Chiarello uses the the last heat of his fire to roast whole heads of garlic wrapped in foil. He puts the soft, smoky cloves
in salads, smears them over steaks, and spreads them with oil over toasted bread. Eggplant, onions, even winter squashes can
be ash-roasted too. They don’t need to be foil-wrapped; just peel off the charred outer skin and use the sweet, soft interior.
Recipe: Ash-Roasted Garlic