When faced with my second assignment, I had just enough confidence to try something slightly more challenging than the “slap the meat on the grill” technique appropriate for burgers. After seeking advice from Associate Food Editor Elaine Johnson, I decided that I would tackle cooking with indirect heat and prepare Grilled Ratatouille.
Recent Posts By Alexis Katsilometes
When it comes to grilling, I’m completely lost. For years I avoided it for fear of a disastrous ending: erupting flames, blackened meat, a ruined meal. Recently, however, I was given the opportunity to document my novice adventures; I would be forced to confront the grill, and, for better or worse, share my results with readers.