Chasing Flavors

Chasing Flavors

Flavor Play: Red Grape Mostarda

By Alexandra Fleischman | July 9, 2013

mostarda, red grape, mustard, agrodolce

The combination of sour and sweet flavors holds a special place in my heart (on my tongue?) for what it can do to elevate any dish. After I learned to think of cooking in terms of layering the four tastes–sour, sweet, salty, and bitter– I appreciate unexpected, complex pairings.

Mostarda is a fruit preserve that mixes the flavors of (you guessed it) mustard with those of candied fruits. Similar to the blueberry shrub I made a couple weeks ago that made a traditionally sweet flavor profile more sour, this mostarda adds a spicy, bitter layer to a sweet, fruity condiment. It’s impressive and effortlessly gourmet on a cheese plate, on a sandwich, or spooned over grilled meat. You don’t need a lot of it in any one serving, but you’ll find yourself wanting to try it in new ways. Read More

Chasing Flavors

Discovering the Food Scene in Oakland, CA

By Ashley Beck | July 1, 2013

On Marcus’s recent trip to the Bay Area, he was inspired by the local cuisines hitting the Pacific coast, and the oscillating art and rhythm of it all. From great chefs like Michael Chiarello all the way to the Mom-and-Pop shop that inspires with news ideas and a passion for food, Marcus made sure to hit all corners of the Oakland food scene (and a bit of San Francisco) in order to experience what the Bay has to offer. In his search were a couple of new places as well as some that have made the area a culinary gold mine for years. Read More

Chasing Flavors

Leftover Lunch: Zucchini Two Ways

By Alexandra Fleischman | June 17, 2013

2012-06-24_1340536422

2012-06-24_1340536422

After a weekend of unhealthy eating, I like to make Sunday lunches light. Think fresh vegetables, not many fats, and bright, sunny flavors. A raw zucchini salad was perfect for me this weekend. Dressed with olive oil, lemon juice, garlic, salt and pepper, and freshly ground parmesan cheese, the fresh zucchini and tomatoes shone.

With quite a bit of leftover shaved zucchini however, I was stuck. Already lightly salted and oiled, I couldn’t exactly throw them into a healthy chocolate zucchini muffin batter. Instead, I decided to whip up my lunch for Monday: fritelli di zucchini (an easy version of this recipe below).
Read More

Chasing Flavors

Leftover Lunch: Roast Chicken

By Christopher Stewart | May 6, 2013

Cobb Salad Wrap

Cobb Salad WrapFinding something to eat for dinner is a task…but finding something for lunch during the week is a chore. Mixing and matching lunches for your 5-day work week can be tiring, especially if you don’t have the time. Over the weekend, we learned how to roast the perfect chicken, and when that happens, there are always leftovers. Roast chicken sandwiches are a great way to utilize the left over chicken, but that too gets dull after a while. Adding shredded chicken to a variety of things like salads, soups, and wraps can be a great way to turn a weekday lunch into a variety of flavorful meals. Read More

Chasing FlavorsWhat To Eat And Drink

Happy Hour: Green Juice Cocktails

By Ashley Beck | May 1, 2013

photo by: roboppy
photo by: roboppy

Photo: roboppy

With the juice trend sky rocketing, it was only a matter of time before green juice found its way into our cocktails.  But honestly what could be better than combining your after work wind down with a refreshing companion that’s actually good for you. There is something about the mix of the two that seems just the right amount of wrong. It could be that it makes you feel less guilty to have that second cocktail. It could be the contrast of healthy vs. vice. It could even be that they cancel each other out. We’re not exactly sure and yet that’s precisely why it is the perfect union. Read More

Chasing FlavorsWhat To Eat And Drink

Ambessa Tea Stories: How to Tipsy Your Tea

By Ashley Beck | April 25, 2013

photo by: nerdling

From facial remedies to cooking, tea has become an integral part of adding value to a product. Whether it be for health, fragrance, or flavor, and cocktails are no exception. All across the U.S. restaurants, bars and their mixologists are finding tea as a way of expanding their drink making capabilities. Stella Rossa Pizza Bar in Santa Monica, California is making their version of a Pisco sour with white tea-infused egg foam. And in Chicago, Mercadito is revving up their margaritas with blanco tequila infused with black tea, mezcal, pear purée, fresh lime juice and agave nectar.  And with tea blends like Marcus’ Ambessa tea line, the possibilities are endless. Read More

Chasing Flavors

Tartare: 3 Ways 3 Cultures

By Christopher Stewart | April 22, 2013

tuna, avocado, soy, tartare
tuna, avocado, soy, tartare

Photo via Zen Can Cook

When you think of culture, you generally think of a specific type of culture and also a specific type of food. You never really think of one meal, and the similarities it has throughout three different cultures. In a recent Food and Wine article Marcus reflected back on his love for kitfo, a similar version of beef tartare in Ethiopian cuisine, that is not as finely chopped as it is here in American cuisine.  Seasoned with pungent spices and clarified butter, kitfo is served with a mild cheese called ayibe. Tartare in many different cultures have many similarities to each other. Whether it be fresh fish like salmon or tuna, or meat like beef or lamb, tartare is a favorite across all countries. Read More

Chasing FlavorsRecipe Roundup

Curry Recipe Ideas For Dinner Tonight and Lunch Tomorrow

By Ashley Beck | April 17, 2013

Photos clockwise from top left: Sweet Potato Curry with Chicken and Bacon, Thai Green Curry Shrimp, Golden Thai Curry with Green Beans, Malaysian-Style Chicken and Chickpea Curry

Photos clockwise from top left: Sweet Potato Curry with Chicken and Bacon, Thai Green Curry Shrimp, Golden Thai Curry with Green Beans, Malaysian-Style Chicken and Chickpea Curry

Curry is a great meal idea if your looking to add more flavor to your dinner repertoire. What’s more, the leftovers are even tastier and make for the perfect next day lunch. The great thing about a curry is that you can use almost any meat, vegetable and/or starch your heart desires as they are merely the texture vehicle that the spice-filled gravy can shine on. Here we have for you 11 curry recipes that span from all over the globe. From India, to Thailand, Malaysia, to Marcus’ own roots in Ethiopia. So pick a place on the map, and enjoy the flavors they have to offer tonight! Read More

Chasing FlavorsTips

Ambessa Tea Stories: 8 Ways to Pair Tea With Your Meal

By Ashley Beck | April 16, 2013

photo by: pmagalhaes
photo by: pmagalhaes

photo by: pmagalhaes

Just like wine, tea is a great way to accentuate the flavors in a meal. Also like wine, certain teas pair best with certain foods depending on the aroma, texture and taste of the tea. The aroma, for example, can range from floral to fruity to vegetal, from earthy to toasty to spicy, and just like its vinified friend, the list goes on. The lighter end of the spectrum like fruity goes best with fish and delicate fruits, floral often goes great with spicy foods, and deeper scents compliment heavier dishes like meats, buttery sauces, and rich chocolate. When it comes to texture, the tannins in black teas are most apparent, and best taken with creamy, buttery dishes so the astringency has something to cut into. Last, but not in the least, is taste, this is where tea blends can really shine; a perfectly paired dish can compliment the unique flavors that were designed to be tasted in the tea. Read More

Chasing Flavors

Daily Special: Spring Menus

By Christopher Stewart | April 11, 2013

salad, springm red rooster
Market greens, radish, asparagus, pistachio yogurt, sherry vinaigrette, salad

Market greens, radish, asparagus, pistachio yogurt, sherry vinaigrette

I think the best part about spring is the new menu items chefs have created for their restaurants. It’s around this time that new items and daily specials are popping up around town and diners couldn’t be more excited. With spring brings a new attitude, hungry people and new ideas on how to cook, what to cook, and where to get the best food. Marcus has rolled out his new and exciting spring menus at Red Rooster Harlem and American Table Cafe and Bar at Lincoln Center. New items for American Table include Pea Soup with ham, basil and sour cream;  Chicken Salad Baguettes with chicken liver spread and Doro Wat Chilaquiles with crispy tortillas, tomato salad, fresh cheese, and lime. Read More

Newsletter

Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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