By Marcus Samuelsson | June 3, 2015


Cape Towners are justly proud of their koesisters, a doughnut that’s a traditional after-church treat on Sundays. My search for the perfect koesister took me to the home of Peter and Marilyn Carelon, an energetic South African couple who run a printing business and a bed-and-breakfast from their home. They had two kinds of koesisters to share – a sweet, braided crullerlike pastry and a dark, round, spiced doughnut. Another version made without spices and dipped in a sugary syrup, known as koeksisters, is typically served in the homes of Afrikaners, but I was particularly fond of the spiced version, which featured notes of cinnamon, ginger and cardamon.


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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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