Marcus Samuelsson

  By Beverly Stephen “Black food matters,” so declares Marcus Samuelsson in his new book The Rise: Black Cooks and the Soul of American Food.  Note that the title is not “soul food” but rather the “soul of American food.” Samuelsson laments that “many readers may still think that Black

  By Bobbie Leigh The greats have done it again. This is the year of the rock-star chefs. Dorie Greenspan’s Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (Houghton Mifflin Harcourt )is every bit as great as her best seller, Around My French Table. Whether you

    By Mary Alice Kellogg This crisp city built on 14 islands, each with its own personality, is steeped in tradition with a contemporary sensibility anchored in design. Stockholm these days is all agog preparing for the royal wedding of Crown Princess Victoria and Daniel Westling on June 19th