The Casual Vegetarian by Madeleine Ignon
Every weekend at the farmers’ market, my first purchase is a large bunch of asparagus. I cook it several different ways, roasted, on top of a savory tart, sauteed and even shaved in a raw salad. If you’re a devotee of these green spears, then you don’t need convincing that asparagus will taste great on top of a goat cheese omelet. Read More
I eat a lot of vegetables, and I mean a LOT! In fact, you could say my diet is vegetable-centric, meaning it is centered predominantly around vegetables. I do, however, eat animal protein from time to time. One of my favorite sources of high quality animal protein are free-range organic eggs. Read More
Today I woke up to a chilly San Francisco morning, a gray day after a week of sun. The weather lately gives me a funny in-between feeling-some days feel like pure spring and some feel like we never left winter. Crossing the Golden Gate Bridge on Thursday, the sun was out and shining but a crisp cold wind was tossing up hair and hats, making bikers swerve on their paths and chopping up the waves underneath. Ahh, the bay.
One way to approach cooking is to do a major part of it at once and use it as a base throughout the week. To avoid palate-boredom, it’s important to find a food that is versatile enough to keep your mouth amused.
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