White Bean

Recipes

August Restaurant’s White Gazpacho Soup Recipe

By marcussamuelsson.com | July 6, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

Since his arrival at August Restaurant in the West Village, new Executive Chef Jordan Frosolone, has revamped the menu.  You can enjoy a hearty weekend brunch with friends in their backyard patio, or fantastic modern European fare and a cocktail for a weekday dinner date.  Chef Jordan has generously shared one of his most popular recipes, White Gazpacho Soup, with MarcusSamuelsson.com readers. Read More

Recipes

Kale and White Bean Stew Recipe

By Lindsay Hunt | January 17, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

Each Monday I’ll be sharing an original Five Ingredient Meal.  Every recipe will be made with whole foods and easy-to-source ingredients.  I’ll omit salt and pepper in my count of ingredients, because in my opinion, they’re almost always essential for good flavor.

 

My first recipe, Kale and White Bean Stew, is a restorative, soul-warming, and healthy mid-winter meal.

After New Year’s, I felt a tickle at the back of my throat.  That tickle turned into the most throat-wrenching, head-pounding, body-shaking sickness I’ve experienced in a long time.  I haven’t been incapacitatingly sick in a long time.  No voice, no ability to move.  Life didn’t seem doable for a while.  Food tasted menthol-tinged. I ate cherry, black cherry, and orange jello.

Then, after 36 hours in bed, I lumbered out of bed to cook an afternoon snack.  It was the first food that tasted appetizing in days, and it reawakened me to life after the initial slump.  Even after I’d recovered this combination of vegetables and protein-packed beans has turned out to be a go-to dish.  It’s great tossed with whole-wheat pasta, or eaten on it’s own, with a dollop of greek yogurt or sour cream. You can make it vegan, too, by using canola oil instead of butter.

Enjoy, and check back Monday’s for a new installment of Five Ingredient Meals.

Recipes

White Bean Puree Recipe

By Marcus Samuelsson | December 21, 2010

Photo: Jules:stonesoup

Today I’m thinking about the Kwanzaa principle of nia, which means purpose.  The purpose of this holiday is to bring the community together.  Often the beginning of a gathering around food is the hors d’oeuvres, which is why I wanted to share my recipe for White Bean Puree with you.

During your Kwanzaa holiday this year, please hungry guests with Pumpkin Seed Aioli and my hummus-inspired White Bean Puree from Soul of a New Cuisine.  Make sure not to add salt to the beans while they cook, or they won’t soften.  You can make this dip up to 3 days ahead.  Just open the container, set it out with some crunchy vegetables and pita and let your guests dig in!

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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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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