How To Cook: The Grill

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View the entire table of contents
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: The Grill: Recipe: Michelle Bernstein's Mixed Grill
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

Issue: September 30, 2007

Whether it's hot dogs on a hibachi or rib eyes on a luxury grill, cooking in the open air continues to be a favorite summertime activity in America. The beauty of outdoor grilling—besides avoiding an overheated kitchen in the middle of summer—is that this cooking method imparts smoky flavors that you can't get from a conventional oven.

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