At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce.Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce.
This recipe is based on typical street food in Oaxaca, Mexico, where Michelle Bernstein once lived. The corn is typically smothered in mayonnaise, dipped in cheese and then covered with a spicy chile powder. Here, Bernstein adds a little melted butter for an American accent. She uses a powdered-sugar shaker to apply an even coating of the chile powder.
For a crunchy, summery salad, Chris Cosentino tosses yellow wax beans, radish slivers, red onion slices, cannellini beans and fresh basil in a simple vinaigrette. To save time, you can also substitute canned cannellinis for the dried ones here.