Spring Pesto Panzanella Recipe

By Joanne Bruno | April 9, 2012

Spring pesto panzanella

Asparagus season deserves a welcome home party, complete with streamers and party hats and noisemakers and confetti (lots of confetti).

Or…maybe just a big hearty salad that is bursting with color and flavor and tastes like a combination of spring breeze and summer sun.  On that note, send in the panzanella – chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto, this salad is just the kind of homecoming feast that asparagus deserves. Grab a fork and get ready to dig in. Read More


Roasted Espresso Balsamic Asparagus Recipe

By Marnely Rodriguez | February 27, 2012

roasted asparagus

Photo: Marnely Rodriguez

Roasting is definitely the winter cooking technique we embrace as soon as the chilly nights approach us. Nothing feels more comforting that roasted root vegetables to make into soup, or a roast protein to be the star of your meal. Roasting is done for a variety of reasons, the basic ones being that it adds an extra dimension of color and flavor, intensifying the final results.

When roasting, marinades such as the one below, enhance flavor and offer extra protection to vegetables as they cook in the dry oven. This marinade is based on a new product in my kitchen, which is Espresso Aged Balsamic. What sets it aside from your regular balsamic, is that it’s laced with the sweet and earthy flavor of coffee beans. And nothing goes better with the bitter sweetness of coffee than that brightness of citrus, in this case, orange zest. Read More


Fried Eggs and Feta Over Sauteed Asparagus Recipe

By Madeleine Ignon | September 6, 2011

eggs and asparagus

Photo: Madeleine Ignon

This morning, instead of my usual yogurt and fruit, I craved some combination of eggs, vegetables, and cheese. I opted for asparagus, which I love but don’t use often. Honestly, I forget about asparagus. I saw it in the market yesterday and we had a beautiful reunion. It goes wonderfully with eggs, and I love the way the stalks keep their slight crunchiness when sauteed. Read More


Asparagus, Prosciutto, and Arugula Salad Recipe

By Lindsay Hunt | June 1, 2011

Photographer: Lindsay Hunt

Photo: Lindsay Hunt

I’ve been cooking a lot with prosciutto. Mostly because it’s delicious, but also to share it’s versatility with you. Packed with flavor, prosciutto improves many dishes with only a small amount, which is easy on your wallet (and figure). What’s great about this salad in particular, is that it takes two multipurpose ingredients and combines them in a new meal. Again, good for budgeting.  Read More

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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


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