madeleine ignon

Recipes

Wild Blueberry Frozen Yogurt Recipe

By Madeleine Ignon | September 16, 2011

blueberry frozen yogurt

Photo: Madeleine Ignon

I prefer the frozen yogurt joints where you can pump your own. I like to control the mixture of flavors, the proportions in the cup, the amount of toppings. Making perfect combinations is an art. My favorite is: tart plain flavor plus peanut butter with dried coconut flakes and maybe some crushed graham cracker if I’m feeling fancy. Delightful.

I always want to incorporate fruit, and I always try the berry flavors, but I always find them too fake-tasting. So, I experimented making my own frozen yogurt, and found it infinitely more satisfying. Read More

Recipes

Super Moist & Chewy Apricot Walnut Cookies Recipe

By Madeleine Ignon | September 14, 2011

Apricot Walnut Cookies

Photo: Madeleine Ignon

This recipe started with a craving for cookies and a box of McCann’s Irish oatmeal. I saw the recipe on the back of the box, used it as a basic starting off point, and then found myself substituting and adding to it left and right. Luckily, these came out just right: soft, chewy, and very much like muffin tops. Since they are low in sugar, they are good breakfast cookies. Enjoy them hot out of the oven with some jam or butter!

Read More

Recipes

Fried Eggs and Feta Over Sauteed Asparagus Recipe

By Madeleine Ignon | September 6, 2011

eggs and asparagus

Photo: Madeleine Ignon

This morning, instead of my usual yogurt and fruit, I craved some combination of eggs, vegetables, and cheese. I opted for asparagus, which I love but don’t use often. Honestly, I forget about asparagus. I saw it in the market yesterday and we had a beautiful reunion. It goes wonderfully with eggs, and I love the way the stalks keep their slight crunchiness when sauteed. Read More

Cinnamon-Roasted Sweet Potato and Black Bean Salad with Garlic-Lime Vinaigrette Recipe

By Madeleine Ignon | July 18, 2011

Photo: Madeleine Ignon

Photo: Madeleine Ignon

Looking to spruce up your usual summer potato salad? By adding just a couple special ingredients or even changing the type of potato, you can bring that ordinary potato salad back to life. Here I used sweet potato to give this potato salad an unusual kick. The color combination of orange and black is more Halloween than Fourth of July, but to me this salad is all summer. The cinnamon gives it an earthy fall flavor, but the lime kicks it back into the sunny season we all love. I prefer it to regular potato salad because sweet potato can be more flavorful and dimensional, as well as healthier because of its fiber content.

Read More

Featured Recipe

More Recipes

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

Restaurants

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
Norda
Marc Burger