Blueberry Caipirinha

By Marcus Samuelsson | September 9, 2015

Blueberry Caipirinha

If you’ve never been to Brazil, one place to sample the country’s fun and relaxed culture is on West 46th Street off 6th Avenue in New York, a block known as Little Brazil. Brazilian culture thrives on the street, especially during the World Cup, when soccer fans throng to the restaurants to feast on feijoda and drink caipirinhas. I add an American slant to the traditional drink with the addition of blueberries, a native fruit that thrives in the cool climates of America’s northern states.

Blueberry Caipirinha


By Marcus Samuelsson | February 23, 2015

Photo by Paul Brissman
Paul Brissman

Photo by Paul Brissman

If your child doesn’t like to eat breakfast, they might become more enthused if they’re a part of making it. This granola is simple for kids to help prepare and it’s delicious on its own, in a bowl with milk, or on top of yogurt. Because it uses fresh blueberries, this is a granola to eat right away. If you store it for a day or two, put in the refrigerator. (To keep it longer, try using dried blueberries instead.)

No-Bake Blueberry Cheesecake Recipe

By Allana Mortell | July 13, 2012

Photo Courtesy of Annie's Eats

The best part about summer desserts is utilizing in-season berries and this blueberry cheesecake (and no-bake, at that!) is one of the best treats we’ve seen in quite some time. Crafted with fresh ricotta cheese, the texture is delicate and decadently tart from the cream cheese. Lemon juice and honey add sweetness to the cake but its the fresh blueberries on top that puts this cheesecake and your taste buds completely over the edge.

Photo courtesy of Annie’s Eats

Blueberry, Almond & Chocolate Bark Recipe

By Emma Laperruque | June 19, 2012

Chocolate bark square

Like “Patagonian toothfish” (Chilean sea bass’s actual name), “chocolate bark” is one of the not-so-appealing food titles. All the same, it’s one of the most delicious—and simple—desserts to make.

Think of chocolate bark as a homemade, gourmet chocolate bar. Usually, it’s prepared with dried fruit, like cherries or chopped apricots, but seasonal fresh fruit works just as well—and in the summertime, even better. Here, juicy blueberries and toasted almonds top dark chocolate to make an antioxidant-packed, refreshing treat. Keep it in the fridge for a light dessert or pick-me-up snack.

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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


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