About Marcus Samuelsson

Marcus Samuelsson

Marcus Samuelsson is a James Beard award-winning chef and restaurateur. Born in Ethiopia and raised in Sweden, he arrived in New York in 1994 to work at Aquavit, where he soon earned three stars from The New York Times. Samuelsson has since opened restaurants in New York, Chicago, and Sweden. He’s also the author of Yes, Chef and The Soul of a New Cuisine. @marcuscooks

Blue bowl of wild mushroom grits topped with an egg, parmesan cheese, and basil

Wild Mushroom Grits

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Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.

  • Quick Glance
  • 45 M
  • 1 H
  • 0
Three sliced of maple-glazed tuna with pear-potato salad around it on a blue plate

Maple-Glazed Tuna with Pear-Potato Salad

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Maple glazed tuna is just that: tuna steak brushed with a maple syrup-mustard glaze. Along side is a salad of Yukon Gold potatoes, pears, nuts and greens.

  • Quick Glance
  • 45 M
  • 45 M
  • 0
A wooden bowl of barley salad with shopped spinach, tomatoes, feta cheese, onion, and olives

Barley Salad

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For this barley salad, pearl barley and black barley are tossed with pine nuts, chiles, cucumber, and olives. Serve the salad as starter or as a toothsome lunch.

  • Quick Glance
  • 30 M
  • 1 H, 45 M
  • 0
Glogg Aquavit

Glögg

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From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.

  • 25 M
  • 25 M
  • 2
Yellow bowl with a banana fritter and honey, more fritters in the back on brown paper

Banana Fritters

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In this African treat, bananas play the starring role in a simple, crispy fritter that makes a great dessert or sweet snack. Like all fritters,

  • Quick Glance
  • 15 M
  • 30 M
  • 0
Prune-Stuffed Pork Roast

Prune-Stuffed Pork Roast

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Pork loin roast and its accompanying buttery sauce are filled with prunes, a great companion for pork. The recipe is simple and perfect for entertaining.

  • Quick Glance
  • 1 H
  • 2 H
  • 0
A loaf of tomato-goat cheese terrine--garlicky goat cheese layered with red and yellow tomatoes and arugula on a cutting board

Tomato-Goat Cheese Terrine

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Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.

  • Quick Glance
  • 1 H
  • 9 H, 30 M
  • 0