Recipes

RecipesThe Taste

The Taste’s Guest Mentor: Christina Tosi

By Jeannette Park | February 6, 2014

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Christina Tosi

Christina Tosi is the chef, owner and founder of Momofuku Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appetit Magazine. As founder of the dessert program at Momofuku, Christina helped Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm jump onto restaurant magazine’s top 100 restaurants in the world list. She is the 2012 recipient of the James Beard Rising Star Chef award and will be the guest mentor on tonight’s episode of “The Taste” where she will be judging the contestants for the appropriately titled “The Sweetest Thing” challenge. And because she’s considered one of the coolest ladies in the kitchen, she shares with us her recipe for Momofuku Milk Bar’s famous Compost Cookie. Read More

Recipe RoundupRecipes

Swede-iopian Recipe Roundup

By Ashley Bode | January 14, 2014

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When people ask me about my background, I always describe myself as a Swede-iopian, part Swedish and part Ethiopian.  Having such a diverse background has influenced my life in so many ways, especially my cooking. I find myself drawn to the Swedish food traditions from my childhood and intrigued by the flavors of my birth country. Both are constantly combined in my cooking to make my own unique cuisine. Here are some recipes that are either Swedish, Ethiopian or Swede-iopian.

Ethiopian Style Beef Stir Fry

Maya’s Doro Wat

Ethiopian Shiro Chickpea flour Spread

Corn Pancakes with Chili Covered Gravlax

Pytt i Panna- Left over Breakfast Hash

Chocolate Cake with Candied Beets

Recipe RoundupRecipes

RECIPE ROUNDUP: Fresh Start to the New Year

By Heeseung Kim | January 1, 2014

detox collage

detox collage

The holidays are wonderful for a number of reasons. It’s a special time of year when you can spend quality time with your family and friends, actually like it when it snows, and pretty much have a license to eat and drink in excess. But following all the roasts and the cookies and the cocktails, I like to change it up for the new year. Here is a day’s worth of recipes that I think bring it back to the basics: food that is fresh, flavorful, healthy and delicious.

BREAKFAST: Avocado-Banana Smoothie

LUNCHPan-Seared Salmon with Cauliflower and Pine Nuts, and Broccolini and Sweet Sesame Salad

DINNERQuinoa, Fennel, and Pomegranate Salad

DESSERT: Roasted Pineapple Smoothie

Recipe RoundupRecipes

RECIPE ROUNDUP: How to Host Your Own NYE Bash

By Heeseung Kim | December 27, 2013

NYE Collage

NYE Collage

What’s a better way to ring in the new year than with good friends and good food? Here are some delicious dishes to make a special night even better. Start with an elegant Kir Royale and end with luscious chocolate tart paired with a champagne toast. It won’t be a meal that you’ll forget in 2014!

Kir Royale

Gravlax

Lobster Rolls with Pickled Asian Pears

Ethiopian-Spiced Duck Breast

Roasted Brussels Sprouts with Maple Bacon

Chocolate Raspberry Tart

Recipes

RECIPE ROUNDUP: Joyous Kwanzaa!

By Heeseung Kim | December 26, 2013

(Photo by soulchristmas)
kwanzaa collage
Kwanzaa began in the United States in 1966. During this time, there was a great movement toward equality for African-Americans, and Kwanzaa was created for African-Americans to celebrate African heritages and cultures. Kwanzaa is modeled on traditional African harvest festivals, and takes place from December 26 to January 1. Kwanzaa culminates in a feast on the sixth day called karamu, and the foods served during karamu honor African cuisines. Kwanzaa is all about celebrating family, community, and culture, making it the perfect time to host a feast—here are some suggestions to help you host your own Kwanzaa feast.
Joyous Kwanzaa! Read More
Recipes

RECIPE ROUNDUP: Six Great Holiday Hors D’oeuvres and Cocktails Pairings

By Heeseung Kim | December 16, 2013


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‘Tis the season to eat, drink, and be merry, and we’re here to help. Here are recipes for drinks hot and cold, along with bites to complement them perfectly. Impress your friends with these great hors d’oeuvre and cocktail pairings, and we promise merriness will naturally follow.

WARM AND COMFORTING
EAT: Bacon-Lingonberry Gougeres
DRINK: Glogg

SWEET AND SPICY
EAT: Jalapeno Cornbread
DRINK: Spiked Hot Chocolate

EARTHY AND ROBUST
EAT: Mushroom and Fontina Crostini
DRINK: Mulled Cider

HEARTY AND BOLD
EAT: Korean Short Ribs
DRINK: Persimmon Smash

LIGHT AND CRISP
EAT: Tuna Tartare with Potato Pancakes
DRINK: The Thymely Dalmatian

RICH AND LUXE
EAT: Chocolate Bourbon Truffles
DRINK: The Red Rooster Mistletoe

Recipes

RECIPE ROUNDUP: How to Host Your Own St Lucia Day Feast

By Heeseung Kim | December 13, 2013

collage

collage

St Lucia Day is celebrated on December 13, once believed to be the longest night of the year. The saintly Lucia, whose name means “light”, makes a season of darkness warm and bright. On the morning of St Lucia’s feast day, communities all over Sweden host processions led by a young girl wearing a white dress, a crimson sash, and crown of candles—she is that year’s Lucia. She and other children sing carols, and hand out lussekatt (saffron buns), pepparkakor (ginger cookies), and coffee for breakfast.

St Lucia Day falls on a Friday this year. Prolong the holiday and host a St Lucia Day brunch! Here are some great recipes inspired by St Lucia Day, so you can have your own St Lucia Day feast.

Recipes

Thanksgiving Sides on the Katie Show

By Marcus Samuelsson | November 4, 2013

Courtesy of the Katie Show
Courtesy of the Katie Show

Courtesy of the Katie Show

Now that it’s November everyone is getting ready to host Thanksgiving. I stopped by the Katie Show today to offer some tips on the best mashed potatoes. Here’s a favorite recipe of mine–the apple and horseradish offer a little bit of tartness and spice, but still keeping in the traditional flavor profile. Feel free to add in any kind of root vegetable to the mix though; don’t be shy to remix the old favorites.

Also, be sure not to over mix it! The more you mix it the more likely your potatoes will get that glue-like texture that no amount of gravy can mask. After that, here are two other sides that are real holiday crowd pleasers and go with just about any kind of turkey. Read More

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Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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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

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