My Favorite Mash-Ups

Fotor0819162046 I love twists on classic cuisine. My style of cooking blends culture, contrasts flavors, and plays with new styles of eating. It's always been my methodology. That's why I'm so excited for the second episode of my new show, The Feed. The episode, “Mashed Up Dishes & Food Design Wishes,” has Max Silvestri, Gail Simmons, and me crafting daring new food combinations. In preparation for the airing of the episode, I've compiled a few of my best food mash-up recipes below. Give them a try for something different, and make sure to tune into The Feed on Thursday, August 21, at 10 PM Eastern Time.

Korean Wonton Tacos with Napa Slaw

Swede Doggy Dog with Shrimp Salad 

Chai Toddy

Corn Pancakes with Chili-Covered Gravlax

The Taste's Guest Mentor: Roy Choi

The theme on the fourth episode of The Taste is Street Food. It's a genre of food that has rapidly gained prestige in the U.S. over the past few years. Street food in America is no longer restricted to hot dogs and halal carts (not that there's anything wrong with those, especially when that halal cart is Famous Halal Guys on 53rd), and its more exciting iterations have become much beloved by eaters on the go. Tonight's guest mentor is Roy Choi, who knows a thing or two about revolutionizing street food. Roy put his food truck, Kogi BBQ, on the streets of L.A. in 2008, serving $2 tacos with Korean-barbecued meat. People didn't know what was happening at first, but they knew it was good. And then the chase for flavor was on. Roy pulled inspiration for his truck from two seemingly unrelated countries. We haven't watched tonight's episode yet, but we imagine the lesson might be something like: take inspiration from different countries, and combine. Something delicious might result.

Street Food Collage

Below are some bites that follow in Roy's footsteps (or tire tracks):

Swede-iopian Recipe Roundup

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When people ask me about my background, I always describe myself as a Swede-iopian, part Swedish and part Ethiopian.  Having such a diverse background has influenced my life in so many ways, especially my cooking. I find myself drawn to the Swedish food traditions from my childhood and intrigued by the flavors of my birth country. Both are constantly combined in my cooking to make my own unique cuisine. Here are some recipes that are either Swedish, Ethiopian or Swede-iopian.

Ethiopian Style Beef Stir Fry

Maya's Doro Wat

Ethiopian Shiro Chickpea flour Spread

Corn Pancakes with Chili Covered Gravlax

Pytt i Panna- Left over Breakfast Hash

Chocolate Cake with Candied Beets

RECIPE ROUNDUP: Fresh Start to the New Year

detox collage The holidays are wonderful for a number of reasons. It's a special time of year when you can spend quality time with your family and friends, actually like it when it snows, and pretty much have a license to eat and drink in excess. But following all the roasts and the cookies and the cocktails, I like to change it up for the new year. Here is a day's worth of recipes that I think bring it back to the basics: food that is fresh, flavorful, healthy and delicious.

BREAKFAST: Avocado-Banana Smoothie

LUNCHPan-Seared Salmon with Cauliflower and Pine Nuts, and Broccolini and Sweet Sesame Salad

DINNERQuinoa, Fennel, and Pomegranate Salad

DESSERT: Roasted Pineapple Smoothie

RECIPE ROUNDUP: How to Host Your Own NYE Bash

NYE Collage What's a better way to ring in the new year than with good friends and good food? Here are some delicious dishes to make a special night even better. Start with an elegant Kir Royale and end with luscious chocolate tart paired with a champagne toast. It won't be a meal that you'll forget in 2014!

Kir Royale

Gravlax

Lobster Rolls with Pickled Asian Pears

Ethiopian-Spiced Duck Breast

Roasted Brussels Sprouts with Maple Bacon

Chocolate Raspberry Tart