berbere

Smoked Chicken Summer Rolls

By Marcus Samuelsson | August 22, 2014

Image by FYI Network
Image by FYI Network

Image by FYI Network

Smoked Chicken Summer Rolls are my twist on the traditional Vietnamese summer roll. The smoked flavor of the chicken is incredible, while the splash of orange liqueur in the dipping sauce adds a subtle sweetness. This recipe was inspired from my visit to a Buddhist temple in New York City where I learned how to please ghosts with food for the first episode of my new show The Feed. Give it a try, but don’t blame me if you resurrect some spirits in the process.
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Berbere-Crusted Rack of Lamb

By Marcus Samuelsson | August 18, 2014

Image by waferboard
Image by waferboard

Image by waferboard

This dish goes all the way back to 1999 when I first made it for a dinner at the Sheraton Addis Ababa during my first visit to Ethiopia. It’s one of my classics in how it blends tradition with nuace. You can find this recipe in The Soul of a New Cuisine.

Awase

By Marcus Samuelsson | July 25, 2014

Photo by Sudhamshu
Photo by Sudhamshu

Photo by Sudhamshu

This condiment is for those who like things hotter than hot. It uses essential Ethiopian Berbere to create a ketchup-style condiment that can be used to blow up the spiciness of any dish. You can use this recipe to make your own Berbere for the awase, or simply substitute it with a mild chili powder. This recipe is from The Soul of a New Cuisine.

Warm Chickpea and Tomato Salad

By Marcus Samuelsson | August 31, 2012

Photo: avlxyz

Photo: avlxyz

When mixed with equal proportions of water, chickpea flour can be an egg-replacer for vegan recipes. Used to make pakoras and papadums prevalent in Indian cooking, this gluten-free flour is high in protein, making it a great base to this warm chickpea and tomato salad.

 

Recipes

Warm Cabbage and Green Beans Recipe

By Marcus Samuelsson | January 19, 2011

Photo: ecks ecks

One of my philosophies is that you don’t have to be a vegetarian to eat meat-free.  It is good for the system to cleanse. Last Wednesday Elaine Louie of The New York Times shared one of my vegetarian recipes in her column, “The Temporary Vegetarian.”

Cabbage is often snubbed because people have tasted over-cooked and unappetizing preparations.  It also has a relation in people’s minds to poverty, but when cooked correctly, it can melt in your mouth, tasting rich and buttery.

My recipe for Warm Cabbage and Green Beans takes its cue from Ethiopian cuisine, and it’s spices and subtle flavors combine to make a hearty, delicious vegetarian meal.

And, in keeping with my second-day food philosophy, helping to make our kitchens more sustainable by wasting less, Ms. Louie remarks that “it also tastes even better the second day, and the third.”

Eat this with traditional injera, the national bread of Ethiopia, which is made with teff flour.  You can pick up injera at your local Ethiopian or Eritrean restaurant.  Or, make white or brown rice to serve with the dish.

As published by Elaine Louie in the New York Times

Recipes

Lentil Stew Recipe

By Marcus Samuelsson | December 1, 2010

Photo: frabisa

Photo: frabisa

For an easy and filling meal for four, try my recipe for Lentil Stew from Soul of a New Cuisine. The lentils are full of protein and will leave you feeling satisfied and content.  I love a warm bowl of this stew on chilly fall evenings.

Here’s my tip for peeling the fava beans.   Read More

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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