Starter

The potatoes must be parboiled so they will be done at the same time as the chicken.

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.

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

Serve this packet hot off the grill, but be cautious when opening it.

Grilled knockwurst goes well with yellow or Dijon mustard and soft pretzels. The knockwurst will char quickly on the grill; be sure to turn it frequently.

This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey’s restaurants.

Peperonata is an Italian mixture of stewed sweet peppers, tomatoes, onions, and garlic. In this dish, the peperonata is combined with classic Provençal ingredients to make a flavorful topping for toast.

This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.

To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to 3 hours.

The ingredients can be prepared the day before and refrigerated.

Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers’ markets, has a licorice flavor, but you can use regular basil instead.

Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.