<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>Romesco is a traditional Catalonian sauce that can be served with anything from fish, to vegetables, to lamb. Often called &quot;Spanish ketchup&quot; (but far tastier and more complex than any bottled condiment), this ubiquitous bright red sauce should be a staple in your recipe arsenal. Our romesco includes toasted hazelnuts—where almonds are traditional—for a distinctly nutty aroma. Classic versions use nyora peppers (and you can too, if you can find them), but here we&#39;ve substituted a blistered red bell pepper, which adds a mildly sweet taste and beautiful bright crimson color to the sauce. Roasting retains the pepper’s fresh flavor, but makes the skin easy to remove and lightly softens the flesh. You can roast bell peppers in an oven or on a grill if you don&#39;t have a blowtorch.</p>