Food Stories

Food Stories

A Brief History of Peruvian Cuisine in 5 Courses – Part One

By Nico Vera | September 17, 2012

causa-peruvian-potato-salad

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. 

If the saying “You are what you eat” is true, then I am Inca, Spanish, African, Chinese, and Japanese. How can all these diverse cultures be part of my identity, you ask? The answer is simple: I was born in Peru, and I love to cook and eat Peruvian food — the 500-year fusion of spices, ingredients, colors, and flavors that are the pride and soul of a nation is now being discovered and savored by people all over the world.  Read More

Farmer's MarketFood Stories

No Jerking Around: Jamaican Classics Served Straight Up in Harlem

By Joseph Hernandez | September 11, 2012

Damian Perrin

Damian Perrin serving up jerk chicken at Harlem’s Fresh Connect Farmer’s Market

All Damian Perrin wanted was good jerk chicken in New York City.

For a city as international, eclectic and electric as NYC, its Jamaican offerings didn’t hold up to Perrin’s standards. He is, after all, Jamaican born and raised, whose father worked in the country’s top hotel and his mom–as moms tend to be–was a whiz in the kitchen. Jamaican cooking is in his lifeblood. Read More

Food StoriesVideos

The Hardest Exam You’ve Never Heard of

By Joseph Hernandez | September 10, 2012

Somm

Photo: prayitno

Think being a sommelier is all about drinking wine, walking through vineyards and popping corks for giggles? Think again.

In an upcoming documentary delving into a world heretofore seen as “snobby,”–or at the very least, exclusive–the film Somm follows four would-be sommeliers as they test (and taste) their way through the rigorous demands of the Court of Master Sommeliers, one of the highest governing and certificate-granting bodies within the wine industry. To put it into perspective, there are 111 Master Sommeliers in America, while only 197 people in the world have earned the distinction since the organization’s founding in 1977. Read More

Food Stories

IRC Refugees Plant ‘New Roots’ in the Bronx

By Emma Laperruque | August 20, 2012

Sign by the pond in the garden. 
Photo: Emma Laperruque

Refugees tour the garden amongst vegetables and herbs.

The day is sunny, warm and from the window of the Seventh Avenue Express Train, racing above the Bronx, only two clouds dot the sky. Compared to the morning and evening rushes, the train just shy of 11 o’clock is empty. Four International Rescue Committee (IRC) employees are accompanying three refugees to Drew Gardens and the group half populates the car. A few stops before arriving at their destination, West Farms Station, IRC New Roots Coordinator Jennifer Plewka stands and offers to explain the subway map to the refugees. Two were resettled from Burma and arrived in New York just last week. Read More

Food Stories

“Shore” Favorites: Five Things On Every NJ Beach

By Emma Laperruque | August 14, 2012

Photo: Emma Laperruque

Photo: Emma Laperruque

Beach cruisers and outdoor showers aside, something you’ll find on every New Jersey beach, from Point Pleasant to Long Beach Island, is an abundance of “shore” puns. Whether it’s “Shore Bets” as a menu category or “Shore to Please” as the motto of NJ’s beach-themed license plate, the joke is, unabashedly, everywhere. In true spirit of the area, then, I’ve collected five east coast “Shore Favorites.” They’re a “shore” hit! Read More

Food Stories

Time to Kräftskiva! A Traditional Swedish Party

By Patrice Johnson | August 7, 2012

Crayfish

The slaughter, the carnage, the aftermath: nothing prepared me for my first Kräftskiva (Crayfish Fest). I hustled trays and trays of the blood red beasts to our hungry guests. The bugs disappeared as quickly as I set the platters down. Two hundred happy eaters slurped and sucked, and collectively discarded empty scarlet carcasses amass. Several Swedish drinking songs and many shots of snaps later the diners slowly wobbled out into the warm August night, some still singing, some still dancing, and all of them smiling. Read More

Food Stories

Ice Cream Socialization

By Evie Samuelson | August 1, 2012

Ice Cream Machine

In the dead heat of summer (yes, we have summer in Minnesota) there’s nothing I like more than a little bit of ice cream. Of course, the preferred way is straight out of the carton, with little to no work involved. However, sometimes I get suckered out of going to the store by my sentimentality and instead head straight to the basement, where the storied Samuelson ice cream maker resides. It is old and wooden and very authentic. Don’t get me wrong–there is nothing at all romantic about ice cream-making, yet maybe something kind of biblical about the whole process.  Read More

Food Stories

A Jersey Girl’s Ode to Homemade Ice Cream

By Emma Laperruque | July 24, 2012

Ice cream by the ocean

Ever since The Jersey Shore first aired on MTV, America’s image of the Garden State has become increasingly…orange. A pale Jersey girl myself, I feel misrepresented. For those who spend summers at the shore—Snooki aside—NJ beaches aren’t about fake tans. They’re about body surfing, collecting sea glass, biking everywhere, and, of course, chasing the Good Humor truck down the street, shamelessly, every night. Read More

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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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