Ashley Beck

Ambessa Tea-Brined, Double Fried Chicken Recipe

By Ashley Beck | July 10, 2013

photo: armaburrito

As I was reading the July issue of Food & Wine I came across two well accomplished chefs in Nashville that are reinventing the way we look at Southern cooking or Soul Food. Over here we are all about reinventing traditions, making new with the old, or as Marcus would say, “Taking a step back, before we take a step forward”. Especially when it involves adding tea and spices to the mix.

Read the rest of their story here

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Ambessa Tea Stories: Earl of Harlem Infused Wild and Brown Rice Salad

By Ashley Beck | June 19, 2013

photo by: kulinarno
photo by: kulinarno

Photo: kulinarno

Tea is a great way to add flavor to a dish without adding the extra calories. In this rice salad, Ambessa Earl of Harlem tea acts as a great compliment to the types of rice being used.  Adding citrus zest to the mix highlights the orange peel and bergamot flavors in the tea. The use of wild and brown rice creates layers of chewy texture and the fresh vegetables add a fabulous crunch.  Read More

Spiced Lamb with Couscous and Vegetables Recipe

By Ashley Beck | June 18, 2013

Spiced Lamb with Couscous and Vegetables

Looking to make an authentic Moroccan meal? Try this three-part recipe that creates a fabulous dinner for two and highlights Argania Gourmet’s most prized ingredient: Argan Oil. This delicious dish of spiced lamb with couscous and vegetables was designed by the Argania team’s chef just for us! The recipe uses argan oil in each component lending itself to create a unique taste profile in each dish alone. But when eaten together, the layers of flavor are absolutely divine!

Spiced Lamb with Couscous and Vegetables

Spiced Lamb with Couscous and Vegetables

For more lamb recipes, click here.

Vegetable Ramen Recipe

By Ashley Beck | April 29, 2013

vegetables, ramen, vegetarian, meatless monday
vegetables, ramen, vegetarian, meatless monday

This soothing vegetarian ramen is a great way to eat your vegetables. (Photo: Renée s. Suen)

This ramen is packed with a rainbow of vegetables providing you with a great amount and variety of vitamins and nutrients. The perfect remedy if you’re battling a cold, a hangover, fatigue, or just want a smorgasbord of vegetables in a delectable broth. Often times we forget that fresh wholesome ingredients are what our body needs to repair itself. Okay, so the last thing you want when your hungover is vegetables, but combined with this umami-filled broth, you may just change your mind. So skip the pills, tonics, energy drinks and hair of the dog. And in 30 short minutes, see if this ramen isn’t the key ingredient to bring you back to life.

Another reason I love this recipe is because it combines so many different textures. I add some vegetables at the beginning to give the ramen a deeper flavor, and some at the end to remind you of the freshness of the veggies. The lovely resiliency of the mushrooms, the pop of the corn and the crunch of the cabbage. I also like to add the zucchini a bit after the celery, onion, carrot and garlic so that it doesn’t get mushy and retains its beautiful green color. And in this particular ramen, the broth can be made with either vegetable or chicken stock, depending on your preferences. It’s the white wine and soy sauce that will give this ramen its umami comfort.

The recipe calls for vegetables I find most delicious in this dish. However, this recipe can also be a great opportunity to get creative, so feel free to ad-lib on the veggies. Throw in whatever suits your mood, or what you already have on hand. The important thing is to add some vegetables in the beginning as part of the mirepoix, or broth starter, and some near the end so you still get those delightfully different textures.

For Friday Try-day Recipes:

Ramps with Whole Wheat Pasta Recipe

By Ashley Beck | April 23, 2013

ramps, whole wheat pasta, wild leeks, garlic, onion

Photo: Ashley Beck

With Spring comes unpredictable weather–just as you begin to think we’re out of the frost, an Arctic wind blows through. I have a spectacular pasta recipe that will make it feel like this time of year should: garden parties, fresh flowers and the perfect combination of sun and cool breeze. Adapted from one of my favorite pasta recipes that typically calls for garlic and arugula to give flavor, I instead feature my favorite spring vegetable, ramps. These Alliums (Allium Tricoccum) magically contain the flavors of both their cousins, garlic and onion, in a fresh and delicate way. Even while chopping them the scent perfumes the air in such a way that you might not be able to wait the quick 20 minutes it takes to make this fresh spring dish. Read More

Shish Kebab Marinade Recipe

By Ashley Beck | April 12, 2013

Photo: barron

 

Khorovats or Armenian shish kebabs are something I hold very dear to my heart. They remind me of many family memories over Sunday barbecues. Picture My Big Fat Greek Wedding: loud conversation, endless plates of aromatic foods, plenty of wine, music, and everyone in everyone else’s business, not afraid to give their opposing opinions. Pure bliss. Unfortunately, I’ve lived 3,000 miles away from this ritual for six years now, but the smell of lamb, onions, peppers, and fresh mint sizzling away on the grill has the ability to bring it all back. There is something about that scent and those flavors that make me feel at home again; surrounded by good people and good vibes. Read More

Happy Hour: Sláinte! Drink to Your Health

By Ashley Beck | March 15, 2013

photo by: Ashley Beck

Photo: Ashley Beck

The word Sláinte, a popular toast in Ireland, literally translates to “health”. With that in mind and St. Patrick’s day  coming up on Sunday, I thought I’d provide you with a green drink that did not involve beer or green food coloring, and even contains a super food ingredient that will leave you feeling refreshed, healthy, and oh so happy! (which may also be a result of the whiskey that’s in it.) Read More

Friday Try-day: Warm Cauliflower Salad Recipe

By Ashley Beck | March 8, 2013

photo by: esimpraim

Escarole, cauliflower, almonds, and gruyere…Go! Okay so maybe I watch Chopped a little too often, but I can’t help how much it inspires me to get creative and think outside the box. Whenever I look into the fridge and see miss-matched remnants I take it as a challenge to create something delicious!

Cauliflower is a great vegetable to eat during this time of year as it is still in season, and is a filling component when added to a salad. Because it tends to be a bit bland when raw, I decided it best to par-boil it to enhance the flavor and mouth feel. The acidity of the dressing goes well with the nuttiness of the almonds and creaminess of the cauliflower. Lastly, using a sturdy lettuce like escarole, radicchio, or kale is optimal in a warm salad as it holds up to the heat of the cauliflower without becoming soggy.

Photo: esimpraim

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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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