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.

Wild Mushroom Grits Recipe

Wild Mushroom Grits

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
Barley Salad Recipe

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.

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

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.

  • Quick Glance
  • 25 M
  • 25 M
  • 2
Banana Fritters Recipe

Banana Fritters

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 Recipe

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.

  • Quick Glance
  • 1 H
  • 2 H
  • 0