kendall kish

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

Recipe Roundup

New Recipe Round-Up

By Kendall Kish | May 16, 2013

meatless monday, black bean, feta, strawberry

We’ve posted some tasty and innovative new recipes this week, so if you haven’t flagged one to make yet, now is your chance. These recipes are all perfect for the season, and easy enough for a quick weeknight meal. Try one and let us know what you think! Read More

Recipe RoundupRecipes

Memorial Day Brunch Ideas

By Kendall Kish | May 15, 2013

lox

Memorial Day isn’t until next week and although we love a city that quiets down for the first weekend of the summer, it’s also a great time to catch up on your culinary prowess. If you’re planning on staying in, we’ve got you covered with great brunch recipes to try at home. 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

Recipe RoundupWhat To Eat And Drink

Spring Cocktail Round-Up

By Kendall Kish | May 13, 2013

strawberry basil spritzer

With spring in full force and beautiful weather on the forecast, what better a time to round-up a few cocktails inspired by the season.

The Aviation, Strawberry-Bourbon Spritzer, St. Germain Cocktail, Cucumber Martini

Strawberry Rhubarb Sangria: This recipe calls for the classic combination of strawberry and rhubarb mixed into a delicious and strong sangria.

St. Germain Spring Cocktail Recipes: Follow this link for many ways to use this elderflower liquor that is ever-so popular right now, and is versatile enough to pair with many traditional spirits.

Strawberry Basil Bourbon Spritzer: This cocktail is just as delicious as it is beautiful. Start taking full advantage of using fresh berries muddled in with your favorite liquor and mixer of choice. Read More

Health & WellnessRecipe Roundup

Healthier Homemade Versions of Your Favorite Chips and Dip

By Kendall Kish | May 9, 2013

samuelsson-1

There’s nothing like a good dip to round out your appetizer table at your party. However, store-bought dips are often loaded with fat and calories, having mayonnaise and/or sour cream as the base. And the potato chips used to serve the dip are full of sodium and preservatives, leaving you with a calorie-laden appetizer that is just plain run-of-the-mill. 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

Newsletter

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

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

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