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New York Times Op-Ed by Marcus: Is Harlem ‘Good’ Now?

By Marcus Samuelsson | February 17, 2014

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Photo Courtesy of New York Times

 

“For so long Harlem had just been an idea to me, found in books and music when growing up in Sweden and then working in France. It was Langston Hughes and Miles Davis, the Apollo and the Y, and Malcolm X sitting in a dark corner of Small’s Paradise. It was the center of black culture, the center of cool, a place so remote to me in Europe that I could hardly imagine it. Now I was here, feeling it.”

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Food Politics

The Meat of the Matter

By Diana Tsuchida | May 24, 2012

Photo: Ryan Morrison

Photo: Ryan Morrison

A few weeks back, the NY Times launched an essay contest for readers to answer the contentious philosophical question that puts many food-enthusiasts on edge: is meat-eating ethical? In a social moment of heightened vegetarian, vegan and global warming awareness that have lunged the topic of meat and overall food consumption into the limelight, a few highlights worthy of consideration stood out among the passionate responses.  Considering the current flooding of health-initiatives, complex diets and a focus on farm to table politics, the contest highlighted the sometimes-contradictory and always opinionated debate on the ethics of meat-eating.

One woman who grew up on a farm discusses the most basic levels of interconnection between crops, animals and humans–one that relies on animals to graze the fields upon which they naturally fertilize and that people need to consume to keep in step with a natural order. She stresses the fact that a balanced and healthy life is one in which we should not dismiss part of this self-sustaining cycle where animals need to be eaten, if not for any other reason than to make room on an increasingly crowded planet.  Read More

News

Music As A Secret Ingredient

By Marcus Samuelsson | April 25, 2012

Photo: Francois Martinier

Photo: Francois Martinier

Do you like to rock out in the kitchen while you cook? I certainly do!

The New York Times posted today how many cooks in top restaurants use music, not only to rock out with in the kitchen, but also as inspiration for their cuisine. I personally love listening to my friend Jason (Timbuktu), the Swedish rapper and reggae artist, and definitely David Bowie, since I look for music that is not just one noted. Since cooking isn’t about a single note, what I’m listening to while I cook has to be the same way. It also doesn’t have to be about just one song, but instead music  that really connects with me and makes me think of where I was at the time when it came out. For instance, when I hear Pearl Jam I automatically think of Sweden, and when I hear Nirvana it brings me back to France when I was getting ready to come to New York. Read More

News

Is Vegetarian Chicken a Good Alternative to Real Chicken?

By Jeannette | March 15, 2012

Photo:  FotoosVanRobin

Photo: FotoosVanRobin

By: Justin Chan

While local farmers in California are struggling to find slaughterhouses for their chickens, one New York Times writer has suggested abandoning the consumption of chicken altogether and instead opting for a plant-based alternative.

In an op-ed, Mark Bittman writes that the chickens’ poor living conditions and the savage process of slaughtering them warrant a procedure that is more humane. Although one answer is to reduce or eliminate their consciousness, Bittman says the best method is to look for a meat substitute. In the Netherlands, for instance, a shop called The Vegetarian Butcher offers plant-based products that taste awfully similar to meat. The “chicken,” in particular, Bittman notes, would have fooled him had he not known about it beforehand. He says his experience there made him reconsider the advantages of eating vegetarian meat and how it might reduce the environmental damage caused by raising chickens industrially. Read More

News

School Lunches Just Got A Whole Lot Healthier

By admin | February 6, 2012

Photo: Bread for the World

Photo: Bread for the World

By: Ashley Bode

Last week, school lunches made great strides toward becoming more healthful. The USDA announced new guidelines for subsidized school lunches, showing the first changes to the program in over 15 years, changes that have become part of The Healthy Hunger-Free Kids Act of 2010. The Act is a piece of legislation that allows the USDA to improve lunch and breakfast programs for school children through nutrition and a hunger safety net, a first in over 30 years.

Mark Bittman chronicles the pros and cons in his opinion piece for the New York Times, continually providing readers with an educated discussion on the way food systems operate in the US.  He is quick to note that the new rules, which lessen the importance of protein-centric meals and increase fruit and veggie portions, are less than perfect, but also are the biggest step made toward a nutritional based program for children in desperate need. Read More

News

Sam Sifton’s Last List: Top 10 New Restaurants for 2011

By admin | January 10, 2012

Red Rooster

Before Sam Sifton handed over his reigns as the New York Times food critic in October, he gave us the ‘in’ on his favorite top 10 restaurants for 2011. Among his 10 favorites was none other than our Red Rooster that he describes as ‘a big church of food in Harlem’.

We are excited for being part of this list and humbled to be among Danji, Tertulia, Hunan Kitchen of Grand Sichuan, Empellon, M. Wells, Ciano, The John Drory Oyster Bar, Boulud Sud  and The Dutch. We would love to hear what some of the restaurants you considered noteworthy for 2011 were and what dishes you enjoyed eating there. Why not check out Sam Siftons top 10 for 2011 Read More

News

The New York Times 2011 Cookbook Review

By admin | December 13, 2011

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By: Saira Malhotra

Each year, there are a number of cookbooks that are released, providing you with the keys to the kingdom of all things delectable. Whether you are an avid cook, a foodie or a food porn seeker, the pleasure is all yours with pages of stunning photography, dishes deconstructed, or an interesting story.

Last month, the New York Times gave us an ‘in’ on what the Dining staff consider being this year’s noteworthy books. Here are some of their suggestions Read More

News

The New York Times, Holiday Eating, and Street Food

By admin | December 2, 2011

nyt1

A couple days ago, I paid a visit to one of the City’s most prestigious buildings- The New York Times Building. It was wonderful to be at such an important establishment for not only New York City but the entire nation, as we all depend on their news and reporting. I had the chance to serve lunch to the NY Times employees that day, but more importantly prior to serving food I partook of a discussion moderated by Metro Reporter Robin Finn.  Read More

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Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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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