Good morning. Gabrielle Hamilton has an elegant jewel box of a column in The New York Times Magazine this week, about cooking for loads of children at a sleepaway camp, and the joy of hiding out there in the woods making food for a crowd. To go with it, she gave us a recipe she learned from one of the cooks she hired that summer, a Jamaican man named Shaun Lewis, for jerk chicken (above).

Gabrielle writes about that chicken better than I ever could: “It’s not spicy hot but has a magnificent warmth that spreads across your chest in a slow build. I would like to insist that there is no substitute for the low-and-slow smolder of a live charcoal fire — it’s the smoke you can’t live without — but I’ve cooked this in cast iron on a stovetop, on the grates of my restaurant’s flawed indoor gas grill and on sheet pans in a blasting convection oven, and still it slays.”

On the side: Her quick-pickled fresh ripe bananas that deliver creamy sweetness alongside a big spike of vinegar and habanero. Oh, man. Add some coconut rice with peas from David Tanis (I’d swap in pigeon peas for the green ones, myself), and you’ve got a Saturday night dinner plan right there.

I’d like to arise on Sunday sated from the feasting, make a smoothie of bananas, strawberries and frozen mango chunks, and get out to a farmstand or market for good tomatoes and a big thatch of basil, so lunch can be Alexa Weibel’s new recipe for a roasted tomato tart with ricotta and pesto. The dough’s a snap: It’s frozen puff pastry.