While tradition dictates that we eat black-eyed peas and collard greens on New Year’s Day to bring us luck in the year ahead, I don’t see why this must be restricted to the first days in January. I’m all for year-round prosperity and what better way to ensure it then to continue eating this auspicious combination months after the new year has come and gone? Read More
Photo: Kake Pugh
Leeks-second only to ramps at this point-seem to be the spring vegetable blowing up the internet right now. (Editor’s note: I did not know this when I chose this week’s ingredient). But while the food blogs might be all leeked out, it appears that there are still some people out there who have not yet been introduced. Take, for instance,
Come hang with Marcus Samuelsson and Chef Sang Yoon on June 19th at 8pm ET on Google+. Marcus and Chef Yoon will teach us how to make the “Yes, Chef“ inspired Berbere spiced Leg of Lamb with mint yogurt and pickled cucumbers.
Want a chance to join us LIVE on air? My favorite spice to cook with is berbere, tell me yours in the comments here and use the hashtag #YesChef for a chance to join us.
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. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More
