Ingredient Focus

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Ingredient Focus : Lingonberries

By Marcus Samuelsson | June 1, 2012

Photo: Visit Sørlandet

Photo: Visit Sørlandet

If there’s one thing us Swedes are known for, it’s our lingonberries. Lingonberries to us are like blueberries to Americans; we use it in desserts, drink it as juice and spread it as preserves on almost anything we can get our hands on. I remember first trying lingonberries at my grandmother’s house in Sweden and falling in love with their tart yet sweet flavor.

These small, red distant cousin of cranberries are perhaps one of the most important forest berries found in Scandinavia. The leaves are much darker than most with a waxy texture which grows red, tart and juicy lingonberries. We consider lingonberries invaluable because they could be preserved for months by simply being placed in a jar with water. The fact that the natural preservatives in the berries could stay sustainable for days, weeks and even months is proof of the benefits they can also add to our health. Read More

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Ingredient Focus: Rhubarb

By Marcussamuelsson.com | May 24, 2012

rhubarb-2 (1)

Rhubarb is one of the official markers that spring has fully arrived. A jewel-toned pink and light green, the slender stalks make for great jams, pies, baked goods, and as we recently found out cocktails, too!

This end-of spring root traditionally pairs well with strawberries, otherwise many find its taste too tart. Yet, rhubarb can even make a savory appearance Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

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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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