Gnarly Vegan Red Pepper Savory Muffins Recipe

By Aine Carlin | July 11, 2011

Photo: Aine Carlin

Photo: Aine Carlin

Baking is such a soothing practice. Unlike cooking, which can be a bit slap dash and off the cuff, baking requires methodical measuring and is very much an exacting practice. There’s not a great deal of room for risk taking – e.g. if you omit the baking powder, it won’t rise – and yet within the boundaries of baking there is a world of experimentation to be had. Whilst it may be a very bad idea to mess around with quantities of this and amounts of that, you can still have an absolute field day with ingredients.

Savory baking is a recent addition to my repertoire and I’m honestly amazed it has eluded me for this long. I’m mean, seriously, where have I been?  Read More


One Ingredient, Two Ways: Dates

By Suzanne Lehrer | March 28, 2011


Photo: Suzanne Lehrer

I’ve always felt that there is something particularly decadent about dates-their almost smoky sweetness, their meaty texture-and so I was excited to discover that I’m actually the last in a very long line of civilizations who felt the same way. Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider


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About The Team

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


Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger