goat cheese


Goat Cheese, Strawberry, and Basil Salad Recipe

By Joanne Bruno | May 4, 2011

Photographer: Joanne Bruno

Photo: Joanne Bruno

Very excited to introduce our latest contributor here on MarcusSamuelsson.com, Joanne Bruno! Bruno is a food writer and second year MD/PhD student in the Weill Cornell/Rockefeller/Sloan-Kettering Tri-Institutional program. Her food blog, Eats Well With Others, provides insight into the often ridiculous and always delicious thoughts, ramblings, experiences, and food that she encounters along the way to getting two degrees. Read More


Tapas Style Bacon-Wrapped Dates Recipe

By Tara O'Keeffe | January 20, 2011

Photo: Tara O'Keeffe

Photo: Tara O’Keeffe

Dining out is a special treat and one that I try to take advantage of whenever I can.  Especially because I live in the food capital of America-New York City.  It provides not only for a delicious meal, but research and inspiration.

This past week I had the pleasure of dining at Boqueria, a tapas restaurant located in Manhattan. I’ve heard rave reviews about this tiny, bustling hotspot ever since I moved here, and I was eager to partake in their authentic small plates. The meal was everything I’d hoped for and more, with one dish in particular standing out as a must-try: Datiles con Beicon, or Bacon-Wrapped Dates.

Think of them as a bacon-wrapped candy-warm, gooey, cheesy, salty, and sweet-all the things I look for in a balanced bite. Dates are a fruit that come from the date palm tree, found in California and northern Africa, and have a chewy texture with flavors of honey and syrup. With their seeds are removed, there is ample room for stuffing with a wide variety of ingredients.  At Boqueria they are served stuffed with Marcona almonds and Valdeon cheese.

On Sunday, I recreated these tasty tapas wonders, using goat cheese and toasted almonds as my filling. They are simple to make and can be prepared in advance.  And, as proved in my house, they will be gobbled up in a flash. With awards season and super bowl parties approaching, these are the perfect appetizer to please any crowd.

Photo: Tara O’Keeffe

Tara O’Keeffe is a food writer and founder of Funfearlessfoodie.com


Spinach Salad with Goat Cheese Vinaigrette Recipe

By Marcus Samuelsson | January 11, 2011

Photo: Chiot's Run

The more colors in your diet, the better.  A panoply of colors guarantees that you’re eating diverse nutrients.  This salad can double as a meal, or as a colorful and impressive starter for a dinner party.  The crispy homemade potato chips punctuate the creamy goat cheese-dressed spinach and arugula leaves.  It’s a fresh and delicious way to start your meal!

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


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger