Chasing Flavors

Chasing Flavors

Tartare: 3 Ways 3 Cultures

By Christopher Stewart | April 22, 2013

tuna, avocado, soy, tartare
tuna, avocado, soy, tartare

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

Chasing FlavorsRecipe Roundup

Curry Recipe Ideas For Dinner Tonight and Lunch Tomorrow

By Ashley Beck | April 17, 2013

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

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

Chasing FlavorsTips

Ambessa Tea Stories: 8 Ways to Pair Tea With Your Meal

By Ashley Beck | April 16, 2013

photo by: pmagalhaes
photo by: pmagalhaes

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

Chasing Flavors

Daily Special: Spring Menus

By Christopher Stewart | April 11, 2013

salad, springm red rooster
Market greens, radish, asparagus, pistachio yogurt, sherry vinaigrette, salad

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

Chasing FlavorsFood Stories

The Origins of Tostones

By Diana Perez | April 10, 2013

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

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.

Read More

Chasing Flavors

Happy Hour: In the Spirit of Spring

By Ashley Beck | March 29, 2013

photo by: 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

Chasing FlavorsRecipes

Deconstructed Salade Nicoise

By Sara Mae Danish | March 20, 2013

Salade Nicoise

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

Chasing Flavors

Daily Special: Uptown Steak Frites

By Christopher Stewart | March 19, 2013

Photo: tr.robinson

Brunch is the new norm. It’s here to stay and as popular as ever right now. Brunch is a time for socializing, laughter and of course great food. With all the amazing brunch options these days its always good to be amongst the classics of mimosa’s, bloody mary’s and menu staples. No one is going to turn down a classic brunch menu thats cooked and executed perfectly. Read More

Chasing Flavors

Daily Special: Deviled Eggs

By Christopher Stewart | March 15, 2013

Deviled Eggs

Snacking… I love it. I do it often. Often meaning all day long, actually. Of course I love to snack on delicious things, which leads me to the Deviled Eggs at Red Rooster and Ginny’s Supper Club. These deviled eggs are an ode to a classic appetizer, but nothing can go without a new spin on it. Say good bye to the common egg yolk filling, and say hello to Rooster’s version with chicken skin mayo.

For more Daily Special’s by Christopher Stewart click HERE 

Chasing FlavorsRecipes

Ambessa Tea Stories: Choco Nut Balsamic Reduction

By Ashley Beck | March 7, 2013

photo by: FoodMayhem


Photo: FoodMayhem

As Marcus told Tea Magazine in an interview, “Tea was always in the cards from day one, it’s part of the restaurant in every sense, from the bar to sipping a cup to cooking with it.” Not only is tea steeped in tradition, the ritual of drinking tea has a healing power to it, and has a way of bringing people together. It provides a certain level of comfort and is a great way to healthfully flavor our favorite foods.  

Read More


Featured Recipe

More Recipes

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. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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
Marc Burger