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


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


One Ingredient, Two Ways: Apricots

By Suzanne Lehrer | May 16, 2011


Photo: Suzanne Lehrer

Although perhaps sometimes perceived as a peach’s less-cool kid sister, apricots hold their own with a mild tartness, a fierce amount of both Vitamin A (good for the eyes) and beta-carotene (good for the heart), and a lower juiciness quotient than peaches (good for the environment-less napkins required for eating).

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Chicken Stuffed Tostones Recipe

By | April 10, 2011

Photo:  Joshua Bousel

Photo: Joshbousel

Tostones rellenos is one of the Caribbean’s most traditional Latin dish. Roughly translated, tostones rellenos are stuffed tostones, or fried smashed green plantains. While some restaurants mold their tostones into cup form to literally stuff them with ingredients, the tostones are traditionally flat when prepared at home. The mixture of ingredients that you can choose to “stuff” the tostones with (ie. chicken, beef, sausage, vegetables, etc.) are simply placed atop of the tostone.

This makes for a quick appetizer for a party or a zesty side to any Latin dish. To save time, this recipe calls for ready-to-fry tostones that you can pick up in the frozen food section of your local Latin market. You can switch out the chicken for either sausage or steak as well depending on your preference. 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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