Healthy Deviled Eggs Recipe

By Carla F. Williams | April 2, 2013

Photo: Andrew Scrivani

Think of this recipe as a healthful springboard. If you’re in the mood, stir in chopped Canadian bacon or low-sodium tuna for added flavor. Drape a small sliver of smoked salmon over the top and sprinkle with dill for a great addition to a brunch table. If you’re lucky enough to have it, smoked trout also makes a tasty topper.


Ethiopian Shiro Spread Recipe

By Ashley Beck | December 10, 2012

Photo: Johnny Stiletto

Shiro is an essential part of the Ethiopian and Eritrean cuisine. A favorite during Lent and Ramadan, it’s often prepared with minced onions and garlic, and some regions even add ground ginger, chopped tomatoes and chili peppers to the smooth, chickpea flour-based mixture. Served with injera or this honey bread, it’s predominantly a vegan dish although some versions contain meat.

West Indian-Style Channa Wrap Recipe

By Joanne Bruno | June 4, 2012

West Indian-style Channa Wraps

There’s spicy and then there’s this: spicy that’s so hot you can’t stop shoveling it into your mouth, bite after painful bite, because the second you pause, you’ll feel the full wrath of the burn in all of its glory.

But when it tastes like this, it feels so good.

But behind all of that endorphin rush-inducing heat, there is a blend of warm and satisfying spices — ginger, cumin, turmeric — so that even if you’re not a spicy fiend like some of us you can dial down the heat (by omitting the chili pepper or using a milder curry powder) without fear of losing any flavor.

Photos: Joanne Bruno

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others

Recipe adapted from The Meat Lovers Meatless Cookbook 


Vegan Chickpea and Eggplant Stew Recipe

By Aine Carlin | June 27, 2011


Photo: Aine Carlin

For me, convenience food does not come pre-packaged and require minutes in the microwave. I don’t even own one of those crazy radioactive machines and never intend to buy one. Am I a food snob? Maybe a little but that’s not why I shun ready meals. The real reason I shy away from TV dinners is because they scare me a little – all those preservatives and masses amount of salt and sugar is not what constitutes a decent meal in my book. 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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