Chasing FlavorsTips

Ambessa Tea Stories: 8 Ways to Pair Tea With Your Meal

By Ashley Beck | April 16, 2013

photo by: pmagalhaes
photo by: pmagalhaes

photo by: pmagalhaes

Just like wine, tea is a great way to accentuate the flavors in a meal. Also like wine, certain teas pair best with certain foods depending on the aroma, texture and taste of the tea. The aroma, for example, can range from floral to fruity to vegetal, from earthy to toasty to spicy, and just like its vinified friend, the list goes on. The lighter end of the spectrum like fruity goes best with fish and delicate fruits, floral often goes great with spicy foods, and deeper scents compliment heavier dishes like meats, buttery sauces, and rich chocolate. When it comes to texture, the tannins in black teas are most apparent, and best taken with creamy, buttery dishes so the astringency has something to cut into. Last, but not in the least, is taste, this is where tea blends can really shine; a perfectly paired dish can compliment the unique flavors that were designed to be tasted in the tea. Read More


How to Spice Up a Vegetarian Dish: Bibimbaap

By Sara Mae Danish | April 16, 2013

bibimbaap, marcus samuelsson, korean
bibimbaap, marcus samuelsson, korean

Mix up boring vegetables with some ethnic flair.

Our First Lady has done some incredible things for America and amongst her endless list of impressive endeavors is one that speaks to every person and family as it addresses our health. The Choose My Plate initiative is a great way to visually address the way we eat as it compartmentalizes your plate into categories of fruits, grains, proteins, vegetables, and dairy. Read More


Join A CSA!

By Tawnya Manion | March 7, 2013

Photo: PHOTO/arts Magazine

The conversation usually goes as follows. Me: You want some peaches they’re from Upstate? I have extra ones from my CSA. Friend: Yea! What’s a CSA?

The Acronym CSA stands for Community Supported Agriculture, and exists as a mutual support and commitment between local farmers and community members who pay the farmer an annual membership fee to cover the production costs of the farm. In turn, members receive a weekly share of the harvest during the growing season. The quality of the produce coupled with the great price makes belonging to a CSA community a rewarding experience.

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$165 Billion in Food Waste: What Can You Do?

By Carla F. Williams | January 29, 2013

Photo Courtesy of ABC News

Photo Courtesy of ABC News

In a recent appearance on ABC World News with Diane Sawyer, Marcus was sent to New Jersey to help a family reduce their kitchen waste. According to the report, the average American is tossing away nearly $190/month in uneaten food. That’s close to $2,400/year that we’re throwing away – hard to stomach when so many people are going hungry and our own budgets are tight. It may seem like a never-ending battle, but it’s a battle worth winning financially and from the standpoint of managing our carbon footprints. Read More


Marcus’s Tip: How to Test the Freshness of Your Fish

By Marcus Samuelsson | November 27, 2012


Growing up on the west coast of Sweden, we would head to our family home in Smögen where my father and I would fish for hours in the morning. Whatever we would catch, we would sell a third of our pile, give a third away to our neighbors and friends, and smoke the rest for our own supply. I was lucky enough to have access to the best salmon, herring and mackerel, so freshness was never an issue. Living in New York, however, you have to rely on a good fishmonger and some basic tips below to know how to test the freshness of your fish. Read More


Marcus’s Tip: How to Test Your Meat and Steak

By Marcus Samuelsson | November 8, 2012

Illustration on How to Test for Doneness of Meat

Illustration: Luciano Magrini

Being lucky enough to have a decent sized patio attached to my apartment, I love to grill steaks whenever I can. While some home cooks like to rely on a meat thermometer to ensure they get their cut just right, I just use the best tool I have around–my hand. Check out the illustration above and the instructions below as a, well, handy guide to how to test your meat and steak.  Read More


How to Get a Restaurant Job: a Hiring Manager’s Perspective

By Marcus Samuelsson | October 10, 2012


Here’s another one of my posts as part of the LinkedIn INfluencers program.

The restaurant industry is the second largest private sector employer, with a current workforce of 12.9 million that is expected to grow by at least 1.3 million jobs by 2020. While an excellent field for occupational development, the market for restaurant jobs is still just as tough as the wider employment world. As the majority of my expertise is in food and cooking, I asked my colleague and Human Resources guru Randy McNamara, current Vice President at the Samuelsson Group with over forty years of experience in food and hospitality, to share some insights about landing a restaurant job. Read More


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

By Nico Vera | September 21, 2012


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


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

By Nico Vera | September 20, 2012


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


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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. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger