Alcohol

This is a wood-fired version of a recipe from my Sonoma-chef friend, John McReynolds. Braising short ribs in a wood-fired environment creates amazing rich flavors and succulent meat. Of course, these short ribs can be made in a conventional oven and they will still be lovely. Serve with spaetzle, mashed potatoes, or plain buttered noodles.

Poaching refers to cooking in a liquid that’s heated to just below boiling. The shells are kept on the shrimp while cooking to keep them tender and to allow the shells to release their flavor into the poaching liquid. Cooking halibut, salmon, or shellfish this way produces a delicate texture.

I love the Southwest of the United States and the foods of that region. This recipe features three ingredients borrowed from its Native American culture: corn, beans, and peppers. Here, the stew is made with vegetable stock, but you can also use chicken stock. Wood-roasted pork shoulder or chicken can be shredded and added to the dish for an even heartier meal. The heirloom beans come from my friend Steve Sando’s company, Rancho Gordo. You can substitute other dried beans, but the flavor will be best if you use Rancho Gordo beans (see Resources). The stew can be made a day ahead and reheated just before serving. Any leftovers are terrific as a filling for tamales or enchiladas.

Brussels sprouts are misunderstood. They are often served overcooked, mushy, with not a lot of flavor. When wood-fire roasted along with shallots, however, they become caramelized, subtly smoky, and sweet.

This recipe is simple but packed with flavor. You can substitute other shellfish, such as mussels or shrimp or cracked crab, or a combination of all of these. This version gives a nod to Provence, using herbes de Provence and Pernod. The rich liquor created by the combination of the shellfish, garlic, wine, and herbs is the best part! Bake up some No-Knead Dutch Oven Bread (page 85) to accompany this delightful dish.

(Note that this is always called a stew but it is actually a braise, because the meat is browned.)

This is one of my favorite recipes, where you not only get rid of excess fat, but you get delicious breast meat, tender thighs, and beautifully crisp brown skin. Note that you may complete the final roasting an hour or so after the second, or braising, step.