Chasing Flavors

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Notes from LinkedIn: Eat Globally, Eat Better – Hello Vietnam!

By Marcus Samuelsson | November 1, 2012

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Photo: goodmami

Originally posted on LinkedIn where I contribute weekly stories as part of their INfluencers program

Just like I am keeping my eyes on the culinary landscape of Brazil, I believe Vietnamese is another cuisine to watch. With its abundance of vegetables, minimal use of oils, and liberal application of spice, Vietnamese food is not only delicious but is also considered one of the healthiest cuisines in the world. The country’s better-known dishes include phò, the broth and noodle soup, bánh mì sandwiches, and gỏi cuốn, more popularly known as summer rolls. Read More

Chasing Flavors

Creating Personal Spice Blends

By Carla Williams | October 9, 2012

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Photo: Alaskan Dude

Few things reflect the nitty-gritty of culinary culture like the spices cooks blend together in the privacy of their kitchens. These personalized creations are the hallmark of a cook, even as far back as medieval times when there were reported to be almost as many variations of  an intriguing blend “poudre fine,” aka fine powder, as there were cooks. I recently attended a luncheon with Anne Willan of La Varenne fame in celebration of her latest book, The Cookbook Library, which traces recipes from medieval times to the beginning of the modern era.  In addition to a delightful afternoon, I was treated to a taste of poudre fine – a blend of spices ranging from commonplace cinnamon, nutmeg and ginger to more esoteric long pepper and grains of paradise. Read More

Chasing Flavors

Chasing Flavors: Sumac

By Joseph Hernandez | September 17, 2012

chasing flavors sumac

photo by: Joseph Hernandez

In Chasing Flavors, we’ll explore the world through its spices. Much like Chef Marcus Samuelsson described in his book, we will explore the global palate, discover new tastes and demystify ingredients that are as common as cardamom and as out there as berbere

The burgundy-colored sumac is common throughout the Middle East. Sold predominantly in powder form in Greek and Middle Eastern markets, it possesses a zesty, lemony quality that makes it a favorite spice for a variety of dishes. Read More

Chasing Flavors

Speak Easy, Drink Often

By Ashley Bode | November 17, 2011

Photo: dewarsrepealday

Photo: dewarsrepealday

We all know about the speak-easy, those hidden gems that served as a hiding spot for the strong of heart during the era of Prohibition. Bartenders and barmaids kept Americans well-spirited with illegal hooch and the sounds of jazz during a time when “the man” kept fun under wraps. Where saloons once stood, new businesses opened and the bar moved underground or behind a mock-store front.

Passwords, handshakes and codes granted access to the lively scene. Hotspots were called speakeasies as it was necessary for guests to keep a low-profile upon entrance, keep quiet and “speak easy.” Beer and wine took a back seat to hard liquor which was easier to transport and hide. Women were suddenly allowed to enter as patrons and the cocktail was born when it became necessary to mix alcohol with something to make it more palatable.   Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

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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