Hot Smoked Salmon with Grilled Potato and Ricotta Cheese

By Marcus Samuelsson | January 15, 2014

(Photo by torbakhopper

(Photo by torbakhopper)

This recipe is a multicultural mashup on a plate: Swedish fish, Ethiopian spice, Southern greens, and European technique all meet to make a seriously delicious dish. These are flavors that I both grew up with and grew into, from the salmon that I caught in Smögen with my father to the collards that are a nod to my home now in Harlem, where soul food and Southern cooking are one of the best ways to bring people in the community together. The different flavors layer together to create something new and exciting, but always comforting. There are a lot of parts to this recipe, but I promise it’s worth it.


Zucchini Dip with Greek Yogurt Recipe

By Leah Riley | June 13, 2011

Zucchini Dip
Zucchini Dip

Photo: Leah Riley

I’m always on the lookout for quick and easy recipes! After a hard day’s work it’s sometimes hard to find inspiration, and if you also have to entertain and serve a group of people as well then your brain might be more fried than a frittata. Look no further than this tasty zucchini dip made with Greek yogurt.  Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider


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


Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger