Carrot Zucchini Muffins Recipe

By admin | February 8, 2012

Photo: Heather Lindaman Connell

Photo: Heather Lindaman Connell

By: Kristin Braswell

Is it just me, or are some of the greatest food memories associated with warm bread? My love affair with bread spans all the way back to childhood. The sweet smell of monkey bread my grandmother pulled out the oven to meet my eager fingers and be pulled apart; sneaking a slice of butter between a biscuit; that final chewy piece of crust of a pizza slice you refused to let go; rosemary and olive oil drizzled on top of focaccia bread; I can’t get enough of it! This proves to me that man, can in fact live on bread alone (or at least I can).

In the wintertime, there’s something about a hearty muffin that evokes warmth and a supreme sense of comfort. Adding fresh vegetables to the bread deepens the intensity of flavor and gives it a texture that works so well, especially when it’s moist. My secret ingredient for moist muffins is fresh applesauce, and with this recipe, it works perfectly. Read More


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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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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