Grilled Eggplant Panini
by By MARTHA ROSE SHULMAN
A panini grill is an easy way to prepare eggplant slices, whether or not you use them in a grilled sandwich.

Grilled Paella
Grilled Paella.

For Ribs and Fixings
by By ALICE GABRIEL
Q Restaurant and Bar, the clean-cut barbecue restaurant featuring applewood-smoked St. Louis-style ribs, has a new location, in Mount Kisco.

THE MINIMALIST; Chapati: Bread Born For the Grill
by By MARK BITTMAN
ALTHOUGH it has become fashionable to grill pizza, there is at least one traditional, mostly whole grain, unyeasted bread that is tailor-made for the grill. Foolproof and not much work, it is chapati, the Indian flatbread that can be served with almost anything you have going on the fire. Chapati dough can be made in the food processor in less than a minute; unlike doughs made with yeast, it needs no time to rise, though it does benefit from at least a half hour of resting before cooking.

THE MINIMALIST; The Tasty Twig, A Barbecue Tradition
by By MARK BITTMAN
LAMB on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. Rosemary grows wild as a large, hardy shrub throughout the Mediterranean and places with similar climates, like California, Chile, South Africa a...

Barbecue and More for Mets Fans
by By FLORENCE FABRICANT
Danny Meyer?s Union Square Hospitality Group will open a number of eateries at the Mets? new stadium.

For America?s Birthday, Fire Up the Grill, but Hold the Hot Dogs and Potato S...
by By FERNANDA SANTOS
In Prospect Park over the weekend, in what was perhaps a snapshot of countless other celebrations throughout New York City, holiday cookouts had a distinctly ethnic flair.

Dining Calendar
by By FLORENCE FABRICANT
Events, tours, tasting and demonstrations in the New York area.

THE MINIMALIST; Oven Adds Flavor When the Grill Can't
by By MARK BITTMAN
THIS is a story about hedging bets, about taking advantage of some old-fashioned barbecue techniques, and about the heartbreak of Memorial Day. It grows out of my permanent desire to see our national end-of-May holiday as a start-of-grilling-season holiday, despite the weather in my part of the country at the end of May, which is typically in the 50s and drizzly. It also grows out of my understanding of the links between barbecue and braising, and of my ongoing appreciation of the broiler, whic...