Looking to sip on Honey wine with Prosecco? Munch on shrimp faux-lafel? Chow down on Sticky lobster stew And finish off with Chocolate Peanut Pie? Then come attend my book launch for Marcus Off Duty: The Recipes I Cook at Home.
I’m so excited for Marcus Off Duty: The Recipes I Cook at Home, that I’m offering a special promotion with the book’s publisher, Houghton Mifflin Harcourt (HMH).
For pre-orders of MARCUS OFF DUTY, HMH will send you a bookplate signed by me that can be inserted in your book.
When you pre-order MARCUS OFF DUTY from an online retailer or in-person bookstore, send a copy of your receipt to firstname.lastname@example.org (a photo of the receipt is acceptable.)
Be sure to include your mailing address. US participants only.
Signed bookplates are available while supply lasts, so be sure to enter ASAP!
BUY THE BOOK NOW!
Since publishing my last cookbook, New American Table, so much has happened. I have cooked for the President of the United States at his first State Dinner, I have opened my dream restaurant, Red Rooster Harlem, I have written my memoir Yes,Chef and joined the group of mentors on ABC’s The Taste. Read More
I love twists on classic cuisine. My style of cooking blends culture, contrasts flavors, and plays with new styles of eating. It’s always been my methodology. That’s why I’m so excited for the second episode of my new show, The Feed. The episode, “Mashed Up Dishes & Food Design Wishes,” has Max Silvestri, Gail Simmons, and me crafting daring new food combinations. In preparation for the airing of the episode, I’ve compiled a few of my best food mash-up recipes below. Give them a try for something different, and make sure to tune into The Feed on Thursday, August 21, at 10 PM Eastern Time.
I am so excited to announce that my new show, The Feed will begin airing on Thursday, August 21st with back-to-back episodes at 10PM EST on FYI. Together with Top Chef‘s Gail Simmons and comedian Max Silvestri, I’ll be navigating NYC’s latest food trends in this one of a kind culinary adventure. Part talk show, part challenge,The Feed aims to open up viewers to unique culinary experiences and try something different.
In episode 1, “Ghostly Meals & Food with Wheels,” we attempt to solve the mystery of phantom cuisine and shake up the norms of food to go. Episode 2, “Mashed Up Dishes & Food Design Wishes,” has Max, Gail, and I designing daring new food combinations and gadgets.
Tune in this Thursday, August 21 at 10 pm Eastern Time to check out the series premiere of The Feed. Click here for more information and airdates, and enjoy the preview clip below!
It’s unfathomable to most, coveted by some. Enthusiasts keep an emergency stash of the stuff in their purse; others take a nibble and promptly spit it out. It elicits passion, nostalgia, pain, discomfort, and satisfaction.
Ah, yes, Swedish salty licorice.
Swedish candy is notoriously fantastic, but salted licorice is the black sheep of the otherwise delectable family of gummy sweets. The stuff is potent and undoubtedly polarizing.
Licorice itself is the root of a plant called Glycyrrhiza glabra that is native to Spain, Italy, and Asia. The plant contains a component that is 20-40 times sweeter than sugar, so it is logical flavoring option for candy.
No one quite knows how or why licorice candy was first combined with a salty flavor, but its history as a confectionary began in Scandinavia in the 1930s. Salted licorice, however, doesn’t actually contain any salt. The brininess comes from the chemical ammonium chloride, so salted licorice is often called salmiakki, the Finish word for ammonium chloride. Modern salty licorice ranges in color from light brown to deep black, and it may be chewy or hard. Salted licorice is popular in Sweden, of course, as well as The Netherlands, Finland, Denmark, and Germany.
What is so enticing about salted licorice for Scandinavians? Consider the classic dishes gravlax or pickled herring. Bitter saltiness is deeply embedded in Scandinavian cuisine and home cooking, so a salty flavor is intertwined with notions of comfort and home. Curing meat and fish with salt during the long winter months is standard practice for many Scandinavians in past and present time, so an affinity for salt is deeply rooted in the Scandinavian palette.
On the other hand, salty licorice could merely exist as national entertainment. Many Scandinavians admit to enjoy feeding salty licorice to tourists just to watch them squirm. Some say it’s almost a national sport!
Most Swedes consume salted licorice as typical candy, but many also enjoy Turkish Pepper Shots, which are hard salted licorice popped into a shot of vodka. If you’re hooked to the flavor, it’s easy to want to infuse everything with salmiakki. However, too much licorice can cause a spike in blood pressure, so be careful not to overdo it.
Salty licorice is a unique treat for a large part of the world. It acts to demonstrate the diversity of global food preferences and the fascinating ways in which tastes are formed through the forces of climate, culture, and ecology.
Have you ever tried salty licorice? What was your experience like?
The 125th Street Farmers’ Market is one of the best places to be this time of year. The summer growing season peaks in late July into August, so the market is bursting with the vibrant colors and aromas of produce like tomatoes, peaches, eggplant, beans, plums, and corn. The market also features all kinds of treats including grass-fed meats, hard cider, free-range eggs, jewelry, natural body products, fresh breads, and informational tents for alternative energy sources. There’s also fantastic live music courtesy of Red Rooster Harlem, Ginny’s Supper Club, and Harlem Community Development Corporation.
There’s a whole lotta goodness in this slice of Harlem!
Farmers’ markets are fantastic because they offer such unique produce. Sure, you can purchase your typical apples and carrots, but interesting plants like cranberry beans (above), green plums, or yellow string beans (below) are also available at a fair price.
The 125th Street Farmers’ Market is a project of Governor Cuomo’s FreshConnect initiative to bring fresh food from New York farms to underserved communities throughout New York. Almost 1.5 million New Yorkers live in an area with limited grocery store access, also known as “food deserts.” FreshConnect aims to combat this problem through the “FreshConnect Checks” program. The project provides a $2 rebate check for every $5 in SNAP benefits (formerly known as “Food Stamps”) spent at the market. This means that everyone can have access to local, sustainably-grown, delicious food.
What we love here at Marcus Samuelsson Group about farmers’ markets is how they connect us to nature. We live in New York City surrounded by concrete instead of soil, skyscrapers instead of trees. Sometimes we forget there’s a whole natural world out there! Farmers’ markets connect us to the environment in a very tangible and delicious way. We’re reminded of how scrumptious seasonal produce can be.
We hope to see you at the 125th Street Farmers’ Market on Tuesdays through November 25, 2104 from 10 am to 7 pm, rain or shine on the corner of 125th Street and Adam Clayton Powell, Jr. Blvd.!
Yesterday I had the privilege of visiting a very special group of kids at Citi Field. With my friend Michelle Yu of SNY, I spoke to over 100 kids from the Bronx, Manhattan and Queens about the importance of Jackie Robinson’s nine values: Courage, Excellence, Persistence, Justice, Teamwork, Commitment, Citizenship, Determination and Integrity. Other speakers included scholars and volunteers of the Jackie Robinson Foundation who encouraged Citi Kids to persevere and dream big.
The kids also got a tour of Citi Field, tickets to the game and snacks from the park’s infamous concession stands. Two of Citi Kids made it onto the field and into the dugout with me before the game– cheering me on for the ceremonial First Pitch. I had a great time and doing this on behalf of City Harvest was the perfect way to spend my first visit to Citi Field and my very first Mets game.
In May, Marcus met an impressive young man named Jacob at Celebrate Northside! The Northside Center for Child Development 68th Anniversary Gala. Marcus was so moved by Jacob’s interest in cooking that he extended an internship to the 15 year-old aspiring chef. From Tuesday, July 15 through Wednesday, July 16 Jacob enjoyed a hands-on culinary experience within the pastry department at Red Rooster Harlem.
Jacob is a student at a rigorous college preparatory school in The Bronx. He loves science, especially chemistry and forensic sciences. His family is from the Dominican Republic, and he grew up learning how to cook dishes like fried sweet plantains and sorbets from his grandma and uncle. He’ll often make himself Dominican breakfast for dinner, which is a traditional dish of fried eggs, mashed plantains, fried salami, fried cheese, and fried sausage.
Jacob’s time with Red Rooster began early on Tuesday at 8:15 in the morning. He worked with our Pastry Chef Melissa Camacho making strawberry jam, cookies, cornbread, and peanut butter pie. He was appreciative of their patience, and really enjoyed working with the kind chefs. Jacob liked making cornbread because he makes a similar recipe at home with his uncle.
For lunch, Jacob enjoyed Red Rooster’s famous Triple-Double Burger infused with bacon, Jarlsberg, and rooster sauce, with, of course, a side of French fries. He was surprised he was able to finish the gigantic sandwich, but loved every bite of it. Jacob wrapped up his first day on the job with a chat with Chef Mark Gandara, mapping out his dreams for the future. He spent his second day of the internship preparing peaches to practice his knife skills.
A four-day sleep-away basketball camp is coming up for Jacob at the end of this summer. Although he’s eager to learn more about pastry and cooking, Jacob’s looking forward to some rest and relaxation after two long days on his feet.
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