For those days when you don't want to tend a fire, this is one utterly delicious oven version that will stand up to smoke-roasted ribs any day.
Chermoula is a pungent Moroccan herb sauce traditionally served as both a marinade and sauce with fish.
This glorious cream cheese, caper, caraway seed, and paprika combination, spread over sour black bread or over slices of any dark or brown bread, is rhapsodically unbeatable.
This recipe starts with an easy, make-ahead paste of ginger, garlic and cilantro. Marinate the salmon in it a few hours ahead, then bake it in the oven with a quick last minute run under the broiler to sear it to golden brown.
To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.