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The Modern PantryWhat To Buy

The Modern Pantry: Bourbon Barrel Foods

By Ashley Beck | June 18, 2013

 

“Slow…small… and simple.” That’s the way the people over at Bourbon Barrel Foods, located in Louisville, Kentucky (“The Gateway to Bourbon Country”) have been able to make their products so unique. Here’s a sample of their goods: smoked sea salt, worcestershire sauce, “mint julep” sugar (made with raw Demerara sugar and fresh mint powder) and their flagship product, the Bluegrass Soy Sauce, the last of which excites us most today. And here’s why: Read More

The Modern PantryWhat To Buy

The Modern Pantry: Tin Mustard

By Ashley Beck | June 11, 2013

Tin Dizdarevic, creator of Tin mustard

With a need for an accoutrement to a charcuterie board during service, Tin Dizdarevic, a Colicchio vet, quickly improvised and came up with this “caviar pop” grainy mustard. With simple, natural ingredients to back it up, the texture is really what makes this condiment shine in an array of dishes.

A great partner to its original mate, charcuterie, Tin Mustard is also great in vinaigrettes, on grilled meats or an all-American hot dog. Add it to this grilled sausage and pepper sandwich or a healthy and simple green salad with shake and pour vinaigrette (made) in a jar. They guarantee it’s so good, you can even eat it solo from the spoon. Let’s just say, Tin has taken The Mustard Revolution to a whole new level. Read More

The Modern PantryWhat To Buy

The Modern Pantry: Argania

By Ashley Beck | June 6, 2013

Argania argan oil and amlou
Argania argan oil and amlou

Argania, argan oil and amlou

 What is Argan Oil and Amlou?

I don’t know about you, but before I discovered Argania, my knowledge of argan oil was associated with hair. The hottest product around; meant to strengthen, silken and luscious your locks. Little did I know, that this precious salon oil is also a culinary gold mine and has been for centuries.  Read More

The Modern PantryWhat To Buy

The Modern Pantry: Marshall’s Haute Sauce

By Ashley Beck | June 5, 2013

Sarah and her husband at the Farmer's Market

 

Sarah and her husband at the Farmer's Market

Sarah and her husband at the Farmer’s Market

“We bring sauce to the people” and man do they ever! With sauces like Habanero Carrot Curry, Red Chili Lime and Serrano Ginger Lemongrass this husband and wife team, located in Portland, Oregon, have created a sauce generation like no other. Inspired by her mother’s canning ways, Sarah has kept the tradition alive. These sauces are the perfect example of How To Eat Locally in the Winter or anytime for that matter. And it all started with the intent to bring the freshest ingredients together and pour them all over your favorite dishes. Read More

EYE

THE EYE: Jack Black Hand Healer

By Christopher Stewart | April 1, 2013

Jack Black Hand Healer
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Photo Courtesy of Jack Black

Dry hands are the worst. With the elements of everyday life circling around us, the last thing we consciously think of, is taking care of our hands. Unless you work with them. Chefs use their hands all day everyday, and half of that time is spent washing them. Food is the ultimate pleasure for a chef and creating amazing dishes for people is only the icing on the cake. Chef’s hands don’t receive that much praise. From slicing and dicing, prepping for dinner service, or cleaning the kitchen spotless after dinner, chefs hands are always busy. Read More

What To Buy

Back to the Roots Reveals How to Grow Oyster Mushrooms

By Allana Mortell | May 31, 2012

Back To The Roots Mushroom Kit

Back To The Roots Mushroom Kit

Sitting in a lecture hall at UC Berkley with semester of college left, students Alejandro Velez and Nikhil Arora were on the fast track to graduation, a bright future ahead of them in the corporate world of investment banking and consulting. During class, their professor mentioned how it was possible to grow mushrooms from old coffee grounds and suddenly : Boom!- an idea had sparked.

The thought of turning waste (hundreds of pounds of recycled coffee grounds) into food (delicious, home-grown oyster mushrooms) was extremely intriguing to Velez and Arora and within weeks, their idea was swiftly put into action in the kitchen of Alex’s fraternity house. After six months of trial and error, their attempt of creating mushrooms from recycled coffee grounds was a success. 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

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