Mint

Strawberry Mint Soup

By Marcus Samuelsson | July 14, 2014

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Here is one of my favorite dessert recipes from my cookbook Aquavit: And The New Scandinavian Cuisine. This chilled fruit soup is a unique ending for a summer meal.

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

Raw Zucchini Summer Salad Recipe

By Allana Mortell | July 26, 2012

Photo Courtesy of Jules:stonesoup

Anytime the temperature scorches above 75 degrees and you’re in the kitchen cooking, the last thing you want to do is crank up the oven or turn on the stove. However, without the use of sauteing, roasting or even boiling, the options for dinner slightly decrease. In order to spice things up in the kitchen, we want to share with you a different take on the traditional dinner salad that not only screams “summer,” but through flavor and execution, transforms itself into a filling, refreshing meal.

Zucchini, when you look closely, seems to be a cucumber in disguise with its bright green color, oblong shape and scaly texture. In reality, it is a hybrid of the ‘cuke or a summer squash with a mild flavor and endless preparation options, like this simple shaved zucchini summer salad. (Try saying that five times fast!)

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Recipes

Lobster with Linguine and Mint Recipe

By Laura Ratliff and Ryan Smith | October 4, 2011

Photo: Laura Ratliff

Photo: Laura Ratliff

Ryan and I have an affinity for fresh ingredients and this dinner couldn’t have been any fresher. I’m a long-time reader of Mark Bittman’s now-defunct Minimalist column in The New York Times and frequently search the archives for dinner inspiration.

This week’s meal, a pasta dish with lobster and mint, was inspired both by Bittman and a dish at Mario Batali’s southern Italian seafood restaurant Esca. In addition to being delicious, it involves no more than three ingredients-two of which you probably have in your pantry already. The third ingredient might require a trip to the market-I wasn’t lying when I said this meal was fresh. Read More

Recipes

Super Summer Sangria Recipe

By Dylan Rodgers | August 5, 2011

Photo: The Culinary Geek

Photo: The Culinary Geek

Since it’s still scorching outside, why not take a little time to cool off and relax with a tiny umbrella and an 8 oz. vacation in a glass.  Sangria is a proven remedy to long days at work and too much time in the city.  Plus drinking red wine in moderation promotes good cholesterol and protects against arterial damaging. Read More

Recipes

One Ingredient, Two Ways: Mint

By Suzanne Lehrer | July 13, 2011

mint

Photo: Suzanne Lehrer

One of the things I love most about mint is how vastly different fresh mint is from processed mint flavors. Sometimes with watermelon, the fake flavor resembles the real one very closely, but it’s very difficult to capture the complexity and brightness of fresh mint in, say, a stick of Double mint (more like no mint) gum. And the benefits of fresh mint certainly outweigh those of the processed kind-peppermint is one of the most healing herbs around.  Read More

Recipes

Feta Mint Wild Rice Salad Recipe

By Katie Cizewski | December 6, 2010

Photo: alaczek

Photo: alaczek

Thanksgiving is finally over and by now all of your leftovers should be gone too.  Did you have a vegetarian Thanksgiving?  I did and it was truly wonderful.  At my Thanksgiving there was a creamy green bean casserole, rich scalloped potatoes, steamed brussels sprouts, cranberry sauce made from scratch, candied sweet potatoes, and a yummy cherry pie.  As the American tradition goes, I ate more than I could handle and then afterwards sunk a little bit deeper than usual into the couch to catch up with the family.

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Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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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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