Wall Street Journal


International Street Food Destinations

By admin | October 12, 2011

Photo: Daveybot

Photo: Daveybot

By: Saira Malhotra

This weekend, the Wall Street Journal, talked about how a significant number of Americans are selecting vacation destinations based on 2 driving factors: food and wine. In recent years, and some would even argue with the growth of food in media, more and more people expand their horizons culturally and shy away far less from unconventional cuisines. So here we are today, not just embracing new cuisines but on an active quest to seek them out. To cater to these culinary adventurers, there are now vacation packages for people that might be seeking that ‘wine tour of the Dalmation Islands’ or ‘Dutch oven cooking in the Pacific North West'; whatever tickles your fancy, this epicurean intrigue is bringing people to the streets, right in the heart of these native places. Read More


The Mustard Revolution

By mahir | March 21, 2011

From spicy to sweet, mustard isn’t just for hot dogs anymore. Today, unique mustards from around the world are available in American supermarkets. Navigating the condiments aisle has never been more intriguing. Read More


Kitchen Math

By mahir | December 2, 2010

Kitchen Math

Adjust Recipes for the Holiday Season

Now that the holiday season has begun, it’s important to remember that when adapting recipes for a large crowd, considering the math of the kitchen can make the difference from good to great.  There’s no reason to stress too much when adapting for your holiday guests, but an article from the Wall Street Journal suggests some tips for those who are entertaining for a group. Read More



By mahir | November 18, 2010

Marc Burger

As you may know, burgers are one of my favorite foods, and I’m not alone in my love for a great cheese-topped patty.  The Wall Street Journal printed an article this week about the popularity of burger joints with celebrity chefs.  They mention my Marc Burger restaurants, and even highlight our homemade spicy ketchup!

Fellow chefs Bobby Flay, Hubert Keller, and Emeril Lagasse know how great a tasty burger can be. Read More


Texture of Food

By mahir | November 15, 2010

It’s always really interesting to me to read about the science behind food, to get another perspective on the things I do on a gut level.  A new article about texture has taught me about the chemical basis of texture, and how it influences our food preferences.

Texture is always on my mind when it comes to food.  For me, a meal is not simply about taste, Read More


Featured Recipe

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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


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger