Red Rooster Devil’s Food Cake

By Marcus Samuelsson | January 7, 2016

Cake of the Day

Cake of the Day

At Red Rooster in Harlem, we serve a different flavored cake every day. One of our favorites is the Devil’s Food Cake, which reminds me of our southern roots. We use this deep chocolate base with a variety of fillings and toppings. Here it is paired simply with a classic buttercream.

Rustic Chocolate Tart

By Marcus Samuelsson | September 23, 2015

Rustic Chocolate Tart. Recipe by Marcus Samuelsson

Rustic Chocolate Tart. Recipe by Marcus Samuelsson

I always have Nutella on hand to spread on toast or croissants for a special weekend treat. I also use it as the base for this chocolaty dessert, which is gently spiced with cardamom, cinnamon, and chili powder to lend a touch of the exotic. Served with port, cognac, or rum, this is an elegant dessert for adults. But just sprinkle the top with M&Ms or other candies and it easily makes the transition to a great kids’ dessert.

Waffle Pudding

By Marcus Samuelsson | May 22, 2015

Waffle Pudding is a great, fun dessert to try out this weekend - sort of like bread pudding. Try it with your kids.

Waffle Pudding

Waffle Pudding is on my list of new, experimental dishes to try this summer. The concept may sound strange at first, but when you think about it, it totally makes sense. Think of this dessert as a fun, souped-up version of bread pudding. Your kids will love it, and it’s easy – you can use leftover waffles from breakfast.

Lido’s Chocolate Rum Tiramisu

By Lido | March 5, 2015

Chocolate Rum Tiramisu

Chocolate Rum Tiramisu

Lido is an Italian restaurant in the heart of Harlem. They serve simple and delicious food, like this Chocolate Rum Tiramisu, in a friendly and warm atmosphere.

Black-Bottom Peanut Pie

By Marcus Samuelsson | January 16, 2015

Photo by Roy Finamore
Marcus off Duty

Photo by Roy Finamore

This recipe is my spin on the classic Southern black-bottom pies. Ever since childhood, I’ve loved the combination of peanuts and chocolate. Once you have one slice, you won’t be able to stop.


Rhubarb Fool

By Heeseung Kim | April 1, 2014

(Photo by Louise Vansleve
(Photo by Louise Vansleve

(Photo by Louise Vansleve)

What’s better to do on April Fools’ Day than to eat a fool? The fool is a traditional British dessert that’s an oldie (dating to the 15th or 16th century) but very goodie, combining fruit and whipped cream. The earliest known versions were made with gooseberries (Fun fact! Cultivation of gooseberries were banned in the U.S. in the 1930s.), but this version features another spring produce star: rhubarb. The rhubarb is punched up with ginger and lemongrass, and and is folded into a simple whipped cream. It’s a perfect match — the tartness of the rhubarb cuts through the velvety richness of the whipped cream, which means you’ll want to eat as many fools as you can lay your hands on.

Flavor Play: Quinoa & Cayenne Chocolate Bark Recipe

By Alexandra Fleischman | August 9, 2013

quinoa chocolate bark

I’ve done a lot of things with leftover quinoa, but never this. Lunch, absolutely. Breakfast, sure. But dessert? Yes. Really? Yes.

Quinoa, with its nutty, light flavor, adds a beautiful texture to melted chocolate, it turns out. Is it still healthy? Perhaps not, but its protein makes an unhealthy snack more filling, so I’ll take it.

It’s not necessary, but I made the quinoa into a brittle first, using butter, honey, and cayenne for a kick. I like my chocolate sweet, though, and this bark would be equally good with just the chocolate and the plain, cooked quinoa. I’ve also opted to fold in almonds and a bit of coconut to mine but you can leave that out.

No-Bake Brownies Recipe

By Alexandra Fleischman | June 19, 2013

Brownies_0021 copy

Brownies_0021 copyThere’s something so special about baking for someone, whether it’s a birthday girl, an under-the-weather colleague, or a boyfriend with a new promotion. Unless, that is, your oven is off limits. No oven, no stove, no brownies.

However, this week, I tried my hand at non-baked brownies. Raw desserts are fascinating to me–the creative substitutions for categorically baked dishes remind me to keep an open mind in the kitchen. This recipe surprised me as well. For a brownie made of melted chocolate, graham crackers, nuts, cocoa powder, and sweetened condensed milk (no eggs, no vanilla extract, no flour?), they do taste like the real thing. The texture is not cake like, but still nice. They’re fudgier than normal brownies, and they should be served cold.

Adapted from Faith Durand’s No-Bake Triple-Chocolate Brownies on

no bake brownies

Sugar Doodle Vanilla Cookies Recipe

By Joanne Bruno | January 3, 2013

Sugar Vanilla Doodles

One should never underestimate the power of a sugar cookie.

Mere proximity to these cookies compounded with the frustration of being unable to open the puppy-proof container they were in drove my dog to devour an entire container of hermit crab food as an unfortunate replacement (the cap of which she was somehow able to pry open). I kid you not.

So while they may not be “fancy”, they are pretty much chewy, outrageously vanilla-infused cookie perfection. Certainly the kind of cookies that intense cravings are made of.

Photos: Joanne Bruno

Makes 2 dozen, adapted from Averie Cooks

Featured Recipe

More Recipes

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
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