the taste

Arctic Char on a Cabbage-Carrot Cake

By Jonathan Waxman | January 23, 2015

Jonathan Waxman

Jonathan Waxman


In honor of last night’s finale of  The Taste, we asked guest mentor and judge Chef Jonathan Waxman to share a recipe with us. Jonathan’s cooking is famous for it’s delicious simplicity, and this dish is no exception. It was great having him on the show to help guide Team Marcus to a win!

Corn, Shrimp, and Scallop Ceviche

By Marcus Samuelsson | January 13, 2015

Corn, Scallop and Shrimp African Ceviche
Corn, Scallop and Shrimp African Ceviche

The Taste

The theme of Week 5′s episode of the Taste was “Latin Flavors.” I wanted to showcase seafood, so I chose a ceviche to prepare for my team. That ceviche was inspired by this recipe. Check back next week for more recipes, and keep rooting for #TeamMarcus.

Phak Buung Fai Daeng (Stir-Fry Water Spinach)

By Andy Ricker | January 13, 2015

This recipe comes from Andy Ricker, guest chef and mentor on episode 6 of The Taste.

Phak Buung Fai Daeng (Stir-Fry Water Spinach)

In honor of this week’s episode of The Taste, we asked guest mentor and judge Chef Andy Ricker to share with us one of his favorite spicy recipes. For this recipe, you will want to find a Thai granite mortar and pestle, as well as a wok. According to Chef Ricker, The fai daeng in the title means “red fire,” which refers not to the stir-fry’s spiciness but to the trademark flames that terrifyingly explode from the wok as it’s cooked in a restaurant kitchen.


Chicken Fried Oysters with Galangal Soup

By Marcus Samuelsson | January 6, 2015

The Taste

The Taste

The theme of Week 3′s episode of the Taste was “Happy Holidays.”I decided the best way to approach the challenge was to teach my team a recipe that featured festive fowl and flavors.  Check back next week for more recipes, and keep rooting for #TeamMarcus.


By Michael Symon | December 30, 2014

Photographs copyright © 2012 by Jennifer May
Porchetta by Michael Symon

Photographs copyright © 2012 by Jennifer May

In honor of last night’s episode of The Taste, we asked guest mentor Michael Symon to share one of his favorite recipes with us.

Beef with Glogg Reduction

By Marcus Samuelsson | December 18, 2014

This recipe is from week 3 of The Taste. The theme of the challenge was "Happy Holidays," so I chose a dish that both incorporated holiday flavors and is sure to wow a crowd of guests.

The Taste

The theme of Week 3’s episode of the Taste was “Happy Holidays.” To me, this dish screams holiday – it’s perfect for special occasions, entertaining, and it incorporates Glogg, traditional Swedish hot spiced wine.  Check back next week for more recipes, and keep rooting for #TeamMarcus.




Seared Hamachi

By Marcus Samuelsson | December 16, 2014

Seared Hamachi

On Week 2 of The Taste, the theme for the challenge was “Under the Sea.” Growing up in Sweden, fish was  major part of my daily diet and the food culture.  I chose this recipe because it showcases both fish (hamachi) and seafood.  Tune in next week on The Taste for more recipes, and don’t forget to root for #TeamMarcus.

Strip loin roast with pan-roasted wild mushrooms & demiglace cream reduction

By Naomi Pomeroy | December 11, 2014

Naomi Pomeroy

This recipe comes to us from the Taste guest mentor Naomi Pomeroy.


In honor of last night’s episode of The Taste, we asked guest mentor Naomi Pomeroy to share one of her favorite recipes with us.

This special-occasion recipe is as much about the meat as it is about what goes with the meat. A strip loin roast–or a boneless rib roast, which is slightly fattier but very similar–is a very practical and servable dish for a group. Resting is of the utmost importance–wait at least 20 minutes before slicing.

I use grass-fed beef because it aligns with my politics, but not everybody does. It’s important to consider your source for this dish, because the way your beef was raised will impact the way you should cook it. Corn-fed or corn-finished beef tends to have more fat and marbling, so it can take a hard sear in high heat. Grass-fed beef tends to be leaner, so I cook it on a slightly lower heat, and baste it with plenty of butter after searing to keep it moist. Either way, you’ll need to apply some weight to get a proper, even sear–whether you press the beef down with your tongs or toss another pan directly on top of it, make sure something is there to ensure the meat makes contact with the pan. Rotate the beef every 30 seconds or so until every side is evenly seared.


But the true hero of this dish is the demiglace. I cannot understate the importance of knowing how to make demiglace–it’s time-consuming, but a simple process that yields one of the most powerful ingredients in my kitchen. The only way to describe the taste is to call it the highly concentrated essence of savory. It’s a natural flavor enhancer, and a little bit goes a long way. We make two batches of demiglace a week at Beast, with 150 bones at a time, because we serve it on so many things. Once you taste it, you’ll want to put it on just about everything. A modest drizzle of demiglace will instantly heighten any piece of meat, and marrying it with rich heavy cream as you do in this recipe creates the most refined version of gravy you’ll ever encounter.


You can substitute different kinds of mushrooms if necessary, but do try to find a cultivated wild variety like oyster if you don’t have access to truly wild ones themselves–this is such a special dish that it really deserves the best you can find.




Fluke Ceviche

By Eric Ripert | December 11, 2014

Eric Ripert

Recipe from Chef Eric Ripert, guest mentor on the taste.On last night’s episode of The Taste, you saw chef and guest mentor Eric Ripert (of Le Bernardin) whip up some fluke ceviche. This recipe includes a version of that dish, as well as a few other fluke ceviche variations. You can make them one at a time, or all at once!


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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