A good lobster roll is hard to find but the more satisfying one is the kind you make yourself. Topped with crispy and seasoned fried potatoes, this recipe comes special from the innovative palette pleasers of Jon Shook and Vinny Dotolo from Son of a Gun in Los Angeles. Read more about their creative restaurant ventures here: Kitchen Takeover: Animal House.
This delectable seafood paella is a regional Valencian dish, originating from the mid-19th century. Traditional Valencian paella consists of white rice, vegetables, meat (chicken, duck or rabbit), land snails and beans. Though the ingredients are interchangeable, the one necessity is that the bottom layer of rice must be toasted to form a crust, called socarrat. When cooked over an open flame, as traditional paella is, the socarrat forms naturally.
This paella includes seafood, chicken and hot sausage. Many paellas are made with chorizo yet hot turkey sausage to be an excellent low-cholesterol substitute. Pair with a nice crisp Verdejo wine and you have a dinner party in an hour.
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