Marcus Samuelsson

Gluten-Free Almond-Cardamom Cookies Recipe

By Emelyn Rude | December 11, 2012

Photo: Cutting Board

Sugar Cookies. Chocolate Chip Cookies. Peanut Butter Cookies. Hazelnut Cookies. Gingerbread Cookies. We can’t get enough of any of them, but we thought we’d try some different flavors for this round of baking: almond, cardamom, and chickpea flour.

Subbing conventional flour for chickpea flour, this almond cookie recipe is not only simple and delicious but friendly for those on gluten-free diets. High in protein, chickpea flour can generally be found in speciality stores, as it’s a staple in Indian cooking. (It can even be an egg replacer in vegan recipes when mixed with equal parts water.)

Adapted from Yummly

 

Ambessa Tea Stories: Earl of Harlem Truffles Recipe

By Ashley Beck | December 7, 2012

Photo: anshu_si

Photo: anshu_si

Fashioned after truffles found in the soil of the Perigord region in France, these cocoa dusted treasures, although vastly different in flavor, are just as prized by many around the world. There are 3 main types of this international favorite: Swiss, European, and American, which differ in ingredients and technique. Here we are using a method most similar to the Swiss that makes the process easy and inviting so that you may enjoy your nuggets of chocolaty delight in no time. What’s more is we’ve infused our recipe with Marcus’ Earl of Harlem tea which adds citrusy layers, bergamot and floral aromas with lingering smoky base notes that will give the chocolate an even more rich and fragrant finish.

Leftover Thanksgiving Hash Recipe

By Marcus Samuelsson | November 14, 2012

Photo: Narisa

Photo: Narisa

In Sweden there’s a dish called pytt i panna that’s literally translated to little pieces in a pan. Here, we call it a hash and there’s no better way to use your Thanksgiving leftovers (or any leftovers) than to fry them up with some potatoes and throw in some kind of protein. Here I use fingerling potatoes, brussel sprouts, leftover turkey, and drizzle it with some turkey gravy. The best part? The fried egg on top.

 

Stuffed Mac-n-Cheese Recipe

By Marcus Samuelsson | November 13, 2012

Photo: roboppy

Folding leftover stuffing into freshly made mac-n-cheese isn’t for the faint of heart. But it’s definitely an easy and fun way to use up what’s left. Serve with a side salad and plenty of fresh vegetables to offset the richness of this dish.

 

Photo: roboppy

Ramen with Turkey Broth Recipe

By Marcus Samuelsson | November 13, 2012

Photo: mswine

After Thanksgiving, most people opt to just use the leftover meat for sandwiches and casseroles. But in my house, I like to go 360 degrees on the bird which means using the bones and carcasses to make a rich turkey stock that’s the perfect basis for a hot bowl of ramen the next day.

Photo: mswine

Cool and Crunchy Chicken Salad Recipe

By Marcus Samuelsson | August 31, 2012

Photo: bknabel

Photo: bknabel

Inspired by Vietnamese summer salads, this dish gets its bold flavor from fresh limes, pungent fish sauce and spicy jalapeno in the vinaigrette. I added carrots for some color and sweetness and sprinkle the salad with roasted peanuts for texture and bite. If you prefer a lighter meal, you can omit the chicken or substitute grilled shrimp or tofu for protein.

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By Marcus Samuelsson

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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

Restaurants

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