Marcus Samuelsson Quotes
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Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.
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Many people are turned off at eating vegetarian because of the misconception that all dishes are just an arrangement of bland vegetables.
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It's key to know which essential foods will keep you going and help your body recover after hard work.
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Just like keeping a healthy diet is important to maintaining a healthy lifestyle, eating the right foods is just as important for getting the most out of your workout.
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Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.
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What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.
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What makes Harlem special is that at any given time, food seekers can not only find food deeply rooted in Southern, Latin and African traditions, but also can taste the newer Senegalese, Chinese, and Italian influences as well.
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Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
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Sweden was once a very homogenous society, but no more. For decades, people have been coming into Sweden from all over the world, and that's changed the way we cook.
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The Swedish Christmas is definitely unique, even throughout Scandinavia. Like Christmas everywhere, it's a very family-centered holiday.
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For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.
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I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.
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Everyone's favorite breakfast dish can be prepared in a moment's time with just a few ingredients and minimum effort.
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I learned from my grandmother, who grew up in devastating war times, how important it is to keep with tradition and celebrate the holidays during tough times.
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I always get asked for suggestions on what to get food-lover friends. While there are many gifts out there that a foodie would love, it's always good to do some research beforehand so you know you're getting a gift that will last.
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Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it's always a reflection of wars, trading, a bunch of good and a bunch of bad. But what's left is always the food story.
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Finding creative and effective ways to simultaneously give back and economically empower people is something that is increasingly important. Not everyone can open a business and directly create jobs in the way that we have at Red Rooster Harlem.
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Although I believe affection and romance should be shown all year around, it's always smart to have a good plan up your sleeve for Valentine's Day.
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You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
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To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.
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I love having a croissant and a great cup of coffee. Just one cup.
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Eating vegetarian doesn't mean you have to eat boring, humdrum dishes.
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Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.
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I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.