Books

Black History Month: A Look Back at African-American Cookbooks

By Marcus Samuelsson | February 28, 2014

what mrs fisher knows

what mrs fisher knows

I’m a firm believer that one of the best ways to learn about a culture is through food. For those of us who can’t travel, can’t physically break bread with the originators we have to rely on shared traditions.  Growing up in Sweden, I had little reference point for American cooking, let alone African American cooking so when I finally moved to the States, I studied everything and ate anything I could.  Nowadays, most Europeans know that the only food that is intrinsically American is Southern food; African American cuisine.  These books below are some of the greats; the ones that tell the story and fill the bellies the best.

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About Last Night

Salon Series: Hanging with Hilton in Harlem

By Heeseung Kim | February 25, 2014

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Last night was the second installation of Ginny’s Salon Series, featuring writer and critic Hilton Als. The White Girls author chose ten notable books to discuss over dinner, and the reading list included works such as Drown, Tar Baby, and Brown Girl, Brownstones. It was this last book that was Als’s mother’s favorite—he recalls, “The only way my mother got peace was to lock herself in the bathroom and read.”—and was also one of the books that first revealed Als’s own passion for literature and his deep need to express it.

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The Taste

The Taste’s Guest Mentor: Jacques Pepin

By Jeannette Park | February 20, 2014

Photo by Christiana Ceppas

Jacques Pépin is a world-renowned chef, cookbook author and public television cooking show host. He has written 28 books, the most recent of which is NEW COMPLETE TECHNIQUES. His last book, ESSENTIAL PEPIN has a companion series, Pépin’s 12th Francisco and broadcast nationwide, and we’re excited to share one of Chef Pépin’s favorite recipes from the book, Les Oeufs Jeannette.

A participant in Food & Wine’s Aspen Classic almost every year since its inception in 1983, Pépin has been Dean of Special Programs at the International Culinary Center in New York since 1989 and an adjunct faculty member at Boston University since 1984. And he will be the last guest mentor for the finale of The Taste tonight, Thursday February 20th on ABC. Who will win in the showdown between Ludo and Anthony? Watch at 8pm EST to find out.

 

Food Stories

Black History Month: The History of Chicken and Waffles

By Marcus Samuelsson | February 20, 2014

(Photo by Maria G.)

The artistic and cultural explosion of the 1920’s and 30’s known as The Harlem Renaissance, also known as one of the most socially alive and creatively conscious eras of African-American history,  ignited a mighty wave of Black literary, musical and visual artistic expression introducing us to Zora Neale Hurston, Langston Hughes, jazz, tap dancing and yes, even chicken and waffles.   Read More

CommunityNewsPhotos

New York Times Op-Ed by Marcus: Is Harlem ‘Good’ Now?

By Marcus Samuelsson | February 17, 2014

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“For so long Harlem had just been an idea to me, found in books and music when growing up in Sweden and then working in France. It was Langston Hughes and Miles Davis, the Apollo and the Y, and Malcolm X sitting in a dark corner of Small’s Paradise. It was the center of black culture, the center of cool, a place so remote to me in Europe that I could hardly imagine it. Now I was here, feeling it.”

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The TasteWho To Know

The Taste’s Guest Mentor: Jonathan Waxman

By Heeseung Kim | February 13, 2014

Jonathan Waxman

Jonathan Waxman

 

 

Jonathan Waxman is the chef and owner of the beloved bistro Barbuto in the West Village. Surrounded by the art of food growing up in Berkeley, with grandparents who owned a farm in Sonoma, Waxman went on to study cooking first in San Francisco and then in Paris. After mastering the fundamentals of classic French cooking, Waxman returned to California, gaining experience at Chez Panisse and Michael’s. Ready to find his own place in the culinary world, Waxman moved to his parents’ hometown of New York, NY, and went on to open his first restaurant, Jams, which was described by the New York Times’ Florence Fabricant as a “culinary comet”.

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Events

Honor Michael White at C-CAP Annual Benefit

By Heeseung Kim | February 13, 2014

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Every year, the Careers for Culinary Arts Program holds a benefit to celebrate a chef who has made a significant contribution to the culinary world, becoming a role model for C-CAP students and alumni. This year, the honored chef is Michael White of the Altamarea Group. Alongside Chef White, nearly 40 featured chefs—including Marcus—will be offering up delicious foods, with the assistance of C-CAP current students and alumni.

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Featured Recipe

More Recipes

Meet the Team

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

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger