alexandra fleischman

Farmer's MarketNews

Now Available By Prescription: Fruits and Vegetables

By Alexandra Fleischman | July 30, 2013

stone fruit

stone fruit

In a new program to increase access to healthy foods and improve nutrition, doctors will be able to prescribe vouchers for fruits and vegetables to low-income, high-risk patients who need to change their diet for their health.

As reported by Gothamist, the Fruit and Vegetable Prescription Program is in its pilot stage, launching at Harlem Hospital and the Bronx’s Lincoln Medical Center.

Conceived by Michel Nischan and his incredible Wholesome Wave team, the patients receive the equivalent in coupons of a dollar per day for each person in their family for at least four months. In addition to receiving nutrition counseling, the participants’ weight and body mass index will also be monitored by their doctors. Read More

RecipesTips

No Cook Recipe: Chilled Soups

By Alexandra Fleischman | July 24, 2013

august-soup-3

We think of soup as a comforting, heartwarming, cold-weather food, but in the hottest days of summer, chilled soups are flavorful and (thank goodness) hydrating. That’s not the only reason to make one, though. Some others: 1) Use up seasonal produce, 2) Impress guests with the brightly-colored flavorful concoctions, 3) Make dinner in ten minutes, and again, 4) Keep cool. Don’t be overwhelmed by your choices–if you’ve ever made a smoothie before, you can make a puréed soup. The oil, texture, vegetables, and spices can separate this from anything you could pick up at a juice bar and enjoy with a spoon. Read More

Chasing Flavors

Flavor Play: Waffles

By Alexandra Fleischman | July 16, 2013

SavoryWaffle
waffles

Photo: Joy

As someone who prefers crispy anything to fluffy anything, I’ve always found the genius of waffles to be their unique shape. After all, with the extra surface area you get from indentation after indentation, you can achieve a much crispier, much more satisfying treat.

But as the waffles and fried chicken trend has revealed, waffles don’t have to be reserved for breakfast and dessert. Like a good bread, their texture can complement any flavor profile if combined correctly. Try out one of the following suggestions if you need a bit of inspiration. Read More

News

Help the Museum of Food and Drink with Their First Exhibit

By Alexandra Fleischman | July 16, 2013

Exploding puffy cereal? Yes, please.

If you’re reading this post, you probably know how important food is. It’s not just a staple for life: it’s our culture, too. We think about, discuss, learn about, and consume it everyday. So a group of leaders in the food world have an idea centered on that: they want to open the Museum of Food and Drink, also known as MOFAD.

With a mission of education, they are led by food historian and scientist Dave Arnold, quoted below. Read More

RecipesTips

No-Cook Recipe: Poptails

By Alexandra Fleischman | July 10, 2013

popsicles, frozen drinks, alcohol, poptails, cocktail

It’s hot outside, and it’s hot inside. Not the easiest time to host guests, especially if like my own, your air conditioning can’t handle a lot of bodies in one room. Drinking alcohol doesn’t help either, as it raises body temperature and leaves everyone feeling flushed.

I realized a couple of summers what to do to your cocktails to keep your friends around for a few more hours: Freeze them. Read More

Chasing Flavors

Flavor Play: Red Grape Mostarda

By Alexandra Fleischman | July 9, 2013

mostarda, red grape, mustard, agrodolce

The combination of sour and sweet flavors holds a special place in my heart (on my tongue?) for what it can do to elevate any dish. After I learned to think of cooking in terms of layering the four tastes–sour, sweet, salty, and bitter– I appreciate unexpected, complex pairings.

Mostarda is a fruit preserve that mixes the flavors of (you guessed it) mustard with those of candied fruits. Similar to the blueberry shrub I made a couple weeks ago that made a traditionally sweet flavor profile more sour, this mostarda adds a spicy, bitter layer to a sweet, fruity condiment. It’s impressive and effortlessly gourmet on a cheese plate, on a sandwich, or spooned over grilled meat. You don’t need a lot of it in any one serving, but you’ll find yourself wanting to try it in new ways. Read More

Tips

Leftover Lunch: Fourth of July Edition

By Alexandra Fleischman | July 8, 2013

barbecue, leftovers, fourth of july, chicken
barbecue, fourth of july

Everything’s better between two slices of bread, including grilled meat and coleslaw. (Photo: Calgary Reviews)

If you celebrated the fourth of July this past weekend, you probably had a cook-out, and if you had a cook-out, you probably have some leftovers.  And if you have delicious leftovers, you probably don’t want to let them go to waste. If you’re stumped, try out some of these ideas, or get inspired to come up with something new. Read More

Farmer's Market

Fresh Corn, 5 Ways

By Alexandra Fleischman | July 3, 2013

roasted corn, corn on the cob, leftover corn

I couldn’t say what’s more traditional than corn on the cob for the 4th of July. Both sweet and complex, with butter and salt, it’s classic. But for the ears of corn you don’t get to this Thursday, or the extra you couldn’t resist picking up, try it a different way. Here are five ways to get you started: Read More

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Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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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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