Marcus Nilsson
We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Crispy. Golden. Fluffy. Bubbe would approve.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.