Finding something to eat for dinner is a task…but finding something for lunch during the week is a chore. Mixing and matching lunches for your 5-day work week can be tiring, especially if you don’t have the time. Over the weekend, we learned how to roast the perfect chicken, and when that happens, there are always leftovers. Roast chicken sandwiches are a great way to utilize the left over chicken, but that too gets dull after a while. Adding shredded chicken to a variety of things like salads, soups, and wraps can be a great way to turn a weekday lunch into a variety of flavorful meals. Read More

Photo: roboppy

With the juice trend sky rocketing, it was only a matter of time before green juice found its way into our cocktails.  But honestly what could be better than combining your after work wind down with a refreshing companion that’s actually good for you. There is something about the mix of the two that seems just the right amount of wrong. It could be that it makes you feel less guilty to have that second cocktail. It could be the contrast of healthy vs. vice. It could even be that they cancel each other out. We’re not exactly sure and yet that’s precisely why it is the perfect union. Read More

From facial remedies to cooking, tea has become an integral part of adding value to a product. Whether it be for health, fragrance, or flavor, and cocktails are no exception. All across the U.S. restaurants, bars and their mixologists are finding tea as a way of expanding their drink making capabilities. Stella Rossa Pizza Bar in Santa Monica, California is making their version of a Pisco sour with white tea-infused egg foam. And in Chicago, Mercadito is revving up their margaritas with blanco tequila infused with black tea, mezcal, pear purée, fresh lime juice and agave nectar.  And with tea blends like Marcus’ Ambessa tea line, the possibilities are endless. Read More

Photo via Zen Can Cook

When you think of culture, you generally think of a specific type of culture and also a specific type of food. You never really think of one meal, and the similarities it has throughout three different cultures. In a recent Food and Wine article Marcus reflected back on his love for kitfo, a similar version of beef tartare in Ethiopian cuisine, that is not as finely chopped as it is here in American cuisine.  Seasoned with pungent spices and clarified butter, kitfo is served with a mild cheese called ayibe. Tartare in many different cultures have many similarities to each other. Whether it be fresh fish like salmon or tuna, or meat like beef or lamb, tartare is a favorite across all countries. Read More

Photos clockwise from top left: Sweet Potato Curry with Chicken and Bacon, Thai Green Curry Shrimp, Golden Thai Curry with Green Beans, Malaysian-Style Chicken and Chickpea Curry

Curry is a great meal idea if your looking to add more flavor to your dinner repertoire. What’s more, the leftovers are even tastier and make for the perfect next day lunch. The great thing about a curry is that you can use almost any meat, vegetable and/or starch your heart desires as they are merely the texture vehicle that the spice-filled gravy can shine on. Here we have for you 11 curry recipes that span from all over the globe. From India, to Thailand, Malaysia, to Marcus’ own roots in Ethiopia. So pick a place on the map, and enjoy the flavors they have to offer tonight! Read More

photo by: pmagalhaes

Just like wine, tea is a great way to accentuate the flavors in a meal. Also like wine, certain teas pair best with certain foods depending on the aroma, texture and taste of the tea. The aroma, for example, can range from floral to fruity to vegetal, from earthy to toasty to spicy, and just like its vinified friend, the list goes on. The lighter end of the spectrum like fruity goes best with fish and delicate fruits, floral often goes great with spicy foods, and deeper scents compliment heavier dishes like meats, buttery sauces, and rich chocolate. When it comes to texture, the tannins in black teas are most apparent, and best taken with creamy, buttery dishes so the astringency has something to cut into. Last, but not in the least, is taste, this is where tea blends can really shine; a perfectly paired dish can compliment the unique flavors that were designed to be tasted in the tea. Read More

Market greens, radish, asparagus, pistachio yogurt, sherry vinaigrette

I think the best part about spring is the new menu items chefs have created for their restaurants. It’s around this time that new items and daily specials are popping up around town and diners couldn’t be more excited. With spring brings a new attitude, hungry people and new ideas on how to cook, what to cook, and where to get the best food. Marcus has rolled out his new and exciting spring menus at Red Rooster Harlem and American Table Cafe and Bar at Lincoln Center. New items for American Table include Pea Soup with ham, basil and sour cream;  Chicken Salad Baguettes with chicken liver spread and Doro Wat Chilaquiles with crispy tortillas, tomato salad, fresh cheese, and lime. Read More

Step-by-step instructions on how to make tostones.

Growing up in New York City has its privileges, one of which is being exposed to many different cuisines starting at such a young age, often without realizing what a treat it was to eat the foods of various cultures. Celebrating Thanksgiving at school, for example, meant slicing into a juicy, tender chunks of pernil with sofrito instead of the classic American roasted turkey or scooping into the smooth, silky, custard flan made by your best friend’s titi (aunt), carefully getting the right amount of precious caramel into your spoon or else the bite would lose its delight.

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Photo: katewrightson

Spring is finally making a bit of an appearance, and everywhere I go I see evidence of its much needed arrival. The groundhog’s cruel joke this year has pushed New Yorkers to their limits, and the icy winds that still remain seem to be a direct correlation with the way people respond to one another.

That is precisely why its about time to pump up our spirits with a little homemade sunshine, and coax spring out of hiding. So take a deep breath, and take time to sip these flowery cocktails. Read More

There are several interpretations of the ever-popular nicoise salad, but it would not be a true nicoise without tuna, hard-boiled eggs, olives, and green beans. I beefed up the proteins and carbs to add substance, which allow this nicoise to be served as a main course for a light lunch or dinner.

In addition, we have cannellini beans, roasted potatoes, blistered tomatoes and mâche. Mâche is a lovely green salad that is a welcome departure from the bitterness of some other common lettuces. It has tender leaves and a crisp stem that pairs nicely with the bold flavors in the nicoise.

Going through the numerous steps to enhance the ingredients of the salad pays off as they’re paired with such a coveted piece of fish.

Check out the recipe for the Deconstructed Salad Nicoise