Berbere-Crusted Rack of Lamb

By Marcus Samuelsson | August 18, 2014

Image by waferboard
Berbere-Crusted Rack of Lamb

Image by waferboard

This dish goes all the way back to 1999 when I first made it for a dinner at the Sheraton Addis Ababa during my first visit to Ethiopia. It’s one of my classics in how it blends tradition with nuace. You can find this recipe in The Soul of a New Cuisine.

New Orleans Calas

By Suzannah Schneider | August 1, 2014

Photo by rdpeyton
New Orleans Calas

Photo by rdpeyton

You know about beignets, but have you heard of calas? Calas are a snack or dessert from New Orleans. They’re a simple yet scrumptious blend of leftover rice stirred into an sugary egg batter, then deep fried and topped with powdered sugar. The process is much like the quintessential beignet, but the history is much more dynamic.

It’s likely that calas came to New Orleans through slaves from the rice-growing parts of Africa, such as Liberia, Sierra Leone, and Ghana. Beginning with the French rule of the 1700s, slaves were usually given Sundays off each week. Calas vendors, the so-called “calas women,” began selling the fritter-like bites outside of the famous St. Louis Cathedral to the well-heeled white churchgoers while calling, “Belle Calas! Tout chauds!” — “Beautiful calas! Very hot!”

The Spanish took control of Louisiana in the 1790s, making it legal for slaves to buy the right to their freedom with cortacion. This meant that calas was often the currency by which the enslaved became free people of color. Approximately 1,400 New Orleans slaves purchased their freedom under Spanish rule, although it is unknown how many did so with profits from calas. Street vendors selling calas and other street food remained prevalent in the city until the early 20th century, but the tradition dwindled and just one calas vendor remained in 1940.

However, Poppy Tooker, of Slow Food New Orleans and Louisana Eats!, is on a crusade to bring back this historic and delicious dessert. She emphasizes, “It was with calas money that many slaves freed themselves…this is an important dish!” For many New Orleanians, calas can have the evocative power to recreate memories of another era, and are a cornerstone of culture and cuisine.

Poppy’s recipe is adapted below. Her calas are beyond delectable. A recipe that requires 5-6 cups of oil for frying? Sign us up!

Leftover Thanksgiving Hash Recipe

By Marcus Samuelsson | November 14, 2012

Photo: Narisa

Photo: Narisa

In Sweden there’s a dish called pytt i panna that’s literally translated to little pieces in a pan. Here, we call it a hash and there’s no better way to use your Thanksgiving leftovers (or any leftovers) than to fry them up with some potatoes and throw in some kind of protein. Here I use fingerling potatoes, brussel sprouts, leftover turkey, and drizzle it with some turkey gravy. The best part? The fried egg on top.


Kale Breakfast Bowls with Cotija Cheese

By Joanne Bruno | August 3, 2012

Photo by Joanne Bruno

I get into breakfast ruts on occasion where I eat peanut butter and jelly sandwiches for three years straight. (Not an exaggeration.)


Then, I discovered these kale breakfast burrito bowls, which are packed with flavor, a hint of spice and tons of nutritious value. Iron, vitamin A, protein…these burritos have it all. And they might even cure you of that three-year-strong breakfast habit.




Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.


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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


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