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


Curry Chicken Salad Recipe

By Marcus Samuelsson | February 22, 2012

Photo: paqman

Photo: paqman

How often do you have leftover chicken that you don’t know what to do with? At those moments, a boring chicken salad may look like your only option. Not necessarily the case! Why not spice up that ordinary chicken salad with some exotic flavors and fruits?

In this Curry Chicken Salad, we’ve replaced the fatty mayo with Greek yogurt to cut the extra fat and sodium; so all that is left is the wonderful flavoring of spice and fruit. It’s so easy to make and goes well as a sandwich, served on lettuce for a full salad, or just as is! Read More


Chicken Katsu with Brussels Sprouts Salad Recipe

By Emma Haberman | February 15, 2012

Pork Tonkatsu

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.


Korean Chicken Wings

By Saira Malhotra | February 2, 2012

Photo: moonberry

Photo: moonberry

By: Saira Malhotra

Bonchon chicken is all the rage in New York and for good reason. This franchise has made its name by pumping out consistently delicious little crispy drumsticks that flaunt some classic Korean flavors. These do-it-yourself Korean chicken wings are finger-licking-good, as their combination of sweet and spicy  flavor gives the Southern alternative a run for its money. This double-fried chicken is crunchier, more explosively flavorful and a lot less greasy.

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Sweet Potato Coconut Curry with Chicken and Bacon Recipe

By Marla Meridith | October 14, 2011

Sweet Potato Curry

Photo: Marla Meridith

I have been tucked away in my favorite mountain town Telluride, Colorado. After a day of hiking and taking photos of the beautiful fall foliage it is wonderful to come home this glorious curry. It is warming, soothing, and well seasoned to suit the season. You can interchangeably use pumpkin or sweet potato puree in this recipe. Which ever you prefer or have on hand would work great! As with most sauce, curry and chili recipes this tastes even better the day after cooking. When the flavors have a chance to marry a bit of magic happens. Read More


Peruvian Roast Chicken Recipe

By Emma Haberman | October 11, 2011

Photo: Emma Haberman

Photo: Emma Haberman

The quest for the perfect roast chicken is an endless one for any home cook. Roasting the chicken itself is simple enough, but how does one perfectly achieve that crispy skin, that juicy meat, that sumptuous blend of spices that makes the recipe uniquely yours? Rotisserie chicken was always a classic in my house growing up, so when I began cooking at home I wanted to have a roast chicken recipe that friends and family would come knocking on my door for. After many tries, I think I’ve found my solution. Read More


Trinidadian Chicken Roti Recipe

By Saira Malhotra | October 5, 2011

Photo: Sifu Renka

Photo: Sifu Renka

This month is all about taking it to the street! Taking a wander through the streets of Trinidad, one could certainly expect to find people scoffing all kinds of savory and spicy snacks. One particularly popular item is ‘Roti’. Roti, is bread brought by the early Indian settlers of the sub-continent and over a period of time has morphed in to this island delicacy. Wrapped tightly around various braised curries of chicken, shrimp, chick peas, and sweet potato, this dish is the perfect meal on the go; after all, there are places to go and people to meet. Just a word of advice: this dish is not for the faint-hearted and be sure to have your bottle of water on-hand.

Adapted from Chicken Roti Recipe


Red Thai Chicken and Pumpkin Curry Recipe

By Saira Malhotra | September 29, 2011

Photo: stevendepolo

Bidding farewell to our summer love is never easy, especially when it took us 3 seasons to get there. However that light of amber that shines through those autumn leaves is more than enticing. A season that so accurately echoes hues of its environment through its fruits and vegetables sends most people’s senses in to a tizzy, imagine what it does to the palate. Today’s dish is Fall personified. A dish of Red Thai Chicken Curry with nuggets of golden pumpkin and slivers of red bell pepper will surely stoke the fire in any belly. Read More


Herb Roasted Chicken Recipe

By Saira Malhotra | September 28, 2011

Photo: TheCulinaryGeek

L’Shana Tova to you all! Many tables will be filled with conversation, prayers and of course various preparations of brisket, pastries, kugels, fish and chicken. One of the most traditional Rosh Hashanah dishes to prepare is a simple roasted chicken. Roasted chicken can be effortless and yet it majestically glistens like gold at the table. This recipe calls for lemon, honey, wine and thyme creating a succulent roasted bird. Some of these ingredients are symbolic while others are called to action for their tongue tantalizing attributes. Should you wish to have a specific kind of year, feel free to add to the ingredients and remember that a side of carrots or pomegranate will ensure a bountiful year ahead! Read More

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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