Cooking), Chickens, Cooking, City Kitchen

• Restaurant Review: Reynard in Williamsburg, Brooklyn — Restaurant Review

  The folks who gave us Marlow & Sons come up with the prototypical modern Brooklyn restaurant. Read More... Posted Jul 31 2012, 12:15 PM by NYT > Dining & Wine Filed under: Restaurants, Williamsburg (NYC), Grilling (Cooking), Chefs, Reynard (Williamsburg, NY, Restaurant), Wythe Hotel (Brooklyn, NY), Tarlow, Andrew, Rembold, Sean

• Diner’s Journal Blog: Video: Get Ready to Grill With Some Charcoal Tips

  In a video, Alex Raij, the chef and owner of Txiquito, El Quinto Pino and La Vara, gives Melissa Clark pointers for cooking on a charcoal grill. Read More... Posted Jul 27 2012, 04:38 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Grilling, Grilling (Cooking), Cooking, A Good Appetite, Video, Clark, Melissa, charcoal

• Eat: 12 Recipes for Grilled Eggplant

  A dozen magical ways to grill an eggplant. Read More... Posted Jul 26 2012, 07:00 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Eggplants, Grilling (Cooking)

• Eat: A Peck of (Not Just) Pickled Peppers

  16 ways to serve a summer staple. Read More... Posted Jul 19 2012, 07:00 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Grilling (Cooking), Peppers

• Diner’s Journal: The Chivito: a Burger Alternative

  The national snack of Uruguay is simple to prepare. Read More... Posted Jun 29 2012, 12:51 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Sandwiches, Grilling, Grilling (Cooking), Main Ingredient, Cooking, Meals, beef, Snack, City Kitchen

• In the Tropics, Cooking With Razzle-Dazzle

  If you want deep, explosive flavor without much work, look to the hot-weather regions of the world, where big flavor doesn’t require big effort. Read More... Posted Jun 12 2012, 04:29 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Grilling (Cooking)