It's often hard for us to imagine going without some of our luxuries like travel, dining out, or Internet, much less our basic necessities like food and water. But try for a minute to imagine how life would be with such deprivations. Marcus Samuelsson basicdeprivationdine share on social
The fact is that more and more people are developing a sensitivity to gluten, without necessarily being allergic to it. Marcus Samuelsson allergicdevelopfact Change image and share on social
Whether you're on a diet, or you're looking for a go-to one bowl dinner recipe, salads should be thought of as crowd-pleasers, not a dreaded component of a meal. Marcus Samuelsson bowlcomponentcrowd Change image and share on social
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook. Marcus Samuelsson bearcookethiopia Change image and share on social
A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven. Marcus Samuelsson accompanimentbreastcaesar share on social
I want to make sure the cooking industry becomes more and more diverse. Marcus Samuelsson cookdiverseindustry Change image and share on social
In the hot summer months, popsicles are a perfect way to cool down while enjoying a delicious, fruity treat. Frozen, refreshing, mouth-friendly candy on a stick cannot get any better... or can it? Marcus Samuelsson candycooldelicious Change image and share on social
Criticism is part of the creative man's journey, and I appreciate it. Marcus Samuelsson creativecriticismjourney Change image and share on social
I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after I moved to New York and started meeting people from the Ethiopian community. Marcus Samuelsson childcommunityculture Change image and share on social
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. Marcus Samuelsson barcharliechef share on social