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The Essential New York Times Grilling Cookbook

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The Essential New York Times Grilling Cookbook: More Than 100 years of Sizzling Food Writing and Recipes

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Edited by Peter Kaminsky
Sterling Epicure; $24.95

Fans of the New York Times and of grilling will go gaga over this book. Veteran food writer and former Times columnist Peter Kaminsky has curated a collection of the newspaper’s best summertime recipes, and seeing the names of contributors past and present is like visiting with old foodie friends. A forward by Mark Bittman points out the timelessness of many of the entries, and indeed picks like Grilled Pizza with Italian Cheese and Bitter Greens, first published 25 years ago, show that more often than not, the Times was ahead of the, well, times. A piece called “Politics and Clams” seems positively prescient when it states: “How far nations and races are a ected by their diet, we are just beginning to learn.” It was written in 1875.

Recipes Tried
Grilled-Onion Guacamole, p. 12 Marinated, charred, and chopped onions add a smoky flavor to what may be my new favorite guacamole.

Bulgogi (Korean Barbecued Beef), p. 88 Considering how popular this thinly sliced marinated and grilled beef is today, it’s surprising that this recipe dates back to 1988. Ground toasted sesame seeds in the marinade add texture as well as flavor.

Featured Recipes from The Essential New York Times Grilling Cookbook
 

Photos: Francesco Tonelli, except Grilled Curry-Marinated Lamb Chops by Evan Sung

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