Bon Appétit

A halved chicken is really easy to handle on the grill. Since it’s on the bone, it comes out super flavorful. There are nutrients and flavors in the bones.

Give ’em a little cut, a little smash, then add melted miso-garlic butter and toss ’em. The charred skin comes off in the butter—it’s nice.

Grilled corn tends to get dried out; I want the kernels to burst when I bite into it

To be honest, fish can be fickle on the grill, I’m pretty good at it and still I screw it up sometimes.

Crispy skins and creamy interiors.

Make ahead and have it ready to spoon over grilled meats, fish and vegetables.