Suzanne Lehrer

Recipes

One Ingredient, Two Ways: Mint

By Suzanne Lehrer | July 13, 2011

mint

Photo: Suzanne Lehrer

One of the things I love most about mint is how vastly different fresh mint is from processed mint flavors. Sometimes with watermelon, the fake flavor resembles the real one very closely, but it’s very difficult to capture the complexity and brightness of fresh mint in, say, a stick of Double mint (more like no mint) gum. And the benefits of fresh mint certainly outweigh those of the processed kind-peppermint is one of the most healing herbs around.  Read More

Recipes

One Ingredient, Two Ways: Lime

By Suzanne Lehrer | July 8, 2011

lime

Photos: Suzanne Lehrer

Limes, the ultimate sweet and sour, have been making people pucker since before the 10th century. They originated in Southeast Asia and subsequently Arab traders brought the trees to Egypt and Northern Africa. Three centuries later, the Arabian Moors brought the trees over to Spain, and from there the trees were dispersed throughout Southern Europe during the Crusades. Read More

Recipes

One Ingredient, Two Ways: Apricots

By Suzanne Lehrer | May 16, 2011

apricots

Photo: Suzanne Lehrer

Although perhaps sometimes perceived as a peach’s less-cool kid sister, apricots hold their own with a mild tartness, a fierce amount of both Vitamin A (good for the eyes) and beta-carotene (good for the heart), and a lower juiciness quotient than peaches (good for the environment-less napkins required for eating).

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Meet the Team

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. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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