Tips

How To'sTips

How To Pair Wine with Barbecued Foods

By Christopher Stewart | July 3, 2013

360027989_b1ee715ba5_b
steak, wine, grill

Deciding what wine to pair with grilled steak is easier than you think. (Photo: mike912mueller)

The start of the grilling season means delicious smokey meals, perfectly charred dinners, and even grill-inspired desserts. While a nice glass of your favorite wine is desired for any meal, when the grills come out, the bottles of wine seem to go in. But just like you pair your wine with your light salad for lunch or a hearty stew that’s been cooking all day for dinner, wine can also be paired with grilling and barbecue.  For the holiday weekend and many sunny weekends after, here are 3 tips to help you pair wine at your next barbecue.  Read More

Tips

No-Cook, No-Bake, Summer-Friendly Pies

By Alexandra Fleischman | July 3, 2013

lime pie, no bake, dessert, lime, graham cracker, crust

I made a tarte Tatin this weekend, and as interesting and impressive as it was, my apartment has yet to cool off. The thing about using the oven over the summer is that 1) it has to preheat, and 2) an oven is an open window set to 500 degree temperatures right in the center of your apartment. No, thank you.

lime pie, no bake, dessert, lime, graham cracker, crust

Photo: Foodista

So if, like me, you want a beautiful, classic dessert for the 4th of July that doesn’t require baking, be resourceful. Craft a pie crust and filling out of unexpected ingredients that don’t need to be heated, and get both flavor and a stunning centerpiece.

Mix and match the crusts, fillings, and ideas below to craft your own– when it comes to no-bake desserts, the proportions are flexible (so use your creativity). Read More

Tips

Leftover Lunch: Cauliflower Rice

By Alexandra Fleischman | July 1, 2013

Photo: Liz West

Photo: liz west

A cauliflower steak is a great Sunday lunch for me–healthy, crispy, well-matched to any salad. I take a head of cauliflower and slice it into 1-in. thick slices, sear it on the stove with a healthy dose of olive oil and seasoning, and into the oven it goes to finish cooking.

Unfortunately, I only needed one cauliflower slice today, which left me with almost a whole head left.

Photo: Joy

The solution (and tomorrow’s lunch): Cauliflower Rice. It’s certainly not a lunch on its own, but this refined starch substitute can be the base to many. Read More

Tips

Ambessa Tea Stories: Tea as Nature’s Febreze

By Ashley Beck | June 26, 2013

Earl of Harlem tea keeps clothes fresh until your ready to wear them.

 

(Photo: hamblin)

Ambessa’s Earl of Harlem and Choco Nut Blend are a great way to keep drawers fresh. (Photo: hamblin)

Oh tea and all of its versatile ways…We’ve shown you how to apply it to your face, brew it without heat, infuse it into your food and pair it with a meal. Now I’m going to tell you that you can reuse your tea as an air freshener right? Exactly.

So yes, there is Febreze, but I’m sure I’m not the only one that believes it doesn’t really neutralize odors. If anything, it tends to add a fresh or flowery scent to the not so fresh or flowery scent it’s trying to eliminate. Which is almost worse. Read More

How To'sTips

How To Keep Guacamole Green

By Christopher Stewart | June 26, 2013

tips, how to's, avocado, guacamole

Photo: Elsa

Guacamole is one of those crowd favorites, that if it’s there, that is the first thing your guest are going to go for. Whether it’s a traditional recipe or you have added a personal touch to it, like grilled corn, guacamole is always wanted at a party. The creamy vibrant colors of a freshly prepared bowl of guacamole are great to look at but even better to eat. Avocados, like other fruits, when sliced begin to turn brown due to being exposed to oxygen, which is called oxidation. In a matter of hours your amazingly vibrant guacamole can become a unattractive mess. There are 2 simple ways that you can keep your guacamole green and vibrant, the next time company comes over, and one way starts with the avocado itself. So how do you keep your guacamole bright green?  Read More

Tips

Leftover Lunch: Polenta

By Alexandra Fleischman | June 24, 2013

Photo: Stacy Spensley

Polenta, for me, makes a meal restaurant-worthy. Making a stew? I’ll happily eat it out of a bowl, but if it’s resting on a bed of polenta, I’ll take a pic. Not feeling pasta again? I’ll spoon pesto over polenta with cheese and greens. Fancy dinner accomplished.

My favorite polenta, however, is always what’s leftover. Where meal one is creamy and smooth, meal two (and three and four) can be crispy, chewy, and entirely unrecognizable.

Make the perfect polenta, to start. Try it with asparagus and broccoli rabe, or oven roasted tomatoes. Read More

How To'sTips

How To Make The Perfect Pitcher of Iced Tea

By Christopher Stewart | June 19, 2013

iced tea
ice tea, how to, Ambessa tea's, summer, tips

Photo: Terrance T.

There are a few things that come up when you think of the word simple. Simple can relate to a quick and easy go-to meal, your favorite restaurant, or something that you make repeatedly and it comes out great every time. Simple can also mean that something can be a staple, also something that you want to add a new spin on as well. June is National Ice Tea month, and there is really nothing better than drinking a cold glass of brewed ice tea during these hot summer months. Although ice tea can be pretty much error proof, do we really know the essentials of making a glass of ice tea? Here are 3 tips on how to make the perfect glass of ice tea this summer season.  Read More

How To'sTips

How To Grill Vegetables Like a Pro

By Christopher Stewart | June 5, 2013

Grilled Vegetables
grilling, summer, tips, vegetables, how-to's

Photo: Isabelle B.

Grilling is a great way to dine outdoors and enjoy the warm weather. Grilling can be used as a flavor enhancer, as the smoke adds great flavor to anything that is cooked on it. The grill gets a reputation for turning great cuts of meat, blends for burgers, and hot dogs alike into summer staples, but it’s time to tell the meat to move over and make way for the vegetables. Grilled vegetables are a staple summer side dish and a good way to utilize the fresh produce that your local farmers market has to offer. All it takes is a hot grill, veggies, and a few common kitchen must haves and you will have flavorful grilled mushrooms for burgers, or charred onions to accompany your juicy grilled steak. Here are some tips on how to achieve perfect grilled vegetables for your next barbecue.
Read More

How To'sTips

How to Make Perfect Polenta

By Christopher Stewart | May 23, 2013

Polenta Stir
polenta, how to, tips,

Photo by Mike

Polenta is a popular item that has been on the restaurant scene for a couple of years now. It usually sits under deliciously rich stews, but it has come out from hiding in the past few years as the main attraction. For brunch with poached eggs, grilled with tangy balsamic vinegar or added in a cake for texture, polenta is here to stay. Different cultures have different names and ways of making polenta but the great thing about it, is that it’s not a costly grain and that it goes a long way. Polenta, a course or finely ground yellow cornmeal, it usually expands to 4-5 times its volume when cooked in your desired liquid, which is great because you can make several dishes from one pot. Learn how to make polenta apart of your next meal with these simple tips and 5 delicious recipes that will highlight polenta all throughout the week. Read More

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