Leftover Lunch: Fourth of July Edition

By Alexandra Fleischman | July 8, 2013

barbecue, leftovers, fourth of july, chicken
barbecue, fourth of july

Everything’s better between two slices of bread, including grilled meat and coleslaw. (Photo: Calgary Reviews)

If you celebrated the fourth of July this past weekend, you probably had a cook-out, and if you had a cook-out, you probably have some leftovers.  And if you have delicious leftovers, you probably don’t want to let them go to waste. If you’re stumped, try out some of these ideas, or get inspired to come up with something new. Read More

What To Eat And Drink

Picnic Basket: 4th of July in Your Own Backyard

By Ashley Beck | July 4, 2013

Fourth of July Picnic

The great thing about picnicking at home or in your own backyard (balcony, roof deck, what have you) is that the sky’s pretty much the limit. You can make all your favorites, open a bottle of rosé or two or three or…(it is a holiday), spread a blanket on the floor, cop a squat and enjoy your independence from needing to be anywhere but in your own backyard. Here are some ideas: Read More

How To'sTips

How To Pair Wine with Barbecued Foods

By Christopher Stewart | July 3, 2013

steak, wine, grill

Deciding what wine to pair with grilled steak is easier than you think. (Photo: mike912mueller)

The start of the grilling season means delicious smokey meals, perfectly charred dinners, and even grill-inspired desserts. While a nice glass of your favorite wine is desired for any meal, when the grills come out, the bottles of wine seem to go in. But just like you pair your wine with your light salad for lunch or a hearty stew that’s been cooking all day for dinner, wine can also be paired with grilling and barbecue.  For the holiday weekend and many sunny weekends after, here are 3 tips to help you pair wine at your next barbecue.  Read More

How To'sTips

How To Grill Vegetables Like a Pro

By Christopher Stewart | June 5, 2013

Grilled Vegetables
grilling, summer, tips, vegetables, how-to's

Photo: Isabelle B.

Grilling is a great way to dine outdoors and enjoy the warm weather. Grilling can be used as a flavor enhancer, as the smoke adds great flavor to anything that is cooked on it. The grill gets a reputation for turning great cuts of meat, blends for burgers, and hot dogs alike into summer staples, but it’s time to tell the meat to move over and make way for the vegetables. Grilled vegetables are a staple summer side dish and a good way to utilize the fresh produce that your local farmers market has to offer. All it takes is a hot grill, veggies, and a few common kitchen must haves and you will have flavorful grilled mushrooms for burgers, or charred onions to accompany your juicy grilled steak. Here are some tips on how to achieve perfect grilled vegetables for your next barbecue.
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Health & Wellness

Safe Grilling for Summer

By Tawnya Manion | May 23, 2013

steak, grill, summer foods, safety

When summer finally settles in, no on wants to be stuck inside slaving over a hot stove. However, the popularity of grilling outdoors has recently suffered a backlash due to recent research revealing that foods cooked over a hot grill may become contaminated with carcinogens. This doesn’t mean you have to give up barbecue forever. Follow these four tips to minimize carcinogenic agents and enjoy grilled foods that are delicious and safe.

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How to Have an Eco-Friendly Fourth of July

By admin | July 4, 2011

fourth of july flags

Photo: Hryck. on flickr

Elementary school biology has taught us all that we need protein to grow healthily, but the idea that protein absolutely needs to come from animal products is quickly becoming a figment of the past. With more and more Americans adopting a more vegetarian lifestyle, for health and ethical reasons alike, and Meatless Mondays gaining speed across the world, plant-based alternatives are rapidly replacing animals proteins in our everyday diets. Read More


Master the Grill with These Outside-The-Box Techniques

By admin | June 29, 2011

Photo: AleGranholm on flickr

Photo: AleGranholm on flickr

Today’s New York Times Dining section had two great articles about grilling. One was all about campfire cooking which we covered last week, and the other was about fire. More specifically, author Steve Raichlen-who literally wrote the book on grilling-took an in-depth look at how a few chefs around the world have been doing some really interesting things to take grilling to the next level. Read More


The Ritual Of Barbecue

By mahir | April 15, 2011


The great pleasure of grilling is its ritual: the meticulous arrangement or haphazard dumping of charcoal, the anointment with lighter fluid, the tossing of a match, and the long wait for the briquettes to burn down into coals. 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. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
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American Table Brasserie and Bar
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