Tips

How To'sTips

How to Correctly Handle a Chef’s Knife

By Christopher Stewart | May 20, 2013

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knives, how to, sharp, tips

Photo: Micon

With all of the “How To’s” on marcussamuelsson.com lately and all of the great food that has been created, one very important subject has not been tackled. How can we eat and prepare all this amazing food if we don’t know how to use a knife properly. I know there are a lot of big scary knives out there and it seems like chefs are using them with such ease and skill. With knives in different sizes and different uses, knowing which Santuko, slicing, pairing, carving, or ceramic knife will best work for you is a big deal. Let’s examine the proper way to use a chefs knife along with the do’s and don’ts in these 3 easy steps. 

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How To'sTips

How To Poach an Egg, Brunch Edition

By Christopher Stewart | May 17, 2013

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poached, eggs, brunch, how to

Photo by Kyle

I think we can all agree that the best part of brunch is the classic Eggs Benedict and the wonderfully poached egg that sits atop your brunch entree. A perfectly poached egg with a sultry and creamy bright yellow yolk is the biggest reason to get out of bed on the weekends, (besides Mimosas). A poached egg can also be a great accompaniment for lunch and dinner including being placed on top of salads, veggies, pasta, and fried rice. Master the perfect poached egg in your home with these quick and easy steps. Read More

How To'sTips

How to Cook a Steak

By Christopher Stewart | May 16, 2013

The Slice
meat, steak, how to, tips

Photo by Mike

Everyone loves comfort food and also classic comfort foods. When you think of something that makes you happy, a warm smile should come over your face. And typically for me, a perfectly cooked steak brings on a smile. Whether your preferred cooking method is searing, broiling or grilling, a perfectly cooked steak is always the centerpiece of the table.  Read More

How To'sTips

How to Fry an Egg

By Christopher Stewart | May 14, 2013

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eggs, fry, how to

Photo by Nadir H.

Sometimes the simplest thing to do can also be the hardest. I know I’m not the only one who has suffered many mornings with broken yolks, wiggling whites, and brown chewy bites for breakfast. Yes, I’m talking eggs. A fried egg is a one of life’s great minimal treasures and if done correctly can be added to any breakfast or sit atop any other delectable dish including sandwiches and pasta. These 3 easy steps will perfect your fried egg just in time for tomorrow’s breakfast.  Read More

How To'sTips

How to Make Risotto

By Christopher Stewart | May 10, 2013

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risotto, dinner, tips, how to

Photo: C. Hubs

Risotto is one of those dishes that bring amazing thoughts to mind. Risotto feels like luxury in a bowl, and each time a restaurant has risotto on the menu, I want to know all about it. Risotto is actually very flexible and works well with a lot of different flavors and combinations. Restaurants incorporate mushrooms, herbs, cheeses and  a lot of other delicacies into risotto and it’s hard not to  love every minute of it. Making risotto at home, may seem scary for some but it’s actually quite easy.  Follow these tips to creating the perfect risotto for dinner this week.  Read More

How To'sTips

How to Perfectly Pan Sear Fish

By Christopher Stewart | May 9, 2013

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pan sear, fish, dinner, how to

Photo: Susan H.

Have you ever had a crispy seared piece of fish at your favorite restaurant, tried to replicate it at home and your fish not only didn’t get crispy, it stuck to the skillet, and flaked apart? Yea, same here. Pan searing is a classic cooking technique in restaurants and its a great way to enjoy a crispy crust and a lightly cooked piece of fish. The freshness and flavor of the fish shine through using this cooking technique and we have narrowed down 3 key steps to making the perfect sear at home.  Read More

How To'sTips

How to Frost a Cake

By Christopher Stewart | May 8, 2013

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cake, frosting, how to

Photo: Olga M.

I have a major sweet tooth, especially when it comes to cake and cakes with rich and super creamy frosting. I’m not sure what’s better, a slice of  moist fluffy cake or the thick layers of decadent frosting. Picture perfect cakes are a pleasure to look at in bakery windows everywhere and even better when you can eat them. Cake decorators all over each have a different technique for frosting the perfect cake, just like chefs have their techniques for slicing super thin vegetables. When baking and frosting cakes at home, unfortunately a cake decorator isn’t next to you guiding and directing your swirls of creamy frosting (until now). Frosting in hand you are wondering how they do it, perfectly every time with every cake.  Make your cake the centerpiece of your next birthday or event with these helpful tips on how to frost a cake.  Read More

How To'sTips

How to Make Fresh Pasta

By Christopher Stewart | May 7, 2013

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flour, eggs, pasta

Photo: Svacher

When time is of the essence, making anything from scratch can be difficult. You don’t want to mess up but you want to make a delicious meal. Pasta is quick and easy and very versatile when it comes to adding flavors and ingredients. From something subtle like sliced garlic and olive oil to something classic like Bolognese sauce, pasta can withstand lots of different flavors. It’s easy to reach for boxed pasta, but making fresh pasta at home is much more rewarding. I strongly believe that once you have freshly made pasta, you will never go back to eating boxed pasta again. But what do you do when you don’t have a pasta machine at home? Easy! Break out the flour, eggs and homemade  sauce and  follow these 3 steps to making fresh pasta at home without a pasta machine.  Read More

Tips

How to Roast a Chicken

By Christopher Stewart | May 6, 2013

chicken, perfect roast, how to
how to, roast, chicken, leftovers, easy

Photo: H.Saksono

A perfectly roast chicken is such a comforting meal. It stirs up a mixture of emotions from Sunday dinners with family, to the best left-over sandwich for lunch the next day. Roast chicken is a staple in restaurant kitchens for staff meal and  it also goes a long way. Crispy golden brown skin, and ridiculously juicy meat are all the reasons why roast chicken in general is the go-to meal. The convection ovens in a restaurant kitchen make for perfect chicken skin. All of the hot air from the ovens fans, circulating around the chicken make the skin extra crispy. So what happens to your chicken when you roast it at home in your non-convection oven and the skin isn’t crispy and the meat is not perfectly juicy? Here are our tips to making the perfect roast chicken. Read More

Tips

How to Roast the Perfect Brussel Sprouts

By Christopher Stewart | May 5, 2013

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roasted, brussel sprouts, vegetables

Photo: Jing

Working in a restaurant kitchen, the food comes out perfect all the time. Whether it was roasted or sautéed to a lovely golden brown, it seemed like nothing could go wrong. Cooking at home is weirdly and totally a different story. Cooking in my home kitchen never seems to compare to cooking in a restaurant kitchen. My food does everything but what it’s supposed to do at home, and I hate it. Simple things like preparing vegetables, such as brussel sprouts, get different results in different kitchens. Do you roast them? Sauté them? Or blanch them and then roast them? We have the best tips for you to get restaurant-perfect brussel sprouts in your home. Read More

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