Empanadas with Peanut-Mango Sambal

By Marcus Samuelsson | August 18, 2014

Image by amanky
Empanadas with Peanut-Mango Sambal

Image by amanky

This recipe is inspired by the Argentines I play soccer with every weekend on the Lower East Side. Empanadas are a great snack, blending the holy trinity of savory, spice, and just a touch of sweetness. This recipe is from New American Table.

Egg Sandwich with Green Bean Slaw Recipe

By Joanne Bruno | July 15, 2013

egg sandwich, green bean, slaw, hard boiled egg, bon appetit, meatless monday

egg sandwich, green bean, slaw, hard boiled egg, bon appetit, meatless monday

When turning on your oven is absolutely the last thing you want to do for fear that even the slightest change in ambient temperature will cause you to spontaneously combust, easy meals like sandwiches are key. You can get bored of the stereotypical sandwich options pretty quickly, though, which is where this egg sandwich with green bean slaw comes in. The slaw, which is probably my favorite part of this sandwich, consists of shaved green beans, red onion, radishes, and spicy olives; all dressed in a tangy, salty, creamy feta dressing. Serve with a sliced hard boiled egg for some extra protein and you’ll have yourself a sandwich worth getting excited about, even when the current heat wave seems like it’s too much to bear.

Adapted from Bon Appétit

green bean slaw, red onion, egg sandwich, meatless monday

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

For more Meatless Monday recipes, CLICK HERE


BLT Benedict Recipe

By Emma Haberman | March 6, 2012

BLT Benedict

Photo: Emma Haberman

If I could eat one meal for the rest of my life, it would be a bacon, lettuce and tomato sandwich. Crispy bacon, sweet tomatoes and crunchy lettuce make a BLT ideal for any meal, but I’ve adapted it for those who don’t gravitate towards sandwiches for breakfast.

A BLT folds nicely into this version of Eggs Benedict, with lentils subbing in for lettuce to avoid sogginess. Since tomatoes aren’t quite in season, I cut them into thick slices and roasted them to enhance their sweetness. The earthy lentils nicely complement the salty bacon, and buttery, lemony Hollandaise sauce drizzled over the whole thing makes for a filling and decadent brunch. Read More


Fried Eggs and Feta Over Sauteed Asparagus Recipe

By Madeleine Ignon | September 6, 2011

eggs and asparagus

Photo: Madeleine Ignon

This morning, instead of my usual yogurt and fruit, I craved some combination of eggs, vegetables, and cheese. I opted for asparagus, which I love but don’t use often. Honestly, I forget about asparagus. I saw it in the market yesterday and we had a beautiful reunion. It goes wonderfully with eggs, and I love the way the stalks keep their slight crunchiness when sauteed. Read More


Galette Complete Recipe

By Emma Haberman | September 6, 2011


Photo: Emma Haberman

Egg, ham, and cheese; this killer trio is one of the Western world’s great culinary unifiers. Bacon, egg, and cheese sandwiches in the United States, Spaghetti alla Carbonara in Italy, and Galette Complete in France…the combination is everywhere, even in your kitchen.

Galette is a French word used to describe any kind of flat, round cake. In this case, it is a flat buckwheat pancake, a savory version of a sweet crepe. Read More


Three Greens and Cheese Omelet Recipe

By Lindsay Hunt | July 6, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

When summer finally arrives, it’s hard to ignore the season’s harbingers.  This includes but is not limited to: over air-conditioned indoor spaces, steaming subway platforms and streets, and the most dreaded of all: bathing suit season. Luckily, the negatives of summer make for positive solutions.  I end up eating more salads and smoothies; and I exercise more. When the weekend comes, however, those well-intentioned plans can get derailed. (Brunch around the corner with a basket of pastries? Yes, please!) This summer I plan to have none of that, and to make it through each Saturday and Sunday with a healthy brunch without a side of guilt. Read More


New Potato and Egg Crostino Recipe

By Lindsay Hunt | June 29, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

Cooking is one of my favorite aspects of every weekend, which begins each Saturday morning at the farmers’ market, and usually takes up the better half of both days. But, when it’s gorgeous out, I feel guilty in my windowless kitchen.

When it’s nice out I feel like I need to get outside immediately so as not to miss a ray of sunshine. Despite my inclination towards lengthy preparations, I need to make food quickly. I’ve discovered that the secret to speedily preparing delicious food is to keep a few pre-cooked ingredients on hand, and to adopt the clever Italian open-faced sandwich: the crostino. Read More


Egg Salad on Rustic Bread with Kale Chips and Sharp Cheddar Recipe

By Madeleine Ignon | June 20, 2011

Egg Salad Sandwich

Photo: Madeleine Ignon

Egg salad is a vegetarian sandwich go-to, especially for picnics. I love it, but not when it’s overloaded with mayonnaise, so I used Goddess dressing instead, which gets its creaminess from a tahini base. With the addition of the Dijon mustard and the spices, I didn’t find that this combination lacked any of the flavor of the fattier versions.

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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


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