Marcus Nilsson

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.

Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

This impressive-looking roast is easy to carve once you get started.

To keep the matzo dumplings light, don't overtax the dough.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

Use prepared massaman curry paste to speed up the preparation of this massaman chicken recipe.

You’ll never serve ice cream without candied peanuts again.

This cocktail from Uncle Boons in New York is made to pair well with Thai food.

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

Fresh celery lightens this guacamole and adds some serious crunch.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.