Tips

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A Labor Day Seafood Boil at Red Rooster

By Christopher Stewart | August 29, 2013

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Labor Day, holiday, seafood, crab boil, Red Rooster, Harlem, restaurant

The countdown has began for the last few days of summer. While we dread the cold weather that awaits us, there are still a few warm days ahead and a few meals thats we can savor in the mean time. One of my favorite ways to wish summer a fair well and have a great Labor Day weekend, is with a seafood boil. A large pot heavily seasoned, full of the best that summer has to offer, including seafood, is a great way to close out the season. A seafood boil is also a great way to roll up your sleeves and have a good time with friends and family over a perfect meal. The Harlem Chowder for 2 at Red Rooster Harlem is a great way to also enjoy a end of summer seafood boil, without cooking. But how do you create a successful seafood boil? Here are a few tips for the perfect end of summer feast!  Read More

How To'sTips

How To Apply To Culinary School

By Christopher Stewart | August 28, 2013

photo by yucca

Culinary Students

Having been raised in Sweden, Marcus didn’t go to culinary school in the States. Instead his path to becoming a professional chef started in high school when he applied to a specialized school where students could learn to hone their craft in fashion, dance, singing, and of course, cooking. Instead of the rigors of a program like the French Culinary Institute or the Culinary Institute of America, Marcus chopped and sweated his way through vocational school then through the toughest kitchens in Europe. Read his whole story in “Yes, Chef”, his award-winning memoir.

Culinary arts has now become a major career choice for all ages. In a time when chefs and culinary professionals are the new age rock stars, the number of people enrolling in culinary arts schools has risen significantly in the past few years. The food industry is bustling and producing great chefs and food industry professionals alike, and now going to culinary school seems to be a great option. Like any other school you look to apply to, choosing the right culinary school is key to your success and you want to make sure that the school matches who you are and your needs and career goals. Read More

How To'sTips

How To Make Quick Jam

By Christopher Stewart | August 21, 2013

Photo: julochka
Photo: julochka

Photo: julochka

I always find that when I venture through the farmers market, I always seem to buy fruits and vegetables I wouldn’t ordinarily buy. The strawberries, the blueberries, and every piece of fruit in between always looks so amazingly fresh at the farmers market that I get home and have an abundance, and of course you never want this beautiful fruit to spoil. Spoiling is wishful thinking, and you need to think fast on how to savor this seasons farmers market harvest. This is where quick jam fits in perfectly. Making a quick jam solves so many wonderful problems and also uses up all of the fruit you so anxiously bought. Whether it be spooned on top of hot waffles or the tomato jam served with the corn bread at Red Rooster Harlem, jam can add a nice touch to a variety of things. Here are a few quick and easy tips for making quick jam at home.  Read More

Chasing FlavorsTips

Coconut Macaroons, 5 Ways

By Ashley Beck | August 6, 2013

coconut macaroons

With all the French macaron hype, coconut macaroons (Congolais in France) have been left in their almond flour dust. However, these gooey, chewy, coconut-y treats are just as delectable and way easier to make. And just like their French buttercream-filled counterparts, they can be flavored anyway you like it.  One of the many things my meins mideg (Armenian for grandmother) taught me was how to transform leftovers and not to waste what we have.

Her leftovers-in-a-cookie-or-boereg (traditionally a cheese and herb filled phyllo dough parcel)  ideas don’t always work, but when they do, they are magic. And like magic, it’s impossible to figure out how it happened (because, of course, she can never remember what bits and pieces she put in it).  This idea of resourcefulness is a practice instilled in her by her mother, as they, like many immigrant families, had to make use of every bit they bought. To me, her tendencies to continue to use this “waste not, want not” mentality is not only about being economical, it’s about keeping the memories of her mother alive by making these thrifty ideas part of our family’s traditions. 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

How To'sTips

Want to Eat Better? Here’s How to Start

By Christopher Stewart | July 22, 2013

Photo: cleber
Photo: cleber

Know the difference between Natural and Pasture Raised? Read on. (Photo: cleber)

With all of the amazing chefs, restaurants, food carts, and everything delicious in between, it’s hard to keep a complete healthy diet. Everyday, a new chef is born, a new meal is created, and a new dining option is widely available. It gets to be a bit much sometimes, keeping up with not only the Joneses, but also keeping up with everything the food world has to offer. Now more than ever, it’s important to not only know where our food source is coming from but to also know key factors when it comes to feeding ourselves and our families.  You always hear words like “grassfeed”  and “sustainability” but do we really know what any of these words mean? Here are a few key definitions to help you eat better. Read More

How To'sTips

How To Make Popsicles at Home

By Christopher Stewart | July 10, 2013

Experiment with flavors and add-ins to make your popsicles personal to your whims. (Photo: roboppy)
Experiment with flavors and add-ins to make your popsicles personal to your whims. (Photo: roboppy)

Experiment with flavors and add-ins to make your popsicles personal to your whims. (Photo: roboppy)

In the heat, there are only a few things that can make the heat enjoyable. A view of the ocean, an ice cold drink, and a flavorful popsicle, just to name a few. When the temperature is over 90 degrees, a popsicle is the perfect way to cool your body down and also sneak in a tasty treat. Popsicles are an all-time favorite, but a sugary box with grape, orange, and cherry flavors just aren’t cutting it anymore. Different flavors, teas, spices, and sweeteners can all be added  to your popsicle of choice when you make them at home. Making these warm weather favorites are quick and easy. Here are some tips on making popsicles at home.  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

Tips

Leftover Lunch: Fourth of July Edition

By Alexandra Fleischman | July 8, 2013

barbecue, leftovers, fourth of july, chicken
barbecue, fourth of july

Everything’s better between two slices of bread, including grilled meat and coleslaw. (Photo: Calgary Reviews)

If you celebrated the fourth of July this past weekend, you probably had a cook-out, and if you had a cook-out, you probably have some leftovers.  And if you have delicious leftovers, you probably don’t want to let them go to waste. If you’re stumped, try out some of these ideas, or get inspired to come up with something new. Read More

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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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Uptown Brasserie
American Table Cafe and Bar
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American Table Brasserie and Bar
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