Paula: Making paella on the grill over a wood-infused fire is so much more than a meal. It’s dinner theater seasoned with Spanish chorizo and saffron. It’s a riot of flavors and textures, and a feast that demands your attention, but as long as you’re organized and have the ingredients prepped and at the ready, you can pull it off while chatting with friends and stealing sips of red wine. I love how it comes together in stages--sizzling chicken until golden brown, sauteeing aromatic vegetables, simmering broth and rice--all to the expectation of those gathered around the table.

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Paula: I’m a fair weather sports fan (a couple broad questions about quarterback stats or draft picks would make this painfully clear). But on Sunday, I’ll do couch time with much of America because I love the commercials, the Puppy and Kitten bowl, and especially “game time” snacks. A televised competition (THE BIG GAME!) is a magnificent gateway to spicy wings, nachos for dinner, and rich, creamy dips awaiting crunchy snacks, right?

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Paula: I’m not sure what makes me crave this dish more, spying fresh, plump sea scallops in the seafood case or velvety leaves of sage in the garden. Regardless, I’ve been making this simple, satisfying recipe (adapted from The River Cafe in London) for ages. Scallops, sage, and capers might seem like unusual allies, but the flavors (sweet, herbaceous, briny) come together beautifully with a quick sizzle in a cast iron skillet and finish of freshly squeezed lemon juice and butter.

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Paula: Melissa Clark’s clever recipe for The New York Times, Crispy Parmesan Roasted Chicken, is stirring up breathless excitement on social media. As it should, sprinkling grated Parmesan over a chicken as it roasts creates an extra crackly, super delicious skin. Naturally, I couldn’t wait to adapt the recipe for the grill. Spatchcocking the bird creates even more crispy crust (and surface area for the cheese), and roasting it over rosemary sprigs infuses the meat and pan juices with an incredible perfume.

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