Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking by Francis Mallmann

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Smashed Idahos: turmeric, cardamom, coriander, and almond gremolata
- tekobo on August 12, 2024
  
  Yummy. Cooked on really hot griddle on the BBQ. Potatoes came out lovely and crunchy on the outside and soft on the inside. This topping was delicious.
Whole roasted cauliflower with sesame seeds, burnt lemon, and Antica vermouth
- crandall57 on April 28, 2025
  
  A delicious dish. The salsa is key to the deliciousness. We will make this again. We served it with the crunchy rice as a main dish. I should have left the crunchy rice on the griddle a little longer, as it wasn't crispy enough.
Burnt fennel a la plancha with Cognac, coriander, and cardamom salsa
- Rich6 on May 04, 2026
  
  Salsa is predominantly oil, probably need to reduce the amount
Grilled grapes with melted cheese
- julia_un405k on April 05, 2026
  
  Very cool recipe

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