cabbage

Cool and Crunchy Chicken Salad Recipe

By Marcus Samuelsson | August 31, 2012

Photo: bknabel

Photo: bknabel

Inspired by Vietnamese summer salads, this dish gets its bold flavor from fresh limes, pungent fish sauce and spicy jalapeno in the vinaigrette. I added carrots for some color and sweetness and sprinkle the salad with roasted peanuts for texture and bite. If you prefer a lighter meal, you can omit the chicken or substitute grilled shrimp or tofu for protein.

Recipes

Cabbage and Leek Gratin with Mustard Cream Recipe

By Joanne Bruno | March 26, 2012

Photo: Joanne Bruno

Photo: Joanne Bruno

This cabbage recipe may be over a week late and a dollar short when it comes to perfect-for-St.-Patrick’s-Day vegetarian fare, but it is absolutely ideal for those week-after cabbage sales that I know are going down at your local supermarket.

Chock full of vitamin C, cabbage is probably one of the least loved of the cruciferous family of vegetables, which is unfortunate given just how much nutritional bang it gives for your buck.

This gratin, which is more of a baked frittata than a creamy casserole, pairs cabbage with buttery leeks and a tangy Greek yogurt/mustard sauce, the combination of which is so delicious that it will convert even the staunchest of the cabbage averse. Read More

Recipes

Haitian Coleslaw Recipe

By marcussamuelsson.com | August 12, 2011

Photo:  Megan Meyers

Photo: Megan Meyers

Sometimes, coleslaw is the kind of thing that just sits on the side of your plate and goes untouched. We see a lot of this popular side dish all throughout our summer BBQs and picnics. Sometimes, coleslaw isn’t the best, but that doesn’t mean all coleslaw is bad. Coleslaw can be a delicious and refreshing addition to a meal or even a sandwich; like this special Haitian coleslaw. With the large Caribbean population in NYC, this special variation to the dish can be found around Brooklyn and Long Island. This recipe would go great with these BBQ Short Ribs, as a side dish for the meal. Or, you could shred those ribs and put the shredded beef and coleslaw on a bun and have a delicious BBQ sandwich. Read More

Recipes

Warm Cabbage and Green Beans Recipe

By Marcus Samuelsson | January 19, 2011

Photo: ecks ecks

One of my philosophies is that you don’t have to be a vegetarian to eat meat-free.  It is good for the system to cleanse. Last Wednesday Elaine Louie of The New York Times shared one of my vegetarian recipes in her column, “The Temporary Vegetarian.”

Cabbage is often snubbed because people have tasted over-cooked and unappetizing preparations.  It also has a relation in people’s minds to poverty, but when cooked correctly, it can melt in your mouth, tasting rich and buttery.

My recipe for Warm Cabbage and Green Beans takes its cue from Ethiopian cuisine, and it’s spices and subtle flavors combine to make a hearty, delicious vegetarian meal.

And, in keeping with my second-day food philosophy, helping to make our kitchens more sustainable by wasting less, Ms. Louie remarks that “it also tastes even better the second day, and the third.”

Eat this with traditional injera, the national bread of Ethiopia, which is made with teff flour.  You can pick up injera at your local Ethiopian or Eritrean restaurant.  Or, make white or brown rice to serve with the dish.

As published by Elaine Louie in the New York Times

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

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