savory sweet switch

Chasing Flavors

Flavor Play: Waffles

By Alexandra Fleischman | July 16, 2013

SavoryWaffle
waffles

Photo: Joy

As someone who prefers crispy anything to fluffy anything, I’ve always found the genius of waffles to be their unique shape. After all, with the extra surface area you get from indentation after indentation, you can achieve a much crispier, much more satisfying treat.

But as the waffles and fried chicken trend has revealed, waffles don’t have to be reserved for breakfast and dessert. Like a good bread, their texture can complement any flavor profile if combined correctly. Try out one of the following suggestions if you need a bit of inspiration. Read More

Chasing Flavors

Flavor Play: Red Grape Mostarda

By Alexandra Fleischman | July 9, 2013

mostarda, red grape, mustard, agrodolce

The combination of sour and sweet flavors holds a special place in my heart (on my tongue?) for what it can do to elevate any dish. After I learned to think of cooking in terms of layering the four tastes–sour, sweet, salty, and bitter– I appreciate unexpected, complex pairings.

Mostarda is a fruit preserve that mixes the flavors of (you guessed it) mustard with those of candied fruits. Similar to the blueberry shrub I made a couple weeks ago that made a traditionally sweet flavor profile more sour, this mostarda adds a spicy, bitter layer to a sweet, fruity condiment. It’s impressive and effortlessly gourmet on a cheese plate, on a sandwich, or spooned over grilled meat. You don’t need a lot of it in any one serving, but you’ll find yourself wanting to try it in new ways. Read More

Food for Thought

Savory/Sweet Switch: Tomato Tarte Tatin

By Alexandra Fleischman | July 2, 2013

Photo: Alexandra Fleischman

Whether tomatoes belong to the fruit or vegetable families is a debate we’ve all heard before. But, at least they are always treated as a vegetable, making it into salads, sauces, curries, condiments, and pastas. The list goes on. With the exception of a tomato jam, I just haven’t encountered tomatoes used in sweet breakfasts or desserts. (Thinking again, that’s not true: tomato basil sorbet, but it wasn’t very good or dessert-like.)

That is, until Bon Appétit posted their recipe for a dessert tomato tarte tatin. (A savory tomato tarte tatin wasn’t new– add some onions and olives to the tomato mixture, and use less caramel, and this goes well for dinner.) I was intrigued, and so was the blog world. Their reviews were positive, pleasantly shocked. So when I saw beautiful plum tomatoes this week, I knew what I would be using them for. (Although I considered these, too.) Read More

Food for Thought

Savory-Sweet Switch: Caramelized Croutons

By Alexandra Fleischman | June 18, 2013

croutons, cardamom, sweet crouton, dessert, breakfast
croutons, cardamom, sweet crouton, dessert, breakfast

I served the croutons over Greek yogurt sweetened with apricot jam and fruit macerated in a mixture of lemon juice, sugar, and fresh mint.

Savory and sweet flavors are classic opposites. In this new feature, we take an iconoclastic look at our standard definitions of what comes with sugar, and what comes with salt. In this week’s first installment, croutons were given a sugary makeover, and caramelized cardamom croutons were born.  Read More

Newsletter

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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