Corn

Recipes

Grilled Pork Tenderloin Satays with Basil Corn on the Cob Recipe

By marcussamuelsson.com | 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

Recipes

Red Rooster’s Corn Succotash Recipe

By marcussamuelsson.com | 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

Red Rooster’s Corn Succotash Recipe

By marcussamuelsson.com | 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

Recipes

Oaxacan Green Mole Stew Recipe

By Joanne Bruno | August 15, 2011

Photo: Joanne Bruno

Photo: Joanne Bruno

At the end of almost every week, I am left with crisper guilt.  No matter how much menu planning I do, how many copies of my shopping list I take with me to the grocery store, or how many cookbooks I sleep with under my pillows, when I open up my crisper on Friday I am inevitably greeted by a drawer full of slightly wrinkled, almost ready to bite-the-dust vegetables. It’s heart wrenching, each and every time.

Thanks to recipes such as this Oaxacan green mole stew, however, I no longer have to cry myself to sleep at the thought of all the produce I’ve let go to waste, Read More

Recipes

Blueberry and Corn Clafoutis Recipe

By Lindsay Hunt | July 11, 2011

clafoutis-5

Photo: Lindsay Hunt

Late Saturday night, it did not seem ambitious to set my alarm for 10:45am the next morning.  It should have, because that left me 45 minutes before my friend was due to arrive for brunch on Sunday. Of course, at 2:30am on Saturday night, I didn’t have the clarity of mind to remember that too little prep time can result in catastrophic meals. I would have realized that that cooking brunch and deciding last minute to bake a dessert as well doesn’t usually make for epic meals. No, usually it does not work. 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. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

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
Norda
Marc Burger