recipes

Bacon, Dried Cherry & Milk Chocolate Bark

By Emma Laperruque | July 2, 2012

Photo: Emma Laperruque

Photo: Emma Laperruque

Two chocolate bark recipes in less than two weeks? Have I gone chocolate bark crazy? A little, maybe. To be fair, this recipe was  inspired by the first, Blueberry, Almond & Dark Chocolate Bark. After testing it at home, I brought in extras to the Marcus Samuelsson Group office, and the response was somewhere between enthusiastic and overjoyed. To my delight, people went back for seconds and thirds. (Who knew three ingredients could cause such excitement?) Read More

Fava, Spinach and Quinoa Cakes

By Joanne Bruno | June 25, 2012

Photo by Joanne Bruno

If you’ve ever seen fava bean pods at the grocery store then you know how intimidating they can be. They’re hairy.  And thick.  And kind of look like they could take you in a bar fight.  It’s no wonder I’ve avoided them for most of my adult life.

Fava Bean, Spinach, and Quinoa Cakes

Fava Bean, Spinach, and Quinoa Cakes

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Yellow Tomato and Papaya Gazpacho

By Emma Laperruque | June 21, 2012

Yellow Tomato and Papaya Gazpacho

Photo: mallydally

In the current, stifling summer heat wave, everyone wants to be close to an air conditioning unit and far, far away from the stove. In other words? Restaurants in the city tonight are going to be packed as New Yorkers seek out chilly atmospheres and delicious food they need not sweat (more) to prepare.

But, what if you could avoid the long waits—usually outside the restaurant—and still get that great, refreshing meal you’re looking for? That’s where this gazpacho comes in.

Gazpacho is a chilled, traditional Spanish soup: often spicy, always reviving. Typically, it’s prepared with a tomato base and mixed with diced vegetables, like cucumber, pepper, and onion. This rendition includes a twist ingredient that makes this favorite summer soup even brighter: papaya. The tropical fruit is blended into the base with yellow tomatoes. Its buttery red flesh adds an irresistible creaminess and color, and its smoky flavor plays off the sweet tomatoes and spicy jalapeño chili. It’s loaded with fresh vegetables, topped with avocado and cilantro, and refreshing and easy enough for a 100-plus degree day like this. No stove nor reservation required.

Photo: Emma Laperruque

Photo: mallydally

Beer-Spiked Lemonade Recipe

By Emma Laperruque | June 15, 2012

Photo: Emma Laperruque

Photo: Emma Laperruque

For many dads, there’s almost nothing better than an icy bottle of beer (or two) on a sunny weekend afternoon. But with the upcoming Father’s Day, this Sunday calls for something even better.

How to make the best day for dad? While everyone else rushes to the mall trying to find the perfect gift, head to the supermarket and get ingredients for his new favorite meal.

For dinner, fry up a fresh take on fish and chips, Guinness-Battered Cod. It’s pub grub at home—as easy as it is delicious. And, to go with it: refreshing Beer-Spiked Lemonade. Making lemonade from scratch takes even less time than it would to defrost lemonade concentrate. Just some simple syrup, fresh lemon juice and ice. Vodka is then added and, for the ultimate finishing touch, cold and fizzy beer is poured on top.

Shrimp Tacos with Crema and Salsa Verde Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

tacos

Summer tends to bring about a fierce craving for tacos and even though New York sadly lacks the Tex-Mex cuisine that the Southwest has in abundance, tacos are happily up to par. While it’s so easy to grab a taco from one of the ubiquitous trucks, you can easily make your own. These tacos are served on corn tortillas (double-layered, of course) and will never see lettuce, tomatoes or processed cheese.

While these tacos have more of a Californian flair, reminiscent of San Francisco’s great taquerias, they’re still entirely authentic and also entirely delicious. Rather than barbacoa or carnitas filling, these are made with plump, fresh shrimp, with their shells on. Cooking shrimp with their shells retains juices, which means more flavor once they make their way to the tortilla. After cooking the shrimp in garlic butter, shell and pile them high on tortillas and top with shredded green cabbage, homemade crema and salsa verde. Tacos like these are simple to make and can be modified to suit virtually anyone’s tastes, so don’t feel as if you need to stick to a recipe too closely. Paired with an ice-cold beer and some guacamole, you simply can’t go wrong.

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter:@smithratliff

Peanut Noodle Salad Recipe

By Joanne Bruno | May 24, 2012

noodle salad

While peanut butter exists to make some of us personally happy, it unfortunately lands the bad rap of packing an overwhelming amount of calories. How are you supposed to eat it every day when it insists on behaving this way? Thankfully with this noodle salad, you can actually satisfy your peanut butter cravings without going on an all-out calorie binge. These noodles are bulked up with tons of vegetables – bell pepper, bok choy, and edamame so that you get all of the delicious flavor of peanut sauce without quite as many calories. Definitely a win/win lunch or dinner.

Photos: Joanne Bruno

JoanneBruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: EatsWellWithOthers.

Pasta Super Salad Recipe

By Joanne Bruno | May 24, 2012

pasta salad

This dish comes complete with a little secret in that it’s actually salad with pasta. This healthy and fresh option for those looking to up their fiber intake is also vegetarian friendly.  Topped with feta cheese and almonds, this makes a filling and addictive super salad full of vibrant and nutty flavor.

Photos: Joanne Bruno

JoanneBruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: EatsWellWithOthers.

Thai Green Curry Shrimp Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

shrimp

 

This recipe, inspired by authentic ingredients from a market in Thailand, features an intoxicating green curry paste,used in a hearty, spicy meal of green curry shrimp served over fragrant jasmine rice. There is no comparison between jarred green curry and the homemade version.

 

The shortcut is tempting, but the second your kitchen is filled with the aroma of green chilies, coriander, ginger and lime, the jarred stuff will be the furthest thing from your mind. Plus, curry paste keeps forever in the freezer and you can cut off chunks as you need it, whether it be for a full-fledged meal or just as a topper for some steamed rice. Almost all of the ingredients can be found at the Chelsea Market here in the city, but there is also ImportFood.com for hard-to-find items.

 

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff


Rigatoni with Chicken Livers Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

pasta

If the idea of liver is off-putting to your taste buds, this is a recipe that may just coax you out of your skeptical uncertainty.  If you’re lucky you can find everything you need at the Greenmarket like the perfect cipollini onions, beautiful sage, fresh butter and big bags of meaty chicken livers.

Fresh rigatoni is recommended, but dried noodles would work just the same. Dishes like this can make you an instant believer, as the buttery richness of the sauce mellows out any overwhelming tinges of liver that can be off-putting. This is a far cry from the liver and onions of yesteryear.

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff 

Recipes

Chilean Sea Bass with Roasted Red Pepper Sauce Recipe

By Allana Mortell | April 11, 2012

Photo: Elizabeth Martin

Photo: Elizabeth Martin

By: Allana Mortell

There’s something about Chilean sea bass that for me, evokes an image of cooking with my finest china, sipping on a nice Bordeaux with strands of pearls hanging over my neck. In laymen’s terms, I feel fancy as Chilean sea bass always catches my eye. The beauty of cooking sea bass lies in the various options you have to prepare the fish. Grilled, pan-fried, broiled or baked, the opportunities are endless. Whether glazed in miso or brushed lightly with olive oil and lemon juice, you want to highlight the fish without overpowering its delicate nature.

This recipe finds the sea bass atop a bed of the creamiest and most flavorful red pepper sauce around. Red peppers are traditionally roasted on the grill and while I’ve included different ways to roast or even broil the peppers in the oven, you can always use jarred roasted peppers in lieu of roasting on the grill. Though the flavor is certainly more intense from roasting the peppers yourself, this recipe contains some flexibility in how you want to ultimately prepare the sauce and fish itself.

So if you’re searching for that perfect recipe to help you show off your inner “gourmand,” look no further.

More seafood recipes you may enjoy:

Seafood Paella with Chicken and Hot Sausage Recipe

Tropical Salmon and Mango Recipe

Sea Scallop Ceviche Recipe

Red Rooster Marinade Recipe

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Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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

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