Marcus Nilsson
This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.
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.
A steak dinner that’s more about the sauce than the meat.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.