how to’s

How To'sTips

How To Apply To Culinary School

By Christopher Stewart | August 28, 2013

photo by yucca

Culinary Students

Having been raised in Sweden, Marcus didn’t go to culinary school in the States. Instead his path to becoming a professional chef started in high school when he applied to a specialized school where students could learn to hone their craft in fashion, dance, singing, and of course, cooking. Instead of the rigors of a program like the French Culinary Institute or the Culinary Institute of America, Marcus chopped and sweated his way through vocational school then through the toughest kitchens in Europe. Read his whole story in “Yes, Chef”, his award-winning memoir.

Culinary arts has now become a major career choice for all ages. In a time when chefs and culinary professionals are the new age rock stars, the number of people enrolling in culinary arts schools has risen significantly in the past few years. The food industry is bustling and producing great chefs and food industry professionals alike, and now going to culinary school seems to be a great option. Like any other school you look to apply to, choosing the right culinary school is key to your success and you want to make sure that the school matches who you are and your needs and career goals. Read More

How To'sTips

How To Make Quick Jam

By Christopher Stewart | August 21, 2013

Photo: julochka
Photo: julochka

Photo: julochka

I always find that when I venture through the farmers market, I always seem to buy fruits and vegetables I wouldn’t ordinarily buy. The strawberries, the blueberries, and every piece of fruit in between always looks so amazingly fresh at the farmers market that I get home and have an abundance, and of course you never want this beautiful fruit to spoil. Spoiling is wishful thinking, and you need to think fast on how to savor this seasons farmers market harvest. This is where quick jam fits in perfectly. Making a quick jam solves so many wonderful problems and also uses up all of the fruit you so anxiously bought. Whether it be spooned on top of hot waffles or the tomato jam served with the corn bread at Red Rooster Harlem, jam can add a nice touch to a variety of things. Here are a few quick and easy tips for making quick jam at home.  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

How To'sTips

How To Pair Wine with Barbecued Foods

By Christopher Stewart | July 3, 2013

360027989_b1ee715ba5_b
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 Keep Guacamole Green

By Christopher Stewart | June 26, 2013

tips, how to's, avocado, guacamole

Photo: Elsa

Guacamole is one of those crowd favorites, that if it’s there, that is the first thing your guest are going to go for. Whether it’s a traditional recipe or you have added a personal touch to it, like grilled corn, guacamole is always wanted at a party. The creamy vibrant colors of a freshly prepared bowl of guacamole are great to look at but even better to eat. Avocados, like other fruits, when sliced begin to turn brown due to being exposed to oxygen, which is called oxidation. In a matter of hours your amazingly vibrant guacamole can become a unattractive mess. There are 2 simple ways that you can keep your guacamole green and vibrant, the next time company comes over, and one way starts with the avocado itself. So how do you keep your guacamole bright green?  Read More

How To'sTips

How To Make The Perfect Pitcher of Iced Tea

By Christopher Stewart | June 19, 2013

iced tea
ice tea, how to, Ambessa tea's, summer, tips

Photo: Terrance T.

There are a few things that come up when you think of the word simple. Simple can relate to a quick and easy go-to meal, your favorite restaurant, or something that you make repeatedly and it comes out great every time. Simple can also mean that something can be a staple, also something that you want to add a new spin on as well. June is National Ice Tea month, and there is really nothing better than drinking a cold glass of brewed ice tea during these hot summer months. Although ice tea can be pretty much error proof, do we really know the essentials of making a glass of ice tea? Here are 3 tips on how to make the perfect glass of ice tea this summer season.  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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How To'sTips

How to Make Perfect Polenta

By Christopher Stewart | May 23, 2013

Polenta Stir
polenta, how to, tips,

Photo by Mike

Polenta is a popular item that has been on the restaurant scene for a couple of years now. It usually sits under deliciously rich stews, but it has come out from hiding in the past few years as the main attraction. For brunch with poached eggs, grilled with tangy balsamic vinegar or added in a cake for texture, polenta is here to stay. Different cultures have different names and ways of making polenta but the great thing about it, is that it’s not a costly grain and that it goes a long way. Polenta, a course or finely ground yellow cornmeal, it usually expands to 4-5 times its volume when cooked in your desired liquid, which is great because you can make several dishes from one pot. Learn how to make polenta apart of your next meal with these simple tips and 5 delicious recipes that will highlight polenta all throughout the week. Read More

How To'sTips

How to Correctly Handle a Chef’s Knife

By Christopher Stewart | May 20, 2013

4333960966_6dbef44b5b_z
knives, how to, sharp, tips

Photo: Micon

With all of the “How To’s” on marcussamuelsson.com lately and all of the great food that has been created, one very important subject has not been tackled. How can we eat and prepare all this amazing food if we don’t know how to use a knife properly. I know there are a lot of big scary knives out there and it seems like chefs are using them with such ease and skill. With knives in different sizes and different uses, knowing which Santuko, slicing, pairing, carving, or ceramic knife will best work for you is a big deal. Let’s examine the proper way to use a chefs knife along with the do’s and don’ts in these 3 easy steps. 

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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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