Buttermilk is a common addition in classic recipes – you may have eaten or cooked buttermilk pancakes and buttermilk biscuits. But what exactly is buttermilk?  Read More

The Stewardesses. Photographer Lanie McNulty

Interview By Lindsay Hunt

At Red Rooster Harlem, the art is an essential part of the experience. The choices that Marcus Samuelsson and his team made in curating the space and the artistic objects that fill it enhance the entire experience. Read More

Photographer: Lindsay Hunt

By Lindsay Hunt

Although food and photography have always been my two loves, I didn’t combine the two until relatively recently.  Once I decided to start capturing my food on camera, I was unsure about how to start making food that tasted delicious not only look delicious, Read More

Fork-Level Perspective

Food Photography Tips: By Lindsay Hunt

If you’re dismayed with your pictures of food, you might rush out to the camera store for a better lens, or splurge on some props. But, there’s no need to break the piggy bank for a beauty shot of bacon and eggs. Read More

LINDSAY HUNT’S FOOD PHOTOGRAPHY TIPS: TIP #3: Blend Art and Information

Food photography is a balance between art photography and informational photography.  You want the viewer to know what it is you’re showing them, and portray it in an attractive way. Read More

Focus on the most important information, in this case: the clementine curd.

Lindsay Hunt’s Food Photography Tips: Tip #2: Focus is Everything

You’ve just made spaghetti and meatballs.  The sauce is vibrant, you’ve perfectly browned the meatballs and that homemade pasta, it’s magnificent.  You might have to rename yourself Giulietta because Julia is just not Italian enough for your pasta prowess. Read More

Advice Number 1: Shoot In Natural Light

For any food-lover, a plate of food can be as inspiring as the newest BMW is to a car-lover.  The impulse strikes to take a picture, so a quick shot is taken with your blackberry or point-and-shoot camera.  Instead of doing injustice to the food’s original glory, impress your friends with a gorgeous image of the homemade pulled pork you worked for hours to prepare. Read More

Mussel-Artichoke Slice

With Thanksgiving coming up, I’m thinking a lot about pies.  This holiday for some is dedicated to the Turkey, but for me, I think about pecan and pumpkin pie.  In addition to my sweet pies on the table this year, I’m adding Marcus’ savory Mussel-Artichoke Tart Recipe from New American Table.

Creamy buffalo mozzarella tops a tangy layer of lemon-spiked Read More

Lamb Curry

Lindsay Hunt is our new media intern at MarcusSamuelsson.com.  She will be contributing a weekly column about cooking through two of Marcus’ cookbooks: cookbooks Soul of a New Cuisine and New American Table.

Lindsay is a graduate of the French Culinary Institute in SoHo, New York.  She loves food from all over the world.  From Ethiopian food to Dim Sum to the best biscuits and gravy, she loves to eat her way through New York’s diverse food scene.

Her parents lived in Indonesia until just before she was born, and she credits her love for all foods to growing up with her parents’ adventurous tastes and the bountiful options of cuisine in her native Southern California.

During her study abroad experience in Rennes, France, Lindsay indulged in crepes, baguettes, and creamy cheeses.  At Dartmouth College, Lindsay studied Arabic and studied abroad in Fez, Morocco.  She ate everything from chicken and prune stews to a surprisingly creamy appetizer of sheep’ brains.  Now, based in Brooklyn, she looks forward to traveling the globe again through Marcus’ recipes.

Read her first installment of her column below.

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