How To Cook: The Grill: Recipe: Michelle Bernstein's Mixed Grill

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for the Sept. 30, 2007 issue

See Also
How To Cook: Braises & Stews: Daniel Boulud
How To Cook: Braises & Stews: Recipe: Daniel Boulud's Veal Shoulder Forestière au Riesling
How To Cook: Braises & Stews
How To Cook: The Cellar
How To Cook: Getting Started
How To Cook: Getting Started: Alice Waters
How To Cook: Getting Started: Recipe: Alice Waters' Mesclun Salad With Anchovy Vinaigrette
How To Cook: The Grill: Michelle Bernstein
How To Cook
How To Cook: Poaching, Steaming & Boiling
How To Cook: Poaching, Steaming & Boiling: Emeril Lagasse
How To Cook: Poaching, Steaming & Boiling: Recipe: Emeril Lagasse's Warm Spicy Butter-Poached Shrimp
How To Cook: Roasting
How To Cook: Roasting: Charlie Trotter
How To Cook: Roasting: Recipe: Charlie Trotter's Whole-Roasted Squab
How To Cook: Sautéing & Frying
How To Cook: Sautéing & Frying: Eric Ripert
How To Cook: Sautéing & Frying: Recipe: Eric Ripert's Sautéed Cod
How To Cook: Soups, Stocks & Sauces: Mario Batali
How To Cook: Soups, Stocks & Sauces: Recipe: Mario Batali's Ragù Bolognese
How To Cook: Soups, Stocks & Sauces
How To Cook: The Grill

Issue: September 30, 2007

Note: Recipe courtesy of Michelle Bernstein Mixed Grill of Skirt Steak, Lime-Butter Shrimp, Clams and Mexican-Style Corn Note: The four parts of this mixed grill can be cooked at the same time, taking advantage of different temperatures in various parts of the grill.

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