Nut Free

If you want to make the dish in advance, prepare the chicken and sauce through step 2. Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

To fry the sage leaves for garnish, place them in hot oil until they start to curl, about 3 seconds; remove with a slotted spoon.

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.

Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.

Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

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.

Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. For a recipe, see page 650.

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