goat cheese

Roasted Red Pepper Alfredo Pasta Recipe

By Joanne Bruno | November 12, 2012

Roasted Red Pepper Goat Cheese Pasta

It seems almost incomprehensible now, but yes I was that full-blooded Italian child who hated tomato sauce with a fiery passion and insisted on ordering alfredo sauce each and every time my family went out to dinner. Never mind that I only ever took approximately four bites before being forced to stop by its overpowering richness – I knew what I wanted. And apparently that was a bowl full of heavy cream and fettuccine that I could barely choke down.

Oh, how times have changed. These days, I wouldn’t order fettuccine alfredo off a restaurant menu if you paid me. In my opinion, it’s just not worth the calories. But every so often, a craving does strike, and to satisfy it, I make this roasted red pepper goat cheese alfredo sauce. With the tangy richness from the goat cheese, the sauce is creamy without being overly so, and the roasted red pepper infusion adds a breath of fresh air along with some extra nutrition. It may not be the lightest meal in the world, but I can promise that it’s worth every bite of creamy delicious indulgence.

Adapted from Closet Cooking

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.

Recipes

Grilled Goat Cheese Sandwiches Recipe

By Joanne Bruno | May 14, 2012

grilled goat cheese sandwich

Most of the time when a craving hits, it’s for two things: carbs and cheese. Usually together.

And while I generally try to convince myself that even though I may think I want mac and cheese all day every day, what I really want is an apple or a salad or both….sometimes I just have to give in. On those days, I make grilled cheese.

Not only is it a pretty portion controlled way to get your carb/cheese fix, but it can also be dolled-up to give it a bit more “oomph” factor.  These grilled goat cheese sandwiches are the perfect example of this. Read More

Recipes

Beet and Goat Cheese Salad Recipe

By Marcus Samuelsson | May 2, 2012

Photo:  jendeezee

Photo: jendeezee

Though beets are not the most popular vegetable, they are slowly working their way up the superfood totem pole. In fact, beets are probably one of the healthiest foods out there. With no trans-fat, saturated fat and very low in calories, the advantage of eating beets is almost too good to be true. Rich in carbohydrates, beets are a great source of energy and high in vitamin C, A and contain plenty of antioxidants and minerals. The aesthetically-pleasing fruit is proven to fight cancer, cleanse your blood and liver and even protect against artery disease. All in all, we should be eating beets this spring.

However, in reality, the golden and purple vegetable may not be everyone’s particular cup of tea. This recipe we’ve provided shakes up the traditional way of roasting, boiling or even (gasp!) using canned beets. By serving the beets raw alongside complementary flavors like creamy goat cheese and a tart citrus dressing, this salad quickly becomes not just your average dinner salad. Filling and scrumptious, this dish may just transform you into a heart-healthy, beet-lover!

Photo: jendeezee

Recipes

Rhubarb and Chipotle Goat Cheese Pizza Recipe

By Joanne Bruno | April 23, 2012

Rhubarb and Chipotle Goat Cheese Pizza

The truth of the matter is that rhubarb is a vegetable in fruit’s clothing, and our intention is to take a stand against its duplicitous nature. No longer will the wool be pulled over our strawberry-rhubarb-dream-filled eyes.

Here we dress it up with ginger and spice, smear it over a pizza crust, and top it with cheese.  If you can’t depend on a lattice crust-filled future, at least you can have your pie and eat it too.  And in a topsy-turvy world where up is down and down is up and fruits are actually vegetables…sometimes, that’s all we can ask for.

Recipes

Pesto, Goat Cheese and Tomato Quiche Recipe

By Emma Haberman | March 27, 2012

quiche

Photo: Emma Haberman

I know I’m antsy for summer when all I can think about are tomatoes. Tomatoes are the quintessential symbol of summer – sweet, red, juicy, the perfect addition to practically any dish. Though I’m fortunate to live in New York where most fruits and vegetables are accessible even out of season, there’s nothing like a summer tomato fresh from the vine.

Raw tomatoes may be out of the question for the next few months, but that doesn’t mean you can’t cook with them. Cooking tomatoes can help bring out their natural sweetness, even in the off-season; well-roasted tomatoes caramelize and develop a new unique flavor. In this quiche, tomatoes add freshness to a tart and tangy goat cheese and pesto base. If you have a few eggs on hand, quiche is a quick and easy way to use leftover vegetables. It also keeps well and makes an excellent next day lunch. Read More

Recipes

Lamb Sausage, Goat Cheese, and Fig Salad Recipe

By Laura Ratliff and Ryan Smith | October 11, 2011

lamb sausage, fig and goat cheese salad

Photo: Laura Ratliff

Along with the cooler temperatures, Fall also brings with it some of the best produce around: butternut squash, kale, Brussels sprouts, apples, pears and one of the best of all-figs! These tender, sweet fruits are a treat to eat on their own (believe us, we ate plenty of them!) but they can really shine when paired with a few supporting cast mates.

We paired our Black Mission figs with smoky lamb sausage, grilled red onions, and a creamy Sainte-Maure goat cheese, all atop a bed of baby greens and drizzled with a simple balsamic vinaigrette. Read More

Recipes

Pasta with Oven Roasted Eggplant, Goat Cheese, and Mint Recipe

By Joanne Bruno | September 26, 2011

Photo: Joanne Bruno

Photo: Joanne Bruno

I think we can all agree that when three twenty-something-year-old men enter your apartment, the only recourse you have is to hide your food.  Otherwise, before you know it, they’ve stuck their fingers in/licked/nibbled at everything in sight.

Generally I live and breathe by this rule, but last week when three of our friends came to pick up my roommate for dinner, I decided that I was safe in leaving this pasta dish out.  After all…it has vegetables, and no meat and little specks of green in it; not your typical twenty-something-year-old man food.  I’m sure you know what happened next. Read More

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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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