Food for Thought

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From Farm to Fork

By Marcus Samuelsson | November 4, 2013

Marcus at last year's Farm to Fork event.
Marcus at last year's Farm to Fork event.

Marcus at last year’s Farm to Fork event.

Every year, New York’s Chapter of the Swedish American Chamber hosts a fantastic conference titled “Green Summit, From Farm to Fork – The Future of the Industry” which examines several issues in the world of food and technology. I frequently participate and was able to have a panel discussion with Chef Stefano Catenacci from Sweden about the growing trend of sustainability in the restaurant industry.

Here are some astounding facts we discovered during our conversation:

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Food for ThoughtHealth & Wellness

Bottled, Filtered, or Tap: Rethink What You Drink

By Tawnya Manion | July 29, 2013

Photo: Kristoffer M.C.
Photo: dibytes

Photo: dibytes

When it comes to drinking water, the difference between bottled and tap, in most instances, isn’t much. But as the popularity of the packaged version grows, we must ask ourselves why this type of H2O is often chosen over water that comes directly from the spigot? With misleading names that often depict a serene or “pure” source it is easy to lose track of why we choose to drink bottled water in the first place, but do not be fooled, this version often comes from the company’s local water source.

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Food for Thought

Savory/Sweet Switch: Tomato Tarte Tatin

By Alexandra Fleischman | July 2, 2013

Photo: Alexandra Fleischman

Whether tomatoes belong to the fruit or vegetable families is a debate we’ve all heard before. But, at least they are always treated as a vegetable, making it into salads, sauces, curries, condiments, and pastas. The list goes on. With the exception of a tomato jam, I just haven’t encountered tomatoes used in sweet breakfasts or desserts. (Thinking again, that’s not true: tomato basil sorbet, but it wasn’t very good or dessert-like.)

That is, until Bon Appétit posted their recipe for a dessert tomato tarte tatin. (A savory tomato tarte tatin wasn’t new– add some onions and olives to the tomato mixture, and use less caramel, and this goes well for dinner.) I was intrigued, and so was the blog world. Their reviews were positive, pleasantly shocked. So when I saw beautiful plum tomatoes this week, I knew what I would be using them for. (Although I considered these, too.) Read More

Food for Thought

The Diners Dilemma, Social Media Edition

By Christopher Stewart | June 28, 2013

Photo by T. Chay
dining, social media, Instagram, restaurants

Photo: L.Ger

I have a feeling that a large percentage of people, including myself are guilty of the following: You’re out to dinner with friends, the waiter places your beautifully structured dinner plates on the table, and before digging in, like clock work, everyone at the table pulls out a camera phone and snaps a pic of their food…and everyone else’s. Whether it be breakfast, brunch, lunch, dinner, or the snack you picked up along the way, people are obsessed with taking pictures of their food, while dining out. Social media plays a large part in this obsession as well. Read More

Food for ThoughtRecipes

Savory/Sweet Switch: Blueberry-Apple Shrub

By Alexandra Fleischman | June 25, 2013

shrub3

Blueberry shrub

A sweet, fruity cocktail may seem as overdone, run-of-the-mill, and unexciting as they come. Until you come across a shrub, that is, which turns the sugary boat upside down in a sea of vinegar.

The old-fashioned drink is seeing a renewed hey day this year on cocktail menus and in food media alike. Served with or without alcohol, it retains a dry, sophisticated quality not unlike a restorative. Read More

Food for ThoughtNews

Leafy Greens Have Circadian Rhythms, Too

By Alexandra Fleischman | June 24, 2013

Photo: thebittenword.com

Just like humans, plants respond biologically to the cycle of days and nights, called circadian rhythms. Now, a team of biologists has discovered that even after produce has reached the grocery store, it benefits from cycles of daytime and nighttime lighting.

As reported by Popular Science, the biologists experimented on a member of the mustard seed family, which includes cabbage. They exposed the plants to 12-hour periods of lightness and darkness, and found that they produced a compound called glucosinolates during the simulated daytime. Read More

Food for Thought

Savory-Sweet Switch: Caramelized Croutons

By Alexandra Fleischman | June 18, 2013

croutons, cardamom, sweet crouton, dessert, breakfast
croutons, cardamom, sweet crouton, dessert, breakfast

I served the croutons over Greek yogurt sweetened with apricot jam and fruit macerated in a mixture of lemon juice, sugar, and fresh mint.

Savory and sweet flavors are classic opposites. In this new feature, we take an iconoclastic look at our standard definitions of what comes with sugar, and what comes with salt. In this week’s first installment, croutons were given a sugary makeover, and caramelized cardamom croutons were born.  Read More

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Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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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

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