Grilled Shrimp and Sausage Skewers with Extra-Dirty Rice

By Marcus Sameulsson | June 8, 2015

Photo by Paul Brissman
Photo by Paul Brissman

Photo by Paul Brissman

I love sports and one of the big differences I noticed between European and U.S. fans is tailgating. I’m amazed that Americans are so passionate about their teams, yet you never hear about hooligans here.  Instead, that excitement about a team gets transferred into an eating ritual. At Top Chef Masters, we had a tailgating challenge in California. The game was USC vs. Stanford. Families came from all over the state to support their teams. I saw tons of people at their trailers cooking sophisticated meals, eating, and drinking beer.  Incredibly, no one got rowdy. That day, I made a yummy avocado shrimp soup, along with burgers and grilled shrimp. If I had it to do over again, I might cook this recipe.

Corn, Shrimp, and Scallop Ceviche

By Marcus Samuelsson | January 13, 2015

Corn, Scallop and Shrimp African Ceviche
Corn, Scallop and Shrimp African Ceviche

The Taste

The theme of Week 5′s episode of the Taste was “Latin Flavors.” I wanted to showcase seafood, so I chose a ceviche to prepare for my team. That ceviche was inspired by this recipe. Check back next week for more recipes, and keep rooting for #TeamMarcus.

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.

Hot Shrimp Noodles with Poached Eggs

By Marcus Samuelsson | July 29, 2014

Photo by qasic
Hot Shrimp Noodles with Poached Eggs

Photo by qasic

I love how this fresh dish is infused with the bold flavor of shrimp cooked in their shells with the head still on. It’s unusual to find that here in the West. I recommend getting your wok as hot as possible; if you have a gas stove, remove the grate from the burner and place the wok directly on the flame to get the pan as hot as you can. This summery recipe is from New American Table.

Miso Ramen with Shrimp Recipe

By Marcus Samuelsson | August 31, 2012

Shrimp Miso Ramen

Photo: roboppy

I love Japanese ramen and have been experimenting with ways to make the meal lighter by eliminating much of the sodium and adding teff noodles instead of ones traditionally made from white or buckwheat flour. Teff is a gluten-free grain used widely in Ethiopia to make injera, the sour flat bread served with every meal. Here I use white wine with the miso broth and add a good amount of spice and fresh corn to brighten the dish. This version calls for shrimp.

Traditional ramen broth takes hours and hours to make, but I’ve included a quick and easy way to make it at home.

Also try…

Ramen with Turkey Broth

Miso and Mung Bean Noodle Soup

Vegan Udon Noodle Stir-Fry

Marinated Shrimp Recipe

By Emma Laperruque | August 16, 2012

Photo: Alicia Griffin

Why all the stress over entertaining? Ultimately, we want to impress our guests. What I’ve learned over the years, though, is that food doesn’t have to be jaw-dropping to be spectacular. If you have eight friends coming over, don’t make a backpack-sized baked Alaska and set it on fire for the oohs and ahs. Impress them with the flavor, and give yourself a break with the day-of prep.

This recipe is a staple at  any dinner party that my family hosts. All the work is in the prep, there’s no cooking involved, and the dish requires a full day of marinating, which means you have one less thing to do right before your soirée. Pre-cooked shrimp are mixed with paper-thin lemon slices and shards of onions, roasted peppers and black olives, minced garlic and bright parsley. After a day, the flavors meld together, each heightening the others. The shrimp are juicy and savory, the onions tangy and pickled, and the lemon slices succulent and pliable so you can eat them just as is. Served with a tray of multi-grain bread rolls and a mixed green salad, it’s an entirely impressive and easy meal.

Photo: Emma Laperruque

Follow Emma on Twitter @EmmaLaperruque

Shrimp Tacos with Crema and Salsa Verde Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

Shrimp Tacos with Salsa Verde

Shrimp Tacos with Crema and Salsa Verde

Summer tends to bring about a fierce craving for tacos and even though New York sadly lacks the Tex-Mex cuisine that the Southwest has in abundance, tacos are happily up to par. While it’s so easy to grab a taco from one of the ubiquitous trucks, you can easily make your own. These tacos are served on corn tortillas (double-layered, of course) and will never see lettuce, tomatoes or processed cheese.

While these tacos have more of a Californian flair, reminiscent of San Francisco’s great taquerias, they’re still entirely authentic and also entirely delicious. Rather than barbacoa or carnitas filling, these are made with plump, fresh shrimp, with their shells on. Cooking shrimp with their shells retains juices, which means more flavor once they make their way to the tortilla. After cooking the shrimp in garlic butter, shell and pile them high on tortillas and top with shredded green cabbage, homemade crema and salsa verde. Tacos like these are simple to make and can be modified to suit virtually anyone’s tastes, so don’t feel as if you need to stick to a recipe too closely. Paired with an ice-cold beer and some guacamole, you simply can’t go wrong.

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter:@smithratliff


Thai Green Curry Shrimp Recipe

By Laura Ratliff and Ryan Smith | April 10, 2012


Photo: Laura Ratliff

Last year, when Laura’s intrepid traveling aunts visited Thailand and Southeast Asia, they were inspired to take Thai cooking classes. Each day of their class, they visited the local market to purchase their ingredients then returned to cook a delicious meal. One recipe that they returned with was a great green curry paste, used here in a hearty, spicy meal of green curry shrimp served over fragrant jasmine rice.

There is no comparison between jarred green curry and the homemade version. The shortcut is tempting, but the second your kitchen is filled with the aroma of green chilies, coriander, ginger and lime, the jarred stuff will be the furthest thing from your mind. Plus, curry paste keeps forever in the freezer and you can cut off chunks as you need it, whether it be for a full-fledged meal or just as a topper for some steamed rice. Read More

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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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