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.
About 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
Barley Salad
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.
Glögg
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.
Prune-Stuffed Pork Roast
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.
Tomato-Goat Cheese Terrine
Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.