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Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | July 26, 2013

Photo: cleber
Photo: cleber

Photo: cleber

It’s never possible to make all the right choices when it comes to food. Sometimes we think we’ve got the basics down, but then we realize that the labels on our food aren’t as straightforward as we thought. The low-fat diets we thought were getting us closer to happily healthy? Turns out, sugar might be the bigger and unseen culprit. But in better news, maybe we can throw out the no-pasta rule: there’s a local, slow-food (not to mention gourmet and tasty) option now from two Italians in California. And when it comes to protecting our skin from the sun, there’s a (tasty) extra step we can take without that sunscreen smell. And, the city of New York is joining us this week and expanding its recycling programs to include compositing initiatives. There–feeling better already. Read More

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Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | July 12, 2013

Sweet tea added to the brine gives this fried chicken an unexpected twist. (Photo:  armaburrito)
photo: armaburrito

Photo: armaburrito

This week, we’re doing things a little differently. Marcus asked us all to think about why we love the food we turn to again and again, whether it was our must-go places at home or the classic cold summer treat. And then, we remixed, making them our own. We paid more attention to ingredients like chayote, and talked to Alison Cross, whose Boxcar Grocer rethinks the conventional convenience store. Brined in tea and double-fried, we shook up the quintessential soul food, made in a new way and combining the classic and the personal. Soul food remix, accomplished. Read More

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Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 28, 2013

photo: sheridesabeemer
photo: sheridesabeemer

Photo: sheridesabeemer

The days are getting shorter now, so we’re making it last and keeping it fresh, from preserving our guacamole’s green hue to brightening up the air (with tea bags!). For making the most the time left, adventures are in order, although for staying happy we suggest keeping the sublock handy. (Tip: everything’s more exciting when it involves a motorcycle, picnics included.) Even the greens in the grocery store need their appropriate amount of time in the sun. On the other hand, a new addition to our Modern Pantry, NW Elixirs, can take as much heat as they like: without refined sugars and gums, they don’t burn during cooking. Read More

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Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 21, 2013

This week, we kicked back with a perfectly steeped and sweetened glass of iced tea. The tricks are in the details, from the freshness of the tea to the temperature of the water. The same can be said for Bluegrass Soy Sauce, brewed by Bourbon Barrel Foods in Louisville, KY, in true Southern style. Another ingredient worth paying attention to: Argan oil (it’s not just a basket ingredient on Chopped). Use in place of your normal oil of choice, and make things interesting. We were all about taking things easy, from repurposing leftovers to getting a full night’s sleep–there are worse ways to spend a week. Read More

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Best of the Week: Our Most Popular Stories

By Alexandra Fleischman | June 7, 2013

marcus samuelsson, GQ, 10 essentials

how to grill vegetables, grill, summer

This week, the weather heated up, and we noticed. We learned how to choose the right foods to keep our cool despite the rising temperatures. And surprisingly, that can eating more spicy food. Our solution for that: Marshall’s Haute Sauce. (I’ll take Serrano Ginger Lemongrass, thank you.) The vegetarian, gluten-free, locally-sourced condiments will work wonderfully with our grilled veggies, especially now that we know the secrets to getting the perfect grill marks on our vegetables. And we’ll give soft beverages—our refreshing, trusty heat reducers—closer consideration. (Who would have known that the average American consumes about 140 gallons of soft drinks a year?) And to top it all off, a funny video: GQ asks Marcus about the 10 things he can’t live with out.

Here’s a look at our most popular stories of the week: Read More

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Best of the Week: Our Most Popular Stories

By Kendall Kish | May 10, 2013

Penne with Brie, Mushrooms and Arugula

Fresh Pasta

This week we took a rather technical view to recipes and the everyday foods we eat. We learned how to make fresh pasta, as well as the secrets to the perfect roast chicken (and ways to use the left-overs). We saw the health benefits and versatility of in-season arugula, and learned about a new way of eating in order to increase longevity. And finally, we transformed your store-bought, unhealthy dip-recipes into homemade healthy versions to liven up your next party. Here’s a look at our most popular stories of the week: Read More

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Most Popular Stories This Week

By MarcusSamuelsson.com | May 3, 2013

meatball sub, beef, cheese
meatball sub, beef, cheese

Mmm cheesy, meaty goodness.

With Spring coming in full force, we’re beginning to lighten up our recipes to get ready for the warmer weather. This week we looked at the Top Five Foods to Avoid, how to roast the perfect brussel sprouts, as well as how to achieve that perfect crispy skin on a roast chicken. Never one to shy away from Happy Hour, we examined the green cocktail movement and how we eat beef in America. A look at our most popular stories this week: Read More

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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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