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Health & WellnessPantry Picks

Gift Guide: Pure, Unadulterated Honey by Bee Raw

By Heeseung Kim | December 16, 2013

(Photo from Bee Raw)

“Every year around this time, I get asked by fans, friends, restaurant-goers and publications what my go-to gifts are. This year, my team and I have decided to feature a few artisans who are making great products that are perfect for the holidays. Whether it is fancy soap for my mother, a really rad apron for one of my colleagues, or the flight of roof-top honey for the person who is impossible to shop for, here are some essentials that I know I will be giving this year. Second in this installation is Zeke Freeman, honey enthusiast, bee activist, and owner of Bee Raw.”- Marcus Read More

Back to Basics

Back to Basics: Spring Garlic

By Kendall Kish | May 28, 2013

garlic, spring garlic

Spring garlic is regular garlic that is picked just before the bulbs fully mature. It resembles a large green onion or leek, but with small, reddish-pink bulbs. It is sweeter and milder than traditional garlic, and is only available for a few weeks in the spring. The uses and health benefits are the same as regular garlic, but the taste is worth seeking out for the few weeks that it is available. Read More

Back to Basics

Back to Basics: Baby Bok Choy

By Kendall Kish | May 14, 2013

IMG_3469
Baby Bok Choy

Baby Bok Choy

Name: Brassica chinensis, bok choy in Cantonese means “white vegetable”, also known as Chinese Cabbage.

Origins: Chinese cabbage was studied for its medicinal qualities during the Ming Dynasty. The vegetable then spread to northern China before being introduced to Korea where it became a staple vegetable for making kimchi. Now commonly available in North America, Bok Choy is a staple ingredient in Asian cuisine.

Peak Season: Late winter to early summer. Read More

Food StoriesRecipes

Sukiyaki Nights

By Diana Tsuchida | July 18, 2012

Sukiyaki

Sukiyaki

No matter the geographical distance that separates me from my family, there is one particular smell that immediately transports my heart back home. It has the kind of haunting ability to overwhelm my palette and mind with memories of the dinner table. My father, a man of limited cooking abilities (grilled cheese sandwiches made with Velveeta tops his repertoire) has one excellent culinary trick up his sleeve–a Japanese comfort dish called sukiyaki. This highly anticipated meal always managed to bring out the glutton in me and would require an entire day of prep work, from going to the market in Japantown, to cutting the vegetables, to allowing the big skillet to heat up for twenty minutes before laying the strips of beef down to sizzle. Read More

Recipes

Cluck n’ Fry: Celebrating Fried Chicken Day

By MarcusSamuelsson.com | July 6, 2012

Korean chicken wings

Buttermilk Fried Chicken

Today is National Fried Chicken Day and a dish as quintessentially American as this one couldn’t come at a more perfect time–during the lazy days of summer. While every restaurant, chef or region puts their own spin on flavor and technique, the most satisfying of these fried birds have to be juicy, crunchy and full of tender texture. In celebration of this gastronomical holiday, why not fry up any of these recipes at home. Read More

EventsRecipes

Food and Fireworks for the Fourth

By MarcusSamuelsson.com | July 2, 2012

Buffalo Blue Mini-Burgers

Whether you’re one of the lucky ones to have this entire week off or working hard through the holiday, make sure to indulge in the wonders of a firework display while eating some fantastic food. Whether you’re vegetarian or using the holiday to get into some serious slabs of ribs, celebrating Independence Day calls for delicious dip-friendly appetizers, grilling, and refreshing sides. Check out these summer-inspired recipes guaranteed to be a hit with any culinary crowd: Read More

News

Saira Malhotra’s Victory At The Varli Cook-Off and Her Winning Recipe

By admin | April 11, 2012

award

MarcusSamuelsson.com would like to send out a big congrats to our contributor Saira Malhotra for her recent win at the first ever Varli Cook-off! On April 6th, 2012, one day after the Varli Food Festival, Celebrity Chefs and Next Iron Chef competitors Jehangir Mehta and Maneet Chauhan hosted foodies, aspiring chefs, and lovers of all-things-Indian at the Varli Cook-Off competition.

Saira was one of the 8 participants in the fierce two-round competition that was judged by 4 internationally renowned and talented chefs and restaurateurs: Sanjeev Kapoor, Kunal Kapur, Prasad Chirnomula, and Rajesh Bhardwaj. Read More

News

Catching Up on Ketchup

By admin | April 11, 2012

Photo: Scout Seventeen

Photo: Scout Seventeen

By: Michael Engle

Have you ever wondered why ketchup labels itself as “tomato ketchup,” even though “other” ketchup is almost impossible to find?  This is because ketchup has a long, rich, and interesting history.  Tomatoes have only served as the standard ketchup base for a little more than 200 years.  Surprisingly, if not for a since-proven misconception about tomatoes, ketchup may not have become so firmly entrenched with tomatoes.

Ketchup can be construed to be a descendant of fish sauce (ke-chiap), which is an Asian condiment made of pickled fish and spices.  After ke-chiap was invented in China, in the 1690′s, it soon became incorporated into Malay culture.  In the 1740′s, British explorers discovered ke-chiap in Malaysia, and imported it to England.  Eventually, the product name evolved to the anglicized “ketchup.”  In British cuisine, the most popular ketchup was neither a tomato variety nor the original fish version; instead, the Brits invented a mushroom ketchup to accompany their Victorian meat pies, puddings, and roasts. 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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