New American Table

Mussels with Yucca Fries

By Marcus Samuelsson | March 24, 2015

Photo by Jana Reifegerste

Photo by Jana Reifegerste

Moules frites is one of my favorite dishes to set out for people to nibble on. This version gives the traditional Belgian dish a Latin makeover substituting yucca fries for the potato based frites. I first tried yucca fries at the Latin American markets in New York and was immediately won over by their bold, intense flavor. The broth, flavored with bacon, garlic, and sun-dried tomatoes, is quick to put together. This s a great dish to make for a group.

Lobster Orzo

By Marcus Samuelsson | February 9, 2015

Photo by Dana Moos
Believe it or not, this is one of my favorite ways to eat lobster. The feta cheese and Greek flavor bring me back to the Mediterranean.

Photo by Dana Moos

An old friend of mine from Aquavit, Dennis Chrysanthopoulos, was one of the first people to introduce me to Astoria, the Greek enclave in Queens, New York. One ingredient always on hand in his household growing up, Dennis says, is feta, a salt cured cheese that should be aged for at least 40 days. I like to meld feta and other Greek flavors with lobster and orzo, an Italian rice-shaped pasta traditionally used in soups, to create a light and lovely pasta salad.

Szechuan-Roasted Cornish Hen

By Marcus Samuelsson | February 9, 2015

Photo by  Gina
These Szechuan-roasted Cornish game hens are a great way to experiment with Chinese cooking at home. They're delicious, but ver spicy, so make sure to pair with something mild like rice to break up the heat.

Photo by Gina

One of the first ethnic foods I learned to love after moving to America was Chinese takeout. My articular favorite is Szechuan cuisine, a hot tongue-numbing style of cooking. The spicy character of the food stems from the liberal use of the Szechuan pepper, which is really not a pepper at all but the berry of a native Chinese tree. As my understanding of Chinese cooking has evolved, I’ve used Szechuan pepper in many ways: in this case, as a glaze that gives Cornish game hen an unexpected burst of flavor. Serve this festive dish with fruit salad and steamed white rice to temper the flavor.

Caramelized Scallop Salad

By Marcus Samuelsson | February 9, 2015

Photo by Michael Bentley
When cooked properly, scallops are one of the most delicious, succulent dishes you can make. Here, they're paired with a salad - try serving them for lunch or a light meal.

Photo by Michael Bentley

When I started cooking, I was always taught that scallops should be poached or quickly cooked and served in a terrine, techniques I never thought did justice to the sweet nuttiness of this delicate shellfish. I much prefer the more modern method of searing or caramelizing scallops, which really let’s their flavor come through. In this luxurious seafood salad, honey intensifies the natural sweetness of the scallops, while the ketjap manis turns it into a refreshing play on salty and sweet.

Spicy Dill Popcorn

By Marcus Samuelsson | February 2, 2015

Photo by Joy
This Spicy Dill Popcorn comes from my time at Aquavit. It's easy to make and works great as a snack.

Photo by Joy

This Spicy Dill Popcorn is my take on the classic American snack food. It’s great to munch on, but also works well to put out at dinner parties. I developed this recipe during my time at Aquavit, and included it in my cookbook New American Table. 

My Cod Udon

By Marcus Samuelsson | February 2, 2015

The nice thing about cod is that it is fairly mild and easy to work with. I decided to add it to this traditional vegetable udon to give it a little more substance.
Cod Udon

Photo by OiMax

 

Cod is one of those ingredients that was essential to my upbringing in Sweden. The nice thing about cod is that it is fairly mild and easy to work with. I decided to add it to this traditional vegetable udon to give it a little more substance. This recipe is originally from my cookbook The New American Table. 

Steamed Snapper with Red Rice and Edamame

By Marcus Samuelsson | January 13, 2015

This Barbados inspired dish is from New American Table.
Steamed Snapper with Red Rice and Edamame

Meal Makeover Moms

This dish gives a distinctly Asian inflection to the steamed fish and rice dishes typical to the Caribbean. Steaming is one of the most foolproof methods of cooking fish; not only does it keep the fish moist, any extra flavors you add go straight to the fish. Plus, it’s healthy. This Barbados inspired dish is from New American Table. 

PROSCIUTTO FLATBREAD

By Marcus Samuelsson | January 8, 2015

Photo by Shannon
Proscuitto Flatbread

Photo by Shannon

There are few foods that make both young and old happy like pizza does. The combination of bread, tomatoes and cheese is so fundamental that virtually everyone likes it. This opulent take on pizza pairs a richly textured crust with salty slices of prosciutto and tender slabs of mozzarella. And this flatbread is not strictly for brunch — cut into small pieces, it also makes a great hors d’oeuvre at a cocktail party.

CITRUS-INFUSED VODKA (AQUAVIT)

By Marcus Samuelsson | January 8, 2015

Photo by Jennifer Chait
Citrus-Infused Vodka

Photo by Jennifer Chait

It wouldn’t be winter without a little aquavit to keep you warm! Here’s one of my favorite recipes for Citrus-Infused Vodka that goes well for sipping or mixed in a cocktail. It’s a perfect way to incorporate some of those seasonal citruses into your cooking.

Garlic-Glazed Trout with Apple-Potato Salad

By Marcus Samuelsson | November 20, 2014

My recipe for Garlic-Glazed Trout with Apple-Potato Salad is a super simple, super elegant meal you can make any night of  the week. A great way to impress your loved ones on a Wednesday, when they least expect it!
New American Table

Photo by Christine Leiser

These last few days have been uber busy – it’s always gets like this as summer winds down. It can be hard, even for me, to find a way to eat good food on a weeknight without resorting to going out or ordering in. My recipe for Garlic-Glazed Trout with Apple-Potato Salad is a super simple, super elegant meal you can make any night of  the week. A great way to impress your loved ones on a Wednesday, when they least expect it!

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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

Streetbird Rotisserie
Marcus’ Bermuda
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