Tea-Roasted Veal

By Marcus Samuelsson | July 7, 2014




Photo by stu_spivack

A recipe from my 2006 cookbook, Soul of a New Cuisine. If you can’t find rooibos tea at your local market, black tea makes an excellent substitution. My Safari Breakfast from Ambessa works beautifully!

Ambessa Tea Stories: Earl of Harlem Infused Wild and Brown Rice Salad

By Ashley Beck | June 19, 2013

photo by: kulinarno
photo by: kulinarno

Photo: kulinarno

Tea is a great way to add flavor to a dish without adding the extra calories. In this rice salad, Ambessa Earl of Harlem tea acts as a great compliment to the types of rice being used.  Adding citrus zest to the mix highlights the orange peel and bergamot flavors in the tea. The use of wild and brown rice creates layers of chewy texture and the fresh vegetables add a fabulous crunch.  Read More

Ambesssa Choco Nut Balsamic Reduction Recipe

By Ashley Beck | March 7, 2013

photo by: FoodMayhem

photo by: FoodMayhem

The rich flavors of dark chocolate, caramel, and peanuts enhance the sweet and tangy nature of balsamic when its been reduced down to a syrup-like texture. This velvety mouthfeel makes  balsamic reduction a great addition to soups, salads, lamb, and even desserts!

Here are a few dishes that this Choco Nut Balsamic Reduction would be great as an addition to a dish or a substitution for the balsamic already being used: Read More


Food As Medicine: Healing Power of Ginger + Recipes

By Rena Unger | May 3, 2011

Photographer: Rena Unger

Photo: Rena Unger

Indigenous to Asia, now common all over the globe, ginger is an impressive healing food. This powerful and medicinal root is widely known as a digestive aid. How many times have you or someone else been recommended Ginger Ale for an upset stomach? This is just one example of ginger’s prominent role as a “healer”. Read More


Grilled Duck Leg with Tea-Poached Bok Choy Recipe

By Marcus Samuelsson | January 26, 2011

Photo: Paul Brissman

Grilling outside in winter poses obvious challenges, but using a grill pan indoors still lends poultry a smoky taste. Aromatic tea helps cut the richness of these crispy grilled duck legs, and I like to use an Asian-inspired spice blend to emphasize the dish’s citrus flavors. For a lower fat and more cost-efficient option, switch chicken for duck.


Herbal Tea Recipe

By Elizabetta Tekeste | September 29, 2010


Photo: naama

Welcome back everyone! We’re in week three of a four part series on tea. This week we’re exploring herbal teas. Although if we are to be technically correct herbal teas are not made from the Camilla Sinensis leaves and are therefore not a “tea” but a “tisane”. A Tisane is a herbal infusion made from anything other than the leaves of the Camilla Sinensis plant. Simply pour boiling water over dried herbs and flowers.

Tisane dates back to Ancient Egypt were it was recorded it was used medicinally. Currently I’m in a remote village in Honduras where I came to see a medicine man for cleansing and healing. And what I’ve found is that many of the compounds used here are herbal teas

A few nights ago at the village after throwing up the built-up mucous in my system (I was given a special flower for that magic trick!) I was in pain. So they gave me a herbal tea with the Santa Maria bark and almost immediately the pain was gone! It sure beats my old method for getting rid of pain!

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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. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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