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


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


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


Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 21, 2013

This week, we kicked back with a perfectly steeped and sweetened glass of iced tea. The tricks are in the details, from the freshness of the tea to the temperature of the water. The same can be said for Bluegrass Soy Sauce, brewed by Bourbon Barrel Foods in Louisville, KY, in true Southern style. Another ingredient worth paying attention to: Argan oil (it’s not just a basket ingredient on Chopped). Use in place of your normal oil of choice, and make things interesting. We were all about taking things easy, from repurposing leftovers to getting a full night’s sleep–there are worse ways to spend a week. Read More

Health & WellnessNews

Caffeine Withdrawal Classified As Mental Disorder

By Alexandra Fleischman | June 17, 2013

coffee, caffeine, coffee addiction, caffeine addiction, caffeine withdrawal
coffee, caffeine, coffee addiction, caffeine addiction, caffeine withdrawal

Photo: Tim Geers

More than once, I’ve suffered through a bad headache only to realize, midday, that somehow I left my regular cup of coffee out of my morning routine. Annoying as it is, it’s an easy problem to fix…with a cup coffee.

According to the latest edition of the Diagnostic and Statistical Manual of Mental Disorders, caffeine withdrawal is a mental disorder, as reported by The Wall Street Journal. Read More


Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 14, 2013

Princess Madeleine Wedding

Princess Madeleine Wedding

Brain freeze, illustrated.

Brain freeze, illustrated.

This week, we took a closer look at what we realized we didn’t know, and learned a lot. Beginning with morels—those alien-looking, intimidating fungi—we fried them, and found that they weren’t scary, just addictive. At the farmers’ market, we learned the secrets to more produce (read: don’t be afraid to buy anything as long as it’s in season). The same goes for the colorful rainbow swiss chard, whose versatility adds to its healthy charm. And, if you’ve ever been struck by brain freeze and wondered what could have possibly gone wrong, look no farther. We found out, and you can blame sphenopalatine ganglioneuralgia from now on. For Marcus, the adventure continued as he attended the beautiful, fairytale royal wedding of Swedish Princess Madeleine to her New Yorker, hedge funder Chris O’Neill. Read More

NewsWhat To Eat And Drink

Now Serving: Spiked Snow Cones at Red Rooster!

By Ashley Beck | June 13, 2013


It’s here… The ultimate adult beverage. The one you didn’t know you wanted and now won’t be able to live without this summer. The perfect combination of your favorite summer treat as a kid: that icy, crunchy, sweet and refreshing combination of crushed ice and fruit-flavored syrup. Add booze. Eat, slurp, crunch and repeat. That’s right, the adult snow cone is here and now available at Red Rooster. Read More


Word Around the Web

By Alexandra Fleischman | June 10, 2013

asparagus, news, blood pressure
asparagus, news, blood pressure

Photo: Calliope

Family and cooking go hand in hand, and family recipes can stay with us our whole lives. But, most of us can’t claim our family invented the reuben.

What would the world do without cheese, corn flakes, popsicles, and chocolate chip cookies?

We love strawberries and their incredible versatility, especially when they’re in season.  Bon Appétit delineates the many varieties.

New research might make asparagus the new superfood. According to NPR’s The Salt, a compound in asparagus lowered blood pressure in rats. Time to change your dinner plans? Read More


Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 7, 2013

marcus samuelsson, GQ, 10 essentials

how to grill vegetables, grill, summer

This week, the weather heated up, and we noticed. We learned how to choose the right foods to keep our cool despite the rising temperatures. And surprisingly, that can eating more spicy food. Our solution for that: Marshall’s Haute Sauce. (I’ll take Serrano Ginger Lemongrass, thank you.) The vegetarian, gluten-free, locally-sourced condiments will work wonderfully with our grilled veggies, especially now that we know the secrets to getting the perfect grill marks on our vegetables. And we’ll give soft beverages—our refreshing, trusty heat reducers—closer consideration. (Who would have known that the average American consumes about 140 gallons of soft drinks a year?) And to top it all off, a funny video: GQ asks Marcus about the 10 things he can’t live with out.

Here’s a look at our most popular stories of the week: Read More


Nook at Night Opens, Late-Night Tacos Abound

By Alexandra Fleischman | June 4, 2013

nook, red rooster, taco, marcus samuelsson, nook at night
nook, red rooster, taco, marcus samuelsson, nook at night

Nook at Night offers tacos, and not without suggested beer pairings.

Only in New York can you so easily find hot, late-night snacks—maybe that’s how New Yorkers are able to sustain the city that never sleeps. Now, the Nook at Red Rooster offers its own after-dark treat.

Stop by the takeout window between 11:30pm and 3:00am Friday and Saturday, and choose your pick of skirt steak, goat, and sweet potato tacos at one for $4 and two for $7.  (Has there ever been a better match than beer and tacos?)

Read More


Featured Recipe

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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. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger