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ABOUT THIS BLOG
James Beard Award-winning chef Marcus Samuelsson has gained international acclaim for his fresh, clever -- and often fanciful -- interpretations of classic cuisine. Join him to get a behind-the-scenes look at the creative process, learn about the finest ingredients, and gain inspiration to bring his signature approach to your own kitchen.
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MOST RECENT BLOG ENTRIES
Four Simple Chef Secrets for Cooking Up Success
Posted Wed, May 30, 2007, 4:16 pm PDTEver wonder what makes professional chefs' food taste so good? Sure, they have great kitchens and tools and an army of people helping them, but more…
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Posted Fri, May 25, 2007, 3:59 pm PDTI just came back from Las Vegas, a city that truly has two different personalities. One night, I had an extraordinary dinner at one of the…
POST A COMMENT (5)Four Simple Steps to Healthier Eating
Posted Tue, May 22, 2007, 5:17 pm PDTThese days, there is an enormous amount of information out there about food -- food magazines, web sites and even non-food magazines are loaded with…
POST A COMMENT (3)Easy, Amazing Marinade to Kick Off Grilling Season Right
Posted Tue, May 15, 2007, 5:00 pm PDTAs soon as the weather warms up, you can count on one thing: the start of grilling season. It's a delicious and easy way to get a quick and healthy…
POST A COMMENT (62)M is for the Many Meals Mom Made Me
Posted Fri, May 11, 2007, 4:57 pm PDTIn my family, a passion for food skips generations. I learned to cook from my grandmother, who loved to cook and was always in the kitchen. But she…
POST A COMMENT (9)Kitchen Tools You Can Use
Posted Thu, May 10, 2007, 4:01 pm PDTAs a chef, I often get approached about various projects, and every now and then an opportunity comes along to work on something I'm passionate…
POST A COMMENT (3)Spring Backward One Last Time
Posted Fri, Apr 27, 2007, 5:09 pm PDTAs the days grow warmer and longer, everyone is eager to start cooking with tender young vegetables, but I urge home cooks at this time of year to…
POST A COMMENT (0)Meet Pastry Chef Carina
Posted Wed, Apr 25, 2007, 2:57 am PDTA restaurant is a sum of its parts, and each person in the kitchen makes an impact. At Aquavit, we are lucky to have an incredibly talented pastry…
POST A COMMENT (16)Chicago, No Second City for Food
Posted Fri, Apr 20, 2007, 3:18 pm PDTI spent the weekend in Chicago for the IACP (International Association of Culinary Professionals) annual awards ceremony. My cookbook, The Soul of a…
POST A COMMENT (0)As Aquavit Turns 20, It's Shellfish and Beer!
Posted Fri, Apr 13, 2007, 5:35 pm PDTThis year, Aquavit turns 20. For the first time, we pay tribute to Sweden's rich seafood tradition with a special Shellfish Week.
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