Sage

Strivers Rowers

By David Powell | April 8, 2014

(Photo by David Powell)
(Photo by David Powell)

(Photo by David Powell)

The name of this drink comes from Striver’s Row, two blocks of townhouses on 138th and 139th streets between 7th and 8th avenues. The two-block stretch is well known throughout Harlem and used to house Adam Clayton Powell, Jr., and Bill “Bojangles” Robinson.

The Strivers Rowers is one of Red Rooster Harlem’s new spring cocktails. It’s whiskey-based and complex, but still light enough to enjoy on the patio at brunch.

Happy Hour: Sláinte! Drink to Your Health

By Ashley Beck | March 15, 2013

photo by: Ashley Beck

Photo: Ashley Beck

The word Sláinte, a popular toast in Ireland, literally translates to “health”. With that in mind and St. Patrick’s day  coming up on Sunday, I thought I’d provide you with a green drink that did not involve beer or green food coloring, and even contains a super food ingredient that will leave you feeling refreshed, healthy, and oh so happy! (which may also be a result of the whiskey that’s in it.) Read More

Sage Pork Chops & Apple Sauce Recipe

By Tawnya Manion | September 10, 2012

Sage Pork Chops

Taking advantage of in-season fruits and vegetables allows you to amplify your seasonal experience, and maximize what your local farmers have to offer at your neighborhood farmers market. As of now, in the North East United States, beautiful crisp apples are filling the stalls at the markets and practically begging to be used in a variety of different ways. In the recipe that follows, I want to give you a great way to incorporate this fruit into your diet, and to make a nutritious sauce that brings the sweetness out of the pork without adding extra fat and salt.

Recipes

Pumpkin Soup Recipe

By Madeleine Ignon | October 12, 2011

Pumpkin soup

Photo: Madeleine Ignon

I recently inherited my grandmother’s loved and tattered copy of The Joy of Cooking, published in 1963. I never thought of her as a gourmet, but it’s clear that she used it as a constant reference. Its spine makes no attempt to hold its structure together, and there may be more handwritten inserts tucked into the pages than there are recipes in the book. To me, the recipes-both my grandmother’s originals and the book’s-seem delightfully outdated. One calls for a jar of marshmallow fluff. Many of them include cream or butter, more generously than most of us may be used to using. Still, I love mining the pages for classic combinations. The book has lately served as a lesson in food anthropology as well as a cooking blueprint. 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