Dinner

Hot and Cripsy Chicken Wings

By Marcus Samuelsson | January 29, 2014

(Photo by James)
(Photo by James)

(Photo by James)

The Super Bowl is right around the corner, which means the kickoff for finger foods begins! We’ll be screening the Super Bowl at Ginny’s Supper Club with a special tailgating menu, but if you can’t make it and still want to get your hands on some wings, here’s a recipe that I like to use. I showed #TeamMarcus on The Taste episode 3 how to fry up these Hot Wings. The sauce on these wings have a flavorful kick. The best presentation for this dish is to make a bed of radishes and celery to help cut through the dense flavor of the Hot Wings, and then pile the wings high on a platter. After that, it’s every man and woman for themselves.

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Ambessa Tea Stories: Earl of Harlem Infused Wild and Brown Rice Salad

By Ashley Beck | June 19, 2013

photo by: kulinarno
photo by: kulinarno

Photo: kulinarno

Tea is a great way to add flavor to a dish without adding the extra calories. In this rice salad, Ambessa Earl of Harlem tea acts as a great compliment to the types of rice being used.  Adding citrus zest to the mix highlights the orange peel and bergamot flavors in the tea. The use of wild and brown rice creates layers of chewy texture and the fresh vegetables add a fabulous crunch.  Read More

Spiced Lamb with Couscous and Vegetables Recipe

By Ashley Beck | June 18, 2013

Spiced Lamb with Couscous and Vegetables

Looking to make an authentic Moroccan meal? Try this three-part recipe that creates a fabulous dinner for two and highlights Argania Gourmet’s most prized ingredient: Argan Oil. This delicious dish of spiced lamb with couscous and vegetables was designed by the Argania team’s chef just for us! The recipe uses argan oil in each component lending itself to create a unique taste profile in each dish alone. But when eaten together, the layers of flavor are absolutely divine!

Spiced Lamb with Couscous and Vegetables

Spiced Lamb with Couscous and Vegetables

For more lamb recipes, click here.

Fava, Spinach and Quinoa Cakes

By Joanne Bruno | June 25, 2012

Photo by Joanne Bruno

If you’ve ever seen fava bean pods at the grocery store then you know how intimidating they can be. They’re hairy.  And thick.  And kind of look like they could take you in a bar fight.  It’s no wonder I’ve avoided them for most of my adult life.

Fava Bean, Spinach, and Quinoa Cakes

Fava Bean, Spinach, and Quinoa Cakes

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Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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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. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

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