chicken

Ginseng Chicken Soup Recipe

By Jeannette Park | May 24, 2012

Samgyetang

Photo: eboppy

Samgyetang, or ginseng chicken soup, is usually served during the summer to replace nutrients lost while sweating or physical exertion. Koreans believe this soup can prevent illness, and while it is traditionally made with a whole young chicken, Cornish game hens also work well.

Rigatoni with Chicken Livers Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

pasta

If the idea of liver is off-putting to your taste buds, this is a recipe that may just coax you out of your skeptical uncertainty.  If you’re lucky you can find everything you need at the Greenmarket like the perfect cipollini onions, beautiful sage, fresh butter and big bags of meaty chicken livers.

Fresh rigatoni is recommended, but dried noodles would work just the same. Dishes like this can make you an instant believer, as the buttery richness of the sauce mellows out any overwhelming tinges of liver that can be off-putting. This is a far cry from the liver and onions of yesteryear.

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff 

Recipes

Cobb Salad Wrap Recipe

By Emma Haberman | April 18, 2012

cobb salad wrap

A day comes along every now and then when you look in your fridge and ask yourself “what am I supposed to do with this?” On these days, dinner can feel like a chore, but it’s a great excuse to raid your fridge and test your kitchen improv skills.

Keeping good staples in your fridge will make these days less painful. There are a few ingredients that are always in my pantry, fridge or freezer: tomatoes, eggs, mustard, chicken broth, and bacon. Adding one of these ingredients to a dish of leftovers almost always boosts the dish. Putting them together gives you almost all the fixings for a Cobb salad, my favorite hearty salad. Chopped into tiny pieces and tucked into a soft flour wrap, these leftovers make a fresh and tasty lunch.


Recipes

Chicken in Lemon and Caperberry Sauce Recipe

By Allana Mortell | March 28, 2012

Photo: Patrick Talbert

Photo: Skibler

Let me just say that caperberries are not capers; so for all of you that were about to discard this recipe, not so fast! Same plant, completely opposite flavors! Both caperberries and capers are immature buds of the caperbush, which is derived from the plant, Capparis Spinosa, located throughout the Mediterranean. Capers are much smaller, with a round shape, salty kick and sometimes, crunch. Caperberries, on the other hand, are oblong, semi-green fruits about the size or slightly larger than a table grape with a sweet and tart punch of flavor.

I first stumbled upon caperberries when I was waiting tables at Quartino Ristorante in Chicago. At Q, they served a similar dish, but instead of chicken they used sea scallops that sat on a bed of escarole. The flavor of the scallops with the lemon sauce along with a nice spicy kick from red chilies and the bite of the caperberries made that dish my absolute favorite. Read More

Recipes

Sesame Chicken Recipe

By Melaina Gasbarrino | March 20, 2012

Photo: Asian supper

Let’s face it; sometimes take-out food is not only an easy but also tastes pretty darn good. Why wouldn’t it? With all the extra added fat, salt, and sugar; there’s no wonder it has you keep coming back for more especially when you’re on the go. But what if you could create your same favorite take-out dish at home for almost the same price but with control of what goes in the dish?

In this recipe, you’ll learn how to make a super quick and easy version of one of everyone’s favorite take-out orders- Sesame Chicken. So if you’re craving Chinese food, skip the take-out menu and head over to your nearest grocery store, purchase the ingredients listed below and get ready to create an easy, sweet chicken dish. Read More

Recipes

Malaysian-Style Chicken and Chickpea Curry Recipe

By Emma Haberman | March 20, 2012

Photo: Emma Haberman

Photo: Emma Haberman

Chicken Kapitan is a popular Malaysian curry developed by the Peranakan, the descendants of early Chinese immigrants to Malaysia. The Kapitans were the chiefs of various ethnic communities in present-day Indonesia and Malaysia; Kapitan China, for example, was the title for the representative who linked the Malay rulers to the country’s Chinese enclave. True to its name, Chicken Kapitan mingles Chinese and Malaysian cooking tradition, resulting in a unique sweet and spicy flavor.

Kapitan is a thick, spicy curry whose base is a chili pepper paste – much spicier than traditional Chinese dishes. Traditional Kapitan uses lemongrass and coconut milk to balance the intense spiciness and deepen the flavor. Other key ingredients include “belacan”, a shrimp paste that enhances the curry’s flavor, dried chilies, and a turmeric powder marinade. The curry is usually served with crispy shallots, which add texture as well as cutting a bit of the spice. Read More

Recipes

Stewed Chicken With Potatoes and Peppers and Garlic Bread Recipe

By Allana Mortell | March 7, 2012

Stewed Chicken- Allana

Photo: Allana Mortell

Given the hectic schedules of most people these days, oftentimes planning a home-cooked meal isn’t always at the forefront. There’s the list making, the grocery shopping, and then, after a long day at the office, the hours spent slaving away in the kitchen, when all you really want to do is order Chinese take-out and put your feet up. That is, until the one-pot wonder came along. The idea that throwing in four or five ingredients into a single space over time could eventually form a completed meal is seemingly brilliant. The one-pot or one-pan meal works even better when ingredients are used whose flavors are complementary to one another. Enter, chicken and peppers.

Historically and still to this day, it’s always been sausage and peppers. Those two go together like milk and cookies – it just works. However, given a few additions and one major substitution, the original Italian staple is getting a makeover. Chicken, peppers, potatoes and balsamic vinegar when combined in one very hot pan, stewed over a flame, ultimately come together to form a comfort-filled, soul-warming dish. Throw in some fresh herbs and you are left with a dish that was not only simple to create, but full of flavor and low in fat as well. Read More

Recipes

Beer-Braised Chicken Recipe

By Melaina Gasbarrino | March 2, 2012

Photo: Boo Lee

Beer-braised chicken is the perfect way to show your friends just how perfectly you mastered the art of cooking chicken that isn’t your average grilled beer can chicken barbecue. With those warm spring days fast approaching this recipe is like a gear-up for all those grill masters out there to perfect cooking chicken stovetop before you take to the grill.

As beer tenderizes meat, this dish creates the perfect balance between a tender and sweet piece of chicken. By adding the beer you certainly are amp-ing up the flavors and using a unique tenderizing method that beer-lovers are falling in love with. Because the chicken and potatoes aren’t braised for a longtime the subtleties in the beer will shine through in this dish. Read More

Recipes

Chicken Enchilada Soup Recipe

By Emma Haberman | February 28, 2012

Photo: Emma Haberman

Photo: Emma Haberman

There’s no craving quite like a craving for Mexican food. Unlike some other cravings, no substitute will do. My stomach isn’t satisfied until it’s placated with a tortilla full of beans, veggies and cheese. This chicken enchilada soup satisfies this craving almost as well as the real thing, and leaves you satisfied but not overstuffed.

Though chicken breasts are easier to shred, I prefer the dark meat of the drumstick and found that adding the chicken with the bone in, infused the soup with even more chicken flavor. As much as I hate using frozen vegetables, it seemed like the best option for the winter season – if you are making this dish in the summer, use fresh corn! If ripe avocados are available, they would be an excellent topping to your enchilada, adding creaminess to the soup’s hearty spice. Read More

Recipes

Chicken Katsu with Brussels Sprouts Salad Recipe

By Emma Haberman | February 15, 2012

Pork Tonkatsu
BY  EMMA HABERMAN

Japan’s version of fried chicken is chicken katsu and is a thin and light spin on the usually heavy meal. The light batter owes its texture to panko crumbs, which let the flavors of chicken and sauce make the most out of this comfort-dish. Served with miso soup,  shredded cabbage and rice, Brussels sprouts replace cabbage in this version, tossed with spicy red onions and a sweet and citrus soy dressing. Lime wedges add the acidity while highlighting the slight sweetness of the katsu sauce.

Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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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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