grilling

Chunky BBQ Sauce

By Marcus Samuelsson | July 13, 2015

Chunky BBQ Sauce

Chunky BBQ Sauce

I love the intense regional pride that goes with the culture of barbecue. Every passionate aficionado has his or her own version of sauce and his or her own secret ingredient. The one thing the sauces all share, however, is a little bit of heat, a touch of sweetness, and a tad of sourness. My version is inspired by southern juke joints where I like to sit around listening to the blues and eating great barbecue. Brush the sauce on beef or ribs before grilling, or just slap it on a sandwich to add a blast of flavor.

Charred Calamari with Tomato, Olive and Orzo Salad

By Marcus Samuelsson | July 1, 2015

Charred Calamari with Tomato, Olive and Orzo
Photo by Paul Brissman

Photo by Paul Brissman

Food-wise, we’ve taken so much inspiration from France, Italy and Spain over the past couple of decades in this country. Those countries have great culinary traditions, but when it comes to European culinary influences, my personal favorite is Greek food.  I learned a lot about Greek cuisine from my soccer buddy Marcos and his mom. Going to their house I’d eat things like moussaka, tsaziki, baklava and Greek Lentil soup. These days you have chefs like Michael Psilakis and restaurants like Milos in New York that are taking Greek food to the next level. This calamari recipe is a homey version of some of those Mediterranean flavors.

Rib Eye On The Bone

By Marcus Samuelsson | June 29, 2015

RIb Eyes on The Bone
Photo by Paul Brissman

Photo by Paul Brissman

Grilling over an open flame develops such deep flavor and results in tender, juicy steaks. Be sure to let your steaks rest before serving – it’s important to let the juices and flavor set before digging in for dinner.

Grilled Shrimp and Sausage Skewers with Extra-Dirty Rice

By Marcus Sameulsson | June 8, 2015

Photo by Paul Brissman
Photo by Paul Brissman

Photo by Paul Brissman

I love sports and one of the big differences I noticed between European and U.S. fans is tailgating. I’m amazed that Americans are so passionate about their teams, yet you never hear about hooligans here.  Instead, that excitement about a team gets transferred into an eating ritual. At Top Chef Masters, we had a tailgating challenge in California. The game was USC vs. Stanford. Families came from all over the state to support their teams. I saw tons of people at their trailers cooking sophisticated meals, eating, and drinking beer.  Incredibly, no one got rowdy. That day, I made a yummy avocado shrimp soup, along with burgers and grilled shrimp. If I had it to do over again, I might cook this recipe.

Flank Steak with Rosemary Recipe

By Marcus Samuelsson | December 10, 2013

Photo: Henry Figueroa

Flank steak is what cooks and chefs love the most. When you cook it medium-rare, it’s perfect. A beautiful marbled meat, it’s also one of the best values for your money. For a quick meal, just grill it for three minutes on each side. In a word: mouthwatering. (If your store doesn’t stock flank steak, you can substitute hangar steak instead, which is similar in texture and flavor.)

Chipotle Chicken Skewers Recipe

By Marcus Samuelsson | August 30, 2013

Photo: Food Loves Writing

This recipe for chicken skewers is on frequent repeat at my house in the summer whenever I’m entertaining and want to use the grill. The chili sauce, which can be store bought, and the chipotles add zing, while the orange juice cuts a little of the heat. Don’t worry; if you can’t stand cilantro, you can swap it out by doubling the oregano in the recipe. Before you start cooking, remember to soak the bamboo skewers for half an hour in advance so they don’t burn when they hit the grill.

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