Ribs Under the BroilerFrom the NY Times Dining Section 05.21.08
Our 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 calçots. 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.
(Top image credit: Andrew Scrivani for The New York Times)