Sesame Chicken Recipe

By Melaina Gasbarrino | March 20, 2012

Sesame Chicken

Let’s face it; sometimes take-out food is not only an easy but also tastes pretty darn good. Why wouldn’t it? With all the extra added fat, salt, and sugar; there’s no wonder it has you keep coming back for more especially when you’re on the go. But what if you could create your same favorite take-out dish at home for almost the same price but with control of what goes in the dish?

In this recipe, you’ll learn how to make a super quick and easy version of one of everyone’s favorite take-out orders- Sesame Chicken. So if you’re craving Chinese food, skip the take-out menu and head over to your nearest grocery store, purchase the ingredients listed below and get ready to create an easy, sweet chicken dish. Read More


Almond Butter Date Bread Recipe

By Madeleine Ignon | March 12, 2012

almond butter bread

One of my more satisfying morning rituals is baking a loaf of some kind of quick bread. I love bread, and I love to make it, but sometimes the labor and wait time involved in making real yeast bread requires too much patience and too many steps. This is one that I found when searching for things I could make with fresh almond butter. It’s a great way to get a healthy (gluten-free) bread fix in a matter of 40 minutes.

Photos: Madeleine Ignon

For more of Madeleine’s great recipes, follow me on Twitter (@MarcusCooks)


Toad in the Hole Recipe

By Jason Hicks | February 28, 2012

Toad in the Hole

Photo: Chef Jason Hicks

Toad in the hole is a traditional British dish of pan roasted sausages baked in a Yorkshire pudding – a batter that sets around the sausage and becomes golden and crisp (it is very similar in taste to a pop-over).

For a spin on this British classic, Chef Jason Hicks shared his recipe for Toad In The Hole, only he replaced the breakfast sausage with a spicy chorizo.

Make this dish for your next Sunday brunch or throw it together with a green salad and a glass of wine and call it ‘date night’.

Recipe courtesy of Chef Jason Hick of Jones Wood Foundry

For more great recipes, follow me on Twitter (@MarcusCooks)


Chicken Katsu with Brussels Sprouts Salad Recipe

By Emma Haberman | February 15, 2012

Pork Tonkatsu

Japan’s version of fried chicken is chicken katsu and is a thin and light spin on the usually heavy meal. The light batter owes its texture to panko crumbs, which let the flavors of chicken and sauce make the most out of this comfort-dish. Served with miso soup,  shredded cabbage and rice, Brussels sprouts replace cabbage in this version, tossed with spicy red onions and a sweet and citrus soy dressing. Lime wedges add the acidity while highlighting the slight sweetness of the katsu sauce.


Korean Chicken Wings

By Saira Malhotra | February 2, 2012

Photo: moonberry

Photo: moonberry

By: Saira Malhotra

Bonchon chicken is all the rage in New York and for good reason. This franchise has made its name by pumping out consistently delicious little crispy drumsticks that flaunt some classic Korean flavors. These do-it-yourself Korean chicken wings are finger-licking-good, as their combination of sweet and spicy  flavor gives the Southern alternative a run for its money. This double-fried chicken is crunchier, more explosively flavorful and a lot less greasy.

For more recipes, follow me on Twitter (@MarcusCooks)


Penne With Brie, Mushrooms, and Arugula Recipe

By Laura Ratliff and Ryan Smith | February 1, 2012

Penne with Mushrooms and Brie

By: Laura Ratliff and Ryan Smith

One of the great things about living in a city like New York is the sheer variety of cooking ingredients available. I can’t recall how many times I’ve purchased something at the market just because it sounded “interesting,” even if I didn’t have a clue what it was or what to do with it.

This week, I was delighted when I came across hedgehog mushrooms, a small mushroom that resembles a chanterelle. Hedgehog mushrooms are named appropriately; instead of gills on the underside of their cap, they have little “teeth” reminiscent of a hedgehog’s spikes. Read More


Buttermilk Battered Chicken Recipe

By Emma Haberman | September 13, 2011

Photo: Emma Haberman

Photo: Emma Haberman

Buttermilk is more often than not the crucial ingredient to tender, moist fried chicken. The rich creaminess of buttermilk adds depth and moisture to any recipe, but actually contains less fat and cholesterol than regular milk. It is the liquid that remains after milk has been churned into butter, so it is slightly thicker with a more-developed but not overwhelming flavor. Marinating your chicken in buttermilk for a few hours ensures that it stays moist while it cooks, while adding onions, garlic, and hot sauce packs each bite with bold flavor. Baking the chicken is a healthy alternative to deep-frying; the cornflake crust remains crunchy and seals in the marinade’s moisture but is also lighter than an oil-fried crust. Make sure you place your chicken on a rack and not directly on a baking sheet so that the meat cooks on all sides and the crust stays crispy. Serve with coleslaw or potato salad and green beans.

Photo: Emma Haberman

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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. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
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