pasta

The Modern Pantry

The Modern Pantry: Baia Pasta

By Ashley Beck | July 23, 2013

Founders of Baia Pasta
Baia Pastas, lovingly made by two Italians in Oakland, California.

Baia Pastas, lovingly made by two Italians in Oakland, California.

Made by two Italians in California with wheat from Utah, Montana, and Colorado, Baia Pasta is as authentic as it comes, and yet as local as one can get. “We believe that American wheat is among the best in the world and are very proud to create the first pasta that glorifies all its features. We always travel with a couple bags of Baia Pasta” say the founders, and after you read more about this delicious, locally made pasta phenomenon, I am sure that you’ll do the same. Read More

How To'sTips

How to Make Fresh Pasta

By Christopher Stewart | May 7, 2013

4752493138_b7ba70e24b
flour, eggs, pasta

Photo: Svacher

When time is of the essence, making anything from scratch can be difficult. You don’t want to mess up but you want to make a delicious meal. Pasta is quick and easy and very versatile when it comes to adding flavors and ingredients. From something subtle like sliced garlic and olive oil to something classic like Bolognese sauce, pasta can withstand lots of different flavors. It’s easy to reach for boxed pasta, but making fresh pasta at home is much more rewarding. I strongly believe that once you have freshly made pasta, you will never go back to eating boxed pasta again. But what do you do when you don’t have a pasta machine at home? Easy! Break out the flour, eggs and homemade  sauce and  follow these 3 steps to making fresh pasta at home without a pasta machine.  Read More

Recipe Roundup

Pasta, Family Style

By Ashley Beck | April 29, 2013

pasta, family dinner
pasta, family dinner

Pasta nights can be had every day of the week.

I grew up eating family style. Whether at a restaurant or at home, forks were stabbed here, spoons scooped there and knives split the last roll. That way everyone got a taste. That way we were constantly engaged in the  dance of a meal. That’s why after working at Tre, an Italian restaurant in the Lower East Side, (for 3 years) I came to find the family meal (the meal served to the staff before service) was always my favorite part of the day. I looked forward to that big bowl of pasta and was always amazed at how the chef was able to toss that much in one pan. As everyone ate we would tell stories from the night before between perfectly al dente bites of rigatoni carbonara, or spaghetti bolognese. It was the calm before the storm. A time we could get out any of our last minute frustrations, and a time to strengthen the family bonds that made that restaurant ship sail so smoothly every night. Read More

Cookbooks

Off The Shelf: Pasta Italiana

By Christopher Stewart | February 20, 2013

Pasta Italiana

 

In this new series we explore the books, new and old, that sit on our conference bookshelf. 

A hot, beautiful bowl of beautifully plated pasta is something every one enjoys. Whether its fresh pasta that has been kneaded and perfectly shaped or dried pasta thats cooked al dente and tossed in a rich pomodoro sauce, a bowl of pasta is the universal language of love. Italian chef, Gino D’Acampo speaks this language of love in 100 ways in his cookbook “Pasta Italiana: 100 Recipes from Fettucine to Conchiglie”. Here, D’Acampo not only shows the reader how to make the perfect plate of pasta from scratch in the comforts of your own home, he also showcases the importance of pasta, pairs accessible and nutritious add ins, and provides nutritional facts about his beloved pasta. Read More

News

Ten Tables

By mahir | April 8, 2011

TenTables
Weekly Dish Recommendation By Julia Burgi

Ten Tables in Cambridge, Massachusetts seeks to be more than a restaurant and bar – it is part of the neighborhood in community. From the service to the locally-oriented menu, this is successfully achieved. Read More

News

Contributor Section

By mahir | August 25, 2010

I really appreciate you all tuning in and reading about my food experiences, and now I’d really like to hear yours. I’m starting a contributor section on MarcusSamuelsson.com where I want you to share your food stories and photos.

Become our local guide in your area of the world. We’re especially eager to hear stories and see personal photos related to fishing, hunting, pasta making, holiday meals and family traditions from around the world. And if you have a good cocktail, feel free to share that too!

If you have some good tidbits you’d like to see on my site, email us at foodtales@samuelssongroup.com
Looking forward to hearing from you!

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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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