Pete Wells, Adam Platt and Kate Krader, Marcus Samuelsson & Spices

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Lemon Chicken with Green Harissa and Roast Eggplant Puree (Reprinted with permission from "The Red Rooster Cookbook: The Story of Food and Hustle in Harlem" by Marcus Samuelsson)

Melissa Clark guest hosts!

New York Times restaurant critic Pete Wells, New York Magazine’s chief restaurant critic Adam Platt and Kate Krader, food editor at Bloomberg Pursuits, join us to talk about the latest restaurant trends that have popped up over the past year, as well as the art of reviewing. James Beard Award-winning chef and restaurateur Marcus Samuelsson on his cookbook The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Paul Freedman, professor of history at Yale University, on his book Ten Restaurants That Changed America. Lior Lev Sercarz, a chef and owner of La Boîte, a destination spice shop in NYC, discusses his book The Spice Companion: A Guide to the World of Spices