No-Cook Recipe: Peach-Ginger Lassi

By Alexandra Fleischman | July 31, 2013

Photo: The Purple Food

In the summer, my blender gets a lot of use; after all, you get to combine flavors without much work on your end– all in soups, smoothies, sauces, and drinks. When that gets boring, turning to another cuisine can help (especially for smoothies– I don’t believe in the mix-in-all-the-fruit-around philosophy).

For guidance, then, take a look at the lassi. This cold, yogurt-based soft drink packs a load of probiotics into a a smoothie-milkshake hybrid. If you’re not a fan of yogurt, consider trying your hand at horchata, which uses rice, almonds, or sesame seeds for its creamy base.

For more no-cook summer recipes, click here.

Ginger Pear Bellini

By Emma Laperruque | August 3, 2012


Photo: a_beyer

Traditionally, bellinis were prepared with champagne and pureed peaches. Today, they’re often made with any sparkling wine and any variety of fruits. Either way, a bellini is a bright, refreshing cocktail that all but screams summer in its delicate champagne flute. Here, the sweetness of pears combines with the sharpness of ginger to create a near-addictive twist on this increasingly popular drink. Add a splash of vodka and it will become all the more admired. (Or leave as is if you want to swap out the ol’ mimosa at brunch.)

“Yes, Chef” Cocktail Recipe

By | June 22, 2012

Yes, Chef Cocktail

With the launch of Yes, Chef, it’s only appropriate to have a cocktail inspired by the memoir. Part Ethiopian, part ginger beer and all parts mouthwatering, the concoction is paired with Cocci Americano, a citrusy and cinnamon packed apertif, some pineapple juice and ginger beer. The spicy that comes with the sweet (just like in life) is a lemon wheel lightly dusted with beberbe, the Ethiopian spice flavored with chili powder, ginger and garlic. With a minimalist list of ingredients,  start your weekend off right by revisiting the flavors and spices of Ethiopian cuisine shaken together in a unique and savory cocktail.


Detox Recipe: Japanese Hot Pot

By Saira Malhotra | December 2, 2011

Photo: Sifu Renka

Photo: Sifu Renka

Today’s dish is detox personified. A Japanese hot pot made with fresh ginger, mushrooms, tofu and a very key ingredient ‘Bok choy’. Bok choy provides many health benefits, such as a good source of calcium, beta-carotene and is known as a lung cancer risk reducer. What does this mean for a detox diet? Bok choy protects the liver, freeing it from the harmful impact of stress and pollution and ultimately facilitates detoxification. Read More


Tibetan Momos Recipe

By Saira Malhotra | October 18, 2011

Photo: stephen

Today’s street food dish takes us to the high altitude of Tibet. This is a mystical place with serenity and a spiritual vibe, yaks roaming around, and little children with pink cheeks dressed in woven outfits. Tibetans are humble and their mindset is as far from chaos as their Buddhist way of life. As the saying goes, ‘art imitates life’ and in Tibet, one could say the same about the cuisine. Since there are few crops that grow here, the food is unapologetically basic. Stews made of yak and potatoes, dumpling soups, and noodles are some of the staple dishes.  One of my personal favorites is the Tibetan dumpling ‘momos’ sold on the streets in large vat-like steamers. Momos, similar to dim sum, are pretty parcels of dough wrappers stuffed with ground meat or vegetables. The stuffing ingredients are raw as they cook in their own vapor in the steamer and topped with a tangy chili-garlic tomato chutney called ‘Tsal’. Read More


Ginger, Cherry, and Chili Cocktail Recipe

By Saira Malhotra | October 14, 2011

Photo: Greg Peverill-Conti

As the season changes and dusky moods replace light and effervescence, desire beckons sultry alternatives.  The cooler weather makes us prime candidate for earthy tones and scents which tickle the back of the throat and ultimately, warm it up. Despite the ice, this ginger cocktail will do exactly that. Ginger is a palate pleaser and yet its responsibilities go beyond taste. A healing hand, this magical ingredient is considered to nudge that autumnally challenged immune system in the right direction. Today’s glass of bliss personified with muddled ginger, cherries and a kiss of cayenne, may prompt you to have more than just the one. Salut! Read More


Carrot Lemonade Recipe

By Linda Wagner | August 24, 2011

Photo: Linda Wagner

Photo: Linda Wagner

Everyone loves a nice tall glass of lemonade, especially on a hot summer day. After reading the latest issue of Better Homes & Gardens, I decided make my own version of the Carrot Lemonade they featured this month.   Read More


BBQ Short Rib Recipe

By | August 9, 2011

Photo: Indirect Heat

Photo: Indirect Heat

BBQ is something we can’t get enough of in the summer. This short rib recipe can be used as a great Spanish-style tapa or as a main feature at your BBQ. The bit of Tabasco sauce add a kick to the sweet BBQ glaze while the plum sauce and ginger add an Asian flair to the ribs. The small size of the ribs make them easy to carry if you want to set up your portable grill at the beach or park. Read More

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


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Marcus’ Bermuda
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Ginny’s Supper Club
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American Table Brasserie and Bar
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