Steamed Snapper with Red Rice and Edamame

By Marcus Samuelsson | January 13, 2015

This Barbados inspired dish is from New American Table.
Steamed Snapper with Red Rice and Edamame

Meal Makeover Moms

This dish gives a distinctly Asian inflection to the steamed fish and rice dishes typical to the Caribbean. Steaming is one of the most foolproof methods of cooking fish; not only does it keep the fish moist, any extra flavors you add go straight to the fish. Plus, it’s healthy. This Barbados inspired dish is from New American Table. 

Ed Lee’s Edamame and Boiled Peanuts Recipe

By Edward Lee | January 9, 2014

Photo Courtesy of Smoke and Pickles
Photo Courtesy of Smoke and Pickles

Photo Courtesy of Smoke and Pickles

I am always fascinated by the idea of blending cultures in my cuisine. My mission in my kitchens is to try and define what “American” cuisine means to a new generation that does not see the world in terms of distinct cultures. I am a combination of so many cultures and cuisines having grown up in the immigrant streets of Brooklyn and I love reflecting that in the recipes that come through my restaurants.

This is a healthy snack that can be enjoyed as a late night craving or as an accompaniment to your favorite sandwich or burger.  It converges the two ubiquitous snack items from both Asian and Southern cultures.  Together, they make a texturally layered bite that is both comforting and delicious.

Zucchini, Edamame & Mozzarella Pasta Recipe

By Joanne Bruno | August 4, 2012

Zucchini, Edamame and Mozzarella Pasta Salad

I like to bathe my pasta salads in a sea of green. There is no hue too verdant, no amount of vegetables or herbs too many, so that every bite tastes like it’s fresh from the garden. Lush, vibrant, and life-affirming in a way. This pasta salad is the epitome of that, pairing the unlikely combination of zucchini and edamame, tossing them with strozzapreti (or any short tubular pasta you can get your hands on), and smothering them in a brightly flavored basil parsley puree.

A bit of buffalo mozzarella is added for richness, but the overall flavor profile is crisp, refreshing and oh-so-satisfying. It is the perfect accompaniment to any summer meal although it can also be served on its own as a main, especially when you inevitably eat so much of it, it becomes its own course.

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


Edamame Veggie Burger Recipe

By Melaina Gasbarrino | March 19, 2012

Photo: Robyn Lee

Photo: roboppy

Edamame, a popular soybean grown in Asia for centuries, over the past couple years have now flourished on this side of the world. If you’re wondering just what these beans are, well, they’re the bright green, salty pods you can find at your local sushi joint or supermarket.

The beauty of the edamame bean is that it offers up a whole slew of nutritional benefits. It’s high in protein and fiber, rich in vitamins and has anti-inflammatory properties that you certainly want to take full advantage of.

And so with all the nutritional benefits of these beans, and summer just around the corner, what better way to bring a little bright green fun into your life by grilling up an Edamame Veggie Burger. The burgers are a delicious, Japanese take on the traditional veggie burger and are best served with a bunch of wasabi, ginger and sprouts. So take to the grill, you master griller and serve up a healthy rendition of one of those high calorie, fat-packed, juicy burger.

Melaina is from a small town in Ontario, Canada and as an avid environmentalist with a passion for focusing on healthy living. Having traveled the world and written about it every step of the way, she one day hopes to develop unique environmental educational programs for kids.

Other veggie options you may enjoy:

Raw Zucchini Summer Salad Recipe

Curry Veggie Tofu Scramble Recipe

Garlic and Chili Brussels Sprout Recipe

Veggie Sandwich Recipe


Peanut Noodle Salad with Edamame and Bok Choy Recipe

By Joanne Bruno | March 12, 2012

Photo: Joanne Bruno

Photo: Joanne Bruno

The truth of the matter is that if you locked me up on a desert isle and told me I could only eat one thing for the rest of my life, every day, ever and anon…I would choose peanut butter.  There’s no doubt about it.  Peanut butter is, was, and ever shall be my ultimate favorite food group.  (Yes, you heard me right. Food group.)

And while I don’t usually like to mince words with the things in life that make me happiest…I have a bit of a bone to pick with peanut butter and its calorie content.  How am I supposed to eat it every day of my life when it insists on behaving this way? And on that note…how can I not?  Well, thankfully with this noodle salad, you can actually satisfy your peanut butter cravings without going on an all-out calorie binge.

These noodles are bulked up with tons of vegetables – bell pepper, bok choy, and edamame so that you get all of the delicious flavor of peanut sauce without quite as many calories.  Definitely a win/win lunch and dinner if you ask me! Read More

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