This subtly-herbed soup makes excellent use of the season’s abundant summer squash and fragrant basil, and is excellent served hot or cold. Plus you can’t go wrong with a roux!
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