Go hands on with celeb chef Michael Chiarello, who shows us how to build a firepit fast and grill great food
Photo by Thomas J. Story
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