Recipes

Recipe RoundupRecipes

Memorial Day Brunch Ideas

By Kendall Kish | May 15, 2013

lox

Memorial Day isn’t until next week and although we love a city that quiets down for the first weekend of the summer, it’s also a great time to catch up on your culinary prowess. If you’re planning on staying in, we’ve got you covered with great brunch recipes to try at home. Read More

Recipes

10 Recipes to Make for Brunch This Weekend

By Christopher Stewart | April 26, 2013

brunch, tomatoes, eggs

Photo by Pen Waggener

Whenever a sunny weekend rolls around …better yet, whenever the weekend rolls around in general, the only thoughts on my mind are brunch. What will I be eating for brunch and where will I be eating for brunch, are the two main questions that I need immediate answers to. Going out is always great, but sometimes I do like to stay in, invite some friends over and create my own brunch experience. With good food and good friends, brunching at home on the weekends is always a great idea. It’s always important to have a great spread, covering all the brunch staples and adding a little twist to them. So this weekend, here are 10 brunch recipes that you and your friends will be happy that you stayed in. Have a look: Read More

RecipesTips

How to Spice Up a Vegetarian Dish: Bibimbaap

By Sara Mae Danish | April 16, 2013

bibimbaap, marcus samuelsson, korean
bibimbaap, marcus samuelsson, korean

Mix up boring vegetables with some ethnic flair.

Our First Lady has done some incredible things for America and amongst her endless list of impressive endeavors is one that speaks to every person and family as it addresses our health. The Choose My Plate initiative is a great way to visually address the way we eat as it compartmentalizes your plate into categories of fruits, grains, proteins, vegetables, and dairy. Read More

Recipes

Deviled Eggs that Ditch the Cholesterol

By Carla F. Williams | April 1, 2013

Photo: pietroizzo
Photo: pietroizzo

Photo: pietroizzo

For as long as I can remember, deviled eggs have been one of my absolute favorite foods. Maybe it’s my Southern roots. I still remember sitting on the beach as a little girl, watching anxiously as my mom pulled the rectangular plastic container of delectable deviled eggs out of the bright red ice chest. Cholesterol wasn’t in the dietary vocabulary then and I just LOVED deviled eggs! Now I know the challenges with munching on too many pieces as a snack. The whites are jammed with lean protein but the yolks come with a little too much cholesterol for snack status. Add the salt from typical jarred mustard and the sprinkled-in salt, along with fat from standard mayo and all of a sudden you can’t munch on those creamy deviled eggs quite as freely as you might like. 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 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

Health & WellnessRecipes

Good Morning America with Michelle Obama

By Marcus Samuelsson | February 26, 2013

photo 2

The day is guaranteed to go well when I start my day doing a demo with First Lady Michelle Obama. In town to celebrate the third anniversary of her Let’s Move campaign, I was with her on Good Morning America to discuss healthy dishes that families can make together. Promoting the USDA’s My Plate format for better dietary guidelines, the First Lady discussed how My Plate will be partnering with several online recipe sites to highlight dishes that follow the My Plate format.  Read More

Back to BasicsRecipes

Back to Basics: Broccoli

By Kendall Kish | February 4, 2013

Photo by Kendall Kish

Photo by Kendall Kish

Name: Broccoli; comes from the Latin word brachium which means “branch or “arm”.

Origins: Belongs in the cabbage family, and is native to the Mediterranean. It was first introduced to America by Italian immigrants over 200 years ago.

Peak Season: October through April.

Nutritional Value: Broccoli is a nutritional powerhouse known for its cancer-fighting properties, cholesterol lowering benefits, and vitamin-rich elements. High in vitamin C, A, K, fiber, iron, potassium and calcium, broccoli has a nutritional content that is healthy in so many ways. Read More

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Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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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

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