Vegan Jambalaya Recipe

By Aine Carlin | September 5, 2011

Photo: Aine Carlin

Photo: Aine Carlin

I’m slowly but surely “vegan-izing” all my old recipes. Slowly because I rarely think about the meals I used to cook. Not that they weren’t good, but I have absolutely no cravings or hankerings after any of the meat and dairy laden fare that once came out of my kitchen.

Hubbie, on the other hand, does occasionally talk about the wonderful Carbonaras and yummy Frittatas I produced that became firm favorites in my extensive food repertoire. Of course, he would never really want to go back to our old omnivorous ways but there is a certain nostalgia for comfort food that has brought you joy in the past.

So I was set about transforming some of my classic dishes into vegan wonders in their own right Read More


Crayfish Étouffée Recipe

By Matt Essert | August 16, 2011

Photo: Michelle@TNS

It’s crayfish season! These delicious little shellfish are similar to shrimp and lobster, but have a distinct taste of their own, and they’re delicious. But since they tend to be less common than lobster and shrimp, some of us may not know how to cook with crayfish. You can always do a crayfish boil and just peel and eat them, but they’re also great as an ingredient in a dish, like this one. 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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Ginny’s Supper Club
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