Rib Eye On The Bone

By Marcus Samuelsson | June 29, 2015

RIb Eyes on The Bone
Photo by Paul Brissman

Photo by Paul Brissman

Grilling over an open flame develops such deep flavor and results in tender, juicy steaks. Be sure to let your steaks rest before serving – it’s important to let the juices and flavor set before digging in for dinner.

Grilled Shrimp and Sausage Skewers with Extra-Dirty Rice

By Marcus Sameulsson | June 8, 2015

Photo by Paul Brissman
Photo by Paul Brissman

Photo by Paul Brissman

I love sports and one of the big differences I noticed between European and U.S. fans is tailgating. I’m amazed that Americans are so passionate about their teams, yet you never hear about hooligans here.  Instead, that excitement about a team gets transferred into an eating ritual. At Top Chef Masters, we had a tailgating challenge in California. The game was USC vs. Stanford. Families came from all over the state to support their teams. I saw tons of people at their trailers cooking sophisticated meals, eating, and drinking beer.  Incredibly, no one got rowdy. That day, I made a yummy avocado shrimp soup, along with burgers and grilled shrimp. If I had it to do over again, I might cook this recipe.

Flank Steak with Rosemary Recipe

By Marcus Samuelsson | December 10, 2013

Photo: Henry Figueroa

Flank steak is what cooks and chefs love the most. When you cook it medium-rare, it’s perfect. A beautiful marbled meat, it’s also one of the best values for your money. For a quick meal, just grill it for three minutes on each side. In a word: mouthwatering. (If your store doesn’t stock flank steak, you can substitute hangar steak instead, which is similar in texture and flavor.)

Chipotle Chicken Skewers Recipe

By Marcus Samuelsson | August 30, 2013

Photo: Food Loves Writing

This recipe for chicken skewers is on frequent repeat at my house in the summer whenever I’m entertaining and want to use the grill. The chili sauce, which can be store bought, and the chipotles add zing, while the orange juice cuts a little of the heat. Don’t worry; if you can’t stand cilantro, you can swap it out by doubling the oregano in the recipe. Before you start cooking, remember to soak the bamboo skewers for half an hour in advance so they don’t burn when they hit the grill.

Shish Kebab Marinade Recipe

By Ashley Beck | April 12, 2013

Photo: barron


Khorovats or Armenian shish kebabs are something I hold very dear to my heart. They remind me of many family memories over Sunday barbecues. Picture My Big Fat Greek Wedding: loud conversation, endless plates of aromatic foods, plenty of wine, music, and everyone in everyone else’s business, not afraid to give their opposing opinions. Pure bliss. Unfortunately, I’ve lived 3,000 miles away from this ritual for six years now, but the smell of lamb, onions, peppers, and fresh mint sizzling away on the grill has the ability to bring it all back. There is something about that scent and those flavors that make me feel at home again; surrounded by good people and good vibes. Read More

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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


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