Corn, Shrimp, and Scallop Ceviche

By Marcus Samuelsson | January 13, 2015

Corn, Scallop and Shrimp African Ceviche
Corn, Scallop and Shrimp African Ceviche

The Taste

The theme of Week 5′s episode of the Taste was “Latin Flavors.” I wanted to showcase seafood, so I chose a ceviche to prepare for my team. That ceviche was inspired by this recipe. Check back next week for more recipes, and keep rooting for #TeamMarcus.

Tomatillo Corn Soup Recipe

By Ashley Bode | September 25, 2013

Photo: Paul Brady
Photo: Paul Brady

Photo: Paul Brady

The best season for eating has always been summer. Tomatoes, corn and bbq. Three things that happen to be some of the most wonderful gifts in the world. I can recall many a slab of ribs, ear of corn and plate of sliced tomatoes sitting on my plate in the hot days of August. Nothing compares.

Savoring that sweetness of summer can be nearly impossible once the September chill kicks in, especially in food. How is it possible to capture that bright flavor year round while staying mindful of seasonality? Soup.

I whipped up this soup tonight–blending two recipes I’ve seen elsewhere and adding my own flavor, compliments of my CSA grown tomatillos. I’ll eat it chilled tonight, once its cooled off and the sun has gone down. Better yet, I will freeze half for later in the year and serve it warm as a chowder. Trust me; in those cold months, when the wind is blowing and you can feel the icy freeze in your bones and you’ll be dreaming of an outdoor farmers market, you’ll want a taste of these last sweet summer days.

Corn and Clam Chowder Recipe

By Marcus Samuelsson | September 6, 2013

Photo: Krista76
Photo: Krista76

Photo: Krista76

What says summer in New England more than Corn and Clam Chowder? You can almost see the ocean when you take a whiff of a fresh batch of chowder.  I love the smokiness that the bacon adds.  With so many stick to your ribs ingredients like potatoes, cream, corn and bacon, this is the kind of soup that is a meal in itself.

Corn and Lima Bean Ragout Recipe

By Joanne Bruno | July 22, 2013

corn and lima bean ragout, succotash, meatless monday, corn, lima beans

corn and lima bean succotash, meatless monday, vegetarian, lunch, lima bean, corn, ragout

Summer dinners need to be fresh, fast, and use up as much seasonal bounty as possible so that when September comes around again we don’t feel like we’ve shirked our summer eating responsibilities. This corn and lima bean ragout satisfies on all those counts. The quintessential 30-minute meal, it combines corn, lima beans, and tomatoes with some fresh herb flavor to make a delicious summer stew that goes great with a freshly baked biscuit or a crispy piece of toast.

Adapted from Vegetarian Cooking For Everyone

For more Meatless Monday recipes, click here.

corn and lima bean ragout, succotash, meatless monday, corn, lima beans

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

Couscous & Linguica Summer Salad

By Marnely Rodriguez-Murray | August 3, 2012

Photo by Marnely Rodriguez-Murray

This summer, beat the heat with a refreshing salad that not only will satisfy your hunger, but is full of fresh flavors and sweet (long awaited!) summer corn. Layered with crispy linguiça sausage, it’s the perfect salad to bring to barbeques and summer potlucks, to counteract the mayonnaise-laden salads that will be on the table.

What’s linguiça sausage? It’s born in Portugal and easily found in grocery stores around the United States. Some places where it’s popular include Seattle, Northeastern Massachusetts, Hawaii, and Rhode Island. Made from smoked and cured pork and spiced with garlic and paprika, linguiça is a flavorful sausage that adds a small amount of heat and a large amount of flavor to whatever you add it to. Enjoy this salad alongside grilled fish or meats, or all on its own as a stellar meal.

Photo by Marnely Rodriguez-Murray


Roasted Acorn Squash and Corn Soup Recipe

By Liren Baker | October 20, 2011

Photo: Liren Baker

Photo: Liren Baker

There’s nothing more inviting than walking into a home filled with the aroma of something secret roasting in the oven. The allure of slow cooking and the richness of the flavors that emerge from oven roasting trumps any aromatherapy candle – just the other day, visitors dropped by my house close to dinner time and were greeted by the scent of squash and corn in the oven, and they instantly gushed, “It smells so good in here!” Read More


Vegan Mexican Lasagna

By Aine Carlin | September 12, 2011

Photo: Aine Carlin

Photo: Aine Carlin

I might just go out on a limb and exclaim that Mexican is the greatest cuisine of all time. Personally, I’d be happy to live on a diet on of beans and tortillas. Add a spritz of lime and a decent sprinkling of cilantro to bring things alive and you have total perfection on a plate.

Even if you think I’m exaggerating and vehemently disagree, I’m sure you’ll concede that a Mexican Lasagna sounds insanely delicious. A Mexican version of a classic Italian dish, minus the pasta and, of course, minus the meat and cheese. Read More


Grilled Pork Tenderloin Satays with Basil Corn on the Cob Recipe

By | September 1, 2011

Photo: Pete Williams

Photo: Pete Williams

The sun is shining, the birds are chirping and the grill is ready for one last feast. This Labor Day, invite friends and family over to partake in a twist on the traditional BBQ to become the new grill master of your town. With Grilled Pork Tenderloin Satays and Basil Infused Corn on the Cob, you will be getting the best of both worlds with a little Asian and Italian flair. Read More


Red Rooster’s Corn Succotash Recipe

By | September 1, 2011

corn succotash1

Photo: Cyndi Amaya

One of the most popular dishes at Red Rooster Harlem, is our Corn Succotash. This is the kind of dish that has been around forever and can be made in any number of ways. It’s really, in many ways, an open canvas to test out your creativity within certain boundaries. Although the original Red Rooster Corn Succotash is more complex and has its own secrets only found in the Harlem restaurant, this succotash is a simpler rendition of Red Rooster’s version that we’ve shortened to make it easy to make at home. It’s a pretty straight-forward corn succotash with clean and bright flavors and a great way to use all that delicious in-season corn. Read More

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Meet the Team

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
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger