Marcus Nilsson
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
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.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
A steak dinner that’s more about the sauce than the meat.
This velvety white wine sauce imparts tangy, rich flavor to everything it touches.
As energizing as an energy bar, with a much simpler ingredient list.
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.