Recipes from New American Table

The New American Table by Marcus Samuelsson

The New American Table has more than 300 recipes that embody the uniquely inclusive spirit of American cuisine, from high-end fare to street food; down-home Southern cooking to Southwestern flavors to Asian cuisines, and beyond.

A true celebration of the culinary gifts that define The New American Table, this book is accompanied by stunning food and travel photographs documenting Samuelsson’s journeys across America and his discovery of the flavors of a nation. Drawing on his own rich cultural heritage, he has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. The New American Table presents Samuelsson’s interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine.

Blue bowl of wild mushroom grits topped with an egg, parmesan cheese, and basil

Wild Mushroom Grits

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Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.

  • Quick Glance
  • 45 M
  • 1 H
  • 0
Three sliced of maple-glazed tuna with pear-potato salad around it on a blue plate

Maple-Glazed Tuna with Pear-Potato Salad

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Maple glazed tuna is just that: tuna steak brushed with a maple syrup-mustard glaze. Along side is a salad of Yukon Gold potatoes, pears, nuts and greens.

  • Quick Glance
  • 45 M
  • 45 M
  • 0
A wooden bowl of barley salad with shopped spinach, tomatoes, feta cheese, onion, and olives

Barley Salad

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For this barley salad, pearl barley and black barley are tossed with pine nuts, chiles, cucumber, and olives. Serve the salad as starter or as a toothsome lunch.

  • Quick Glance
  • 30 M
  • 1 H, 45 M
  • 0