Recipe by Patrice Johnson Even better than the aquavit during Swedish Midsommar celebrations is traditional Strawberry Cream Cake: a celebration of the berries just as they peak.
By Marcus Samuelsson This Puerto Rican savory pies are filled with meat, with a flakier dough than traditional empanadas.
By West Harlem CSA Similar to a soufflé, this corn pudding puffs up, then sinks a little as it cools.
Recipe by Lindsay Hunt Finally it’s spring, and what better way to celebrate than with a brightly colored cake?When the trees are bursting with flowers, it challenges me to up the ante Continue Reading →
By Marcus Samuelsson If you’re like me, and you love to bake, you’re not going to stop doing it just because you’re trying to be healthier. There is a great Continue Reading →
The recipe from Karliin Brooks, author of Squeeze Life and the founder of The Squeeze, a cleansing and juicing lifestyle brand located right here in New York City.
You’d be hard pressed to find another tapas restaurant in Central Harlem.
By Marcus Samuelsson My favorite recipes to bake are homey, American desserts, and my favorite reason to cook is to feed a large group of people.
By Marcus Samuelsson Garlic is one of the most highly regarded home remedies on the planet.
By Marcus Samuelsson Before I left for my vacation a few weeks ago, I was scrambling to use my CSA veggies without them going to waste while I was gone.
The holiday season has arrived, which means it’s that time of year when guests expect you to bring them some figgy pudding – or any type of pudding for that Continue Reading →
This is a great recipe to make on the weekend; we like this perfect for leftovers during the week for lunch or to reinvent for dinner kind of meal.
With Rao’s Recipes from the Neighborhood, Frank Pellegrino-of New York’s celebrated East Harlem restaurant Rao’s-returns to what he knows best: authentic Italian food.
By Marcus Samuelsson I love visiting the vendor I’ve come to simply call the Peach Man at the Harlem Harvest Farmer’s Market in Marcus Garvey Park on 124th & Fifth Continue Reading →
By Chef Marcus Samuelsson At this time of year, my proclivity towards baked goods spikes, and I am increasingly drawn to the sweeter side of the kitchen.