Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford’s formidable new cookbook, Taming the Feast, is the ultimate guide to hardcore al fresco entertaining — this is no garden party.

Need an easy, flavorful and light appetizer to keep the crowd in check while the whole pig roasts? These quick-charred padrón peppers are sweet and fiery, seasoned simply with crunchy sea salt and lemon. You can use shishito peppers (found at Asian markets) if you can’t find padróns, but any sweet and mildly spicy pepper will do.

Reprinted with permission from Taming The Feast