Food Stories

Food Stories

Happy Hour: 7 Literary Legends and Their Cocktails

By Ashley Beck | April 12, 2013

photo by: NIcole Lee
Truman Capote and The Screwdriver “Failure is the condiment that gives success its flavor.” photos by: Muy Yum, monk

Truman Capote and The Screwdriver
“Failure is the condiment that gives success its flavor.”
photos by: Muy Yum, monk

F. Scott Fitzgerald had an incredible way of describing a party that, let’s face it, just about anybody would want to be invited. The imagery of “buffet tables, garnished with glistening hors d’oeuvres, spiced baked hams crowded against salads of harlequin designs, and pastry pigs and turkeys bewitched to a dark gold..a bar with a real brass rail,  stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another.” Read More

Chasing FlavorsFood Stories

The Origins of Tostones

By Diana Perez | April 10, 2013

Plantains
Step-by-step instructions on how to make tostones.

Step-by-step instructions on how to make tostones.

Growing up in New York City has its privileges, one of which is being exposed to many different cuisines starting at such a young age, often without realizing what a treat it was to eat the foods of various cultures. Celebrating Thanksgiving at school, for example, meant slicing into a juicy, tender chunks of pernil with sofrito instead of the classic American roasted turkey or scooping into the smooth, silky, custard flan made by your best friend’s titi (aunt), carefully getting the right amount of precious caramel into your spoon or else the bite would lose its delight.

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Food Stories

The New Nordic Movement

By Patrice Johnson | March 21, 2013

Photo: Alice Saunders

It was rather embarrassing realizing I hadn’t been practicing what I’d been preaching. Winter was waning and I’d spent the better part of it burying myself under Thai takeout and deli pizzas. It was like coming up for air, fragrant caraway and dill scented air, as I returned to a New Nordic state of mind. Not familiar with New Nordic cuisine? It is the sexy coupling of Scandinavian philosophies and France’s Slow Food movement. Read More

Food Stories

Ambessa Tea Stories: How to Drink Tea the Irish Way

By Ashley Beck | March 14, 2013

photo by: LWY

photo by: ellengwallace

There is a certain hospitality associated with tea. I experienced this kindness on my trip to England; you won’t go to visit anyone without being offered a cup of tea or the host putting the kettle on within moments of entering their home. This tradition is quite true in Ireland as well, and although there are a few differences in preferences and tea strength, the warmth and generosity is no less apparent. Read More

Food Stories

Happy Hour: An Infamous History

By Ashley Beck | March 8, 2013

photo by: Kenn Wilson

Photo: Kenn Wilson

Happy Hour is the perfect time to relax and wind down from a long day at work. It’s a time to catch up with friends, meet new people, and get to know your colleagues in a more relaxed environment (not to mention a great deal on drinks and food). But the definition of happy hour wasn’t always this; it has an interesting history that starts in the Navy. Read More

CookbooksFood Stories

Off The Shelf: A Look Back to 1987

By Christopher Stewart | February 6, 2013

Chef Drawings

A plating sketch from 1987 from Paul Mooney, sent to Marcus

Living in a world full of food, chefs and restaurants can be quite delicious. With so many new techniques, heirloom foods, and the rise of the young chef, its always a great day to eat. With the climb of cooking in all art forms, brought along the rapid popularity of cookbooks. Cookbooks have always been popular, dating back to “Mastering the Art of French Cooking” by Julia Childs and “The Joy of Cooking” by Irma S. Rombauer. These two cookbooks paved the way in the culinary world and are still holding ground amongst some of the best. Read More

Food Stories

Behind the Scenes: Food on Film

By Joseph Hernandez | November 19, 2012

cookbook shoot getting a close up
Prepping the shot

Radicchio bean salad photo shoot prep

cookbook photo shoot prepping the shot

cookbook shoot placeholders

cookbook shoot getting a close up

cookbook shoot styling the next shot

get the shot gumbo cookbook photo shoot

cookbook shoot prep materials

table of props

waffles, blueberry whipped cream

When good food starts giving bad "face," the crew digs in!

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So, those gorgeous morsels, dishes and bites you see in the pages of your favorite cookbooks and magazines? Yeah, they don’t just happen. Believe it or not, a stylist, chef, photographer and assistants all come together to create the art of the plate. Recently, Marcus’ own crack team assembled to work on a fun food project and we couldn’t help but share this little inside look into a photo shoot! Read More

Food Stories

The Comforts of Filipino Food

By Joseph Hernandez | October 31, 2012

Crispy Lumpia (Photo: Mazemet)

Photo: Gracinha Marco Abundo

Growing up, I loved Filipino food. I mean, I had to: it’s all my mom made. I loved the way the house smelled like oil and sugar and vegetables. It was wonderful. Aesthetically, I paid no mind to the bland, lack of color in the dishes, as Filipino food tends to be varying hues of brown. Ultimately, it was comforting to eat. Read More

Food StoriesLinkedIn

Notes from LinkedIn: Delicious Science

By Marcus Samuelsson | October 23, 2012

fooood

Photo: Monika Sziladi

From my first bite at The Cooking Lab in Seattle, I knew I was tasting the future of food. The brainchild of Nathan Myhrvold, former Chief Technology Officer at Microsoft and current CEO at Intellectual Ventures, the Lab brings together world-class scientists and chefs to explore the science underlying everything that we eat. Their findings are not only pushing the boundaries of our understandings of food but also bring out some of the purest and most intense flavors already present in the simplest of ingredients. From vegetable soups run through centrifuges that contain no uneccessary fat for flavor to the perfectly cooked hamburger (hint: it involves liquid nitrogen), the findings of this lab are revolutionizing the possibilities of cooking and eating. Read More

About Last NightFood Stories

Behind-the-Scenes: “Future of Taste” with Chef Maxime Bilet

By Joseph Hernandez | October 16, 2012

liquid nitro dots

Last night was the culmination of five days of preparation with Chef Maxime Bilet, co-author of Modernist Cuisine. At the “Future of Taste,” Chefs Marcus Samuelsson and Maxime combined their efforts to create a stunning menu that not only considered Marcus’ diverse worldview and love of narrative but also Maxime’s dynamic embrace of forward-thinking techniques. The marriage of science and food culminated in a six-course meal, from a reinterpretation of classic Chicken and Waffle to a playful take on Red Velvet Cake. 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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