Adam Perry Lang

There are a thousand and one recipes for this easy staple of outdoor cooking, and it feels like I've tried all of them. But none quite match up to this one. After you've charred the peppers on the grill, you just pop them in a resealable plastic bag until you can slide the skins right off. Then you submerge them in a mixture of olive oil, vinegar, and garlic until they pick up a bit of tang. These will last a week in the fridge, but I bet you'll finish them before then.

Even if you don't like anchovies, you've got to give this a try. First of all, you can't beat freshly steamed artichokes—nibbling the flesh from the little leaves, gobbling the tender heart. And the insanely good anchovy butter has absolutely no relation to the too-salty fish you may have had once at a takeout pizza joint. Instead, oil-packed anchovies contribute this subtle sea-salty punch that you just can't get from anything else.

When I was little, I would beg my mom to make pork chops, because she'd top them with this sweet, sticky condiment called Saucy Susan. It's a sort of jam made from apricots, and ever since she first combined the two ingredients, I've been obsessed with how well the fruit goes with pork. Nowadays, I pay homage to the sweet-tart flavor of the fruit by brining the loin in apricot nectar and later building upon the flavors with a glaze made from apricot preserves and lemon.