At Red Rooster we serve a special blend of spices and peppers and serve it alongside our Fried Yard Bird. With a complex and deep flavor to this mix, I find myself shaking it on everything from noodles to steak.
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