marnely rodriguez

Rice and Almond Horchata Recipe

By Marnely Rodriguez | June 5, 2012

rice and almond horchata

When served a cold glass of Horchata, we instantly think of hot summer days in Mexico, where most people think Horchata originated. But would you be surprised to know that the milky drink originally came from Valencia, Spain? First served to Jaime El Conquistador, the drink has evolved from being made with chufas (tiger nuts), to a drink that each Latin American country now calls their own with the addition of seeds, spices, fruits, and herbs.

Most countries like Mexico and Guatemala make Horchata by soaking rice in cool water and sometimes adding almonds. Others, like Puerto Rico, typically make the drink by using sesame seeds as their base. El Salvador is another place where Horchata is made mostly from seeds and nuts, using cashews, peanuts and almonds.

Here’s a rice and almond Horchata that can help keep you cool while temperatures start to rise. Read More


Roasted Espresso Balsamic Asparagus Recipe

By Marnely Rodriguez | February 27, 2012

roasted asparagus

Photo: Marnely Rodriguez

Roasting is definitely the winter cooking technique we embrace as soon as the chilly nights approach us. Nothing feels more comforting that roasted root vegetables to make into soup, or a roast protein to be the star of your meal. Roasting is done for a variety of reasons, the basic ones being that it adds an extra dimension of color and flavor, intensifying the final results.

When roasting, marinades such as the one below, enhance flavor and offer extra protection to vegetables as they cook in the dry oven. This marinade is based on a new product in my kitchen, which is Espresso Aged Balsamic. What sets it aside from your regular balsamic, is that it’s laced with the sweet and earthy flavor of coffee beans. And nothing goes better with the bitter sweetness of coffee than that brightness of citrus, in this case, orange zest. 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


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