Marcus Nilsson
Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
The summer salad stalwart gets a makeover.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.