Farmers Market

Chasing FlavorsRecipe Roundup

What’s in Season, Right Now: 10 Recipes

By Christopher Stewart | September 15, 2013

Maple-Apple-Upside-Down-Cake1

seasonal, summer, farmers market, Red Rooster Harlem

With the first day of Autumn coming up soon, we actually still have an abundance of summer produce late into the month of September. This month, farmers markets are still packed to the rim with summer produce and to hold onto the taste of summer a little longer, there are plenty of recipes to be treasured. In the month of September apples, blueberries, corn, cucumbers, grapes, peppers, plums, pears, raspberries, and tomatoes are all in season, and the menu at Red Rooster Harlem highlights several of these ingredients with Chili Cucumbers, Sweet Corn Soup, and Summer Pasta with crushed tomatoes. If you can’t make it to Red Rooster this week, you can still enjoy eating seasonally with these 10 recipes to make with what’s in season right now.  Read More

How To'sTips

A Labor Day Seafood Boil at Red Rooster

By Christopher Stewart | August 29, 2013

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Labor Day, holiday, seafood, crab boil, Red Rooster, Harlem, restaurant

The countdown has began for the last few days of summer. While we dread the cold weather that awaits us, there are still a few warm days ahead and a few meals thats we can savor in the mean time. One of my favorite ways to wish summer a fair well and have a great Labor Day weekend, is with a seafood boil. A large pot heavily seasoned, full of the best that summer has to offer, including seafood, is a great way to close out the season. A seafood boil is also a great way to roll up your sleeves and have a good time with friends and family over a perfect meal. The Harlem Chowder for 2 at Red Rooster Harlem is a great way to also enjoy a end of summer seafood boil, without cooking. But how do you create a successful seafood boil? Here are a few tips for the perfect end of summer feast!  Read More

Chasing FlavorsFarmer's Market

The Best Seasonal Recipes for August

By Christopher Stewart | August 19, 2013

Before the summer is over, dive into a refreshing salad like this tomato watermelon one.
Before the summer is over, dive into a refreshing salad like this tomato watermelon one.

Before the summer is over, dive into a refreshing salad like this tomato watermelon one. (Photo: shutterbean)

The heat wave has come to an end, but it is still summer for a few more weeks. When it’s hot out you really don’t want to cook, but when the weather cools down, you have a chance to cook great summer-inspired meals. With the farmers market in full bloom, the month of August brings some of summers best offerings. Right now is the best time to eat the following items because they are in their prime season. And there really isn’t anything better than enjoying food that’s in season. A look at the 21 best recipes to enjoy this month. Read More

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

Recipe Roundup

8 Farmers Market Inspired Recipes

By Christopher Stewart | June 28, 2013

Farmers Market
farmers market, recipes, summer, recipe roundup

Photo by C. Mori

I go back and forth with myself food wise, on when is the best time of year to eat. I always come back around to one answer: Summer.  Summer is the highlight of the season for the freshest and most prominent tasting fruits, vegetables, and herbs from local farmers.  At the peak of the season, farmers market produce needs very little additional ingredients, as the flavors of each product gets a chance to shine through. Another big bonus is shopping at the farmers market is easy on your wallet! This week head to your nearest farmers market, and add in these 8  farmers market inspired recipes for fresh and delicious weeknight dinners.  Read More

CommunityLinkedIn

Notes from LinkedIn: Cooking Your Way Into a New Community

By Marcus Samuelsson | June 27, 2013

MS

It’s the start of the Aspen Ideas Festival, a gathering of great minds in Colorado to discuss incredible innovations and the most pressing issues of the present. I’m extremely excited to hear some of these amazing thinkers and leaders speak (you can see the all-star line up here) and am even more humbled to have been asked to be a presenter.

The title of my talk is “Cooking and Eating Your Way to a New Community.” For those with tickets, you can come hear me live bright and early on Saturday morning! For those without, I thought I would briefly share a few of my thoughts beforehand. Read More

Farmer's Market

Carrots, 5 Ways

By Alexandra Fleischman | June 26, 2013

carrots, farmers market, white carrots

At the farmers market today, I looked up, and bam! White carrots, right where they hadn’t been last week.

Fresh, young carrots have always been a favorite of mine–compared to pre-cut baby carrots and the older, woodier orange carrots available in the grocery store, white carrots are sweet and tender. And, of course, you can find them in other colors, which means beautiful, purple-, orange-, and white-filled Instagrams are on their way.

So there you go. Buy them. Then check out these 5 ways to use them: Read More

Farmer's Market

Sugar Snap Peas, 5 Ways

By Alexandra Fleischman | June 19, 2013

sugar snaps

photo (23)

Sugar snap peas were one of the first vegetables I really, truly liked. It happened one summer, when my mom started serving roasted sugar snaps with just a sprinkle of salt on top. Magical. So when I saw them at the farmers market today, I couldn’t resist. They’re amazing when they’re roasted, but here’s five ways to be pleasantly surprised. Read More

News

Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 14, 2013

Princess Madeleine Wedding

Princess Madeleine Wedding

Brain freeze, illustrated.

Brain freeze, illustrated.

This week, we took a closer look at what we realized we didn’t know, and learned a lot. Beginning with morels—those alien-looking, intimidating fungi—we fried them, and found that they weren’t scary, just addictive. At the farmers’ market, we learned the secrets to more produce (read: don’t be afraid to buy anything as long as it’s in season). The same goes for the colorful rainbow swiss chard, whose versatility adds to its healthy charm. And, if you’ve ever been struck by brain freeze and wondered what could have possibly gone wrong, look no farther. We found out, and you can blame sphenopalatine ganglioneuralgia from now on. For Marcus, the adventure continued as he attended the beautiful, fairytale royal wedding of Swedish Princess Madeleine to her New Yorker, hedge funder Chris O’Neill. Read More

Farmer's Market

Swiss Chard, Five Ways

By Alexandra Fleischman | June 12, 2013

rainbow swiss chard, chard, farmers market, 125th street

The 125th Street Farmers Market opened this week , and I wasn’t about to miss it. On its first day of the summer season, the market was complete with fresh produce, baked goods, jars of applesauce and jams, and craft vendors. Located at 125th street on the Plaza of the Adam Clayton Powell, Jr. State Office Building, the market will be open Tuesdays from 10am-5pm and Fridays from 3-8pm.

This week, I picked up a bunch of Rainbow Swiss Chard from Migliorelli Farms. It’s located in Tivoli, New York, under 100 miles away from the city. Read More

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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