Tomato

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

This recipe makes enough sauce for 8 chickens. Refrigerate leftover sauce for up to 2 weeks.

This sauce was created by chef Pierre Schaedelin.

Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.

Serve with Polenta (page 377).

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

The tapenade can also be served as a dip for crudités or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors, such as those suggested below.

You can use six 2-cup gratin dishes to make individual servings. The baking time will be a bit shorter; cook until bubbling and golden.

You can substitute any variety of ripe tomato for the heirlooms called for here.