Marcus Nilsson

No time for a wet brine? This dry brine turkey recipe delivers big flavor—thanks to salt, and your choice of aromatics and herbs—with less hassle.

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

Like any braised dish, this lamb shanks recipe is better when made one day ahead.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.

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.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

How can you look at this and not crave brisket tacos?

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.

Slice these and mix with cured meats for a fresher take on antipasto salad.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Combined with coconut milk, it’s the base for your next Thai curry.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!