Recipes

RecipesWhat To Eat And Drink

Eat Like a President: Recipes Prepared for President Barack Obama

By Emelyn Rude | November 6, 2012

Photo: Anthony Baker

Happy election day! Over the course of the past term, Chef Samuelsson has had the tremendous opportunity to prepare important meals for President Obama and his family, such as at his first State Dinner or at a DNC fundraiser held at the Chef’s restaurant Red Rooster in Harlem. Though not for the faint of heart in the kitchen, these recipes will certainly get you in the mood for the good ‘ol democratic process. So eat like a President as we all vote to decide upon the next one. Read More

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

By Nico Vera | September 21, 2012

ceviche-nikkei

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 OnePart TwoPart Three and Part Four

Even during the time of the Incas, the Inca King in Cuzco ate fresh seafood that was carried by Chasqui runners from the coast to the Andes mountains — a distance of over 200 miles on the Inca Trail. And while the Incas may have cooked fresh fish or sivichi in fruit juice, the Moorish dish seivech, of fish marinated in lemon juice, likely also contributed to the creation of ceviche. Read More

RecipesTips

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

By Nico Vera | September 20, 2012

lomo-saltado

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 OnePart Two and Part Three.

After Afro-Peruvian slaves won their freedom, there was a need for laborers in the farms and plantations of the coast of Peru, and this opportunity brought immigrants from the Canton region of China to Peru over 150 years ago. Immigrants brought with them spices such as ginger and soy sauce, and of course, the wok for cooking with these spices. Read More

RecipesTips

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

By Nico Vera | September 19, 2012

frejol-colado

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 and Part Two.

The Spanish also brought African slaves to Peru, many of which worked in sugar plantations or as servants and cooks to the wealthy families in Lima. Despite the class difference, however, there was no denying that the Afro-Peruvians were true masters in the kitchen, and one of their many specialties was desserts. The desserts they created are hundreds of years old, and cooking them makes me feel like an alchemist, stirring ingredients over a low fire, as if a creating a medicinal potion that will lift even the lowest of spirits. 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

Health & WellnessRecipes

Eat Globally, Eat Better!

By Marcus Samuelsson | September 12, 2012

Photo: bknabel

Photo: bknabel

I was honored to spend a few hours at the Huffington Post Oasis at the RNC and DNC these past two weeks, talking about how to eat globally to eat better. I couldn’t have asked for a better response from both those who came up to me at the conventions and those who commented on my recent blog on this topic, but the one thing almost everyone asked me for is for some more ideas for incorporating this idea into their daily lives! So with some help of my friends at FoodRepublic.com and MarcusSamuelsson.com, here are 10 of my favorite recipes that highlight dishes that are so full of flavor you don’t have to eat a lot. Some are quick and easy and some take a bit more time, but I guarantee all of them will make you feel better from the inside-out.

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RecipesWho To Know

Fashion a Cocktail: Richard Chai

By Joseph Hernandez | September 6, 2012

chai cocktail board 2

It’s not a stretch to imagine the fashion designers enjoying a tipple or two after unveiling their latest collection during New York Fashion Week. In fact, it’s almost de rigueur: those Hollywood scenes of stylish parties, with bright young things clinking glasses didn’t come from just anywhere. With that in mind, we’ve decided to feature some of the week’s talent by not only giving a breakdown of their aesthetic and fashion sense, but also pairing them with a cocktail that would suit their persona. 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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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