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Marcus Samuelsson:

MIAMI BEACH, Fla. — Growing up in Sweden, chef Marcus Samuelsson learned many lessons that would follow him into the kitchen as an adult, from how to smoke mackerel to the best technique for forming meatballs. But the one that may have stuck with him the most came from his father and was about skin color, not culinary skill.

Movie guide

Editor’s note: Ratings by the Motion Picture Association of America are: (G) for general audiences; (PG) parental guidance urged because of material possibly unsuitable for children; (PG-13) parents are strongly cautioned to give guidance for attendance of children younger than 13; (R) restricted, younger than 17 admitted only with parent or adult guardian; (NC-17) no one 17 and younger admitted.

Movie Guide | 2-20-15

Editor’s note: Ratings by the Motion Picture Association of America are: (G) for general audiences; (PG) parental guidance urged because of material possibly unsuitable for children; (PG-13) parents are strongly cautioned to give guidance for attendance of children younger than 13; (R) restricted, younger than 17 admitted only with parent or adult guardian; (NC-17) no one 17 and younger admitted.

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Test Kitchen recipe: Pork with Orange Mustard Glaze

In my freezer I always have some sort of frozen juice in cube or muffin-size portions. It’s there because I try not to waste anything. So when I notice that the juice in my fridge is nearing its expiration date or happen upon a great markdown at the store, it’s headed for the freezer.

Food Q&A: Don’t believe everything you hear about olive oil

Q. About a year ago, I took a cooking class in which the chef said that you shouldn’t waste your money using extra-virgin olive oil in cooking because the heat kills any flavor or nutrition it had. She said to use regular olive oil for cooking with heat and extra-virgin when there’s no heat involved. In the store, I found only extra-virgin available, so the next time I took a cooking class, I asked the chef about it. He said he uses extra-virgin for everything. Where do you weigh in on this?