"MarcusSamuelsson" news and stories

Is it too early to switch kitchen talk from cool green salads to warm, hearty stews? Never, when it comes to chili. Whether you like a classic chili con carne; a steak-rich smokin' Texas chili; a pork-cannelini bean-and lime juice-based white chili, or a three-bean vegetarian chili, this is the low-cooked, slow-cooked food that seems just right as the leaves start putting on their autumn display.

Blogger browneyedbaker is a chili con carne fan, who, in this recipe, uses cornmeal to thicken the pot. Chef Marcus Samuelsson gives chipotles their moment in the sun in his recipe.

And visit Kitchen Daily for dozens of other chili recipes that are bound to spice up your table.

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Most of us who belong to a community-supported-agriculture group (CSA), have had the vaguely disappointing experience of opening our share for the week and seeing a big mound of cabbage (or zucchini, or whatever happens to be harvested that week). And what can we do with 6 cabbages? But it's the whimsy of the harvest and you have to get creative.

Blogger everybodylikes sandwiches made her cabbage share into a dinner-worthy salad with red peppers, broccoli, radishes, onion, walnuts, and raisins, and served it with a buttermilk dressing (get her recipe here).

I happen to be a cabbage lover, and so is chef Marcus Samuelsson, who offers up an earthy shiitake mushroom salad that also features Savoy cabbage. And this warm cabbage-and-apple salad with shredded pork is a one-dish meal that tastes of early fall.

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When you start exploring the world of Mexican salsas, you'll find they go way beyond the same old tomato-and-chiles mixture. The tomatillo, which is not a tomato but a relative of the Cape gooseberry and American ground cherry, is tiny, bright green and delicately husked, and makes a tart refreshing salsa verde. Blogger joshbousel, of the meatwave blog, shot the photo above, of the salsa he assembled from a recipe adapted from chef Rick Bayless. The tomatillos are husked and grilled first, for a more complex flavor, then combined with chile serrano, garlic, white onion, cilantro, and some sugar, which offsets the tartness.

If you love tomatillos, take them from salsa to guacamole with this recipe from chef Marcus Samuelsson, who serves his guac with beer-battered fish.

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Warm corn-bread muffins with butter and raspberry preserves -- breakfast doesn't get much better than this. Mini or grande makes no difference. Blogger my_amii went the small route, and serves them straight up (here's her recipe). But feel free to give your muffins some playmates. Marcus Samuelsson lays on the jalapeños in this recipe. Or try this cranberry-pistacho combo. In Kitchen Daily contributor Gina Marie Miraglia Eriquez's recipe, she gets right to the heart of my corn-muffin cravings by stuffing them with preserves.

And after reading about high-fructose corn syrup and corn for ethanol and how our farmland is turning into one big cornfield to feed cattle, isn't it a relief to get back to talking about corn as just plain corn?

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What food do you eat that would give you a bad rep if other chefs knew about it?
MS: I love to eat Chinese take-out from a spot in my neighborhood, especially if I've been traveling in Europe for a while, since that kind of food isn't really available there. I don't know what it is about General Tso's Chicken, but I absolutely crave it sometimes.

Which celebrity would you love to cook for and why?
MS: Oprah Winfrey, because I'm a fan and I think she would really be excited about the message that surrounds my style of cooking.