Marcus Nilsson

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.

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

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

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.

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

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Use store-bought meringues and skip the first step, if you prefer.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

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