Please open your kitchen windows before you get started!
With this stovetop open-flame setup, small vegetables can nearly instantaneously become impressive appetizers and side dishes. Green beans, for example, blister after no more than 45 seconds over my burner’s flame. I like to serve them immediately, tossed with olive oil, chili, fresh basil, and flaky salt.
A touch of bitterness from black blistered spots on these vegetables is delicious, but I always keep a watchful eye: too much time over the flame will render their delicate skins inedible.Denser vegetables, on the other hand, take much longer to cook and fully absorb a smoky flavor. Their outer layers completely carbonize, but their interiors become sweet, jammy, and deeply smoky — making them striking as snacks, garnishes, or ingredients in complex sauces.
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