Chasing Flavors

Chasing Flavors

Home is Where the Cook Is

By MarcusSamuelsson.com | December 30, 2013

photo 3

Jamie and her boys preparing pan fried chicken fingers.

With the continuing rise of celebrity chefs and cheftestants on TV,we cannot forget the amazing home cooks who aren’t looking to win the big cash prize. They’re just looking to prepare good food for their family and friends. One such person is Jamie Rhoden, a mother of two growing boys who has been teaching her children how to cook ever since they could eat solid food. With Jamaican and Puerto Rican roots, the Harlem resident encourages her boys to taste every kind of cuisine to expose their palates to different flavors, making sure they know the difference between a bell pepper and chili pepper, and how to prepare fresh food that is healthy and delicious. Read More

Chasing Flavors

New York African Restaurant Week

By Christopher Stewart | October 17, 2013

photo by BEUEvents

African, Restaurant Week, Red Rooster Harlem, recipes

Culture and food go hand in hand, and it has always played a major role in the way people eat. Food brings people together and once cultures cross, more and more people want to know and learn about, not only the food, but the people and things that make the food special. New York City is the home of diversity and it’s only natural to want to embrace culture and food when here. Everyday when you enter the doors of Red Rooster Harlem, you never know what cultures you will find. One day you maybe having lunch next to a born and bred New Yorker, and when you come back for dinner you may dine next to someone from Australia. This is whats so great about culture, you learn something everyday. Read More

Chasing Flavors

Recipe Remix: Cured Fish

By Christopher Stewart | September 26, 2013

Photo: Renée S. Suen
bagels, lox, brunch, breakfast, recipe, Red Rooster Harlem

Photo: Lynn G.

Tradition and culture can be found in some  of the most unexpected places, this standing true for lox and other cured fish. What is seen as a traditional brunch menu item to some actually dates back to several different cultures and eras, yet it still gives us a delicious mash up of flavors and textures. When brunch comes around, a bagel and lox seems like the go to, but lox and other smoked fish can actually be used at dinner time as well, just ask Marcus who grew up eating smoked and cured fish in Sweden. As NPR: The Salt and The NY Times puts the spotlight on bagels and lox, transforming these items into a everyday meal, you can turn your next weekend gathering with a new delicious menu. Smoked fish like sable and trout, and accompaniments like capers, thinly sliced red onions, farmers market tomatoes, and other fresh produce are a great meal any time of the day. Read More

Chasing FlavorsRecipe Roundup

What’s in Season, Right Now: 10 Recipes

By Christopher Stewart | September 15, 2013

Maple-Apple-Upside-Down-Cake1

seasonal, summer, farmers market, Red Rooster Harlem

With the first day of Autumn coming up soon, we actually still have an abundance of summer produce late into the month of September. This month, farmers markets are still packed to the rim with summer produce and to hold onto the taste of summer a little longer, there are plenty of recipes to be treasured. In the month of September apples, blueberries, corn, cucumbers, grapes, peppers, plums, pears, raspberries, and tomatoes are all in season, and the menu at Red Rooster Harlem highlights several of these ingredients with Chili Cucumbers, Sweet Corn Soup, and Summer Pasta with crushed tomatoes. If you can’t make it to Red Rooster this week, you can still enjoy eating seasonally with these 10 recipes to make with what’s in season right now.  Read More

Chasing Flavors

Forget the Olive: Alternative Oils to Add to Your Pantry

By Tawnya Manion | September 3, 2013

tofu udon

One of Marcus’s main focuses in cooking is finding great alternatives. Maybe it’s substituting chickpeas for steak one night, or maybe it’s using an African spice where an Asian or Latin one is commonly used. Most of us have a staple of diverse oils that we use for specific cooking purposes—sesame for stir-fries, olive for Italian food and salads, canola for frying, and coconut for curry–but it’s important to know what oil options are out there, and what flavor they add to a dish. Fats posses a bad reputation in our flabby-phobic society; however, people forget that oils high in omega-3 and 6 fatty acids protects us from a variety of different ailments including heart disease and inflammation. Read More

Chasing FlavorsRecipe Roundup

Remix: Leftovers for Lunch

By Christopher Stewart | August 27, 2013

Photo: Food Thinkers

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The million dollar question everyone is asking is, where did summer go? In just a few days, it will be time to get back in the groove of packing lunches, scheduled bed times, and that age old question of what to make for dinner. Making dinner is great, but what’s even better is when dinner from the night before can transform into a fresh lunch the next day, or another dinner with a new touch for another night.  Here are 10 meals that go from dinner to lunch (and even breakfast) any night of the week.  Read More

Chasing FlavorsFarmer's Market

The Best Seasonal Recipes for August

By Christopher Stewart | August 19, 2013

Before the summer is over, dive into a refreshing salad like this tomato watermelon one.
Before the summer is over, dive into a refreshing salad like this tomato watermelon one.

Before the summer is over, dive into a refreshing salad like this tomato watermelon one. (Photo: shutterbean)

The heat wave has come to an end, but it is still summer for a few more weeks. When it’s hot out you really don’t want to cook, but when the weather cools down, you have a chance to cook great summer-inspired meals. With the farmers market in full bloom, the month of August brings some of summers best offerings. Right now is the best time to eat the following items because they are in their prime season. And there really isn’t anything better than enjoying food that’s in season. A look at the 21 best recipes to enjoy this month. Read More

Chasing FlavorsTips

Coconut Macaroons, 5 Ways

By Ashley Beck | August 6, 2013

coconut macaroons

With all the French macaron hype, coconut macaroons (Congolais in France) have been left in their almond flour dust. However, these gooey, chewy, coconut-y treats are just as delectable and way easier to make. And just like their French buttercream-filled counterparts, they can be flavored anyway you like it.  One of the many things my meins mideg (Armenian for grandmother) taught me was how to transform leftovers and not to waste what we have.

Her leftovers-in-a-cookie-or-boereg (traditionally a cheese and herb filled phyllo dough parcel)  ideas don’t always work, but when they do, they are magic. And like magic, it’s impossible to figure out how it happened (because, of course, she can never remember what bits and pieces she put in it).  This idea of resourcefulness is a practice instilled in her by her mother, as they, like many immigrant families, had to make use of every bit they bought. To me, her tendencies to continue to use this “waste not, want not” mentality is not only about being economical, it’s about keeping the memories of her mother alive by making these thrifty ideas part of our family’s traditions. Read More

Chasing Flavors

Flavor Play: Waffles

By Alexandra Fleischman | July 16, 2013

SavoryWaffle
waffles

Photo: Joy

As someone who prefers crispy anything to fluffy anything, I’ve always found the genius of waffles to be their unique shape. After all, with the extra surface area you get from indentation after indentation, you can achieve a much crispier, much more satisfying treat.

But as the waffles and fried chicken trend has revealed, waffles don’t have to be reserved for breakfast and dessert. Like a good bread, their texture can complement any flavor profile if combined correctly. Try out one of the following suggestions if you need a bit of inspiration. 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. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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American Table Brasserie and Bar
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