Recipes

Recipes

How to Make Apple Butter

By Ashley Bode | October 23, 2013

Apple Butter

photo 1
Autumn tends to have some of the best produce. It’s like nature’s last kiss before winter begins and the farmers market sees the influx of root vegetables. The best way to take advantage of autumnal flavors, just like the produce of spring and summer, is to preserve and can what you are able to so you can enjoy them year round. Apple Butter is a great way to save your prize from a day of apple picking. Don’t be afraid to keep the apples with the bruises—they make the butter all the sweeter.
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Recipes

Swedish Kanelbullens Dag

By Patrice Johnson | October 1, 2013

Photo: swedennewyork

Ask most Swedes to name a baked goodie that epitomizes their homeland and they will choose cinnamon buns. There is a national fixation on the treat. Cinnamon buns are the cornerstone of Swedish baking, so much that even children sell them for good causes. Marcus has more of a savory tooth than sweet, but one of his favorite foods growing up were his mother and grandmother’s cinnamon buns.  Read More

RecipesTips

No Cook Recipe: Chilled Soups

By Alexandra Fleischman | July 24, 2013

august-soup-3

We think of soup as a comforting, heartwarming, cold-weather food, but in the hottest days of summer, chilled soups are flavorful and (thank goodness) hydrating. That’s not the only reason to make one, though. Some others: 1) Use up seasonal produce, 2) Impress guests with the brightly-colored flavorful concoctions, 3) Make dinner in ten minutes, and again, 4) Keep cool. Don’t be overwhelmed by your choices–if you’ve ever made a smoothie before, you can make a puréed soup. The oil, texture, vegetables, and spices can separate this from anything you could pick up at a juice bar and enjoy with a spoon. Read More

RecipesRestaurants

Ambessa Tea Stories: Tea-Brined Double Fried Chicken

By Ashley Beck | July 10, 2013

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

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

As I was reading the July issue of Food & Wine I came across two well accomplished chefs in Nashville that are reinventing the way we look at Southern cooking or Soul Food. Over here we are all about reinventing traditions, making new with the old, or as Marcus would say, “Taking a step back, before we take a step forward”. Especially when it involves adding tea and spices to the mix.

The Chefs: Erik Anderson is a vet of The French Laundry and Noma. Josh Habiger comes from a background at Alinea and The Fat Duck. Together they came to Nashville and founded The Catbird Seat, a name that suits their enviable 32 seats. The cherry on top? Anderson and Habiger cook up a surprise menu for your viewing pleasure and lovingly serve it up to you as well. “The experience is what you make of it” say the two culinary phenomenons. Some menu items include Maple-and-Thyme Custard served in an eggshell with bacon crisps and a drizzle of barrel-aged maple syrup or this take on a Nashville Favorite: Tea-Brined and Double-fried Hot Chicken. Read More

RecipesTips

No-Cook Recipe: Poptails

By Alexandra Fleischman | July 10, 2013

popsicles, frozen drinks, alcohol, poptails, cocktail

It’s hot outside, and it’s hot inside. Not the easiest time to host guests, especially if like my own, your air conditioning can’t handle a lot of bodies in one room. Drinking alcohol doesn’t help either, as it raises body temperature and leaves everyone feeling flushed.

I realized a couple of summers what to do to your cocktails to keep your friends around for a few more hours: Freeze them. Read More

Recipe RoundupRecipes

10 Recipes Using Summer Tomatoes

By Christopher Stewart | June 27, 2013

roasted tomatoes
tomatoes, farmers market, recipes, summer

Photo by Lynn G.

For the warmest weather, everyone reaches for something light and refreshing. I’m pretty sure no one ever thinks of reaching for tomatoes. At the height of the summer season, tomatoes, whether it be Roma, Cherry, Beefsteak, or the funky and colorful Heirloom variaties are packed with flavor, the right balance of sweetness and tartness, and are perfect for any meal. Sear them and eat them with eggs for brunch, or toss them into pasta topped with lobster. Tomatoes make a quick and easy summer meal, that’s bright in color and amazing in flavor. Try one of these 10 tomato inspired recipes this week to add some summer to your meals.  Read More

Food for ThoughtRecipes

Savory/Sweet Switch: Blueberry-Apple Shrub

By Alexandra Fleischman | June 25, 2013

shrub3

Blueberry shrub

A sweet, fruity cocktail may seem as overdone, run-of-the-mill, and unexciting as they come. Until you come across a shrub, that is, which turns the sugary boat upside down in a sea of vinegar.

The old-fashioned drink is seeing a renewed hey day this year on cocktail menus and in food media alike. Served with or without alcohol, it retains a dry, sophisticated quality not unlike a restorative. Read More

EventsRecipes

Glad Midsommar!

By Patrice Johnson | June 21, 2013

Traditional floral wreaths are a must for Midsommar.
midsommar, midsummer, floral wreaths

Traditional floral wreaths are a must for Midsommar.

Midsummer, John the Baptist Day, summer solstice. Whatever you call it, it’s here. This weekend will beckon some of us to celebrate like Swedes and dance around maypoles, don floral head wreaths, and sing songs about small frogs. We’ll feast on herring and gravlax, rye crispbread, dilled potatoes, and Swedish meatballs. We’ll toast “Skol!” with shots of aquavit. But what’s even better than the aquavit is traditional Strawberry Cream Cake (recipe here), a celebration of the berries just as they peak. If you join the revelers this year, be sure to find a spot near the maypole and bring your dancing sandals. For those of you not familiar with maypole hijinks, the only thing you really need to know in advance is that in Sweden frogs say “Kou ack ack ack,” and pigs say, “Å nöff nöff nöff.” Here’s a song that’s sung during Midsummer (feel free to sing it to your own tune): Read More

Recipes

Happy Hour: The Perfect Negroni

By Ashley Beck | June 21, 2013

photo: Kenn Wilson

Warm weather and a Negroni go hand in hand. It’s always my go-to in the summer months: light and complex, refreshing and robust. And with only 3 ingredients, it’s so absolutely easy to make!  In order to craft it perfect every time, it’s important to measure out the ingredients. The Negroni, in particular, is best when the 3 powerful parts are precise. Too much Campari and it’ll be unpleasantly bitter. Too much sweet vermouth and you guessed it, too sweet. And then of course there is the garnish. The aromatics of the orange peel are crucial in bringing the flavors together and making it feel like summer will never end, as long as you’ve got one of these. Have a look: Read More

Health & WellnessRecipes

How to Lighten Up Your Favorite Recipe

By Jennifer von Ebers | May 28, 2013

marcus samuelsson recipe redo 011

WP_20130516_018One of my favorite things to do is to make comfort foods that are notoriously unhealthy and try to re-create the same thing with much fewer calories (of course I still want it to taste amazing). I love the recipes on Marcus’s site and I saw a recipe that at first glance doesn’t fit into any healthy eating plan: La Mitraillette (Belgian Machine Gun) Sandwich. The original sandwich called for 2 beef patties on a baguette with a cup of french fries, caramelized onions and ketchup. Needless to say it’s not the lightest dish out there.

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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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Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
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