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<?xml-stylesheet type="text/xsl" media="screen" href="/~d/styles/rss2full.xsl"?><?xml-stylesheet type="text/css" media="screen" href="http://feeds.feedburner.com/~d/styles/itemcontent.css"?><rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:feedburner="http://rssnamespace.org/feedburner/ext/1.0" version="2.0"><channel><title>Chef Marcus Samuelsson</title> <link>http://www.marcussamuelsson.com</link> <description /> <lastBuildDate>Sat, 26 May 2012 00:21:21 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.3.2</generator> <atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" type="application/rss+xml" href="http://feeds.feedburner.com/MarcusSamuelsson" /><feedburner:info uri="marcussamuelsson" /><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="hub" href="http://pubsubhubbub.appspot.com/" /><item><title>Behind the Scenes with Vogue Magazine</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/TDfykUKvo_U/behind-the-scenes-with-vogue-magazine</link> <comments>http://www.marcussamuelsson.com/news/behind-the-scenes-with-vogue-magazine#comments</comments> <pubDate>Thu, 24 May 2012 21:59:09 +0000</pubDate> <dc:creator>Jeannette Park</dc:creator> <category><![CDATA[About Last Night]]></category> <category><![CDATA[News]]></category> <category><![CDATA[Photos]]></category> <category><![CDATA[Ginny's]]></category> <category><![CDATA[Maya Haile]]></category> <category><![CDATA[Red Rooster]]></category> <category><![CDATA[Roberta Flack]]></category> <category><![CDATA[vogue]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28323</guid>  <content:encoded><![CDATA[If you haven&#8217;t caught the June issue of VOGUE magazine featuring Maya and Marcus, here&#8217;s a look at some behind-the-scenes shots from that day. We had an early call for the photo shoot that morning&#8211;Vogue editors and interns nibbled on coffee and croissants while Marcus and Maya...<br/>
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</div><img src="http://feeds.feedburner.com/~r/MarcusSamuelsson/~4/TDfykUKvo_U" height="1" width="1"/>]]></content:encoded> <wfw:commentRss>http://www.marcussamuelsson.com/news/behind-the-scenes-with-vogue-magazine/feed</wfw:commentRss> <slash:comments>0</slash:comments> <feedburner:origLink>http://www.marcussamuelsson.com/news/behind-the-scenes-with-vogue-magazine</feedburner:origLink></item> <item><title>With Love to Helga</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/5xjHRkRecEA/with-love-to-helga</link> <comments>http://www.marcussamuelsson.com/food-stories-2/with-love-to-helga#comments</comments> <pubDate>Thu, 24 May 2012 14:05:35 +0000</pubDate> <dc:creator>Marcus Samuelsson</dc:creator> <category><![CDATA[Food Stories]]></category> <category><![CDATA[food stories]]></category> <category><![CDATA[helga]]></category> <category><![CDATA[Marcus Samuelsson]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28127</guid>  <content:encoded><![CDATA[I ask people all the time what is their earliest food memory. But when I turn this question on myself it would not be a single taste, but a smell—my grandmother’s house. My Mormor worked as maid for upper-class Swedish families during two World Wars so she knew how to ration food. Bread could be...<br/>
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</div><img src="http://feeds.feedburner.com/~r/MarcusSamuelsson/~4/5xjHRkRecEA" height="1" width="1"/>]]></content:encoded> <wfw:commentRss>http://www.marcussamuelsson.com/food-stories-2/with-love-to-helga/feed</wfw:commentRss> <slash:comments>0</slash:comments> <feedburner:origLink>http://www.marcussamuelsson.com/food-stories-2/with-love-to-helga</feedburner:origLink></item> <item><title>Ramen Rises in Harlem</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/dOwmlbfzV-s/ramen-rises-in-harlem</link> <comments>http://www.marcussamuelsson.com/what-to-eat-and-drink-2/ramen-rises-in-harlem#comments</comments> <pubDate>Thu, 24 May 2012 13:55:04 +0000</pubDate> <dc:creator>Jeannette Park</dc:creator> <category><![CDATA[What To Eat And Drink]]></category> <category><![CDATA[harlem]]></category> <category><![CDATA[Jeannette Park]]></category> <category><![CDATA[jin ramen]]></category> <category><![CDATA[Morningside Heights]]></category> <category><![CDATA[tonkatsu]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28151</guid>  <content:encoded><![CDATA[With the ramen trend exploding downtown, one might wonder why Jenny Ko decided to open a noodle shop on a tiny sliver of street below the elevated subway platform at 125th and Broadway. “There was lack of good Asian food up here,” says Ko, who opened Jin Ramen with Ifan Chang, Jay Huang, Deepak...<br/>
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</div><img src="http://feeds.feedburner.com/~r/MarcusSamuelsson/~4/dOwmlbfzV-s" height="1" width="1"/>]]></content:encoded> <wfw:commentRss>http://www.marcussamuelsson.com/what-to-eat-and-drink-2/ramen-rises-in-harlem/feed</wfw:commentRss> <slash:comments>0</slash:comments> <feedburner:origLink>http://www.marcussamuelsson.com/what-to-eat-and-drink-2/ramen-rises-in-harlem</feedburner:origLink></item> <item><title>The Root of the Solution</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/0-DdRK0w3pY/the-root-of-the-solution</link> <comments>http://www.marcussamuelsson.com/food-stories-2/the-root-of-the-solution#comments</comments> <pubDate>Thu, 24 May 2012 13:50:05 +0000</pubDate> <dc:creator>Jeannette Park</dc:creator> <category><![CDATA[Food Stories]]></category> <category><![CDATA[chicken soup]]></category> <category><![CDATA[ginseng]]></category> <category><![CDATA[Jeannette Park]]></category> <category><![CDATA[samgyetang]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28096</guid>  <content:encoded><![CDATA[“It’s made from concentrated ginseng. Do you know what that is?” I look at the perky girl behind the beauty counter in amazement and almost laugh into her perfectly made-up face. Had she not even told me the super ingredient in the latest super cream, the distinct smell pervades so many childhood...<br/>
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</div><img src="http://feeds.feedburner.com/~r/MarcusSamuelsson/~4/0-DdRK0w3pY" height="1" width="1"/>]]></content:encoded> <wfw:commentRss>http://www.marcussamuelsson.com/food-stories-2/the-root-of-the-solution/feed</wfw:commentRss> <slash:comments>0</slash:comments> <feedburner:origLink>http://www.marcussamuelsson.com/food-stories-2/the-root-of-the-solution</feedburner:origLink></item> <item><title>What to Drink: Sommelier’s Nightcap</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/RjCopDe-O10/what-to-drink-sommeliers-nightcap</link> <comments>http://www.marcussamuelsson.com/what-to-eat-and-drink-2/what-to-drink-sommeliers-nightcap#comments</comments> <pubDate>Thu, 24 May 2012 13:45:21 +0000</pubDate> <dc:creator>Jeannette Park</dc:creator> <category><![CDATA[What To Eat And Drink]]></category> <category><![CDATA[bitters]]></category> <category><![CDATA[Branden McRill]]></category> <category><![CDATA[nightcap]]></category> <category><![CDATA[rye]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28190</guid>  <content:encoded><![CDATA[While the job of a sommelier isn’t easy (developing wine lists, suggesting pairings, training staff), our own Branden McRill knows how to make good use of his downtime. When he’s not mixing it up as Beverage Director of the Marcus Samuelsson Group, you can find Branden doffing one of his natty...<br/>
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<a href="http://feeds.feedburner.com/~ff/MarcusSamuelsson?a=RjCopDe-O10:1YAk8b2L4WU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/MarcusSamuelsson?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/MarcusSamuelsson?a=RjCopDe-O10:1YAk8b2L4WU:-BTjWOF_DHI"><img src="http://feeds.feedburner.com/~ff/MarcusSamuelsson?i=RjCopDe-O10:1YAk8b2L4WU:-BTjWOF_DHI" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/MarcusSamuelsson?a=RjCopDe-O10:1YAk8b2L4WU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/MarcusSamuelsson?i=RjCopDe-O10:1YAk8b2L4WU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/MarcusSamuelsson?a=RjCopDe-O10:1YAk8b2L4WU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/MarcusSamuelsson?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/MarcusSamuelsson?a=RjCopDe-O10:1YAk8b2L4WU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/MarcusSamuelsson?i=RjCopDe-O10:1YAk8b2L4WU:gIN9vFwOqvQ" border="0"></img></a>
</div><img src="http://feeds.feedburner.com/~r/MarcusSamuelsson/~4/RjCopDe-O10" height="1" width="1"/>]]></content:encoded> <wfw:commentRss>http://www.marcussamuelsson.com/what-to-eat-and-drink-2/what-to-drink-sommeliers-nightcap/feed</wfw:commentRss> <slash:comments>0</slash:comments> <feedburner:origLink>http://www.marcussamuelsson.com/what-to-eat-and-drink-2/what-to-drink-sommeliers-nightcap</feedburner:origLink></item> <item><title>How to Build an Ethnic Pantry: Moroccan</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/tMXTd1C0KGk/how-to-build-an-ethnic-pantry-moroccan</link> <comments>http://www.marcussamuelsson.com/news/how-to-build-an-ethnic-pantry-moroccan#comments</comments> <pubDate>Thu, 24 May 2012 13:30:05 +0000</pubDate> <dc:creator>Justin Chan</dc:creator> <category><![CDATA[News]]></category> <category><![CDATA[What To Buy]]></category> <category><![CDATA[ethnic pantry]]></category> <category><![CDATA[Justin Chan]]></category> <category><![CDATA[Moroccan]]></category> <category><![CDATA[tips]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28199</guid>  <content:encoded><![CDATA[To celebrate the many different types of cuisines around the world, we’ve created a mini-series, “How to Build an Ethnic Pantry,” that offers some advice on the kinds of ingredients every cook should have when they make a particular cultural dish. We also asked grocery store owners and chefs for...<br/>
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</div><img src="http://feeds.feedburner.com/~r/MarcusSamuelsson/~4/tMXTd1C0KGk" height="1" width="1"/>]]></content:encoded> <wfw:commentRss>http://www.marcussamuelsson.com/news/how-to-build-an-ethnic-pantry-moroccan/feed</wfw:commentRss> <slash:comments>0</slash:comments> <feedburner:origLink>http://www.marcussamuelsson.com/news/how-to-build-an-ethnic-pantry-moroccan</feedburner:origLink></item> <item><title>The Meat of the Matter</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/OCt4TrjAkok/the-meat-of-the-matter</link> <comments>http://www.marcussamuelsson.com/food-politics-2/the-meat-of-the-matter#comments</comments> <pubDate>Thu, 24 May 2012 13:15:01 +0000</pubDate> <dc:creator>Diana Tsuchida</dc:creator> <category><![CDATA[Food Politics]]></category> <category><![CDATA[Diana Tsuchida]]></category> <category><![CDATA[food politics]]></category> <category><![CDATA[meat]]></category> <category><![CDATA[new york times]]></category> <category><![CDATA[vegetarian]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28224</guid>  <content:encoded><![CDATA[A few weeks back, the NY Times launched an essay contest for readers to answer the contentious philosophical question that puts many food-enthusiasts on edge: is meat-eating ethical? In a social moment of heightened vegetarian, vegan and global warming awareness that have lunged the topic of meat...<br/>
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</div><img src="http://feeds.feedburner.com/~r/MarcusSamuelsson/~4/OCt4TrjAkok" height="1" width="1"/>]]></content:encoded> <wfw:commentRss>http://www.marcussamuelsson.com/food-politics-2/the-meat-of-the-matter/feed</wfw:commentRss> <slash:comments>0</slash:comments> <feedburner:origLink>http://www.marcussamuelsson.com/food-politics-2/the-meat-of-the-matter</feedburner:origLink></item> <item><title>How to Infuse Your Own Liquor</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/YErye1OgpBk/how-to-infuse-your-own-liquor</link> <comments>http://www.marcussamuelsson.com/tips-2/how-to-infuse-your-own-liquor#comments</comments> <pubDate>Thu, 24 May 2012 13:00:50 +0000</pubDate> <dc:creator>Cyndi Amaya</dc:creator> <category><![CDATA[Tips]]></category> <category><![CDATA[Cyndi Amaya]]></category> <category><![CDATA[Drinks]]></category> <category><![CDATA[guide]]></category> <category><![CDATA[how to]]></category> <category><![CDATA[liquor]]></category> <category><![CDATA[tips]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28237</guid>  <content:encoded><![CDATA[House-infused liquors are all the rage now and can be seen in restaurants and bars everywhere. Even Red Rooster Harlem and Ginny’s Supper Club have their own house-infused spirits that are widely used in our house favorite cocktails. From dill-infused vodka to fig-infused bourbon, liquor infusion...<br/>
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</div><img src="http://feeds.feedburner.com/~r/MarcusSamuelsson/~4/YErye1OgpBk" height="1" width="1"/>]]></content:encoded> <wfw:commentRss>http://www.marcussamuelsson.com/tips-2/how-to-infuse-your-own-liquor/feed</wfw:commentRss> <slash:comments>0</slash:comments> <feedburner:origLink>http://www.marcussamuelsson.com/tips-2/how-to-infuse-your-own-liquor</feedburner:origLink></item> <item><title>Mastering the Macaron</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/epuLBYRN3r4/mastering-the-macaron</link> <comments>http://www.marcussamuelsson.com/news/mastering-the-macaron#comments</comments> <pubDate>Thu, 24 May 2012 12:45:17 +0000</pubDate> <dc:creator>Ashley Bode</dc:creator> <category><![CDATA[News]]></category> <category><![CDATA[ashley bode]]></category> <category><![CDATA[Dessert]]></category> <category><![CDATA[french cuisine]]></category> <category><![CDATA[macarons]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28262</guid>  <content:encoded><![CDATA[Trends come and go in the world of pastries. For awhile, cupcakes ruled the world,  making appearances throughout pop culture and the ovens of single girls everywhere, we can thank Carrie Bradshaw for that. Whoopie Pies moonlighted for a minute and now the French Macaron seems to be the trend for...<br/>
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</div><img src="http://feeds.feedburner.com/~r/MarcusSamuelsson/~4/epuLBYRN3r4" height="1" width="1"/>]]></content:encoded> <wfw:commentRss>http://www.marcussamuelsson.com/news/mastering-the-macaron/feed</wfw:commentRss> <slash:comments>0</slash:comments> <feedburner:origLink>http://www.marcussamuelsson.com/news/mastering-the-macaron</feedburner:origLink></item> <item><title>Ingredient Focus: Rhubarb</title><link>http://feedproxy.google.com/~r/MarcusSamuelsson/~3/XweUkZ57KwM/ingredient-focus-rhubarb-2</link> <comments>http://www.marcussamuelsson.com/news/ingredient-focus-rhubarb-2#comments</comments> <pubDate>Thu, 24 May 2012 12:30:16 +0000</pubDate> <dc:creator>Marcussamuelsson.com</dc:creator> <category><![CDATA[News]]></category> <category><![CDATA[Ingredient Focus]]></category> <category><![CDATA[Rhubarb]]></category> <category><![CDATA[spring]]></category><guid isPermaLink="false">http://prod.marcuspopfood.com/?p=28280</guid>  <content:encoded><![CDATA[Rhubarb is one of the official markers that spring has fully arrived. A jewel-toned pink and light green, the slender stalks make for great jams, pies, baked goods, and as we recently found out cocktails, too! This end-of spring root traditionally pairs well with strawberries, otherwise many find...<br/>
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