Tomato-Watermelon Salad with Almond Vinaigrette

By Marcus Samuelsson | July 20, 2015

Tomato-Watermelon Salad with Almond Vinaigrette

Tomato-Watermelon Salad with Almond Vinaigrette

Serve summer on a plate with this bright, refreshing salad made with the honest, straightforward flavors of juicy watermelon and vine-ripened tomatoes at the peak of ripeness. The sharp brininess of the capers and the spiciness of the harissa, a North African chile past, give all-American flavors an unexpected international flair.

Strawberry Mint Soup

By Marcus Samuelsson | July 14, 2014


Here is one of my favorite dessert recipes from my cookbook Aquavit: And The New Scandinavian Cuisine. This chilled fruit soup is a unique ending for a summer meal.

No-Cook Recipe: Sauvignon Blanc-Apricot Popsicles

By Alexandra Fleischman | July 25, 2013

Photo: alfleischman

Last week, I shared one of my favorite summertime ways to enjoy a drink: frozen. This week, we’re at it again, except this time I’m starting out with wine. Like a glass of sangria, clerico, or even a spritzer, this is wine in a different (read: more fun, less classy) form. And it’s still really, really good.

The ingredient measurements are left open. Depending on the size of your popsicle mold, you’ll need more or less than I used. (Mine makes three 2-0z. pops in one go, which is pretty small.) But if you end up with leftovers, don’t worry. Unless you end up imbibing what’s left in the cup, make a granita. Pour the leftover onto a plate or sheet pan, freeze, and then scrape off with a fork. Then, serve like a shaved ice and enjoy with a spoon.

This doesn’t yield a sugary popsicle. If you think you’ll want it on the sweeter side, add more sugar or more juice. You don’t need the best wine, either, because you’ll be adding both sugar and juice. (I didn’t even need a bottle opener for what I bought.)

If kids will be enjoying with you, don’t miss these tips for making non-alcoholic popsicles, too.

For more Summer Friendly, No-Cook recipes, click here

Tomatillo, Onion, and Black Bean Salad

By Alexandra Fleischman | May 30, 2013

tomatillos, no cook, summer, salad

Ninety degrees is a lot for me to handle regardless of what I’m doing. But cooking? That’s something both I and my kitchen just can’t do. Forget turning on the oven, I’ll order in, thank you.

The truth is, I have come to love food that can be prepared without turning on either a stove or oven. When I think of summer dinners growing up at home, I remember not the normal taco nights or pastas, but my mom’s cucumber salad in minty, lemony yogurt sauce. The tomatillo, sweet onion and black bean salads thrown together with cilantro and lime juice she made extra-tangy, and homemade popsicles and fruit salads for dessert with just a smidgen of added sugar. And of course, gazpacho.

With extra lime juice, this tomatillo, onion and black bean salad is surprisingly refreshing, light, and simple. Need a little more? Consider adding chopped up mango or avocado, or sprinkle queso fresco over the top with a sprig of cilantro for garnish.

Here are some more oven- and stove-free recipes to beat the heat:

Asparagus Radish Salad

Fennel and Blood Orange Salad

Marinated Celery

Simple Skillet Corn Recipe

By Carla F. Williams | August 29, 2012

Skillet Corn

Corn is best right now, and with Labor Day just around the corner, it’s the perfect time to serve something different than just on the cob. With the addition of a little bacon for flavor, you can also throw in a jalapeno for an unexpected kick. To serve as a complete meal, check out the Skillet Corn with Spicy Shrimp recipe.

Yes, Chef Tomato and Watermelon Salad

By Marcus Samuelsson | July 20, 2012

Watermelon and Tomato Salad

Tomato and Watermelon Salad

Refreshing and a delectable palette cleanser, this Yes, Chef tomato and watermelon salad brings a sweet yet savory combination to the forefront of this dish. North African Harissa-flavored vinaigrette adds a kick to dance upon taste buds while sweet watermelon cuts through the spice.

Want more Yes, Chef recipes?

Corn Pancakes with Chili-Covered Gravlax

Chocolate Molten Cake

Fish Tostadas

Salsify Soup with Marinated Mushrooms


Photo courtesy of Sifu Renka

Tom Douglas Basil Kamikaze Cocktail

By | July 13, 2012


Seattle Restaurateur Tom Douglas

Tom Douglas is a man on fire (figuratively) in the world of cooking–he won the coveted James Beard Award this year for Best Restauranteur, battled (and defeated) culinary giants on Iron Chef America and has a plethora of restaurants in Seattle that draw loyal patrons from all across the country.

We excitedly anticipate Marcus’ arrival for his Yes, Chef stop in the Emerald City as he prepares to join Tom for a special guest chef dinner at the Palace Ballroom. If you can’t join these two masters of the kitchen in person, you can toast to them in spirit with Tom’s recipe for a Basil Kamikaze. Dive head first into this refreshing summer cocktail.

For an indulgent dessert pairing, try out this easy No-Bake Blueberry Cheesecake Recipe.

Photo courtesy of Tom Douglas

No-Bake Blueberry Cheesecake Recipe

By Allana Mortell | July 13, 2012

Photo Courtesy of Annie's Eats

The best part about summer desserts is utilizing in-season berries and this blueberry cheesecake (and no-bake, at that!) is one of the best treats we’ve seen in quite some time. Crafted with fresh ricotta cheese, the texture is delicate and decadently tart from the cream cheese. Lemon juice and honey add sweetness to the cake but its the fresh blueberries on top that puts this cheesecake and your taste buds completely over the edge.

Photo courtesy of Annie’s Eats

Yes, Chef Salsify Soup with Marinated Mushrooms

By Marcus Samuelsson | July 12, 2012

Salsify Soup

In the kitchen, sometimes the most unexpected ingredients yield the most flavorful results. In this Yes, Chef inspired recipe, the Asian-marinated mushrooms accentuate the Mediterranean root vegetable known as salsify. Toss in coriander and cumin with coconut milk and the dish is instantly elevated to a hearty and tasty meal. Finishing off with a spoonful of marinated mushrooms is the perfect ending to this aromatic bowl of salsify soup.

To snag a copy of Yes, Chef click here and see more memoir-inspired dishes below:

Yes, Chef Cocktail Recipe
Yes, Chef Fish Tostadas Recipe
Yes, Chef Demo on the Today Show

Yes, Chef Fish Tostadas

By Marcus Samuelsson | July 10, 2012

Tuna tostadas


This easy to assemble and beautifully garnished fish tostada recipe comes inspired from Marcus’ memoir, in which his childhood years spent living next to the ocean resulted in memories filled with fresh seafood. A convenient tapas favorite like a tostada is festive party plate, especially with a kick of Mexican flavor. The tuna tostada here gets a modern twist from some pickled shallots and creamy texture with avocado garnish, all in convenient bite-sized portions.

Want more Yes, Chef recipes?

Tomato and Watermelon Salad

Corn Pancakes with Chili-Covered Gravlax

Chocolate Molten Cake

Salsify Soup with Marinated Mushrooms

Photo courtesy of Muy Yum

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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. 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