We embrace the urge to grill as a rogue moment of atavism in modern life. Our primitive faculties at play, we become dissatisfied with our indoor culinary selves. Flattening a split chicken under a brick of 500-million-year-old salt and cooking it quickly over an open fire makes good on all that grilling has to offer: simplicity and dramatic impact. The salt block compresses the poultry, making it cook more quickly and seasoning it at the same time. The result is a novel flash-fired flavor, crackling crisp skin, and firmer textured meat that reinvigorates the experience of eating chicken as an authentic form of self-expression. See page 267 for more on using salt blocks.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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