healthy eating

CommunityContest

Healthy Eating Starts at Home

By Marcus Samuelsson | September 9, 2013

Photo Courtesy of Marcus
Photo Courtesy of Marcus

Photo Courtesy of Marcus

I got my start as a chef cooking alongside my grandmother, which is why I will always have Helga’s Meatballs on my menu at Red Rooster. Grandma Helga taught me how to roast a perfect chicken, make the fluffiest dumpling, and how to cook by building flavors. She also showed her love for me by taking the time to teach me step-by-step until I got it right. Her patience and care is the reason I grew up loving to cook and I am so honored that I have been able to cook for presidents, kings, neighbors and my wife. Time spent over food and conversation means everything to me. Read More

Tips

Leftover Lunch: Cauliflower Rice

By Alexandra Fleischman | July 1, 2013

Photo: Liz West

Photo: liz west

A cauliflower steak is a great Sunday lunch for me–healthy, crispy, well-matched to any salad. I take a head of cauliflower and slice it into 1-in. thick slices, sear it on the stove with a healthy dose of olive oil and seasoning, and into the oven it goes to finish cooking.

Unfortunately, I only needed one cauliflower slice today, which left me with almost a whole head left.

Photo: Joy

The solution (and tomorrow’s lunch): Cauliflower Rice. It’s certainly not a lunch on its own, but this refined starch substitute can be the base to many. Read More

Back to Basics

Back to Basics: Spring Garlic

By Kendall Kish | May 28, 2013

garlic, spring garlic

Spring garlic is regular garlic that is picked just before the bulbs fully mature. It resembles a large green onion or leek, but with small, reddish-pink bulbs. It is sweeter and milder than traditional garlic, and is only available for a few weeks in the spring. The uses and health benefits are the same as regular garlic, but the taste is worth seeking out for the few weeks that it is available. Read More

Back to Basics

Back to Basics: Baby Bok Choy

By Kendall Kish | May 14, 2013

IMG_3469
Baby Bok Choy

Baby Bok Choy

Name: Brassica chinensis, bok choy in Cantonese means “white vegetable”, also known as Chinese Cabbage.

Origins: Chinese cabbage was studied for its medicinal qualities during the Ming Dynasty. The vegetable then spread to northern China before being introduced to Korea where it became a staple vegetable for making kimchi. Now commonly available in North America, Bok Choy is a staple ingredient in Asian cuisine.

Peak Season: Late winter to early summer. Read More

Food for ThoughtHealth & Wellness

Top Five Foods to Avoid

By Kendall Kish | April 30, 2013

ice cream, worst foods to eat

Everyday there are new reports on what you should and should-not eat, new diet trends, and new food buzz-words. Of course if you eat a balanced diet of whole grains, lean protein, fruit, and vegetables, it’s okay to indulge every once in a while in your favorite guilty-pleasure food of choice. But there are certain foods that should be avoided as much as possible, and luckily there are plenty of flavorful and healthy substitutions you can make so you don’t have to feel like you are making sacrifices. Read More

Health & WellnessRecipes

Eat Globally, Eat Better!

By Marcus Samuelsson | September 12, 2012

Photo: bknabel

Photo: bknabel

I was honored to spend a few hours at the Huffington Post Oasis at the RNC and DNC these past two weeks, talking about how to eat globally to eat better. I couldn’t have asked for a better response from both those who came up to me at the conventions and those who commented on my recent blog on this topic, but the one thing almost everyone asked me for is for some more ideas for incorporating this idea into their daily lives! So with some help of my friends at FoodRepublic.com and MarcusSamuelsson.com, here are 10 of my favorite recipes that highlight dishes that are so full of flavor you don’t have to eat a lot. Some are quick and easy and some take a bit more time, but I guarantee all of them will make you feel better from the inside-out.

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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

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