spring

Strivers Rowers

By David Powell | April 8, 2014

(Photo by David Powell)
(Photo by David Powell)

(Photo by David Powell)

The name of this drink comes from Striver’s Row, two blocks of townhouses on 138th and 139th streets between 7th and 8th avenues. The two-block stretch is well known throughout Harlem and used to house Adam Clayton Powell, Jr., and Bill “Bojangles” Robinson.

The Strivers Rowers is one of Red Rooster Harlem’s new spring cocktails. It’s whiskey-based and complex, but still light enough to enjoy on the patio at brunch.

Roasted Radishes with Greens

By Kendall Kish | April 18, 2013

roasted radishes
radishes, roasted radishes, roasted vegetables

Photo: Kendall Kish

Radishes are quite delicious when roasted. They become sweet, caramelized, yet retain their crunch. Here I used their leafy tops, chopped, as a garnish. This would be a great side dish to roasted pork, chicken, or fish. Read More

Asparagus-Radish Salad Recipe

By Patrice Johnson | April 15, 2013

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Signs of spring always include fresh local asparagus making its first appearance in the market. I am set in my ways when it comes to preparing asparagus: roasted or grilled until just tender, then served with a squeeze of fresh lemon and a grating of aged cheese such as Parmigiano-Reggiano. For a cool spring twist, I love raw asparagus salad. Peeling the stems into ribbons can be painstaking, but it is well worth the trouble.

asparagus, radish, salad, asparagus salad

For more Asparagus recipes:

Fettuccine Tangle with Spring Asparagus Puree

Penne with Roasted Asparagus and Goat Cheese

Spring Asparagus Tart

Asparagus Lasagne

Asparagus with Citrus Vinaigrette

Fettuccine Tangle with Spring Asparagus Puree Recipe

By Joanne Bruno | April 8, 2013

Fettuccine Asparagus

Fettuccine Asparagus

After a winter filled with every variation on grey and beige, I’m ready to infuse my life and my food with a little color.

Dinner made out of fifty shades of green? Yes, please.

Asparagus season is finally upon us and I’m ready to take full advantage of it. Here, I’ve turned these lovely spears into a vibrantly flavored, pesto-like puree which I then used as a pasta sauce for some spinach fettuccine.

Fettuccine Asparague

Two delicious shades down, forty-eight to go.

Fettuccine Asparague

Joanne Bruno is a food writer and fourth year MD/PhD student. Fine more delicious ramblings over at her blog: Eats Well with Others

Adapted from Super Natural Cooking

Recipes

Beet and Goat Cheese Salad Recipe

By MarcusSamuelsson.com | May 2, 2012

Photo:  jendeezee

Photo: jendeezee

Though beets are not the most popular vegetable, they are slowly working their way up the superfood totem pole. In fact, beets are probably one of the healthiest foods out there. With no trans-fat, saturated fat and very low in calories, the advantage of eating beets is almost too good to be true. Rich in carbohydrates, beets are a great source of energy and high in vitamin C, A and contain plenty of antioxidants and minerals. The aesthetically-pleasing fruit is proven to fight cancer, cleanse your blood and liver and even protect against artery disease. All in all, we should be eating beets this spring.

However, in reality, the golden and purple vegetable may not be everyone’s particular cup of tea. This recipe we’ve provided shakes up the traditional way of roasting, boiling or even (gasp!) using canned beets. By serving the beets raw alongside complementary flavors like creamy goat cheese and a tart citrus dressing, this salad quickly becomes not just your average dinner salad. Filling and scrumptious, this dish may just transform you into a heart-healthy, beet-lover!

Photo: jendeezee

Recipes

Mushroom and Asparagus Quiche Recipe

By MarcusSamuelsson.com | April 24, 2012

Photo: Paul Goyette

Photo: Paul Goyette

We can’t seem to stop admiring the great spring vegetable that is the asparagus! Its crisp and light flavors scream spring and with of their nutritional benefits, we can’t help but feature them yet again in this quick dinner solution for your Meatless Monday.

Although the quiche has been traditionally associated with French cuisine, it actually originated in Germany. The original quiche, the quiche lorraine, was an open pie that had egg and cream custard with bits of bacon. Over time, it has developed into a delicacy that has been widely adapted. Many variants of the quiche have incorporated different vegetables, and this mushroom and asparagus quiche is a perfect example.

The warmth and earthiness of the mushrooms give an extra hint of comfort to this dish. Feel free to use your favorite mushrooms in this recipe. The use of the dinner roll dough ensures this quiche a quick option for your Monday night dinner search.

Photo: Paul Goyette


Recipes

Spring Asparagus Tart Recipe

By Lindsay Hunt | April 18, 2011

4-18-asparagus-tart-submit-1

Photo: Lindsay Hunt

For the first time, last year, I bought a bunch of asparagus at the farmers’ market. Until that point, I had only bought asparagus from a grocery store, and it very well could have been December. I stashed the bundle in my shopping bag and walked home, unsure of how I’d prepare the vegetable. Read More

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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Meet the Team

About The Team

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

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger