Coco Ceviche, Grapefruit, Avocado, and Crispy Tortilla Chips

By Marcus Samuelsson | October 21, 2015

This tropical coconut flavored ceviche from Marcus Samuelsson is inspired by the flavors of his new restaurant Marcus' Bermuda in the Hamilton Princess and Beach Club

This tropical coconut flavored ceviche from Marcus Samuelsson is inspired by the flavors of his new restaurant Marcus' Bermuda in the Hamilton Princess and Beach Club

We serve a version of this recipe at my new restaurant Marcus’ Bermuda inside the Hamilton Princess and Beach Club. We use Wahoo, which is a fish closely related to king mackerel. It is extremely popular in Bermuda,  and many consider Bermuda to be the best place for wahoo fishing in the world. The coconut milk used in the dressing of this ceviche make it different from more traditional ceviches of Latin America and help to temper the heat of the Sriracha and pickled chilis.

Luca & Bosco’s Coconut Cinnamon Bananas Sundae

By Admin | April 21, 2014

drunk and salty caramel Luca & Bosco Fine Crafted Ice Cream (12)
drunk and salty caramel Luca & Bosco Fine Crafted Ice Cream (12)

Photo by Luca & Bosco

For those of you in NYC, we recommend heading out to visit Luca & Bosco’s storefront in Essex Street Market to get one of their signature sundaes.

For readers who can’t make the trip to the Lower East Side, here’s a fun recipe for a great ice cream topping for a heavenly sundae.


Caramelized Coconut Macaroon Recipe

By Michael Engle | April 6, 2012

Photo: little blue hen

Passover macaroons generally earn one of two reactions: they are either (a) so incredibly delicious that you could eat them all day, every day, and year-round, or (b) so disappointing, that even though they are one of the best available kosher for Passover indulgences, you can’t wait for cookies, cakes, and doughnuts to become kosher again.

This recipe, as adapted from a Wall Street Journal posting, will elicit the first reaction.  Whereas commercially-baked macaroons (I’m looking at you, Manischewitz) tend to be bland and mushy, the Gillian Shaw recipe uses two a 50/50 blend of coconut “chips” and “macaroon coconut” to enhance the texture.  While Shaw uses unsalted butter in her recipe, this is a pareve adaptation.  Because there is no dairy (or, obviously, meat), these macaroons can be eaten at any time of day, without worrying whether or not you have waited long enough after your last meal.


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


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


Pistachio, Pecan, and Goji Berry Bites Recipe

By Aine Carlin | August 11, 2011

Photo: Aine Carlin

Photo: Aine Carlin

While I don’t have a massive sweet tooth, my afternoon pick-me-ups usually come in the form of something sugary. Since I’m trying to limit my cane sugar intake, I’m relying on fruit (frozen, dried, and fresh) to do the trick.

I’ve made so many variations of these raw balls that I’ve actually lost track of all the many and varied combos, but what I do know is that shredded coconut works exceptionally well in these sweet and chewy mouthfuls. 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