brussel sprouts

Leftover Thanksgiving Hash Recipe

By Marcus Samuelsson | November 14, 2012

Photo: Narisa

Photo: Narisa

In Sweden there’s a dish called pytt i panna that’s literally translated to little pieces in a pan. Here, we call it a hash and there’s no better way to use your Thanksgiving leftovers (or any leftovers) than to fry them up with some potatoes and throw in some kind of protein. Here I use fingerling potatoes, brussel sprouts, leftover turkey, and drizzle it with some turkey gravy. The best part? The fried egg on top.



Caramelized Brussels Sprouts Recipe

By Joanne Bruno | October 31, 2011

caramelized brussels sprouts

The auditions are officially underway. I have beets pacing frantically up and down the corridor outside my apartment, biting their fingernails, hoping against hope that I can find some way to prepare them that doesn’t make me cringe in ugh-this-tastes-like-dirt disdain.  The sweet potatoes and winter squash, knowing full well of their “most favorite vegetable” status, have practically moved in, while of the other root vegetables, parsnips have the most promise but celery root is an absolute lost cause.

And then there’s the underdog of the Thanksgiving table. The vegetable that half of us love to hate and the other half hate to love – the brussels sprout. Being in the latter camp myself, I’m not-so-secretly rooting for him to make an appearance on my holiday menu and if there’s any recipe to win over the masses, it’s this one for caramelized brussels sprouts. 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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