Like Ox Restaurant in Portland, Oregon, which features a huge wood-fired grill in the middle of the dining room, this debut cookbook from the husband-and-wife chef/owners is very grill-centric. The wonderfully eclectic recipes reflect their vision: Argentinian-style grilling infused with both the bounty of the Pacific Northwest and Gabrielle’s Ecuadorean roots. While many of the recipes include multiple components, they’re straightforward to execute with easy-to-find ingredients. So what makes them so special? The compelling way the couple puts the ingredients together, serving, for example, grilled sea scallops with both a pea-fennel-salami ragoût and an orange-Pastis butter. Grilled Beef Skirt Steak with Onion Marinade can easily become a weeknight staple, while making your own chorizo for the grill could be a fun weekend project. Non-grill offerings, such as creamy soups, ceviches, salads, desserts, and cocktails, round out the book, while Evan Sung’s photos capture the excitement of live fire and make everything look amazing.
One to try: Grilled Broccolini with Taleggio Cream and Hazelnuts. The silken sauce pairs perfectly with the slightly charred and crisped florets. Easy, but wow.