Marcus Nilsson
This recipe will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!
A homemade loaf featuring a crackly crust, loaded with cheese and plenty of fresh chilis.
In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.
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.
Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.