recipe

No-Bake Blueberry Cheesecake Recipe

By Allana Mortell | July 13, 2012

Photo Courtesy of Annie's Eats

The best part about summer desserts is utilizing in-season berries and this blueberry cheesecake (and no-bake, at that!) is one of the best treats we’ve seen in quite some time. Crafted with fresh ricotta cheese, the texture is delicate and decadently tart from the cream cheese. Lemon juice and honey add sweetness to the cake but its the fresh blueberries on top that puts this cheesecake and your taste buds completely over the edge.

Photo courtesy of Annie’s Eats

Camino Lamb Brisket Kebabs Recipe

By MarcusSamuelsson.com | July 10, 2012

Lamb brisket kebabs

Lamb brisket kebabs

As Marcus continues to make his way up to the California coast for Yes, Chef, he’ll be stopping to demo in the culturally vibrant city of Oakland at the world famous Camino Restaurant. This rustic and earthy eatery churns out delectable dishes from a wood-burning oven and seats guests at beautifully carved tables under iron chandeliers. Camino’s fluctuating menu allows the chefs to constantly experiment with the freshest ingredients and prepare dishes that keeps guests coming back for the latest and most creative additions.

For the months of June and July Camino is featuring Kebab Mondays where their summertime offering of Lamb Brisket King Trumpet Mushroom Kofte Kebabs recipe (did you get all that?) comes courtesy of Camino chef and owner Russell Moore. As this special dish has become quite popular among diners, she specifies that the kebabs are served best with some garlicky fava beans or peas. Try out this incredible complexity of flavors at home and you’ll make culinary waves among your dinner guests.

To reserve a spot for this special demo event, call Camino Restaurant at (510) 547-5035

Blueberry, Almond & Chocolate Bark Recipe

By Emma Laperruque | June 19, 2012

Chocolate bark square


Like “Patagonian toothfish” (Chilean sea bass’s actual name), “chocolate bark” is one of the not-so-appealing food titles. All the same, it’s one of the most delicious—and simple—desserts to make.

Think of chocolate bark as a homemade, gourmet chocolate bar. Usually, it’s prepared with dried fruit, like cherries or chopped apricots, but seasonal fresh fruit works just as well—and in the summertime, even better. Here, juicy blueberries and toasted almonds top dark chocolate to make an antioxidant-packed, refreshing treat. Keep it in the fridge for a light dessert or pick-me-up snack.

Read More

Ole’ Grand Dad’s Lemonade Recipe

By MarcusSamuelsson.com | June 14, 2012

Photo: Kevin O'Mara

Photo: Kevin O’Mara

If cosmopolitans and bellinis are “girl drinks,” whiskey definitely classifies as masculine territory. That’s why, for this Father’s Day, Red Rooster and Ginny’s Supper Club are serving up a whiskey cocktail for brunch. Not just any old mimosa, an Ole’ Grand Dad’s Lemonade is our new favorite way to start the holiday and toast to Dad and Grandpa.

To pair with the cocktail, both Red Rooster and Ginny’s have prepared Father’s Day Brunch menus, including items like French Toast with Nutella Whip and Steak and Eggs. Served from 10 a.m. to 4 p.m., walk-ins are welcome for Red Rooster and reservations are now being taken for Ginny’s. Stop by if you want to start the day with something special and, of course, delicious. And if Dad wants a repeat of the Red Rooster cocktail, check out the recipe below!

Photo: Kevin O’Mara

Grilled Pineapple with Banana Purée Recipe

By Diamond Bradley | June 14, 2012

Photo: Mike McCune

Photo: Mike McCune

So we know grilling and Father’s Day are a marriage made in beautiful glory, but I don’t think anything defies traditional dessert like grilled fruit does.  Being that my father and I are allergic to everything besides pineapples and bananas, this was a divine idea for a summer dessert, nevermind this holiday that celebrates the men in our lives.

Pineapple is my fruit of choice, with two dollops of Banana Purée dashed with cinnamon for a quaint savor. Lightweight on the belly and refreshing, it’s hard to go wrong with two fruits that taste well and make you feel better.

Photo: Diamond Bradley

I wanted to transform these common snacks into a dessert but combine them like an entreé.  So here’s a recipe for a dish that your dad can dive into which includes a sweet charring and a contrasting puréed dip.

Photos:  mccun934 and Diamond Bradley

Guinness-Battered Cod Recipe

By Allana Mortell | June 13, 2012

Photo: Entitee

Photo: Entitee

Father’s Day is only a few days away and what better way to show Dad (and for that matter, all the men in your life) you really care by showering them with decadent food all day long? While grilling meats and whipping up potatoes is a surefire way to the big guy’s heart, we want to share with you a classic, totally manly recipe for the traditional fish n’ chips that features another of Dad’s favorites, an ice cold brew.

There’s nothing in the world like Guinness Beer, the traditional, dry stout from the Land of the Irish that is one of the biggest selling beer brands in the world. Every day in over 150 countries, 10 million pints of Guinness are being consumed and in the past few years, cooking with Guinness beer has become a delicacy of sorts in kitchens all over the world. Guinness-battered onion rings, Guinness glazed chocolate cake, Guinness beef stew and today, Guinness battered cod.

It’s best for this recipe to use a white fish, whether it be cod, haddock or halibut because the mildness from the fish will pair perfectly with the crisp, browned batter you get from using Guinness. Though you can certainly substitute any beer you would like, we found that the maltiness from the Guinness added the strongest amount of flavor to this un-traditional take on the classic fish n’ chips. Best served alongside some homemade tartar sauce and a stack of french fries, your Dad, his stomach and all those special men in your life will be sure to thank you for whipping up a tasty and unforgettable plate of crispy, Guinness battered fish.

Photo: Entitee

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

Red Rice Salad with Lemon Miso Dressing Recipe

By Joanne Bruno | June 11, 2012

red rice and edamame salad

There are three words that strike fear into the heart of every woman worldwide.

They make thighs quiver, palms sweat, and goose bumps…bump. Yup, you guessed it – bathing suit season. It’s imminent and we need to take panic-attack preventative measures.

Salads are a girl’s best friend this time of year, especially salads like this that are chock full of hearty satisfying ingredients like edamame, rice and spinach. So eat up and don’t stress this summer.

With vibrantly healthy foods under your belt, that bikini will be nothing to sweat about.

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

Photos: Joanne Bruno

Recipe adapted from The Taste Space

Swedish Princess Cake Recipe

By Patrik Fredriksson | June 6, 2012

Photo: Per Ola Wiberg
One of the most traditional desserts in Sweden is Swedish Princess Cake. The original recipe has been around since 1930 and it consists of alternating layers of sponge cake, raspberry jam, whipped cream, and a thick pastry cream and topped with a layer of green marzipan. It’s eaten during all of the Swedish national holidays, including Swedish National Day.

Photo: Per Ola Wiberg

One of the most traditional desserts in Sweden is Swedish Princess Cake. The original recipe has been around since 1930 and it consists of alternating layers of sponge cake, raspberry jam, whipped cream, and a thick pastry cream and topped with a layer of green marzipan.

It’s eaten during all of the Swedish national holidays, including Swedish National Day. Check out a recipe below for Princess Cake from Executive Pastry Chef Patrik Fredriksson of Norda Bar & Grill in Gothenburg, Sweden. Click here to read an interview with the chef himself.

Photo: thrownoverbored

Photos: Per Ola Wiberg ~ Powi and thrownoverbored

Rice and Almond Horchata Recipe

By Marnely Rodriguez | June 5, 2012

rice and almond horchata

When served a cold glass of Horchata, we instantly think of hot summer days in Mexico, where most people think Horchata originated. But would you be surprised to know that the milky drink originally came from Valencia, Spain? First served to Jaime El Conquistador, the drink has evolved from being made with chufas (tiger nuts), to a drink that each Latin American country now calls their own with the addition of seeds, spices, fruits, and herbs.

Most countries like Mexico and Guatemala make Horchata by soaking rice in cool water and sometimes adding almonds. Others, like Puerto Rico, typically make the drink by using sesame seeds as their base. El Salvador is another place where Horchata is made mostly from seeds and nuts, using cashews, peanuts and almonds.

Here’s a rice and almond Horchata that can help keep you cool while temperatures start to rise. Read More

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

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

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