IN GOOD HANDS

PORCH AND PATIO SEASON PRACTICALLY DEMANDS UTENSIL-FREE MEALS. LAY OUT A STACK OF NAPKINS AND GRAB ONE OF THESE HANDHELDS.

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1 CHORIPÁN

For chimichurri: Place 2 cups tightly packed flat-leaf parsley, ¼ cup red wine vinegar, 4 cloves garlic and ½ teaspoon salt in a food processor; pulse to combine, scraping down sides as necessary. With the motor running, add ½ cup extra-virgin olive oil in a steady stream. Scrape down sides and pulse a few more times until smooth. (It should be loose and thin.) Chill until needed. (It's best if made a day ahead to allow the flavors to develop.)

Prepare grill for medium indirect heat; oil the grate. Place 1 pound (4 or 5 links) Argentinian chorizo or Italian sausages on grill grate. Cover and grill over indirect heat to an internal temperature of 160°, turning once, 15 to 20 minutes.

Spread some of the chimichurri inside 4 or 5 hoagie rolls or brat rolls. If you like, split the sausages lengthwise. Place a sausage inside each roll; top with more chimichurri and pico de gallo. (Reserve remaining chimichurri for another use.)

2 CHICKEN TIKKA MASALA PIZZA