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.
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
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.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.