The dark meat of the chicken thighs adds deeper flavor to this rice dish than the more commonly used breast. Bone-in cuts will help the chicken stay moist (even if you overcook it a little bit, as often happens with chicken). For even more flavor, add a couple teaspoons of cumin and/or coriander with the garlic and pepper.
These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.
Pork tenderloin is great on the grill. Just be sure to tie in the ends so they don't dry out before the thicker center is cooked. Letting it sit for several minutes before cutting keeps the juices where you want them: in your tenderloin.
If you're in that grilling kind of mood, why not try a different vegetable: radicchio, a bitter and elegant cousin to chicory . The leaves crisp beautifully over heat, and taste great with just a touch of vinaigrette.
It doesn't get simpler than this - good bread with olive oil. Use toasted baguette as a basis for a fabulous sandwich or crostini, or just eat it plain.
Speared on toothpicks, these make a great cocktail snack. As a vegetable, they go particularly well with fish. Carrots can be prepared the same way.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.