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Katie Cizewski – Meatless Monday – Saving the Planet with Mexican Corn on the Cob

By mahir | September 13, 2010

Meatless Monday – Saving the Planet with Mexican Corn on the Cob

In case you haven’t heard, lots of chefs, restaurateurs, and foodies (just like you!) are making a difference by serving vegetarian options at their restaurants or by not eating meat on Mondays. The goal is to cut meat consumption by 15% and to promote personal health and the health of our planet. Don’t think eating a veggie burger instead can make a dent? Well the scientific evident is overwhelming but suffice it to say that the production of beef, pork, and poultry burns more fossil fuel, uses more water, produces more methane gas, and leads to the destruction of more forest land than the vegetarian calorie and nutrition equivalent – by many times over. What’s more, if the grain that was used to feed livestock in the United States was instead used to feed everyone in America, we’d all be full and there would still be enough grain left over to feed everyone in India, that’s three hundred million people here and a billion people there. But enough with the preaching! If you are reading this post, chances are that you’ve already decided to go meatless on Mondays – congratulations! – all the cool kids (and cool chefs like Marcus Samuelsson) are doing it. So what’s on the menu for this Monday?

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Contributor Katie Cizewski – Meatless Monday, Strawberry Gazpacho

By mahir | September 6, 2010

Our contributor Katie Cizewski – Meatless Monday, Strawberry gazpacho

Happy Labor Day everyone!  The summer may be wrapping up but it seems like the heat is just setting in to New York.  Are you having friends over to celebrate the holiday?  Gather around the table to eat but don’t bother with the stove or the grill this time.  You can make a delicious and impressive raw meal with the fruits of the summer – literally.  Strawberry gazpacho is one of those dishes that is surprising at first but then once you start eating it you wonder why it isn’t a classic summer staple.  The sweetness of the strawberries is the perfect match for the bite of the peppers and if you like a little heat then add some Tabasco, this cold soup recipe calls for it.

The history of gazpacho is a long one but it seems to have begun in the south of Spain, along the Mediterranean.  Tomato was not originally a part of the recipe for this cold soup and though it may be the ingredient that made gazpacho so popular, it is the ingredient that is now being pushed back out to make way for modern variations, such as this strawberry gazpacho.  The first wave of gazpacho, before the tomato hit the European continent, was a cold soup made of stale bread, olive oil, vinegar, garlic, and salt.  Once the tomato was introduced other summer vegetables soon followed and the recipe took on many variations.  More recently, fruits such as watermelon, grapes, and strawberries have been added to the mix and now gazpacho can be sweet, savory, spicy, refreshing, or all of the above – this strawberry gazpacho is.  Here’s the recipe…

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Contributor Katie Cizewski – Meatless Monday

By mahir | August 30, 2010

Our first contributor is Katie Cizewski. She’ll be posting every Monday as our Meatless Monday contributor.

Katie is a freelance food, travel, and fashion writer with a diverse background.  She is a graduate of the French Culinary Institute’s pastry program and of Columbia University’s engineering school.  In addition to Chef Marcus Samuelsson’s blog, she is a regular contributor for citybuzz, a restaurant and travel blog, and for a fashion blog hosted by YMI Jeans.  Katie is also writing a novel partly based on her own experiences with food. Read More

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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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