tips

How To'sTips

How To Apply To Culinary School

By Christopher Stewart | August 28, 2013

photo by yucca

Culinary Students

Having been raised in Sweden, Marcus didn’t go to culinary school in the States. Instead his path to becoming a professional chef started in high school when he applied to a specialized school where students could learn to hone their craft in fashion, dance, singing, and of course, cooking. Instead of the rigors of a program like the French Culinary Institute or the Culinary Institute of America, Marcus chopped and sweated his way through vocational school then through the toughest kitchens in Europe. Read his whole story in “Yes, Chef”, his award-winning memoir.

Culinary arts has now become a major career choice for all ages. In a time when chefs and culinary professionals are the new age rock stars, the number of people enrolling in culinary arts schools has risen significantly in the past few years. The food industry is bustling and producing great chefs and food industry professionals alike, and now going to culinary school seems to be a great option. Like any other school you look to apply to, choosing the right culinary school is key to your success and you want to make sure that the school matches who you are and your needs and career goals. Read More

How To'sTips

How To Make Quick Jam

By Christopher Stewart | August 21, 2013

Photo: julochka
Photo: julochka

Photo: julochka

I always find that when I venture through the farmers market, I always seem to buy fruits and vegetables I wouldn’t ordinarily buy. The strawberries, the blueberries, and every piece of fruit in between always looks so amazingly fresh at the farmers market that I get home and have an abundance, and of course you never want this beautiful fruit to spoil. Spoiling is wishful thinking, and you need to think fast on how to savor this seasons farmers market harvest. This is where quick jam fits in perfectly. Making a quick jam solves so many wonderful problems and also uses up all of the fruit you so anxiously bought. Whether it be spooned on top of hot waffles or the tomato jam served with the corn bread at Red Rooster Harlem, jam can add a nice touch to a variety of things. Here are a few quick and easy tips for making quick jam at home.  Read More

Chasing FlavorsTips

Coconut Macaroons, 5 Ways

By Ashley Beck | August 6, 2013

coconut macaroons

With all the French macaron hype, coconut macaroons (Congolais in France) have been left in their almond flour dust. However, these gooey, chewy, coconut-y treats are just as delectable and way easier to make. And just like their French buttercream-filled counterparts, they can be flavored anyway you like it.  One of the many things my meins mideg (Armenian for grandmother) taught me was how to transform leftovers and not to waste what we have.

Her leftovers-in-a-cookie-or-boereg (traditionally a cheese and herb filled phyllo dough parcel)  ideas don’t always work, but when they do, they are magic. And like magic, it’s impossible to figure out how it happened (because, of course, she can never remember what bits and pieces she put in it).  This idea of resourcefulness is a practice instilled in her by her mother, as they, like many immigrant families, had to make use of every bit they bought. To me, her tendencies to continue to use this “waste not, want not” mentality is not only about being economical, it’s about keeping the memories of her mother alive by making these thrifty ideas part of our family’s traditions. Read More

How To'sTips

Want to Eat Better? Here’s How to Start

By Christopher Stewart | July 22, 2013

Photo: cleber
Photo: cleber

Know the difference between Natural and Pasture Raised? Read on. (Photo: cleber)

With all of the amazing chefs, restaurants, food carts, and everything delicious in between, it’s hard to keep a complete healthy diet. Everyday, a new chef is born, a new meal is created, and a new dining option is widely available. It gets to be a bit much sometimes, keeping up with not only the Joneses, but also keeping up with everything the food world has to offer. Now more than ever, it’s important to not only know where our food source is coming from but to also know key factors when it comes to feeding ourselves and our families.  You always hear words like “grassfeed”  and “sustainability” but do we really know what any of these words mean? Here are a few key definitions to help you eat better. Read More

How To'sTips

How To Make Popsicles at Home

By Christopher Stewart | July 10, 2013

Experiment with flavors and add-ins to make your popsicles personal to your whims. (Photo: roboppy)
Experiment with flavors and add-ins to make your popsicles personal to your whims. (Photo: roboppy)

Experiment with flavors and add-ins to make your popsicles personal to your whims. (Photo: roboppy)

In the heat, there are only a few things that can make the heat enjoyable. A view of the ocean, an ice cold drink, and a flavorful popsicle, just to name a few. When the temperature is over 90 degrees, a popsicle is the perfect way to cool your body down and also sneak in a tasty treat. Popsicles are an all-time favorite, but a sugary box with grape, orange, and cherry flavors just aren’t cutting it anymore. Different flavors, teas, spices, and sweeteners can all be added  to your popsicle of choice when you make them at home. Making these warm weather favorites are quick and easy. Here are some tips on making popsicles at home.  Read More

How To'sTips

How To Pair Wine with Barbecued Foods

By Christopher Stewart | July 3, 2013

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steak, wine, grill

Deciding what wine to pair with grilled steak is easier than you think. (Photo: mike912mueller)

The start of the grilling season means delicious smokey meals, perfectly charred dinners, and even grill-inspired desserts. While a nice glass of your favorite wine is desired for any meal, when the grills come out, the bottles of wine seem to go in. But just like you pair your wine with your light salad for lunch or a hearty stew that’s been cooking all day for dinner, wine can also be paired with grilling and barbecue.  For the holiday weekend and many sunny weekends after, here are 3 tips to help you pair wine at your next barbecue.  Read More

Tips

Ambessa Tea Stories: Tea as Nature’s Febreze

By Ashley Beck | June 26, 2013

Earl of Harlem tea keeps clothes fresh until your ready to wear them.

 

(Photo: hamblin)

Ambessa’s Earl of Harlem and Choco Nut Blend are a great way to keep drawers fresh. (Photo: hamblin)

Oh tea and all of its versatile ways…We’ve shown you how to apply it to your face, brew it without heat, infuse it into your food and pair it with a meal. Now I’m going to tell you that you can reuse your tea as an air freshener right? Exactly.

So yes, there is Febreze, but I’m sure I’m not the only one that believes it doesn’t really neutralize odors. If anything, it tends to add a fresh or flowery scent to the not so fresh or flowery scent it’s trying to eliminate. Which is almost worse. Read More

How To'sTips

How To Keep Guacamole Green

By Christopher Stewart | June 26, 2013

tips, how to's, avocado, guacamole

Photo: Elsa

Guacamole is one of those crowd favorites, that if it’s there, that is the first thing your guest are going to go for. Whether it’s a traditional recipe or you have added a personal touch to it, like grilled corn, guacamole is always wanted at a party. The creamy vibrant colors of a freshly prepared bowl of guacamole are great to look at but even better to eat. Avocados, like other fruits, when sliced begin to turn brown due to being exposed to oxygen, which is called oxidation. In a matter of hours your amazingly vibrant guacamole can become a unattractive mess. There are 2 simple ways that you can keep your guacamole green and vibrant, the next time company comes over, and one way starts with the avocado itself. So how do you keep your guacamole bright green?  Read More

Tips

Leftover Lunch: Polenta

By Alexandra Fleischman | June 24, 2013

Photo: Stacy Spensley

Polenta, for me, makes a meal restaurant-worthy. Making a stew? I’ll happily eat it out of a bowl, but if it’s resting on a bed of polenta, I’ll take a pic. Not feeling pasta again? I’ll spoon pesto over polenta with cheese and greens. Fancy dinner accomplished.

My favorite polenta, however, is always what’s leftover. Where meal one is creamy and smooth, meal two (and three and four) can be crispy, chewy, and entirely unrecognizable.

Make the perfect polenta, to start. Try it with asparagus and broccoli rabe, or oven roasted tomatoes. Read More

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Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

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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