sara mae danish

Mashed Faux-tatoes Recipe

By Sara Mae Danish | June 27, 2013

mashed potatoes, fake mashed potatoes, cauliflower, healthy, no butter, no oil

mashed potatoes, fake mashed potatoes, cauliflower, healthy, no butter, no oil

This is one of the few occasions where ‘fake’ tastes better than the real thing- especially since this recipe has ZERO carbs. My mashed faux-tatoes have all of the creamy, rich flavors of mashed potatoes without a single ounce of guilt.  This is a great starch alternative if you’re dieting and are plagued by carb cravings or for anyone who is looking to eat healthier. When pureed, the cannellini beans become very dense and creamy which fills you up and satiates those starchy desires.

Thai Drunken Noodles Recipe

By Sara Mae Danish | June 6, 2013

thai drunken noodles, rice noodles, pad kee mao, chicken, sara mae danish

thai drunken noodles, rice noodles, pad kee mao, chicken, sara mae danish

Drunken noodles, also known as Pad Kee Mao, is traditional Thai street fare.  Though the recipe doesn’t call for alcohol, it is aptly named, as it’s a go to dish for locals who’ve had a late night partying.  Since its roots stem from informal food stands, the ingredients do vary, however, what they all have in common are velvety rice noodles and a delicious garlic sauce that is sweet and spicy.

For more recipes from Sara Mae Danish:

Deconstructed Salade Niçoise

Korean Bibimbaap

Scallop Crudo

Middle Eastern Pizza

Scallop Crudo Recipe

By Sara Mae Danish | May 20, 2013

scallop, raw, crudo, healthy
scallop, raw, crudo, healthy

Bright and fresh, this scallop crudo gets a kick from sweet red peppers. (Photo: Edsel L)

Raw fish and shellfish are prepared by different cultures across the globe. South America is infamously known for their ceviche, the Japanese for sashimi, and the Italian’s have their crudo. While ceviche is more sauce heavy and sashimi is undressed, crudo lies somewhere between. It is not overly sauced but sits in a light bath of citrus, olive oil and salt. In this dish, the citrus and velvety olive oil enhance the inherent sweetness of the scallop and bring it to a whole other level. I prefer scallops when making crudo as it is both meaty and sweet. I top it with sprigs of dill and sweet red chili to add a contrast of flavor and texture.

For more recipes from Sara Mae Danish:

Middle Eastern Pizza

Thai Green Papaya Salad

Korean Bibimbaap

Tuna with Pasta

Deconstructed Salade Niçoise

Som Tam (Thai Green Papaya Salad) Recipe

By Sara Mae Danish | May 2, 2013

som tom, thai, green papaya, healthy, light
som tom, thai, green papaya, healthy, light

Thai Green Papaya salad gets its crunch from fresh produce and a sprinkling of yummy peanuts.

Now that supermarkets are expanding their inventory, it’s a lot easier to come by “exotic” products. Fish sauce, regional spices and condiments are sprouting from the aisles of local grocery stores, allowing us to explore food from different cultures with ease. One of my favorite Thai dishes is Som Tum or green papaya salad. It’s a delicious starter or side with so many contrasting flavors and textures. There are sweet, sour and spicy notes and a variety of textures–soft tomatoes, papaya that’s been slightly softened from the dressing, and crunchy peanuts. This is great on its own or served alongside grilled fish, poultry or meat.

Korean Bibimbaap Recipe

By Sara Mae Danish | April 16, 2013

korean, bibimbaap, vegetables, ethnic


korean, bibimbaap, vegetables, ethnic

Korean bibimbaap is served up hot in a stone pot.

A great way to get inspired about your veggies and grains is to explore how different cultures prepare them. It will open your mind and palette to so many different tastes and textures as well as introduce some ‘exotic’ vegetables to the oh-so-predictable veggie list of kale, broccoli and cauliflower!

STORY: How to Spice Up a Vegetarian Dish

bibimbaap, marcus samuelsson, korean

A few more Korean-inspired dishes for you to try:

Korean Chicken Wings

Korean Wonton Tacos with Napa Slaw

Pork Kimchee and Noodle Stir-Fry


Middle Eastern Pizza Recipe

By Sara Mae Danish | April 16, 2013

tabouleh, middle eastern, pizza
Middle Eastern Pizza

Traditional pizza gets a spicy and ethnic kick served with a side of tabouleh.

On a trip to Turkey last summer I fell in love with Lahmacun- a sort of thin-crust pizza that is light and crisp with sizzling broiled minced beef or lamb. Obsessed with this delicious delight, I searched the web for a recipe that would bring me back to my very first bite.

To my surprise, I learned that variations of lahmacun exist within Middle Eastern and Southwest Asian cuisines. Whether you call it lahmacun, laham bajine or laham bi ajeen, the same principles remain: dough and minced red meat. The recipe I’ve posted incorporates my favorite parts of each region’s recipe, resulting in something that is balanced and exciting in flavor and texture.

The pizzas can be served with a variety of sides, but it goes best with tabouleh — a spritely salad of parsley, tomato, cucumbers and bulgur.

middle eastern, lamb, cumin, ethnic, pizza

Middle Eastern pizza served with sides and wedges of lime.

For more recipes by Sara Mae Danish:

Deconstructed Salade Nicoise

Tuna with Pasta

My Plate Inspired: Tuna with Pasta Recipe

By Sara Mae Danish | March 27, 2013

Pasta Tuna

Pasta Tuna

Is pasta your go-to weeknight dinner? For a lot of us, pasta is a quick meal that is not only economical but extremely tasty and filling. The problem with this hearty refined carb is that it pairs so beautifully with unhealthy sauces that add more calories than nutrition!

I love pasta–it’s simple, a great flavor vehicle and provides a fantastic weeknight dinner when time is of the essence. The key to making it healthy is to know that it can be just as tasty with smart choices. I pack loads of flavor, veggies and protein into this pasta tuna recipe. These additions will fill you up and you’ll find yourself eating less pasta and more of the delicious veggies and beans!


Other great recipes using tuna:

Deconstructed Salad Nicoise

Tuna Tartare with Potato Pancakes

Seared Tuna Steaks with New Potatoes


Deconstructed Salade Nicoise Recipe

By Sara Mae Danish | March 20, 2013

Salad Nicoise

There are several interpretations of the ever-popular nicoise salad, but it would not be a true nicoise without tuna, hard-boiled eggs, olives, and green beans. I beefed up the proteins and carbs to add substance, which allow this nicoise to be served as a main course for a light lunch or dinner.

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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


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