Ingredients

6 garlic cloves, unpeeled
1 1/2 teaspoons black peppercorns
1 onion, coarsely chopped
1 1/2 tablespoons vegetable oil
1/2 cup oyster sauce
3 tablespoons soy sauce
1/3 cup water
1/4 cup white wine vinegar
4 boneless, skin-on chicken breast halves (about 6 ounces each)

Directions

1. Preheat the oven to 350°. Wrap the garlic cloves in foil and bake for about 30 minutes, until soft. Squeeze the garlic from the skins into a small bowl.
2. Meanwhile, in a medium skillet, cook the peppercorns over moderately high heat, shaking the skillet occasionally, until they are smoking and fragrant, 2 minutes. Transfer the peppercorns to a spice grinder and let cool completely, then grind to a coarse powder.
3. In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes. Add the roasted garlic, ground black pepper and oyster sauce and cook over moderately high heat, stirring, for 1 minute. Add the soy sauce and cook until reduced by half, about 1 minute. Add the water and white wine vinegar and simmer over moderate heat until the barbecue sauce is very thick, about 5 minutes. Transfer the barbecue sauce to a blender and puree until smooth.
4. Light a grill. Oil the grates and grill the chicken skin side down over moderately high heat until the skin is crisp, about 7 minutes. Turn the chicken and cook over moderate heat until the chicken is almost white throughout, about 5 minutes. Generously brush the barbecue sauce onto the skin; turn and grill until glazed, about 30 seconds. Generously brush the other side with sauce, turn and grill the chicken until glazed. Repeat the glazing on both sides. Transfer the chicken to a work surface to rest for 5 minutes.
5. Slice the chicken breasts crosswise and transfer to plates.

Make Ahead: The barbecue sauce can be refrigerated for up to 3 days.

Serves 4.

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Ingredients

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Directions

1. Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
2. In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Serves 6.

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Ingredients

2 24-oz. jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 3⁄4 lbs. fresh bing cherries, stemmed and pitted, or 1 1⁄2 lbs. frozen bing cherries with 2 3⁄4 cups sour or regular cherry juice.)
1⁄2 tsp. kosher salt
1 cinnamon stick
1 1⁄2"-thick slice of lemon
1 8-oz. container sour cream

Directions

1. Add jars of cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
2. In a small bowl, whisk together sour cream and 1⁄4 cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.

Serves 4 to 6 as a dessert.

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Ingredients

2 cups fresh blackberries or frozen, thawed
2 pounds pork butt
3 tablespoons cider vinegar
4 teaspoons hot pepper sauce
1/4 cup ketchup
3 garlic cloves, minced
1 sweet onion, sliced
1 teaspoon salt
Soft sandwich buns, split, for serving
Bread and butter pickles, for serving (optional)

Directions

1. Puree blackberries in blender until almost smooth. Strain puree; discard solids in sieve.
2. Place blackberry puree and next seven ingredients in a four-quart slow cooker. Cook on low for 8 hours.
3. Transfer pork to a plate, and use a fork to shred into fine pieces.
4. Add the pork back into the slow cooker and toss to coat in sauce. Serve inside split sandwich buns, along with pickles on the side.

Makes 4 pulled pork sandwiches.

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Ingredients

1 pound ground round or sirloin
2/3 cup panko or regular dried breadcrumbs
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh sage or 1 1/2 tablespoons dried and crumbled
1 large egg
Sea salt
Freshly ground black pepper
12 slices French bread, 3/4 inch thick
2 tablespoons olive oil
About 1/2 cup spicy ketchup or tomato chutney, or a spicy tomato-vegetable spread like Ajvar (see Note)

Directions

1. In a large bowl, thoroughly combine the ground meat, panko, Parmesan, sage, egg, and a generous amount of salt and pepper.
2. Work the meat to thoroughly incorporate all the ingredients and form into 12 two-inch sliders.
3. Place the bread slices on a plate and drizzle both sides with the oil.
4. Preheat a grill for high direct heat, about 425 degrees F. Place a clean grill rack on the grill and let it get hot for about 3 minutes.
5. Cook the sliders for about 4 minutes on each side, covered, for medium-rare and up to 5 or 6 minutes for well done. During the last minute, place the oiled bread on the grill for about 30 seconds on each side, or until golden brown and lightly toasted.
6. Place the toast on a large serving plate. Spoon 1 teaspoon of the tomato ketchup or chutney on each piece of bread and spread. Top with a slider and serve hot.

Makes 12 sliders.

Note: You can find spicy ketchup, tomato chutney, and Ajvar or Lutenica at specialty food shops. You can also simply spike a store-bought ketchup with hot pepper sauce until it is spicy.

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