Vegetable

This sauce was created by chef Pierre Schaedelin.

Roasting the garlic in its skin mellows and sweetens its flavor; to remove the cloves, squeeze them with your fingers or press on the cloves with a butter knife.

Red onions, cut at an angle, form a V-shaped roasting rack for the chicken.

For a side dish, try basmati rice cooked with a pinch of saffron.

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.

Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces, so it only needs to be cured for 4 hours.

Brush on fish, chicken, and burgers.

Save extra pesto to use on other grilled meats or fish. It will last up to 1 week in the refrigerator.