Caramelized Scallop Salad

By Marcus Samuelsson | February 9, 2015

Photo by Michael Bentley
When cooked properly, scallops are one of the most delicious, succulent dishes you can make. Here, they're paired with a salad - try serving them for lunch or a light meal.

Photo by Michael Bentley

When I started cooking, I was always taught that scallops should be poached or quickly cooked and served in a terrine, techniques I never thought did justice to the sweet nuttiness of this delicate shellfish. I much prefer the more modern method of searing or caramelizing scallops, which really let’s their flavor come through. In this luxurious seafood salad, honey intensifies the natural sweetness of the scallops, while the ketjap manis turns it into a refreshing play on salty and sweet.

Swede Doggy Dogs with Shrimp Salad

By Marcus Samuelsson | August 19, 2014

Image by Bart Heird
Swede Doggy Dogs with Shrimp Salad

Image by Bart Heird

 This recipe reminds me of my first ever job at a hot dog stand in Göteborg. I used to love serving the late night weekend crowds who were outgoing and tipped well. Swede Doggy Dogs blend the classic American corn dog with the Swedish tradition of a hot dog with sweet shrimp salad on top. This recipe is from my upcoming book Marcus Off Duty, available on October 21.

Kale Salad Exotica

By Lauren Von Der Pool | March 11, 2014

(Photo by rocor)
(Photo by rocor)

(Photo by rocor)

Kale is my staple food, and the versatile recipes are endless, so be creative! It is yummy, hearty, loaded with chlorophyll and other valuable nutrients, and is a fast way to curb hunger. Food is like currency to me; before I eat, I always ponder, “Is this valuable currency?” Well, kale is invaluable with tons of Vitamins K, A, and C, and it’s packed with alkalizing minerals for a balanced pH level. Eating kale is like having money in the bank!

Ambesssa Choco Nut Balsamic Reduction Recipe

By Ashley Beck | March 7, 2013

photo by: FoodMayhem

photo by: FoodMayhem

The rich flavors of dark chocolate, caramel, and peanuts enhance the sweet and tangy nature of balsamic when its been reduced down to a syrup-like texture. This velvety mouthfeel makes  balsamic reduction a great addition to soups, salads, lamb, and even desserts!

Here are a few dishes that this Choco Nut Balsamic Reduction would be great as an addition to a dish or a substitution for the balsamic already being used: Read More

Kale and Quinoa Salad with Roasted Beets

By Kendall Kish | March 4, 2013


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

Yes, Chef Tomato and Watermelon Salad

By Marcus Samuelsson | July 20, 2012

Watermelon and Tomato Salad

Tomato and Watermelon Salad

Refreshing and a delectable palette cleanser, this Yes, Chef tomato and watermelon salad brings a sweet yet savory combination to the forefront of this dish. North African Harissa-flavored vinaigrette adds a kick to dance upon taste buds while sweet watermelon cuts through the spice.

Want more Yes, Chef recipes?

Corn Pancakes with Chili-Covered Gravlax

Chocolate Molten Cake

Fish Tostadas

Salsify Soup with Marinated Mushrooms


Photo courtesy of Sifu Renka

Jardiniere Warm Bread Salad Recipe

By | July 11, 2012

Warm artichoke and bread salad

Warm artichoke and bread salad

One of Jardiniere’s signature and diners’ all-time favorite menu offerings is this simple and rustically elegant warm bread salad dish that you can easily try at home. Bring a taste of California comfort to your table with this mixture of artichokes, arugula and sourdough bread.

Read more about this creatively elegant San Francisco restaurant: Bon Appetit! California Meets France at Jardiniere.

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


Streetbird Rotisserie
Marcus’ Bermuda
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger