Summer Shrimp and Mango Salsa Lettuce Wrap Recipe

By Matt Essert | August 10, 2011

Photo: Joshua Bousel

Photo: Joshua Bousel

It’s nearing the end of summer, but don’t tell that to the weather. It’s been really hot outside these days and sometimes you might just want to stay inside. But since it’s August, we should really try to make the most of the summer days we have left. Having an outdoor picnic is a great way to soak up the sun and enjoy the outdoors. Make sure you pack a light lunch to help you stay cool. Try to stay away from anything too heavy and take advantage of what’s in season.

This recipe is a perfect light dish that can be prepared ahead of time and requires very little cleanup. Read More


Turmeric Tofu & Cauliflower Mash with Shrimp & Tomatoes Recipe

By Suzanne Lehrer | April 4, 2011


Photo: Suzanne Lehrer

No matter how many times I prepare my own meals-even if I’ve slaved over them all afternoon-they still just don’t cut it for me as a “home-cooked meal” if I’ve made and stressed over the meal myself. With no other city-bound friends who cook, and my parents about 45 minutes away, genuine home-cooked meals are rare birds these days, even as I long for them infinitely more since moving to this take-out, eat-out-crazed city. Luckily, my roommate Jackie’s family (my surrogate Manhattan island family) live just uptown, and her mother, Sylvia, is an excellent cook. One of my favorite meals of Sylvia’s to eat around their kitchen table and over some gossip is sauteed tofu with turmeric. This simple, but flavorful preparation is such a refreshing departure from Asian-inspired tofu dishes, while also incredibly comforting-which is saying something, since my comfort food usually trends more towards mac n’ cheese. I enlisted Sylvia’s help in learning to make it myself-and by the way, what is turmeric anyways? Turns out, it’s some pretty handy stuff.

Sold in stores as a ground spice, turmeric is a tropical plant with an underground stem that much resembles ginger-in both flavor and appearance. While most turmeric fans might only know it as a common ingredient in curry, I discovered it’s also long been recognized for its wide range of medicinal uses-dating back 5,000 years when it was first harvested in its native Southern India and Indonesia. As it happens, curcurmin, the major component of this little-known spice is somewhat of a panacea; its uses include a powerful anti-inflammatory, relief for arthritis as a powerful antioxidant, a possible cure for Cystic Fibrosis genetic defects, and it’s thought to inhibit the growth of cancer cells. There’s also speculation that the prevalence of turmeric in India’s cuisine is directly related to the low incidence of dementia in its elderly population. But despite all of turmeric’s more significant uses, this is probably the most unexpected fun fact: it’s the reason your yellow mustard on your hotdog is, well, yellow.

Photo: Suzanne Lehrer

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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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