Leftovers

Chasing FlavorsTips

Coconut Macaroons, 5 Ways

By Ashley Beck | August 6, 2013

coconut macaroons

With all the French macaron hype, coconut macaroons (Congolais in France) have been left in their almond flour dust. However, these gooey, chewy, coconut-y treats are just as delectable and way easier to make. And just like their French buttercream-filled counterparts, they can be flavored anyway you like it.  One of the many things my meins mideg (Armenian for grandmother) taught me was how to transform leftovers and not to waste what we have.

Her leftovers-in-a-cookie-or-boereg (traditionally a cheese and herb filled phyllo dough parcel)  ideas don’t always work, but when they do, they are magic. And like magic, it’s impossible to figure out how it happened (because, of course, she can never remember what bits and pieces she put in it).  This idea of resourcefulness is a practice instilled in her by her mother, as they, like many immigrant families, had to make use of every bit they bought. To me, her tendencies to continue to use this “waste not, want not” mentality is not only about being economical, it’s about keeping the memories of her mother alive by making these thrifty ideas part of our family’s traditions. Read More

Tips

Leftover Lunch: Polenta

By Alexandra Fleischman | June 24, 2013

Photo: Stacy Spensley

Polenta, for me, makes a meal restaurant-worthy. Making a stew? I’ll happily eat it out of a bowl, but if it’s resting on a bed of polenta, I’ll take a pic. Not feeling pasta again? I’ll spoon pesto over polenta with cheese and greens. Fancy dinner accomplished.

My favorite polenta, however, is always what’s leftover. Where meal one is creamy and smooth, meal two (and three and four) can be crispy, chewy, and entirely unrecognizable.

Make the perfect polenta, to start. Try it with asparagus and broccoli rabe, or oven roasted tomatoes. Read More

Chasing Flavors

Leftover Lunch: Roast Chicken

By Christopher Stewart | May 6, 2013

Cobb Salad Wrap

Cobb Salad WrapFinding something to eat for dinner is a task…but finding something for lunch during the week is a chore. Mixing and matching lunches for your 5-day work week can be tiring, especially if you don’t have the time. Over the weekend, we learned how to roast the perfect chicken, and when that happens, there are always leftovers. Roast chicken sandwiches are a great way to utilize the left over chicken, but that too gets dull after a while. Adding shredded chicken to a variety of things like salads, soups, and wraps can be a great way to turn a weekday lunch into a variety of flavorful meals. Read More

Food for Thought

By The Numbers: Food Waste

By Mac Malikowski | April 11, 2013

Leftover_recipes

Like many people who love food, I am guilty of trying to eat a new dish, with new ingredients with a new composition for every meal. I’m just too excited about food to appreciate leftovers. I want to experience it all, in it’s endless permutations. But really, if I live to be 75, I still have about 18,250 lunches left in my life (just lunches!) to try new things and revisit my favorites. Read More

Recipe Roundup

From HuffPo: 10 Recipes, 10 Ways to Use Your Thanksgiving Leftovers

By Marcus Samuelsson | November 16, 2012

trifle

This article was originally published on November 14th in the Huffington Post.

Thanksgiving is probably my favorite holiday — it’s a day that’s American to the core and it’s a day that’s all about what and how we eat.

I learned from my grandmother, who grew up in devastating war times, how important it is to keep with tradition and celebrate the holidays during tough times. Hurricane Sandy showed us that more than anything. Residents in the New York area witnessed the kind of impact one act of nature can have, and now more than ever we need to keep tradition to lift our spirits. It’s also the time to offer whatever you can to friends, neighbors or anyone who could benefit from even the smallest gesture of kindness. Read More

News

How To Use Leftover Wine

By mahir | June 14, 2011

wine

wine

Leftover Wine

We’ve all been there. You’ve enjoyed a few nice glasses of wine, but have a good portion of the bottle leftover. There’s enough that you don’t want to throw it out, so you cork it and put it in your fridge. But if you don’t drink it soon enough, the wine could change flavor and you might not want to drink it. So what do you do?  Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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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. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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