Nicole Lewis


Banana Fritters Recipe

By Nicole Lewis | March 26, 2012

banana fritters

Photo: Nicole Lewis

Sunday mornings are reserved for taking it slow. It’s the one day a week that I feel justified, downright entitled, to lounge in my pajamas and slowly savor my morning, better yet, mid-afternoon coffee. There is nothing to rush off to. No emails that need sending. Nothing to do but enjoy the beginning of the day.

This Sunday I woke up with a craving for something sweet and fluffy. A friend of mine had mentioned Dough doughnuts the night before and the thought conjured up sweet memories of blood orange and passion fruit doughnuts in my head. But, seeing as though it was Sunday rushing over to the doughnut shop seemed unlikely. A trip to Dough was ten blocks too far, required real pants, and inevitably meant waiting in a long line of doughnut enthusiasts.

No, I thought; not today. But, I just couldn’t shake that craving for a fluffy doughnut-the perfect complement to a hot cup of coffee. So I milled about in my cabinets to see what I could whip up. I happened to have two overly ripe bananas on hand and instantly thought of how perfect the banana pakora I get with my Indian takeout are.

It was just my Sunday luck that making banana fritters could not be easier.  The method is basic: mix, fry, devour. The result is a defiantly light fritter with just the right amount of caramelized banana flavor.  Sprinkle with cinnamon and sugar, and you’ve got a real winner on your hands. Read More


Banana Buckwheat Pancakes

By Nicole Lewis | March 7, 2012

Photo: Brenda Wiley

Photo: nc_hiker

Pancakes are the quintessential breakfast food, but they are often made with highly processed flour and sugar, which can leave your blood sugar crashing after a few hours.

For heartier and more balanced pancakes I pair all-purpose flour with buckwheat flour. Buckwheat is gluten-free, high in fiber and protein, and rich in magnesium and other heart healthy minerals. Buckwheat flour is a great substitute for wheat-based flour. It is light, mixes well, and has a distinctive and earthy flavor. It’s a true winner for people with celiac disease or milder gluten intolerances. In this recipe you could nix the all-purpose flour all together and use almond flour or rice flour in its place. Read More


Easy Mushroom Stroganoff Recipe

By Nicole Lewis | February 29, 2012

mushroom stroganoff

Photo: Nicole Lewis

For me, beef stroganoff the perfect winter meal. It’s comforting, warming, and hearty. Because beef is the centerpiece beef stroganoff has a tendency to be nap-inducing, which is great on a cold February day when you have no plans to go outside. But, winter 2012 in New York has been unseasonably warm. So, instead of whipping up my typical winter favorites this year I have had to tweak my recipes to create light versions of the classics.

To lighten this dish and stave off the inevitable food coma I decided to nix the beef entirely and use mushrooms. I chose baby bellas because they are hearty, full of flavor, and widely available, but you could use a more luxurious mix of mushrooms such as chanterelles and trumpet mushrooms. Read More

Honey Cardamom Granita Recipe

By Nicole Lewis | September 2, 2011


Photo: Anna Barsan

The inspiration for this granita came to me during the heat wave, which gripped New York in mid-July. Unbearably hot. Too hot to bake and too hot to think about chocolate, but I wanted something sweet, cool and refreshing, and big on flavor. 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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