Food Stories

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

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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

Food Stories

Fa-soul-what?

By Ashley Beck | October 10, 2012

Photo by mmmyoso

Photo by mmmyoso

When given the choice between mushy, cafeteria corn dogs or my mom’s homemade Fassoulia (Armenian green bean stew) I somehow always chose the former. Growing up with an Armenian background (before the Kardashians made thick eyebrows and thick backs popular) amongst a sea of blonde haired, blue eyed Southern California girls, I was always looking for ways to fit in. Despite my love of spending countless hours in the kitchen, hearing the sizzle of meat browning, the aroma of onions sweating, or the fragrance of spices like cumin, coriander, and Hungarian paprika dancing in a pot, I was reluctant to share my food culture with anyone else. Read More

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Select Seafood!

By Carla F. Williams | October 8, 2012

Photo courtesy dbrekke | Flickr

Photo courtesy dbrekke | Flickr

October is National Seafood Month, the time that we honor eating from the sea. American fish harvesting hit a record 17-year high last year. Despite a larger catch, the wide range of delicious varieties to choose from, and the messages on seafood’s role in supporting our health, we still aren’t making seafood our protein of choice as frequently as we should. A recent report from the National Oceanic and Atmospheric Administration revealed that the average American ate the equivalent of about 15 pounds of uncooked fish and shellfish in 2011. That translates to dining on just a little over 4.5 ounces of seafood or one lonely seafood meal per week—half of what the experts at the USDA and the American Heart Association recommend. A true seafood lover, I had to find out why seafood isn’t on our plates more frequently. Read More

Food Stories

Urban Farming: Brooklyn Grange Documentary

By Joseph Hernandez | September 25, 2012

brooklyn grange

Still from Brooklyn Grange: A Portrait of Urban Farming

The Brooklyn Grange, located in Queens, New York has long been known as the largest soil rooftop farm in the world. Serving as a CSA and providing produce to restaurants throughout the city, the farm is a roaring success after just two years. However back in May, the bustling urban farm continued its plans for expansion by signing a 20 year lease on a 65,000-square-foot rooftop at the once defunct Brooklyn Navy Yards. Read More

Food Stories

Take Your Pick – Fall Apple Picking

By Jae Ponder | September 25, 2012

apple farm

Photo: Jae Ponder

It’s a common childhood experience: fall looming, gathering on the yellow school bus with classmates, pure excitement, and all for the yearly school trip to go apple picking. But should the fun and picking stop as a youngster? Of course not. This past weekend, I relived that childhood experience and it was an even better experience as an adult. Read More

Food StoriesRecipes

A Brief History of Peruvian Cuisine in Five Courses – Part Two

By Nico Vera | September 18, 2012

pisco-sour

In this five part series, Chef Nico Vera presents the rich culinary history of Peru through the lens of a five course meal. Follow along as he breaks down Peruvian flavors, transporting us to the land of Incas and beyond. Read Part One here. 

During the time of the Spanish Viceroyalty of Peru, Lima was known as “The City of The Kings,” and was a major port for trade between the Americas and Europe. It was this trade that introduced new produce to Peruvian soil such as onions, limes and grapes. At first, the grapes were grown to produce wine, but the wine from Peru was so well received that it was banned by the King of Spain lest it compete with wines from Spain. This forced the Viceroyalty of Peru to find another use for its vineyards in the Ica Valley, and in the late 1500‘s the wine was distilled to make Pisco. Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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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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