Marcus Nilsson

The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.

White wine vinegar and capers pack tangy and briny flavors into this braise.

This baked eggplant and saffron rice recipe is blanketed in layers of mozzarella and Parmesan cheeses—never a bad thing, in our opinion.

This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.

Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside.

Some like it hot. And those that do will absolutely love this jerk chicken recipe, which calls for heaps of Scotch bonnet (or habanero) peppers.