Chasing flavors

Chasing FlavorsTips

Coconut Macaroons, 5 Ways

By Ashley Beck | August 6, 2013

coconut macaroons

With all the French macaron hype, coconut macaroons (Congolais in France) have been left in their almond flour dust. However, these gooey, chewy, coconut-y treats are just as delectable and way easier to make. And just like their French buttercream-filled counterparts, they can be flavored anyway you like it.  One of the many things my meins mideg (Armenian for grandmother) taught me was how to transform leftovers and not to waste what we have.

Her leftovers-in-a-cookie-or-boereg (traditionally a cheese and herb filled phyllo dough parcel)  ideas don’t always work, but when they do, they are magic. And like magic, it’s impossible to figure out how it happened (because, of course, she can never remember what bits and pieces she put in it).  This idea of resourcefulness is a practice instilled in her by her mother, as they, like many immigrant families, had to make use of every bit they bought. To me, her tendencies to continue to use this “waste not, want not” mentality is not only about being economical, it’s about keeping the memories of her mother alive by making these thrifty ideas part of our family’s traditions. Read More

Chasing Flavors

Discovering the Food Scene in Oakland, CA

By Ashley Beck | July 1, 2013

On Marcus’s recent trip to the Bay Area, he was inspired by the local cuisines hitting the Pacific coast, and the oscillating art and rhythm of it all. From great chefs like Michael Chiarello all the way to the Mom-and-Pop shop that inspires with news ideas and a passion for food, Marcus made sure to hit all corners of the Oakland food scene (and a bit of San Francisco) in order to experience what the Bay has to offer. In his search were a couple of new places as well as some that have made the area a culinary gold mine for years. Read More

The Modern PantryWhat To Buy

The Modern Pantry: Tin Mustard

By Ashley Beck | June 11, 2013

Tin Dizdarevic, creator of Tin mustard

With a need for an accoutrement to a charcuterie board during service, Tin Dizdarevic, a Colicchio vet, quickly improvised and came up with this “caviar pop” grainy mustard. With simple, natural ingredients to back it up, the texture is really what makes this condiment shine in an array of dishes.

A great partner to its original mate, charcuterie, Tin Mustard is also great in vinaigrettes, on grilled meats or an all-American hot dog. Add it to this grilled sausage and pepper sandwich or a healthy and simple green salad with shake and pour vinaigrette (made) in a jar. They guarantee it’s so good, you can even eat it solo from the spoon. Let’s just say, Tin has taken The Mustard Revolution to a whole new level. Read More

The Modern PantryWhat To Buy

The Modern Pantry: Marshall’s Haute Sauce

By Ashley Beck | June 5, 2013

Sarah and her husband at the Farmer's Market

 

Sarah and her husband at the Farmer's Market

Sarah and her husband at the Farmer’s Market

“We bring sauce to the people” and man do they ever! With sauces like Habanero Carrot Curry, Red Chili Lime and Serrano Ginger Lemongrass this husband and wife team, located in Portland, Oregon, have created a sauce generation like no other. Inspired by her mother’s canning ways, Sarah has kept the tradition alive. These sauces are the perfect example of How To Eat Locally in the Winter or anytime for that matter. And it all started with the intent to bring the freshest ingredients together and pour them all over your favorite dishes. Read More

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

Chasing Flavors

Chasing Flavors: Sumac

By Joseph Hernandez | September 17, 2012

chasing flavors sumac

photo by: Joseph Hernandez

In Chasing Flavors, we’ll explore the world through its spices. Much like Chef Marcus Samuelsson described in his book, we will explore the global palate, discover new tastes and demystify ingredients that are as common as cardamom and as out there as berbere

The burgundy-colored sumac is common throughout the Middle East. Sold predominantly in powder form in Greek and Middle Eastern markets, it possesses a zesty, lemony quality that makes it a favorite spice for a variety of dishes. Read More

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Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

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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