Marcus Samuelsson

Fully Loaded Summer Rice Recipe

By Marcus Samuelsson | September 9, 2013

Uncle Bens' Rice

Uncle Bens' Rice

UNCLE BEN’S wants to help inspire you to get in the kitchen with your families and they are giving away more than $165k in cash and prizes to help “inspire” you. Shoot a short video of you and your child cooking together and enter to win at! Get your child excited about eating healthy foods and everybody wins. And that is something I can really get excited about!

To add my own blend of inspiration, here is a flavorful family-friendly dish to help you and your family get the most out of the end of summer! Enjoy!

Fried Zucchini Fritters Recipe

By Marcus Samuelsson | September 9, 2013

Photo: formalfallacy

These patties are great to make with kids – think of them as a vegetarian version of a hamburger without the bun.  They’re fast, crunchy, fun and a nice way to get vegetables onto the plate.  Have the little ones grate the zucchini while you prepare the rest of the ingredients.  For a completely vegetarian meal, serve the patties with an apple beet salad or the accompanying Garlic Yogurt Dip. Otherwise, serve them with the fried chicken.  If you’re shopping in a farmers’ market for this recipe, prepare this in the summer when zucchini are in season and at their best.

Corn and Clam Chowder Recipe

By Marcus Samuelsson | September 6, 2013

Photo: Krista76
Photo: Krista76

Photo: Krista76

What says summer in New England more than Corn and Clam Chowder? You can almost see the ocean when you take a whiff of a fresh batch of chowder.  I love the smokiness that the bacon adds.  With so many stick to your ribs ingredients like potatoes, cream, corn and bacon, this is the kind of soup that is a meal in itself.

Best Ever Lobster Roll Recipe

By Marcus Samuelsson | September 4, 2013

Photo: michael.newman.

This lobster roll is a celebration of summer. The magic of this luxury street food comes down to texture—the play of the sweet lobster meat with the creamy sauce and the buttery, crunchy roll. I say let the lobster be the star, don’t chop it too small. I like to layer in a lot of crunchy vegetables to play with texture, but it’s optional if you want to leave it out.

Fun fact about lobster: During colonial times in this country, lobsters were seen as “poverty food.” In fact, there was such an abundance of lobsters that Native Americans used them as fertilizer and bait for fishing. At that time, because of their reputation as cheap food, lobsters were served to children, indentured servants and prisoners. Apparently, in Massachusetts, some indentured servants rebelled and had it put into their contracts that they would eat lobster no more than three times a week. We should be so lucky now.

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.

Grilled Corn with Garlic Butter, Lime and Queso Fresco Recipe

By Marcus Samuelsson | August 28, 2013

Photo: sifu_renka
Photo: sifu_renka

Photo: sifu_renka

Growing up in Sweden, as kids we ate candy corn.  We got a lot of it whenever my mom watched her favorite Elvis movies on television. She wanted to focus on the film so she’d placate us with sweets to keep us occupied. Actual corn was something we ate in the summertime. My mom was from the only place warm enough to produce corn. We always ate it warm served with butter. I loved eating corn as a kid. It pops on your teeth and I love eating it with my hands. The corn here is Mexican inspired, charred and sweet.

Stuffed Jalapeños with Grits Recipe

By Marcus Samuelsson | August 23, 2013

Photo: Muy Yum
Photo: Muy Yum

Photo: Muy Yum

I love grits and this is one of my favorite Southern meals. In the U.S., we do this dish in the Southern states but you can find variations of it in the Southwest, in Mexico and throughout Latin America. Corn is truly amazing and it’s incredible to think of all the ways we use it in food. When you buy your grits, try to find the stone ground variety.

Berbere Spiced Leg of Lamb with Mint Yogurt and Pickled Cucumbers Recipe

By Chef Sang Yoon | June 19, 2013

Berbere spiced leg of lamb with mint yogurt and pickled cucumbers, Chef Sang Yoon, Marcus Samuelsson
Berbere spiced leg of lamb with mint yogurt and pickled cucumbers, Chef Sang Yoon, Marcus Samuelsson

Berbere spiced leg of lamb with mint yogurt and pickled cucumbers

One of my favorite things about being on my tour for “Yes, Chef” is seeing and tasting how different chefs around the country interpret my book. Whether it’s tweaking a spice or turning the composition completely upside down, it’s always fun to digest a new vision.

The dish below comes from Chef Sang Yoon, whose very popular restaurants Father’s Office and Lukshon in LA are hot spots in their own right.

In fact, I’ll be in LA tonight to taste this very creation and Chef Yoon and I will be demo’ing this dish in a Google Hangout this afternoon at 8pm ET. Hope you can join us and follow along.

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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. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger