Carla Williams

Chasing Flavors

Creating Personal Spice Blends

By Carla Williams | October 9, 2012

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Photo: Alaskan Dude

Few things reflect the nitty-gritty of culinary culture like the spices cooks blend together in the privacy of their kitchens. These personalized creations are the hallmark of a cook, even as far back as medieval times when there were reported to be almost as many variations of  an intriguing blend “poudre fine,” aka fine powder, as there were cooks. I recently attended a luncheon with Anne Willan of La Varenne fame in celebration of her latest book, The Cookbook Library, which traces recipes from medieval times to the beginning of the modern era.  In addition to a delightful afternoon, I was treated to a taste of poudre fine – a blend of spices ranging from commonplace cinnamon, nutmeg and ginger to more esoteric long pepper and grains of paradise. Read More

Food StoriesWhat To Buy

Select Seafood!

By Carla F. Williams | October 8, 2012

Photo courtesy dbrekke | Flickr

Photo courtesy dbrekke | Flickr

October is National Seafood Month, the time that we honor eating from the sea. American fish harvesting hit a record 17-year high last year. Despite a larger catch, the wide range of delicious varieties to choose from, and the messages on seafood’s role in supporting our health, we still aren’t making seafood our protein of choice as frequently as we should. A recent report from the National Oceanic and Atmospheric Administration revealed that the average American ate the equivalent of about 15 pounds of uncooked fish and shellfish in 2011. That translates to dining on just a little over 4.5 ounces of seafood or one lonely seafood meal per week—half of what the experts at the USDA and the American Heart Association recommend. A true seafood lover, I had to find out why seafood isn’t on our plates more frequently. Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

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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

Restaurants

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