Sweet and Spicy Antipasto Salad
Marcus Nilsson
Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
The summer salad stalwart gets a makeover.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.