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ChefNews

The Secret’s Out

By Marcus Samuelsson | September 11, 2013

(Photo by Staffan Johansson)
Photo: Staffan Johansson

Photo: Staffan Johansson

Yes, I’ll be the new judge on ABC’s The Taste and I couldn’t be more excited and thrilled to join Anthony, Nigella and Ludo for this battle of bites. If you’ve seen me lurking in and around restaurants and bars in LA it’s because I’m there now filming Season Two, and I’d love to know what bars, restaurants and neighborhoods I should go check out. Thanks to all for the support!

NewsWhat To Eat And Drink

New Dining Options Come Uptown to Harlem

By Christopher Stewart | August 6, 2013

Burrata Salad Website
new restaurants, Harlem, uptown, dining, cuisine, Vinateria

Photo: Vinateria

The memo is steadily being passed around that Harlem is now the place to be for dining. Within the hot summer months, several new restaurants are popping up all over Harlem and current restaurants are switching things up and changing not only the menu items, but also adding additional touches. With new restaurants coming uptown, you can literally eat at a different establishment every night, have a new experience and also have a great time. Whatever you are craving, whether it be Italian, African, Soul Food or a variety of beers, Harlem is continuously growing the food scene.  Check out these 5 new places to dine Uptown. Read More

Food PoliticsNews

Healthy Junk Food: Could the Cause be the Cure?

By Ashley Beck | July 31, 2013

burger
Photo: Terry Bain

Photo: Terry Bain

David H. Freedman, writer for The Atlantic, seems to believe it is the most plausible answer. When I first laid eyes on his article,  “How Junk Food Can End Obesity” , I was intrigued if not completely skeptical and even a bit scared (Especially since I was right in the middle of reading Michael Pollan’s In Defense of Food). Fast food chains and processed foods are what got us here in the first place. It’s not real food. It’s filled to the bliss point, with the Big 3 (Sugar, Salt, Fat). Why would we look to them to undo our unhealthy habits? Read More

Food PoliticsNews

5 Food Additives Banned Outside the US

By Nicole Lewis | July 30, 2013

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Kid's cereals like this are chockfull of artificial color and flavor. (Photo: roboppy)

Kid’s cereals like this are chockfull of artificial color and flavor. (Photo: roboppy)

Ever stopped to read the ingredients list on a processed food item only to stumble over a few big chemically-sounding ingredients with questionable edibility? Sometimes these multi-syllabic ingredients are just the technical names for common and naturally occurring substances. Take “ascorbic acid,” for example, which is more commonly known as Vitamin C. But what about the other ingredients, the ones that sound as if they were created in a lab? Chances are stumbling over an unrecognizable ingredient on food packaging is indication that the ingredient is a food additive. Typically food additives are incorporated into processed foods to help boost flavor, maintain the shelf stability of a product, or to add color, but are some of these additives potentially more harmful than good? Read More

Farmer's MarketNews

Now Available By Prescription: Fruits and Vegetables

By Alexandra Fleischman | July 30, 2013

stone fruit

stone fruit

In a new program to increase access to healthy foods and improve nutrition, doctors will be able to prescribe vouchers for fruits and vegetables to low-income, high-risk patients who need to change their diet for their health.

As reported by Gothamist, the Fruit and Vegetable Prescription Program is in its pilot stage, launching at Harlem Hospital and the Bronx’s Lincoln Medical Center.

Conceived by Michel Nischan and his incredible Wholesome Wave team, the patients receive the equivalent in coupons of a dollar per day for each person in their family for at least four months. In addition to receiving nutrition counseling, the participants’ weight and body mass index will also be monitored by their doctors. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | July 26, 2013

Photo: cleber
Photo: cleber

Photo: cleber

It’s never possible to make all the right choices when it comes to food. Sometimes we think we’ve got the basics down, but then we realize that the labels on our food aren’t as straightforward as we thought. The low-fat diets we thought were getting us closer to happily healthy? Turns out, sugar might be the bigger and unseen culprit. But in better news, maybe we can throw out the no-pasta rule: there’s a local, slow-food (not to mention gourmet and tasty) option now from two Italians in California. And when it comes to protecting our skin from the sun, there’s a (tasty) extra step we can take without that sunscreen smell. And, the city of New York is joining us this week and expanding its recycling programs to include compositing initiatives. There–feeling better already. Read More

News

Help the Museum of Food and Drink with Their First Exhibit

By Alexandra Fleischman | July 16, 2013

Exploding puffy cereal? Yes, please.

If you’re reading this post, you probably know how important food is. It’s not just a staple for life: it’s our culture, too. We think about, discuss, learn about, and consume it everyday. So a group of leaders in the food world have an idea centered on that: they want to open the Museum of Food and Drink, also known as MOFAD.

With a mission of education, they are led by food historian and scientist Dave Arnold, quoted below. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | July 12, 2013

Sweet tea added to the brine gives this fried chicken an unexpected twist. (Photo:  armaburrito)
photo: armaburrito

Photo: armaburrito

This week, we’re doing things a little differently. Marcus asked us all to think about why we love the food we turn to again and again, whether it was our must-go places at home or the classic cold summer treat. And then, we remixed, making them our own. We paid more attention to ingredients like chayote, and talked to Alison Cross, whose Boxcar Grocer rethinks the conventional convenience store. Brined in tea and double-fried, we shook up the quintessential soul food, made in a new way and combining the classic and the personal. Soul food remix, accomplished. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 28, 2013

photo: sheridesabeemer
photo: sheridesabeemer

Photo: sheridesabeemer

The days are getting shorter now, so we’re making it last and keeping it fresh, from preserving our guacamole’s green hue to brightening up the air (with tea bags!). For making the most the time left, adventures are in order, although for staying happy we suggest keeping the sublock handy. (Tip: everything’s more exciting when it involves a motorcycle, picnics included.) Even the greens in the grocery store need their appropriate amount of time in the sun. On the other hand, a new addition to our Modern Pantry, NW Elixirs, can take as much heat as they like: without refined sugars and gums, they don’t burn during cooking. 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

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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

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