Ribs Under the BroilerFrom the NY Times Dining Section 05.21.08

Ribs Under the BroilerFrom the NY Times Dining Section 05.21.08

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Faith Durand
May 21, 2008

2008_05_21-TimesTop.jpgOur neighbors have pulled out the grill, but we're grill-less for now, and July seems a long time away. What do you do when you have no grill? Mark Bittman comes to the meat-lovers' rescue with tips and recipes for mock tandoori chicken, "grilled" ribs, and "barbecued" brisket - all done under your broiler. All of these are great additions to our own instructions on how to broil a steak in the oven. Try pork or chicken next!

More from the New York Times' Dining Section below, including a luscious Romanesco sauce with grilled spring onions from Melissa Clark, and a tribute to Robert Mondavi.

Importing a Spanish Spring - Melissa Clark makes Grilled Spring Onions With Romesco Sauce, inspired by the Catalan feast of cal├žots. Delicious!

A Young Man's Passion for Beer Blossoms Along With His Hops - One way to deal with the hops shortage is to grow your own. This young man is in the running for a prestigious beer internship and has his own hop garden in Brooklyn.

Good Wine Reading With Mellow Aftertaste - Good wine reading.

PLUS...

Robert Mondavi's Legacy
Growing Coop in Flatbush
Bright Knife Guards
• From Bitten: What Suzanne Had for Dinner

(Top image credit: Andrew Scrivani for The New York Times)

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