Italian

Scallop Crudo Recipe

By Sara Mae Danish | May 20, 2013

scallop, raw, crudo, healthy
scallop, raw, crudo, healthy

Bright and fresh, this scallop crudo gets a kick from sweet red peppers. (Photo: Edsel L)

Raw fish and shellfish are prepared by different cultures across the globe. South America is infamously known for their ceviche, the Japanese for sashimi, and the Italian’s have their crudo. While ceviche is more sauce heavy and sashimi is undressed, crudo lies somewhere between. It is not overly sauced but sits in a light bath of citrus, olive oil and salt. In this dish, the citrus and velvety olive oil enhance the inherent sweetness of the scallop and bring it to a whole other level. I prefer scallops when making crudo as it is both meaty and sweet. I top it with sprigs of dill and sweet red chili to add a contrast of flavor and texture.

For more recipes from Sara Mae Danish:

Middle Eastern Pizza

Thai Green Papaya Salad

Korean Bibimbaap

Tuna with Pasta

Deconstructed Salade Niçoise

Frasca Frico Caldo Recipe

By MarcusSamuelsson.com | July 16, 2012

Frasca's Frico Caldo

Frasca’s Frico Caldo

In Colorado, the mountainous and rustic landscape summon another creatively delicious dinner demo led by Marcus and housed by the elegant Frasca Food and Wine in Boulder. These special Italian potato cakes from Frasca are one of the restaurant’s staples, having never left the menu since their doors opened nearly eight years ago. Read More

Spring Pesto Panzanella Recipe

By Joanne Bruno | May 24, 2012

pesto panzanella
spring, pesto, panzanella, salad, quick, lunch, dinner

Photo by S.N.

This summer-inspired and textured panzanella is chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto all drizzled in healthy olive oil and a splash of balsamic vinegar.

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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Meet the Team

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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