Photo: Kendall Kish
Escarole looks like a head of lettuce, with curly, darker leaves on the outside and lighter on the inside. The outer leaves are slightly bitter, and are often sauteed or braised. Other common uses for escarole is raw in salads, or added to soups and stews as it maintains its body when heated.
Photo: Kendall Kish
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We recently made a trip to Dallas, but had one small complaint: it was FREEZING there! Not that New York is a tropical paradise, but we at least thought that venturing 1,500 miles south would warrant somewhat warmer temperatures.
Fortunately, this dinner we made before leaving is perfect for chasing away the chill. Read More
Photo: Laura Ratliff
Along with the cooler temperatures, Fall also brings with it some of the best produce around: butternut squash, kale, Brussels sprouts, apples, pears and one of the best of all-figs! These tender, sweet fruits are a treat to eat on their own (believe us, we ate plenty of them!) but they can really shine when paired with a few supporting cast mates.
We paired our Black Mission figs with smoky lamb sausage, grilled red onions, and a creamy Sainte-Maure goat cheese, all atop a bed of baby greens and drizzled with a simple balsamic vinaigrette. Read More
Photo: Emma Haberman
Fall is slowly but surely rolling in, and I’m excited to start cooking with fall meats. Number one on my list: pork sausage. I love sausage at any time of year, but its substance and spiciness is particularly fitting for the autumn chill. This sausage tart is supplemented with a hearty serving of collard greens and earthy mushrooms.
Photo: Tom Spaulding
The sausage and pepper sandwich is the kind of classic combo that will never go out of style and is always delicious. Because it’s such a simple sandwich, you can easily tweak it in any number of ways. You can experiment with different types of sausage like spicy Italian, or a German bratwurst or a more creatively stuffed combo like bacon and cheese. Go to your local butcher and see what you can find. This recipe can be done on just the grill, so it’s a great and quick summer grilling option for your BBQ. Read More
I’ll be sending out a photo of some of your favorite celeb chefs when they were in diapers every day starting May 22nd on my Facebook, Twitter, Instagram & Google+. Guess who the chef is by using @MarcusCooks and #YesChef for a chance to win a signed paperback copy of “Yes, Chef“.
Click here to find the book online.
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
