Little Saigon Beef Noodle Soup

By Marcus Samuelsson | January 6, 2015

Marcus Off Duty

Marcus Off DutyThis pho-like soup is rich and aromatic. Where I veer off from classic pho is by adding the crunch of snow peas and carrots to the traditional garnishes of cilantro, mint, and chiles.

If you’ve never experienced the amazing combination of fish and fragrant beef stock, try it here. Substitute cubed white fish (like halibut or cod) or sliced scallops for the London broil and ladle the steaming broth over the fish.

Beef with Glogg Reduction

By Marcus Samuelsson | December 18, 2014

This recipe is from week 3 of The Taste. The theme of the challenge was "Happy Holidays," so I chose a dish that both incorporated holiday flavors and is sure to wow a crowd of guests.

The Taste

The theme of Week 3’s episode of the Taste was “Happy Holidays.” To me, this dish screams holiday – it’s perfect for special occasions, entertaining, and it incorporates Glogg, traditional Swedish hot spiced wine.  Check back next week for more recipes, and keep rooting for #TeamMarcus.




Empanadas with Peanut-Mango Sambal

By Marcus Samuelsson | August 18, 2014

Image by amanky
Empanadas with Peanut-Mango Sambal

Image by amanky

This recipe is inspired by the Argentines I play soccer with every weekend on the Lower East Side. Empanadas are a great snack, blending the holy trinity of savory, spice, and just a touch of sweetness. This recipe is from New American Table.

Jonathan Waxman’s Ale Chili

By Jonathan Waxman | February 13, 2014

(Photo by Luca Nebuloni)
(Photo by Luca Nebuloni)

(Photo by Luca Nebuloni)

On my episode of The Taste [episode seven: “Good with Beer”], I particularly loved all the contestants with their varied approaches and wonderful personalities. This is exactly why I love being a cook—it brings to a head that we’re all so different. I can’t imagine making a soup exactly the way my neighbor does. If that were true, our profession would be so boring.
One of the contestants I coached on The Taste made a chili, so I thought I would share mine.

Beef Sukiyaki

By Diana Tsuchida | July 18, 2012

Japanese hot pot: Sukiyaki

Japanese hot pot: Sukiyaki

This beef sukiyaki is best served family style with everyone helping to cook and serve themselves. The variations on the dish are endless and can be tailored to fit your tastes and needs. Substitute brown for white rice, add cellophane noodles for added texture or even make it vegetarian friendly.

Photo courtesy of Cyclonebill


Beef Satay with Peanut Dipping Sauce Recipe

By | April 13, 2012

Photo: Alan Chan

Photo: Alan Chan

With spring here, we’re increasingly looking for new recipes that give us reason to fire up the grill. What better reason to start up the fire than with this easy Satay recipe.

Satay is a popular Indonesian dish that consists of marinated sliced meat served with a side of peanut sauce. Some historians say that Javanese street vendors introduced it in the early 19th century, while others claim that the dish’s origins can be traced back to the Arabs who skewered their meat on swords.

Nowadays, the dish has become widespread throughout Asia and has become a mainstay in Singaporean, Malaysian, Thai and Filipino cuisines. Turmeric is often used to marinate the meat, which can range from chicken to even snake.

Since this recipe doesn’t call for snake, it can be a great way to introduce Indonesian cuisine to those who are weary of trying new things.

Photo: Alan Chan


Tibetan Momos Recipe

By Saira Malhotra | October 18, 2011

Photo: stephen

Today’s street food dish takes us to the high altitude of Tibet. This is a mystical place with serenity and a spiritual vibe, yaks roaming around, and little children with pink cheeks dressed in woven outfits. Tibetans are humble and their mindset is as far from chaos as their Buddhist way of life. As the saying goes, ‘art imitates life’ and in Tibet, one could say the same about the cuisine. Since there are few crops that grow here, the food is unapologetically basic. Stews made of yak and potatoes, dumpling soups, and noodles are some of the staple dishes.  One of my personal favorites is the Tibetan dumpling ‘momos’ sold on the streets in large vat-like steamers. Momos, similar to dim sum, are pretty parcels of dough wrappers stuffed with ground meat or vegetables. The stuffing ingredients are raw as they cook in their own vapor in the steamer and topped with a tangy chili-garlic tomato chutney called ‘Tsal’. Read More


Honey Sriracha Beef Skewers Recipe

By | September 30, 2011

Photo: Eliza Adam

Photo: Eliza Adam

Calm down, we’ve heard about everyone’s exponentially- growing love of Sriracha. And we’ve got just the recipe to help you get your weekend fix of that enticing spicy sauce- Honey Sriracha Beef Skewers. These little beef wonders on a stick are bound to be a big hit with the spicy-eaters in your life! Not only are they mobile because of their easy-to-carry stick (which make them great as party appetizers) but they can also be a great tailgating treat to enjoy with a few brewskies before a game! Read More

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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


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger