Pico de Pollo Oro (Spicy Mustard Chicken Wing) Recipe

By Dylan Rodgers | September 20, 2011

Photo: Olga Massov

To me, the chicken wing is the most important finger food known to man!  As the legend goes, Zeus held the hot wing by the bone and dipped it into the Spicy Mustard River of Styx.  From that moment on, any mortal brave enough to partake of its delicate, deifying deliciousness would brush upon the edges of absolute ecstasy, going mad with pleasure.

O.K.- so saucy chicken wings may not have been granted to mortals by the gods, but after you try this recipe for spicy mustard wings, you’ll probably think they were.  Read More


Jerk Chicken Tacos Recipe

By Emma Haberman | September 20, 2011

Photo: Emma Haberman

Photo: Emma Haberman

A mid-summer spent cooking and traveling left me with a jar of pickled onions and a bottle of Jamaican jerk sauce. As much as I want to cling to these last remnants of summer, it’s time to put them to good use. But how to bring these two tangy treats together?

Jerk is both a seasoning and a style of cooking native to Jamaica. Traditionally meat, chicken, or pork is either marinated or rubbed in a seasoning made of various spices and the key ingredient: Scotch bonnet peppers. Read More


Sweet and Spicy Wings Recipe

By Marcus Samuelsson | September 15, 2011

Photo: Adam Macchia

Photo: Adam Macchia


Football Season has started! You know what that means- time for making sport-watching, bar-classic foods. No other food comes to mind faster than Chicken Wings! What better way to enjoy a football game than with your own home-made wings.  These great wings are better than you’ll find in any pub. Although I enjoy these wings really spicy, you can make them as hot as you want. Read More


Buttermilk Battered Chicken Recipe

By Emma Haberman | September 13, 2011

Photo: Emma Haberman

Photo: Emma Haberman

Buttermilk is more often than not the crucial ingredient to tender, moist fried chicken. The rich creaminess of buttermilk adds depth and moisture to any recipe, but actually contains less fat and cholesterol than regular milk. It is the liquid that remains after milk has been churned into butter, so it is slightly thicker with a more-developed but not overwhelming flavor. Marinating your chicken in buttermilk for a few hours ensures that it stays moist while it cooks, while adding onions, garlic, and hot sauce packs each bite with bold flavor. Baking the chicken is a healthy alternative to deep-frying; the cornflake crust remains crunchy and seals in the marinade’s moisture but is also lighter than an oil-fried crust. Make sure you place your chicken on a rack and not directly on a baking sheet so that the meat cooks on all sides and the crust stays crispy. Serve with coleslaw or potato salad and green beans.

Photo: Emma Haberman

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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


Streetbird Rotisserie
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Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
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