garlic

Garlic-Glazed Trout with Apple-Potato Salad

By Marcus Samuelsson | November 20, 2014

My recipe for Garlic-Glazed Trout with Apple-Potato Salad is a super simple, super elegant meal you can make any night of  the week. A great way to impress your loved ones on a Wednesday, when they least expect it!
New American Table

Photo by Christine Leiser

These last few days have been uber busy – it’s always gets like this as summer winds down. It can be hard, even for me, to find a way to eat good food on a weeknight without resorting to going out or ordering in. My recipe for Garlic-Glazed Trout with Apple-Potato Salad is a super simple, super elegant meal you can make any night of  the week. A great way to impress your loved ones on a Wednesday, when they least expect it!

Berbere-Crusted Rack of Lamb

By Marcus Samuelsson | August 18, 2014

Image by waferboard
Berbere-Crusted Rack of Lamb

Image by waferboard

This dish goes all the way back to 1999 when I first made it for a dinner at the Sheraton Addis Ababa during my first visit to Ethiopia. It’s one of my classics in how it blends tradition with nuace. You can find this recipe in The Soul of a New Cuisine.

Tostones with Parsley Garlic Sauce Recipe

By Diana Perez | April 10, 2013

tostones, plantains
tostones, plantains, seafood salad

Tostones with Seafood Salad

Tostones are found in various cusines from Latin America, especially those from the Caribbean, including Venezuelan, where great big slices of the twice-fried green plantain substitute bread, making the sandwich called a patacón (Puerto Ricans call it a jibarito).

To read about the Origins of Tostonesclick here.

Note:  Tostones are made with ripe green plantains that can be found at any Latino bodega or supermarket.  However, if you’re overwhelmed by the sheer variety of bananas and plantains, ask the grocer or the ladies who are shopping for their own bunch of plátanos.

Cilantro, Basil, and Mint Yogurt Dip Recipe

By Emma Laperruque | June 29, 2012

Yogurt Dip with Cucumbers and Carrots


Crudités are one of the simplest, most well-liked party appetizers: a plate of colorful vegetables, served with your favorite dip. Since the dish is so popular—especially during barbeque season—your choice of dip gives you the chance to truly shine as a host. Raw veggies are a given, but what kind of sauce does your family serve with them? Though it’s tempting to buy that ready-made jar of ranch dressing at the super market when you’re picking up your produce, if you just grab a few extra ingredients and spend another five minutes in the kitchen, you can take your crudités from appetizing to downright addictive.

Here, a food processor does nearly all the work. You toss in fresh basil, cilantro, mint, and garlic, and blend together until finely chopped. Then you add thick Greek yogurt, the juice and zest of one lemon, a few glugs of olive oil, salt and pepper to taste, and blend again. Just like that—totally done! The fresh herbs make this dip flavorful—and beautiful—and the yogurt base, instead of mayonnaise or sour cream, makes it good for you, too. It’s the perfect center piece for crudités, but also goes great with other dishes, from crab cakes to fish sticks to pita chips.

Recipes

Roasted Beet and Garlic Dressing Recipe

By Rena Unger | July 12, 2011

Photo: Rena Unger

Photo: Rena Unger

Iron is the mineral responsible for transporting oxygen from our lungs to our muscles, organs and cell tissue, and returns carbon dioxide back to the lungs. I think we can all safely agree this is a vital function. Low iron intake means slow oxygen consumption for the body. Because oxygen consumption translates into body energy, low levels of iron and oxygen can lead to significant health problems. Here are some symptoms and health concerns that could result from low iron: Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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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

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