Nutrition information: Per serving: 429 calories, 59% of calories from fat, 27 g fat, 11 g saturated fat, 204 mg cholesterol, 0 g carbohydrates, 43 g protein, 231 mg sodium, 0 g fiber


Prep: 20 minutes

Cook: 5 minutes

Makes: 1 2/3 cups

"From gaucho campfires to society weddings, you can always find chimichurri in Argentina," writes Francis Mallmann in "Seven Fires: Grilling the Argentine Way." Make the chimichurri a day in advance, he writes, so the flavors have time to blend. Chimchurri may be refrigerated for two to three weeks.

1 cup water

1/2 tablespoon salt

1 head garlic, separated into cloves, minced

1 cup packed fresh flat-leaf parsley, minced

1 cup fresh oregano leaves, minced

2 teaspoons crushed red pepper flakes

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

Heat the water to a boil in a small saucepan. Add the salt, stir until dissolved. Remove from heat; cool. Combine garlic, parsley, oregano and red pepper flakes in a medium bowl. Whisk in the red wine vinegar; whisk in the olive oil. Whisk in the salted water. Transfer to a jar with a tight-fitting lid, refrigerate.

Nutrition information: Per tablespoon: 43 calories, 88% of calories from fat, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 136 mg sodium, 0 g fiber

Roasted bell pepper salad with anchovies and garlic

Prep: 15 minutes

Cook: 15 minutes

Makes: 4 servings