I grew up eating Muesli, a Swiss-German cereal that combines rolled oats, dried fruit, nuts and seeds. When I moved to America, I first tasted granola, which is essentially muesli with honey or sugar added to give it a great texture and crunch. Texture is one of the components of a dish or recipe that I value most, so I immediately took to this American treat. I give the granola an elegant twist with Mexican chocolate, which is made from dark chocolate, with cinnamon and sugar mixed in.
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