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.
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.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
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.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.