quick and easy

How To'sTips

How to Make Perfect Polenta

By Christopher Stewart | May 23, 2013

Polenta Stir
polenta, how to, tips,

Photo by Mike

Polenta is a popular item that has been on the restaurant scene for a couple of years now. It usually sits under deliciously rich stews, but it has come out from hiding in the past few years as the main attraction. For brunch with poached eggs, grilled with tangy balsamic vinegar or added in a cake for texture, polenta is here to stay. Different cultures have different names and ways of making polenta but the great thing about it, is that it’s not a costly grain and that it goes a long way. Polenta, a course or finely ground yellow cornmeal, it usually expands to 4-5 times its volume when cooked in your desired liquid, which is great because you can make several dishes from one pot. Learn how to make polenta apart of your next meal with these simple tips and 5 delicious recipes that will highlight polenta all throughout the week. Read More

Recipe Roundup

10 Side Dishes to Make This Weekend

By Christopher Stewart | April 18, 2013

OLYMPUS DIGITAL CAMERA

If finding something to make for dinner is hard, finding a side dish to accompany the main component is even harder. Once you come to the realization of what to cook for dinner, the joy comes to a pause when a side dish is also needed. A plain vegetable or simple mashed potatoes sometimes just doesn’t cut it when you want something amazing to shake off the stress of everyday life. A great meal can put you in a even greater mood, so this weekend delight your palate with these 10 amazing side dishes. Read More

Cookbooks

Off the Shelf: Weeknight Meals Delicious Made Easy

By Christopher Stewart | March 13, 2013

Good Bite

Am I the only one counting down the days until spring? Its been a cold winter full of hearty soups, thick warming stews, and leftovers but with spring weeks away, I can’t help but think about lighter dinners and fresh produce. With sunshine and warm weather, comes the need to cook fresh new meals. We have been eating heavy all winter long, and I know for me as soon as it gets light outside, I’m on a mission to eat something new for dinner most of the week, not including take-out (which will always have a special place in my heart). Read More

Newsletter

Featured Recipe

More Recipes

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