recipe

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. 

Helga’s Cookies

By Marcus Samuelsson | December 12, 2013

(Photo by sweetbeetandgreenbean)

In Sweden, ginger cookies, or peppakakor, are typically eaten around the holidays, and the spices in these cookies complement the winter coldness well. This is a version that is based on the spices that my grandmother Helga had in her large and magical pantry.

Chocolate Bourbon Truffles

By Marcus Samuelsson | December 12, 2013

Truffles

Truffles

Truffles are a little bite of luxury, and, because a lot of people are intimidated by the cooking process, they make for a real treat. Invest in a candy thermometer and practice, practice, practice (I’m sure you’ll find willing guinea pigs to gobble up your experimental concoctions), and you’ll be impressing your friends with these grown-up chocolates before you know it.

Korean-Style Short Ribs

By Marcus Samuelsson | December 12, 2013

(Photo by ccho)
(Photo by ccho)

(Photo by ccho)

Most people think of short ribs as being time consuming to cook, but they do not have to take all day to prepare. This recipe is inspired by the galbi — barbecued beef — that I love to get in Koreatown. If you have kimchi on hand go ahead and serve it with this.

Berbere Spiced Leg of Lamb with Mint Yogurt and Pickled Cucumbers Recipe

By Chef Sang Yoon | June 19, 2013

Berbere spiced leg of lamb with mint yogurt and pickled cucumbers, Chef Sang Yoon, Marcus Samuelsson
Berbere spiced leg of lamb with mint yogurt and pickled cucumbers, Chef Sang Yoon, Marcus Samuelsson

Berbere spiced leg of lamb with mint yogurt and pickled cucumbers

One of my favorite things about being on my tour for “Yes, Chef” is seeing and tasting how different chefs around the country interpret my book. Whether it’s tweaking a spice or turning the composition completely upside down, it’s always fun to digest a new vision.

The dish below comes from Chef Sang Yoon, whose very popular restaurants Father’s Office and Lukshon in LA are hot spots in their own right.

In fact, I’ll be in LA tonight to taste this very creation and Chef Yoon and I will be demo’ing this dish in a Google Hangout this afternoon at 8pm ET. Hope you can join us and follow along.

Kale and Quinoa Salad with Roasted Beets

By Kendall Kish | March 4, 2013

Untitled_Panorama1

This warm salad is perfectly healthy, delicious, and easy to make. Steaming the kale atop the quinoa during the last 5 minutes of cooking makes this one-pot recipe all the worthwhile.  The earthy flavors of each ingredient compliment each other wonderfully – you’re going to want to make this! Read More

Curried Red Lentil Burgers and Mango Slaw Recipe

By Joanne Bruno | October 22, 2012

Photo: Joanne Bruno

Photo: Joanne Bruno

These are some strange times in which we’re living.  Half the country is still in the throes of summer heat while the rest of us have to wear t-shirts and shorts to combat the midday sun but find ourselves reaching for our down jackets by the time the sun has set. Even harder than choosing an outfit for the day is deciding what to eat. Luckily, these veggie burgers combine the best of both seasons, making them the ideal transition food. They are light enough that they won’t weigh you down in the summery heat but they also contain enough spice that they’ll warm you from the inside once night falls. Not to mention that the mango slaw that is paired with them is one of the most delicious things I’ve ever tasted…and that’s saying a lot considering how deep my disdain for raw cabbage goes.

Photo: Joanne Bruno

Recipe adapted from Moosewood Restaurant: Cooking for Health.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

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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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