Aïoli
Alfajor Cookies with Dulce de Leche
Almonds
Castelvetrano Olive–Almond Salsa
Little Gem Lettuces with Mozzarella Milanesa and Fried Anchovy Vinaigrette
Anchovies
Nettle and Green Garlic Salsa Verde
Apple and Roasted Onion Crumble, Savory, with Walnut-Thyme Streusel
Artichokes
Grilled Artichokes with Espelette Mayo
Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade
Asparagus
Grilled Asparagus with Herbed Dungeness Crab and Crispy Capers
Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade
Avocados
Dungeness Crab Bruschetta with Avocado, Radish, and Shiso
Little Gem Lettuces with Mozzarella Milanesa and Fried Anchovy Vinaigrette
Scallop Dynamite Salad with Avocado, Nori, and Tobiko
Shrimp Ceviche with Chiles, Avocado, and Popcorn
Bacon
Clam Chowder with Smoked Beef Marrow Bones, Green Onion, and Jalapeño
Banana, Grilled, with Malted Chocolate Semifreddo and Sunchoke Chips
Beans
Gratin of White Beans with Grilled Escarole, Sunchokes, and Bagna Cauda Cream
Grilled Spicy Green Beans with Cashews and Basil
Stewed Heirloom Hominy with Fava Beans, Pork Belly, and Fried Duck Egg
Beef
Beef Tenderloin Tartare with Fried Squid and Herb-Caper Emulsion
Grilled Beef Skirt Steak with Onion Marinade
Grilled Bone-In Beef Rib-Eye Steak with Black Gold
Grilled Flanken-Style Beef Short Ribs
Smoked Beef Tongue with Ensalada Rusa and Sweetbread Croutons
Spiced Beef Empanadas with Olives and Raisins
Spicy Tomato-Braised Beef Tripe with Poached Octopus and Mint Aïoli
Beets
Grilled Sweet Onion with Buttered Beets, Blue Cheese, and Walnuts
Belgian Endive Salad with Pecans, Fresh Cherries, Dijon Vinaigrette, and Stilton Blue
Bok Choy, Grilled Baby, with Ecuadorian Peanut Sauce and Hard-Boiled Egg
Bourbon
Bread
Dungeness Crab Bruschetta with Avocado, Radish, and Shiso
Grilled Foie Gras with Caramelized Onion–Sherry Broth, Savoy Cabbage, and Gruyère Toasts
Salt-Crusted Heirloom Tomatoes with Basil, Oregano, and Grilled Bread
Broccolini, Grilled, with Taleggio Cream and Hazelnuts
Bruschetta, Dungeness Crab, with Avocado, Radish, and Shiso
Butter
Smoked Tomato–Ancho Chile Butter
Cakes
Chocolate Olive Oil Cake with Molasses Cream and Fudge Sauce
Vanilla Bean Tres Leches Cake with Marionberry Ice Cream
Warm Hazelnut Brown Butter Torte with “Honeycomb” Candy and Honey-Chamomile Ice Cream
Warm Parmesan Pound Cake with Whipped Mascarpone, Raspberries, and Basil Sugar
Cantaloupe, Broiled, with Hand-Stretched Mozzarella Curds and Prosciutto
Capers
Carrots, Maple-Glazed Heirloom, with Chèvre and Truffle-Salted Pistachios
Cashews, Grilled Spicy Green Beans with Basil and
Cauliflower
Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade
Roasted Cauliflower with Spicy Golden Raisin Vinaigrette, Mint, and Sesame
Celeriac, Poached Squid and Octopus Salad with Fennel, Orange, and
Ceviche
Albacore Tuna Ceviche with Yuzu, White Soy, and Tomato
Shrimp Ceviche with Chiles, Avocado, and Popcorn
Cheese
Baked Ricotta with Button Mushroom Confit and Balsamic Brown Butter
Belgian Endive Salad with Pecans, Fresh Cherries, Dijon Vinaigrette, and Stilton Blue
Blistered Snap Peas with “Everything” Bagel Seasoning, Chive Mascarpone, and Smoked Salmon Roe
Broiled Cantaloupe with Hand-Stretched Mozzarella Curds and Prosciutto
Coal-Roasted Oysters on the Half-Shell with Chimi Mayo and Manchego
Coal-Roasted Spaghetti Squash with Toasted Garlic, Lemon, and Aged Goat Cheese
Cucumber and Strawberries with Calabrian Chile and Cured Black Olive Relish, Pine Nuts, and Chèvre
Grilled Broccolini with Taleggio Cream and Hazelnuts
Grilled Butterflied Whole Chicken with Grilled Figs, Manouri Cheese, and Lentil Chimichurri
Grilled Corn Empanadas with Poblano and Gruyère
Grilled Foie Gras with Caramelized Onion–Sherry Broth, Savoy Cabbage, and Gruyère Toasts
Grilled Padrón Peppers with Corn, Tomatoes, Fried Egg, and Manchego
Grilled Radicchio and Corn with Mt Tam Triple Cream and Roasted Tomato Vinaigrette
Grilled Sweet Onion with Buttered Beets, Blue Cheese, and Walnuts
Grill-Roasted Leg of Goat with White Truffle, Button Mushroom, and Fresh Ricotta Salad
Kale and Radicchio Salad with Miso-Lemon Dressing, Feta, and Crispy Red Onion Rings
Little Gem Lettuces with Mozzarella Milanesa and Fried Anchovy Vinaigrette
Maple-Glazed Heirloom Carrots with Chèvre and Truffle-Salted Pistachios
Warm Parmesan Pound Cake with Whipped Mascarpone, Raspberries, and Basil Sugar
Cherries
Belgian Endive Salad with Pecans, Fresh Cherries, Dijon Vinaigrette, and Stilton Blue
Grilled Duck Breasts with Brandied Cherries
Strawberry-Cherry Sorbet with Chocolate “Magic Shell” and Crushed Pistachios
Chicken, Grilled Butterflied Whole, with Grilled Figs, Manouri Cheese, and Lentil Chimichurri
Chiles. See Peppers
Chocolate
Chocolate Olive Oil Cake with Molasses Cream and Fudge Sauce
Strawberry-Cherry Sorbet with Chocolate “Magic Shell” and Crushed Pistachios
Chorizo
Chowder, Clam, with Smoked Beef Marrow Bones, Green Onion, and Jalapeño
Citrus fruits
See also individual fruits
Clams
Clam Chowder with Smoked Beef Marrow Bones, Green Onion, and Jalapeño
Cocktails
Cookies, Alfajor, with Dulce de Leche
Corn
Grilled Corn Empanadas with Poblano and Gruyère
Grilled Padrón Peppers with Corn, Tomatoes, Fried Egg, and Manchego
Grilled Radicchio and Corn with Mt Tam Triple Cream and Roasted Tomato Vinaigrette
Shrimp Ceviche with Chiles, Avocado, and Popcorn
Stewed Heirloom Hominy with Fava Beans, Pork Belly, and Fried Duck Egg
Crab
Dungeness Crab Bruschetta with Avocado, Radish, and Shiso
Grilled Asparagus with Herbed Dungeness Crab and Crispy Capers
Grilled Whole Dungeness Crab with Smoked Tomato–Ancho Chile Butter
Cress, Heirloom Tomatoes with Shaved Sweet Onion, Capers, Bottarga, and
Croutons
Cucumbers
Albacore Tuna Ceviche with Yuzu, White Soy, and Tomato
Cucumber and Strawberries with Calabrian Chile and Cured Black Olive Relish, Pine Nuts, and Chèvre
Dungeness Crab Bruschetta with Avocado, Radish, and Shiso
Grandma Agnes’s Spicy Dill Pickles
Salmon Gravlax with Orange-Chile Oil, Cucumber, and Shiso
Desserts
Alfajor Cookies with Dulce de Leche
Chocolate Olive Oil Cake with Molasses Cream and Fudge Sauce
Grilled Banana with Malted Chocolate Semifreddo and Sunchoke Chips
Grilled Peaches with Maple–Sweet Corn Panna Cotta
Strawberry-Cherry Sorbet with Chocolate “Magic Shell” and Crushed Pistachios
Vanilla Bean Tres Leches Cake with Marionberry Ice Cream
Warm Hazelnut Brown Butter Torte with “Honeycomb” Candy and Honey-Chamomile Ice Cream
Warm Parmesan Pound Cake with Whipped Mascarpone, Raspberries, and Basil Sugar
Duck Breasts, Grilled, with Brandied Cherries
Duck Eggs, Fried, Stewed Heirloom Hominy with Fava Beans, Pork Belly, and
Alfajor Cookies with Dulce de Leche
Eggplant, Grilled Zucchini and, with Castelvetrano Olive–Almond Salsa
Eggs
Grilled Baby Bok Choy with Ecuadorian Peanut Sauce and Hard-Boiled Egg
Grilled Padrón Peppers with Corn, Tomatoes, Fried Egg, and Manchego
Stewed Heirloom Hominy with Fava Beans, Pork Belly, and Fried Duck Egg
Empanadas
Grilled Corn Empanadas with Poblano and Gruyère
Spiced Beef Empanadas with Olives and Raisins
Escarole, Grilled, Gratin of White Beans with Sunchokes, Bagna Cauda Cream, and
Fennel
Grilled Sea Scallops with English Peas and Orange-Pastis Butter
Poached Squid and Octopus Salad with Fennel, Orange, and Celeriac
Fernet Branca
Figs, Grilled Butterflied Whole Chicken with Manouri Cheese, Lentil Chimichurri, and
Fish. See individual fish
Foie gras
Grilled Foie Gras with Caramelized Onion–Sherry Broth, Savoy Cabbage, and Gruyère Toasts
Sautéed Mushrooms with Foie Gras, Sweet Onion, and Wilted Spinach
Fuel
Garlic
Nettle and Green Garlic Salsa Verde
Goat, Grill-Roasted Leg of, with White Truffle, Button Mushroom, and Fresh Ricotta Salad
Grandma Agnes’s Spicy Dill Pickles
Grapes, Sage-Roasted, Grilled Whey-Brined Quail with
Gravlax
Salmon Gravlax with Orange-Chile Oil, Cucumber, and Shiso
Grenadine
Grilling
basting food during, fm7.1, fm7.2
with direct vs. indirect heat, fm7.1, fm7.2
lighting fire for, fm7.1, fm7.2
Grills
Halibut
Grilled Wild Halibut on the Bone with Toasted Garlic–Lemon Oil
Hazelnuts
Grilled Broccolini with Taleggio Cream and Hazelnuts
Warm Hazelnut Brown Butter Torte with “Honeycomb” Candy and Honey-Chamomile Ice Cream
Herbs
Herbed Salmuera (Basting Liquid)
Hominy, Stewed Heirloom, with Fava Beans, Pork Belly, and Fried Duck Egg
Honey
Ice cream
Jalapeños. See Peppers
Kale and Radicchio Salad with Miso-Lemon Dressing, Feta, and Crispy Red Onion Rings
Lamb
Ash-Seared Lamb Loin with Celery, Cilantro, Charred Orange, and Cumin-Chile Oil
Grilled Lamb Heart with Charred Leek Puree and Toasted Pine Nuts
Grilled Lamb Shoulder Chops with Rosemary Marinade
Leeks
Lemons
Lentil Chimichurri, Grilled Butterflied Whole Chicken with Grilled Figs, Manouri Cheese, and
Lettuce
Little Gem Lettuces with Mozzarella Milanesa and Fried Anchovy Vinaigrette
Limes
Mackerel, Grilled, with Charred Poblano Romesco and Pickled Red Onion
Maple syrup
Grilled Maple-Brined Pork Chops
Maple-Glazed Heirloom Carrots with Chèvre and Truffle-Salted Pistachios
Marionberries
Mayonnaise
See also Aïoli
Morcilla
Mushrooms
Baked Ricotta with Button Mushroom Confit and Balsamic Brown Butter
Grilled Albacore Tuna and Morel Mushrooms with Nettle and Green Garlic Salsa Verde
Grilled Maitake Mushrooms with Smoked Sea Salt and Green Onions
Grilled Portobello Mushrooms and Heirloom Tomato with Faux Béarnaise
Grilled Veal Chops with Chanterelle Mushroom Stroganoff
Grill-Roasted Leg of Goat with White Truffle, Button Mushroom, and Fresh Ricotta Salad
Sautéed Mushrooms with Foie Gras, Sweet Onion, and Wilted Spinach
Mussel Poke with Celery, Ginger, and Sesame
Nettle and Green Garlic Salsa Verde
Oats
Octopus
Poached Squid and Octopus Salad with Fennel, Orange, and Celeriac
Spicy Tomato-Braised Beef Tripe with Poached Octopus and Mint Aïoli
Oils
Olives
Calabrian Chile and Cured Black Olive Relish
Castelvetrano Olive–Almond Salsa
Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade
Spiced Beef Empanadas with Olives and Raisins
Onions
Grilled Beef Skirt Steak with Onion Marinade
Grilled Foie Gras with Caramelized Onion–Sherry Broth, Savoy Cabbage, and Gruyère Toasts
Grilled New Potato and Onion Skewers with Bacon-Sherry Cream
Grilled Sweet Onion with Buttered Beets, Blue Cheese, and Walnuts
Savory Apple and Roasted Onion Crumble with Walnut-Thyme Streusel
Oranges
Ash-Seared Lamb Loin with Celery, Cilantro, Charred Orange, and Cumin-Chile Oil
Poached Squid and Octopus Salad with Fennel, Orange, and Celeriac
Oysters
Coal-Roasted Oysters on the Half-Shell with Chimi Mayo and Manchego
Parsley
Peaches, Grilled, with Maple–Sweet Corn Panna Cotta
Peanuts
Peas
Blistered Snap Peas with “Everything” Bagel Seasoning, Chive Mascarpone, and Smoked Salmon Roe
Grilled Sea Scallops with English Peas and Orange-Pastis Butter
Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade
Pecans
Belgian Endive Salad with Pecans, Fresh Cherries, Dijon Vinaigrette, and Stilton Blue
Peppers
Calabrian Chile and Cured Black Olive Relish
Grilled Corn Empanadas with Poblano and Gruyère
Grilled Padrón Peppers with Corn, Tomatoes, Fried Egg, and Manchego
Shrimp Ceviche with Chiles, Avocado, and Popcorn
Smoked Tomato–Ancho Chile Butter
Pickles
Grandma Agnes’s Spicy Dill Pickles
Pisco
Pistachios
Maple-Glazed Heirloom Carrots with Chèvre and Truffle-Salted Pistachios
Strawberry-Cherry Sorbet with Chocolate “Magic Shell” and Crushed Pistachios
Poke
Mussel Poke with Celery, Ginger, and Sesame
Pomegranate juice
Pork
Grilled Maple-Brined Pork Chops
Stewed Heirloom Hominy with Fava Beans, Pork Belly, and Fried Duck Egg
See also Bacon; Prosciutto; Sausages
Potatoes
Cast-Iron Grilled Whole Trout with “Black Gold” Fingerling Potatoes and Capers
Clam Chowder with Smoked Beef Marrow Bones, Green Onion, and Jalapeño
Fried Potatoes with Horseradish Aïoli and Dill
Grilled New Potato and Onion Skewers with Bacon-Sherry Cream
Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade
Prawns. See Shrimp and prawns
Prosciutto, Broiled Cantaloupe with Hand-Stretched Mozzarella Curds and
Quail, Grilled Whey-Brined, with Sage-Roasted Grapes
Radicchio
Grilled Radicchio and Corn with Mt Tam Triple Cream and Roasted Tomato Vinaigrette
Kale and Radicchio Salad with Miso-Lemon Dressing, Feta, and Crispy Red Onion Rings
Raisins
Spiced Beef Empanadas with Olives and Raisins
Spicy Golden Raisin Vinaigrette
Raspberries, Warm Parmesan Pound Cake with Whipped Mascarpone, Basil Sugar, and
Relishes
Calabrian Chile and Cured Black Olive Relish
Rum
Rye
Salads
Ash-Seared Lamb Loin with Celery, Cilantro, Charred Orange, and Cumin-Chile Oil
Belgian Endive Salad with Pecans, Fresh Cherries, Dijon Vinaigrette, and Stilton Blue
Cucumber and Strawberries with Calabrian Chile and Cured Black Olive Relish, Pine Nuts, and Chèvre
Grilled Radicchio and Corn with Mt Tam Triple Cream and Roasted Tomato Vinaigrette
Grill-Roasted Leg of Goat with White Truffle, Button Mushroom, and Fresh Ricotta Salad
Heirloom Tomatoes with Shaved Sweet Onion, Capers, Bottarga, and Cress
Kale and Radicchio Salad with Miso-Lemon Dressing, Feta, and Crispy Red Onion Rings
Little Gem Lettuces with Mozzarella Milanesa and Fried Anchovy Vinaigrette
Poached Squid and Octopus Salad with Fennel, Orange, and Celeriac
Scallop Dynamite Salad with Avocado, Nori, and Tobiko
See also Vinaigrettes and salad dressings
Salmon
Salmon Gravlax with Orange-Chile Oil, Cucumber, and Shiso
Salmuera, Herbed (Basting Liquid)
Salsas. See Sauces and salsas
Salt-Crusted Heirloom Tomatoes with Basil, Oregano, and Grilled Bread
Sauces and salsas
Castelvetrano Olive–Almond Salsa
Nettle and Green Garlic Salsa Verde
See also Aïoli; Chimichurri
Sausages
Grilled Sea Scallops with English Peas and Orange-Pastis Butter
Scallops
Grilled Sea Scallops with English Peas and Orange-Pastis Butter
Scallop Dynamite Salad with Avocado, Nori, and Tobiko
Sesame seeds
Shrimp and prawns
Grilled Head-On Spot Prawns with Garlic, Green Onion, and Sumac
Shrimp Ceviche with Chiles, Avocado, and Popcorn
Smoking
Sorbet
Strawberry-Cherry Sorbet with Chocolate “Magic Shell” and Crushed Pistachios
Soups
Clam Chowder with Smoked Beef Marrow Bones, Green Onion, and Jalapeño
Grilled Foie Gras with Caramelized Onion–Sherry Broth, Savoy Cabbage, and Gruyère Toasts
Soy sauce
Spinach, Wilted, Sautéed Mushrooms with Foie Gras, Sweet Onion, and
Squab “al Diablo,” Grilled, with Sesame-Chile Oil
Squash
Coal-Roasted Spaghetti Squash with Toasted Garlic, Lemon, and Aged Goat Cheese
Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt
Grilled Zucchini and Eggplant with Castelvetrano Olive–Almond Salsa
Squid
Beef Tenderloin Tartare with Fried Squid and Herb-Caper Emulsion
Poached Squid and Octopus Salad with Fennel, Orange, and Celeriac
Strawberries
Cucumber and Strawberries with Calabrian Chile and Cured Black Olive Relish, Pine Nuts, and Chèvre
Strawberry-Cherry Sorbet with Chocolate “Magic Shell” and Crushed Pistachios
Sunchokes
Gratin of White Beans with Grilled Escarole, Sunchokes, and Bagna Cauda Cream
Grilled Banana with Malted Chocolate Semifreddo and Sunchoke Chips
Sweetbreads
Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade
Syrups
Tomatoes
Albacore Tuna Ceviche with Yuzu, White Soy, and Tomato
Grilled Padrón Peppers with Corn, Tomatoes, Fried Egg, and Manchego
Grilled Portobello Mushrooms and Heirloom Tomato with Faux Béarnaise
Heirloom Tomatoes with Shaved Sweet Onion, Capers, Bottarga, and Cress
Salt-Crusted Heirloom Tomatoes with Basil, Oregano, and Grilled Bread
Smoked Tomato–Ancho Chile Butter
Spicy Tomato-Braised Beef Tripe with Poached Octopus and Mint Aïoli
Tripe, Spicy Tomato-Braised Beef, with Poached Octopus and Mint Aïoli
Trout, Cast-Iron Grilled Whole, with “Black Gold” Fingerling Potatoes and Capers
Truffles
Grill-Roasted Leg of Goat with White Truffle, Button Mushroom, and Fresh Ricotta Salad
Tuna
Albacore Tuna Ceviche with Yuzu, White Soy, and Tomato
Grilled Albacore Tuna and Morel Mushrooms with Nettle and Green Garlic Salsa Verde
Turkey Butts, Grill-Roasted, with Cilantro-Peanut Relish and Watermelon
Vanilla Bean Tres Leches Cake with Marionberry Ice Cream
Veal
Grilled Veal Chops with Chanterelle Mushroom Stroganoff
Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade
Vegetables
Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade
See also individual vegetables
Velvet Falernum
Vermouth
Vinaigrettes and salad dressings
Spicy Golden Raisin Vinaigrette
Vodka
Walnuts
Grilled Sweet Onion with Buttered Beets, Blue Cheese, and Walnuts
Watermelon, Grill-Roasted Turkey Butts with Cilantro-Peanut Relish and
Whey
Grilled Whey-Brined Quail with Sage-Roasted Grapes
Wine
Zucchini and Eggplant, Grilled, with Castelvetrano Olive–Almond Salsa