Let the produce meet the flame.

Fire brings out sweetness, softens sharp edges, and adds a little smoke. Pick sturdy ingredients that can handle heat, then keep the seasoning simple.

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Four good candidates

Start with sturdy produce.

Cut pieces evenly so they cook at a similar pace. A little oil helps with browning; salt and acid at the end keep flavors bright.

Sweet corn

Keep it whole or cut into thick rounds. Turn over medium-hot coals until kernels blister.

Potatoes

Choose small potatoes or par-cook larger ones. Finish in a skillet or wrapped beside the embers.

Cauliflower

Cut into thick steaks to grill directly, or roast whole with indirect heat until tender.

Stone fruit

Halve ripe peaches or plums and grill cut-side down briefly. Serve with yogurt or a pinch of salt.

Wood & flavor

Choose clean, untreated hardwood.

Fruit woods such as apple and cherry can add a gentle aroma; oak gives a steady, neutral fire. Use only wood sold for cooking or known to be clean and untreated.

Avoid painted, treated, glued, or unknown wood. Keep smoke light and let fresh fuel burn clean before food goes over the grate.

Wood flavor is a supporting note. The ingredient, the heat, and the timing should still lead.

Seasoned wood stacked for an outdoor fire

Build a balanced fire-side plate.

Something charred

Use direct heat for edges and color.

Something fresh

Add herbs, citrus, or crisp greens after cooking.

Something filling

Flatbread, beans, or potatoes make the meal satisfying.