For gremolata, pulse garlic, parsley, mint, zest, hazelnuts, sugar, salt and pepper in a food processor until mixed and finely chopped. (You can chop together with a knife if you don’t have a food processor.)
Place the pepper over the fire and roast until the skin blisters. Place pepper in a bag or covered bowl for 10 minutes. Peel away blackened skin, then remove seed pod and chop pepper.
Sift together flour, baking powder and salt in a medium bowl. Pour measured-out cream (just under 1 cup) into the flour mixture all at once, and stir together just until a dough forms. Turn dough out onto a lightly floured surface and knead gently, 6 to 8 times, to create a cohesive ball of dough. Be careful not to overwork the dough; too much handling will result in tough, dry biscuits. Roll out dough with a lightly floured rolling pin to about 1/2-inch thickness. Cut out rounds with a lightly floured 3-inch diameter cookie cutter (or use a drinking glass of similar size) and place on prepared baking sheet. Gather up dough scraps, re-roll and cut out more rounds for a total of 6 biscuits.
Who it’s for: Occasional grillers. This book spends a lot of time showing you how to grill things that there is no logical reason to grill. Spaghetti and meatballs? Corn chowder? There are good recipes in there, but they’re hidden among some head-scratchers.
Who it’s for: Anyone who might cook on a grill can benefit from this book, which covers the hows and whys of grilling. Chapters cover every part of the plant and animal kingdoms, with recipes for many exotic ingredients. Grilled sweetbreads, anyone?
Using poultry shears or a large knife, remove the knuckle from the ends of each thigh bone. Trim excess skin off the thighs. Apply rub to both sides of the thighs.