potatoes

Hot Smoked Salmon with Grilled Potato and Ricotta Cheese

By Marcus Samuelsson | January 15, 2014

(Photo by torbakhopper

(Photo by torbakhopper)

This recipe is a multicultural mashup on a plate: Swedish fish, Ethiopian spice, Southern greens, and European technique all meet to make a seriously delicious dish. These are flavors that I both grew up with and grew into, from the salmon that I caught in Smögen with my father to the collards that are a nod to my home now in Harlem, where soul food and Southern cooking are one of the best ways to bring people in the community together. The different flavors layer together to create something new and exciting, but always comforting. There are a lot of parts to this recipe, but I promise it’s worth it.

Mashed Faux-tatoes Recipe

By Sara Mae Danish | June 27, 2013

mashed potatoes, fake mashed potatoes, cauliflower, healthy, no butter, no oil

mashed potatoes, fake mashed potatoes, cauliflower, healthy, no butter, no oil

This is one of the few occasions where ‘fake’ tastes better than the real thing- especially since this recipe has ZERO carbs. My mashed faux-tatoes have all of the creamy, rich flavors of mashed potatoes without a single ounce of guilt.  This is a great starch alternative if you’re dieting and are plagued by carb cravings or for anyone who is looking to eat healthier. When pureed, the cannellini beans become very dense and creamy which fills you up and satiates those starchy desires.

Deconstructed Salade Nicoise Recipe

By Sara Mae Danish | March 20, 2013

Salad Nicoise

There are several interpretations of the ever-popular nicoise salad, but it would not be a true nicoise without tuna, hard-boiled eggs, olives, and green beans. I beefed up the proteins and carbs to add substance, which allow this nicoise to be served as a main course for a light lunch or dinner.

Brandade Recipe

By Patrice Johnson | March 13, 2013

Brandade

Photo: Patrice Johnson

Think of brandade de morue as fish and chips Provençale. Brandade is a puree of reconstituted salted cod, potato and aromatics. It is especially popular in regions where commercial salt cod is available, such as in the Mediterranean. Home-salted cod is a satisfying substitute, and happily the dish plays well with Scandinavian flavors.

This simple but glamorous pot of fish and potatoes is perfect for holiday parties. Serve the pot hot with bread or crackers and a cucumber and orange salad for a first course. Or spread the pâté uncooked over crostini, garnish with the almonds and herbs, bake 10 minutes, and then then pass a serving tray among your cocktail party guests. For a less formal snack, roll chilled brandade into balls and coat with egg wash and bread crumbs, then fry.

Photo: Patrice Johnson

Bok Choy and Potatoes with Romano Cheese Recipe

By Joanne Bruno | March 4, 2013

bokchoy

Bok choy gets such short shrift in the food world, being used predominantly for stir fries and little else. However, this relative of the cabbage has the potential to be used for so much more. High in vitamins A, C and K it is a healthy and welcome addition to just about any dish. Here, I’ve paired it with a bell pepper and romano cheese stew, and topped it with scallions to make what feels like an Italian-Asian fusion meal. The flavor profile may be non-traditional, but it just works, turning this member of the brassica family from a one-note veggie into something more. Read More

Leftover Thanksgiving Hash Recipe

By Marcus Samuelsson | November 14, 2012

Photo: Narisa

Photo: Narisa

In Sweden there’s a dish called pytt i panna that’s literally translated to little pieces in a pan. Here, we call it a hash and there’s no better way to use your Thanksgiving leftovers (or any leftovers) than to fry them up with some potatoes and throw in some kind of protein. Here I use fingerling potatoes, brussel sprouts, leftover turkey, and drizzle it with some turkey gravy. The best part? The fried egg on top.

 

Frasca Frico Caldo Recipe

By MarcusSamuelsson.com | July 16, 2012

Frasca's Frico Caldo

Frasca’s Frico Caldo

In Colorado, the mountainous and rustic landscape summon another creatively delicious dinner demo led by Marcus and housed by the elegant Frasca Food and Wine in Boulder. These special Italian potato cakes from Frasca are one of the restaurant’s staples, having never left the menu since their doors opened nearly eight years ago. Read More

Indian Potato Croquette (Alu Tikki) Recipe

By Saira Malhotra | June 12, 2012

Alu Tikki

Street food is a big part of India’s landscape. No matter what time of day it is, there is an appropriate snack to match. The streets bustle with shops, people and ‘halvais’ – people who make desserts by profession. A halvai’s destiny is pre-determined by the caste he was born into–he makes Indian sweets and snacks, as did his father and grandfather and as will his children. Their set up is small and dramatic and their stands boast brightly colored barfis (Indian fudge), milk cakes, and jalebis (bright orange, Indian funnel cake-like sweets).

On the savory-side, there are huge Indian skillets ‘tawas’ with sizzling snacks of channa masala (chickpea curry), spicy cakes, crispy tortilla-like snacks drizzled with yogurt and  tamarind sauce and my favorite, ‘alu tikki’. Alu tikki is the Indian croquette. Spicy disks made from potato and flour, these snacks can be eaten on their own, thrown in to a burger bun or even as a side.

Saira Malhotra is a classically trained chef and graduate from the French Culinary Institute. Saira brings her European, Asian and American background together via the palate and communicated through her food blog: www.passportpantry.com.

Photos: Saira Malhotra

Recipes

Stewed Chicken With Potatoes and Peppers and Garlic Bread Recipe

By Allana Mortell | March 7, 2012

Stewed Chicken- Allana

Photo: Allana Mortell

Given the hectic schedules of most people these days, oftentimes planning a home-cooked meal isn’t always at the forefront. There’s the list making, the grocery shopping, and then, after a long day at the office, the hours spent slaving away in the kitchen, when all you really want to do is order Chinese take-out and put your feet up. That is, until the one-pot wonder came along. The idea that throwing in four or five ingredients into a single space over time could eventually form a completed meal is seemingly brilliant. The one-pot or one-pan meal works even better when ingredients are used whose flavors are complementary to one another. Enter, chicken and peppers.

Historically and still to this day, it’s always been sausage and peppers. Those two go together like milk and cookies – it just works. However, given a few additions and one major substitution, the original Italian staple is getting a makeover. Chicken, peppers, potatoes and balsamic vinegar when combined in one very hot pan, stewed over a flame, ultimately come together to form a comfort-filled, soul-warming dish. Throw in some fresh herbs and you are left with a dish that was not only simple to create, but full of flavor and low in fat as well. Read More

Recipes

Skate with Potatoes, Lemon, and Olives Recipe

By Laura Ratliff and Ryan Smith | October 18, 2011

Photo: Laura Ratliff

Photo: Laura Ratliff

I was excited to score some skate on sale this week, which I planned on adapting for use in one of my favorite quick dinner recipes: roasted fish with potatoes, lemons and olives. While the original recipe calls for tilapia, we avoid tilapia for a few reasons, and have subbed in barramundi in the past. However, skate in hand, we made a few modifications and served up a simple, delicious dinner with this buttery-sweet, inexpensive fish 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. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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