Red Thai Chicken and Pumpkin Curry Recipe

By Saira Malhotra | September 29, 2011

Photo: stevendepolo

Bidding farewell to our summer love is never easy, especially when it took us 3 seasons to get there. However that light of amber that shines through those autumn leaves is more than enticing. A season that so accurately echoes hues of its environment through its fruits and vegetables sends most people’s senses in to a tizzy, imagine what it does to the palate. Today’s dish is Fall personified. A dish of Red Thai Chicken Curry with nuggets of golden pumpkin and slivers of red bell pepper will surely stoke the fire in any belly. Read More


Stewp Recipe

By Linda Wagner | September 28, 2011

Photo: Linda Wagner

Photo: Linda Wagner

After a long weekend it’s back to a busy work week. I always try to get right back on the healthy eating train by immediately going to the grocery store to stock up on lots of fresh produce, fruits, veggies and other essentials.   Then I’ll make large quantities of healthy dishes for the week.  This week I’m coming back to a jam-packed schedule. Since my flight got in last night at midnight, I had very little time to prepare. I had to be inventive and use whatever I had left in the fridge. It’s times like these that are perfect for stewp!  One of my dear friends came up with the name and I just love it! Of course it’s a dish that falls somewhere between soup and stew.

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Five Ingredient Tomato-Basil Soup Recipe

By Lindsay Hunt | January 24, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

A long term goal of mine is to learn how to can and preserve.  I love the idea of growing my own summer tomatoes, putting them up at the end of a fruitful summer harvest, and enjoying a midwinter tomato soup.

That dream is a few months and many skills away from happening, so until then, I will enjoy the fruits of other canners’ labors.

At the grocery store recently I noticed canned tomatoes from a local grower.  Hoowdwinked by attractive packaging, I bought a can, but then relegated it to my kitchen shelf, thinking it would eventually be part of a lasagna or perhaps spaghetti and meatballs.

Instead, I made the tomatoes the star of their own dish.  With only one out-of-season purchase I created a simple, delicious five ingredient tomato soup.  The great thing about canning is that it has preserved your local farmer’s bounty, so there’s no need for guilt over eating a delicious tomato soup midwinter, when you need a steaming bowl of it more than ever.

I sopped up my soup with a whole-grain grilled cheese, and imagined a bumper tomato crop for the summer. Until then, I’ll be content with homemade tomato-basil soup.

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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


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