tacos

Black Bean Feta Tacos with Strawberry Salsa Recipe

By Joanne Bruno | May 13, 2013

meatless monday, black bean, feta, strawberry
meatless monday, black bean, feta, strawberry

Fresh berries add an unexpected twist to the feta and black bean tacos.

I can’t seem to control myself around strawberries these days. I buy flat after flat with the intention of DOING something with them, but they just look so juicy and sweet and perfect that I end up eating them, straight from the carton, unabashedly “as is”.

That is, until I made these tacos. And now I can’t think of doing anything else with them! They are the perfect mix of sweet spicy savory and allow you to still appreciate the beautiful flavor of in-season berries, just in a new (and equally delicious) light.

black bean, feta, strawberry, taco

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

For more Meatless Monday recipes from Joanne:

Cranberry Bean and Sugar Snap Pea Salad

Goat Cheese, Strawberry and Basil Salad

Lemony Asparagus and Broccoli Rabe over Polenta

Pizza with Escarole, Fontina and Walnuts

Snickerdoodle Biscoff Sandwich Cookies

Yes, Chef Fish Tostadas

By Marcus Samuelsson | July 10, 2012

Tuna tostadas

Tostada

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

Shrimp Tacos with Crema and Salsa Verde Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

tacos

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.

Photos by Laura Ratliff

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

Tofu Tacos with Spicy Cabbage Slaw Recipe

By Joanna Bruno | May 24, 2012

Tofu

Preparing for Hurricane Irene took as much time as getting ready for prom (and ended up being equally as expensive. Apparently, the early bird gets the cheap water and better hummus.) These tacos are like a fiesta on a plate! Vegetarians and meat-eaters alike can rejoice in the fulfilling texture and flavor of the tofu paired with the tangy slaw. Flavored with lime and cumin, they taste bright, light, and refreshing; which is just what you need when you realize that your one night fling with Ms. Irene is not going to end with slightly blistered feet from hours of dancing, but rather with power outages and broken windows.  Pass me another tortilla, we’re going to need it.

Chipotle Sweet Potato Tacos Recipe

By Emma Haberman | May 24, 2012

sweet potato tacos

As we often see meat in Mexican cuisine, it was a deliciously worthy challenge to create a vegetarian option for this year’s Cinco de Mayo celebration. Part of the beauty of modern Mexican cuisine is its adaptability, the ease with which it fuses with other ethnic traditions, and the freedom that it lends the home chef to experiment – take advantage!

These tacos are filled with layers of smoky, spicy and sweet flavors. Begin with a cooling avocado mash that bursts with refreshing citrus that culminates in a layer of smoky-sweet chipotle yams and these vegetarian tacos are beyond satisfying. The rainbow chard is so hearty and juicy that you won’t miss the carnitas for one bite. Top with queso fresco and serve alongside a salt-rim margarita to kick off your Cinco de Mayo celebration. Salud!

Recipes

Korean Wonton Tacos with Napa Slaw Recipe

By marcussamuelsson.com | October 13, 2011

Photo: Matt DeTurck

Korea is well known for is their street food. Their big street stalls and food trucks offer a plethora of choices such as fried chicken feet, barbequed beef, and fried wonton dumplings. Korean street food is a perfect combination of authentic dishes that are ready-to-eat at an affordable price.

In this recipe we’re combining one of everyone’s favorite street food, the taco, with more Korean-style flavors. We replaced the regular taco tortilla and instead use fried Wonton skins as the “shell.” The sweet Napa slaw adds a hint of sweetness to the spicy Korean pork filling. The crunchy Wonton skin, the spicy Korean pork, and the sweet Napa slaw make for a perfect combination for a street food you can make right at home. Read More

Recipes

Jerk Chicken Tacos Recipe

By Emma Haberman | September 20, 2011

Photo: Emma Haberman

Photo: Emma Haberman

A mid-summer spent cooking and traveling left me with a jar of pickled onions and a bottle of Jamaican jerk sauce. As much as I want to cling to these last remnants of summer, it’s time to put them to good use. But how to bring these two tangy treats together?

Jerk is both a seasoning and a style of cooking native to Jamaica. Traditionally meat, chicken, or pork is either marinated or rubbed in a seasoning made of various spices and the key ingredient: Scotch bonnet peppers. Read More

Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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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

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