Red Rooster Dishes for Two Featured in NY Times

By MarcusSamuelsson.com | September 4, 2013

Photo: @MarcusCooks

We’re proud to be featured on the front cover of today’s New York Times Dining Section in an article about Entrees for Two. Included in the list was the Harlem Chowder and a new pork dish that we will be unveiling this weekend. If you haven’t tried the Harlem Chowder yet, come hungry and expect whole roasted lobster, clams, salt cod, scallops, mussels, potatoes, arugula and corn in a spicy tomato-mussel broth. The pork dish features a roasted loin with beer braised sausage and sweet potato fondants cooked in duck fat. Come by and try them both out!


A Guide to Cuts of Bacon

By mahir | July 18, 2011


Bacon is the kind of food that a lot of people just love. As a component in a dish or just by itself, bacon is one of the most popular ingredients being used in today’s culinary world. Made from the cured side, back, or belly of a pig, bacon is consumed around the world in all sorts of cuts and varieties. Here are a few useful things to keep in mind when buying, cooking, and eating bacon.  Read More


The Creative Culinary Potential Of Pork

By mahir | March 14, 2011

Pork may still be thought of by many as “the other white meat,” but the slogan’s creators, the National Pork Board are switching gears. An $11 million campaign will have a new message though, “Pork: Be inspired.” Read More


BBQ Pork Ribs

By mahir | January 27, 2011

Weekly Dish Recommendation

After a long week of hard work, nothing hits the spot like barbecue. For an end of the week feast, try the Read More


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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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