Noah Galuten

So again, you're just kind of putting potatoes on the cold side of the grill, have the smoke going through.

It's basically roasting potatoes at, you know, 300 with smoke on it and tomatillos.

And then you chop them up, you fry them up into a hash with some poblano chilies and put them into these like vegetarian tacos.

And they're just like unreal.

And yeah, you can throw tortillas on the grill and just kind of, you know, I'm a big believer in like,

make things that taste great, but also convenience matters.

A lot of amazing chefs, it's really hard for them to write an at-home cookbook because there's certain stuff that's ingrained in their brain that like, no, you can't cook pasta in the same water you blanch broccoli in.

It's gonna have the broccoli back in the pasta.

I'm not making a second dish of this.

Yeah.

And like, you know...

It was hard for me not to have half the book just be like, and then just put olive oil and lemon juice on top after.

I know.

So often it's great.

But there's little riffs on that.

Like, there's... You ever buy, like, preserved lemons?

Those just, like, they're just...

You can buy them at the grocery store now and they're just basically salt preserved lemons in their own kind of brines.

They have this really beautiful briny kind of flavor to them and just chopping that up and with olive oil, they're salty and just tossing that with like grilled broccolini is amazing.

You know, grill some asparagus and I'll just like shave some like aged white cheddar over the top.