tea

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This Barbados inspired dish is from New American Table.
FishFish

Steamed Snapper with Red Rice and Edamame

By Marcus Samuelsson | January 13, 2015

This dish gives a distinctly Asian inflection to the steamed fish and rice dishes typical to the Caribbean. Steaming is one of the most foolproof methods of cooking fish; not only does it keep the fish moist, any extra flavors you add go straight to the fish. Plus, it’s healthy. This Barbados inspired dish is Read More

Marcus off Duty
MeatSandwiches

Philly Cheesesteak

By Marcus Samuelsson | November 4, 2014

Today I am hanging out on the streets of Philly and nothing could be better than a Philly Cheesesteak! This recipe is my homage to the Philly Cheese Steak. Of course, steak is a luxurious sandwich meat, but sometimes a splurge is fun. The oregano and basil add a clean, fresh taste and the corn Read More

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DinnerMeat

Tea-Roasted Veal

By Marcus Samuelsson | July 7, 2014

  A recipe from my 2006 cookbook, Soul of a New Cuisine. If you can’t find rooibos tea at your local market, black tea makes an excellent substitution. My Safari Breakfast from Ambessa works beautifully!

Photo: Henry Figueroa
DinnerMeat

Flank Steak with Rosemary Recipe

By Marcus Samuelsson | December 10, 2013

Flank steak is what cooks and chefs love the most. When you cook it medium-rare, it’s perfect. A beautiful marbled meat, it’s also one of the best values for your money. For a quick meal, just grill it for three minutes on each side. In a word: mouthwatering. (If your store doesn’t stock flank steak, Read More

Sweet tea added to the brine gives this fried chicken an unexpected twist. (Photo:  armaburrito)
RecipesRestaurants

Ambessa Tea Stories: Tea-Brined Double Fried Chicken

By Ashley Beck | July 10, 2013

As I was reading the July issue of Food & Wine I came across two well accomplished chefs in Nashville that are reinventing the way we look at Southern cooking or Soul Food. Over here we are all about reinventing traditions, making new with the old, or as Marcus would say, “Taking a step back, Read More

photo: armaburrito
DinnerPoultry

Ambessa Tea-Brined, Double Fried Chicken Recipe

By Ashley Beck | July 10, 2013

As I was reading the July issue of Food & Wine I came across two well accomplished chefs in Nashville that are reinventing the way we look at Southern cooking or Soul Food. Over here we are all about reinventing traditions, making new with the old, or as Marcus would say, “Taking a step back, Read More

Earl of Harlem tea keeps clothes fresh until your ready to wear them.
Tips

Ambessa Tea Stories: Tea as Nature’s Febreze

By Ashley Beck | June 26, 2013

  Oh tea and all of its versatile ways…We’ve shown you how to apply it to your face, brew it without heat, infuse it into your food and pair it with a meal. Now I’m going to tell you that you can reuse your tea as an air freshener right? Exactly. So yes, there is Read More

iced tea
How To'sTips

How To Make The Perfect Pitcher of Iced Tea

By Christopher Stewart | June 19, 2013

There are a few things that come up when you think of the word simple. Simple can relate to a quick and easy go-to meal, your favorite restaurant, or something that you make repeatedly and it comes out great every time. Simple can also mean that something can be a staple, also something that you Read More

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Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger