Dessert

Community

Sweet Tooth: Luca & Bosco Ice Cream

By Sarah Williams | April 21, 2014

Honey Lavender Ricotta Luca And Bosco Ice Cream (32)
Honey Lavender Ricotta Luca And Bosco Ice Cream (32)

Photo by Luca & Bosco Ice CreamWe had the pleasure of tasting Lu

We had the pleasure of tasting Luca & Bosco Ice Cream earlier this month at the Harlem Helps Benefit in Ginny’s Supper Club.  With a unique flavor palate, Harlem- based Luca & Bosco Ice Cream has been captivating New Yorkers since its inception in 2012. We were able to catch up with Ruthie and Catherine, the founders of Luca & Bosco, to learn more about their sweet business.

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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

How To'sTips

How To Make Popsicles at Home

By Christopher Stewart | July 10, 2013

Experiment with flavors and add-ins to make your popsicles personal to your whims. (Photo: roboppy)
Experiment with flavors and add-ins to make your popsicles personal to your whims. (Photo: roboppy)

Experiment with flavors and add-ins to make your popsicles personal to your whims. (Photo: roboppy)

In the heat, there are only a few things that can make the heat enjoyable. A view of the ocean, an ice cold drink, and a flavorful popsicle, just to name a few. When the temperature is over 90 degrees, a popsicle is the perfect way to cool your body down and also sneak in a tasty treat. Popsicles are an all-time favorite, but a sugary box with grape, orange, and cherry flavors just aren’t cutting it anymore. Different flavors, teas, spices, and sweeteners can all be added  to your popsicle of choice when you make them at home. Making these warm weather favorites are quick and easy. Here are some tips on making popsicles at home.  Read More

Tips

No-Cook, No-Bake, Summer-Friendly Pies

By Alexandra Fleischman | July 3, 2013

lime pie, no bake, dessert, lime, graham cracker, crust

I made a tarte Tatin this weekend, and as interesting and impressive as it was, my apartment has yet to cool off. The thing about using the oven over the summer is that 1) it has to preheat, and 2) an oven is an open window set to 500 degree temperatures right in the center of your apartment. No, thank you.

lime pie, no bake, dessert, lime, graham cracker, crust

Photo: Foodista

So if, like me, you want a beautiful, classic dessert for the 4th of July that doesn’t require baking, be resourceful. Craft a pie crust and filling out of unexpected ingredients that don’t need to be heated, and get both flavor and a stunning centerpiece.

Mix and match the crusts, fillings, and ideas below to craft your own– when it comes to no-bake desserts, the proportions are flexible (so use your creativity). Read More

Food for Thought

Savory-Sweet Switch: Caramelized Croutons

By Alexandra Fleischman | June 18, 2013

croutons, cardamom, sweet crouton, dessert, breakfast
croutons, cardamom, sweet crouton, dessert, breakfast

I served the croutons over Greek yogurt sweetened with apricot jam and fruit macerated in a mixture of lemon juice, sugar, and fresh mint.

Savory and sweet flavors are classic opposites. In this new feature, we take an iconoclastic look at our standard definitions of what comes with sugar, and what comes with salt. In this week’s first installment, croutons were given a sugary makeover, and caramelized cardamom croutons were born.  Read More

Community

Satisfy Your Sweet Tooth and Benefit C-CAP

By Joanne Bruno | April 11, 2013

CCAP, Marcus Samuelsson
CCAP, Marcus Samuelsson

C-CAP students at the Post&Beam Event in Los Angeles in February.

If you are looking to satisfy your sweet tooth, join us on Sunday, April 21, 2013 (3:00-5:30 p.m.), at The Old Bowery Station when local bakers and food bloggers gather for the first time to present their delicious desserts, all to raise funds to support scholarships and programs for at-risk students in the Careers through Culinary Arts Program (C-CAP). Tickets are $39 and can be purchased at http://sweetsensations.bpt.me/. Read More

News

Mastering the Macaron

By Ashley Bode | May 24, 2012

Photo: Fabienne D.

Photo: Fabienne D.

Trends come and go in the world of pastries. For awhile, cupcakes ruled the world,  making appearances throughout pop culture and the ovens of single girls everywhere, we can thank Carrie Bradshaw for that. Whoopie Pies moonlighted for a minute and now the French Macaron seems to be the trend for the sugar-induced.

Macarons are actually Italian in origin, dating back to 1533 during the reign of the Medici family. The original macarons were simple almond cookies, with the word sharing its etymology with “macaroni”–both meaning fine dough. It wasn’t until Catherine Medici married Duc d’Orleans who would later become King Henry II of France that these meringue cookies took on status as a French treasure. For a long time macarons stayed simple and didn’t become a sandwiched treat until the 20th century when French pastry became much more sophisticated and whimsical.  Read More

News

The Sweet Taste of Eid ul-Fitr 2011

By admin | August 30, 2011

Photo: Tahir Hashmi

Photo: Tahir Hashmi

By: Dylan Rodgers

Eid Mubarak! Today is a day of celebration-  August 30 is the first day of Eid ul-Fitr, or “Eid” for short.  It’s time to quit fasting and stuff yourself to the breaking point in the heat of midday.  Now that you have regained focus and even built a stronger relationship with the divine by fasting, don’t be afraid to let yourself go for this three day celebration of the beginning of Shawwal, the month after Ramadan. 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

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