If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.

In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted -- or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.

Light a charcoal grill with about a large cereal box's worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.

Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.

Whisk all the sauce ingredients together and adjust hot, sweet and salt flavors to your taste. Add more warm water if you prefer a thinner texture.

Brush vegetables with olive oil and grill over a medium flame until tender and charred. Sprinkle with sea salt and serve with miso sauce on the side.

Whisk together all ingredients except romaine and baguette. Season dressing to taste with salt and pepper.

Cut romaine lengthwise in half, and brush cut side with olive oil, sprinkle with sea salt and pepper. Brush baguette with olive oil.

Place romaine and bread cut-side down on medium-hot grill and cook 1-2 minutes, until charred, but not overly wilted.

Serve romaine with grilled bread drizzled with dressing. You can also slice the lettuce and dice the bread for a more traditional presentation.

Halve peaches, remove pits and brush with olive oil, melted butter or a combination. Sprinkle with sea salt and pepper for savory preparations; with brown sugar or honey for sweet ones. Over a hot grill, on an oiled grate, cook peaches until lightly charred, about 2 minutes per side. Serve with ricotta, fresh raspberries and mint; with pecorino and prosciutto; with roasted or grilled pork or duck; with grilled pound cake, drizzled with balsamic; chopped with tomatoes for a delicious relish, and on and on...