smokeless fire pit.

and crispy bacon.(optional), for serving.

In a large pot, combine the split peas and water and bring to a boil.Simmer for 2 minutes, cover, and let stand for 1 hour..In a medium skillet, heat the oil.

Add the celery, carrots, onion, marjoram, and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes.Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours.

Serve with parsley pistou, onion rings, and crispy bacon..

Originally appeared: March 2011.Whether you’re doing Dry January or not, having a few easy mocktails in your repertoire is always a good idea.Place tomatoes, onion, garlic, and chile on oiled grill grate directly over coals.

Grill, turning occasionally, until charred and just tender, about 10 minutes.Remove and discard charred peels from garlic cloves and outer layer from onion.

Transfer charred onion, garlic, and chile to a blender; pulse until finely chopped, about 10 pulses.Add tomatoes, cilantro, and salt, and pulse until mixture is chunky in texture, three to five pulses..