Pumpkin-Cinnamon Empanadas

By Marcus Samuelsson | November 18, 2014

I think these empanadas taste like autumn. Filled with pumpkin, brown sugar, and cinnamon, I can't resist eating one as soon as they come out of the oven.
Marcus Off Duty

Photo by Bruna Benvegnu

I love empanadas because you can eat them hot, cold or warm. The person I know who makes them the best is chef Andrea Bergquist — her pastry always comes out perfectly flaky and the play on flavors are unbeatable. This recipe is an ode to Andrea.


Pumpkin Pie Fudge Recipe

By admin | November 7, 2011

pumpkin pie fudge

Sometimes I have days where I can make a batch of fudge and not eat three quarters and a half of it in one sitting. (In my dreams.) And then there are times when the fudge in question tastes like pumpkin and pie and everything that is right in this world.  When that happens, you have no choice. This recipe is a great option if you want to bring a new dessert to the Thanksgiving table as opposed to the regular pumpkin pie.

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Pumpkin Soup Recipe

By Madeleine Ignon | October 12, 2011

Pumpkin soup

Photo: Madeleine Ignon

I recently inherited my grandmother’s loved and tattered copy of The Joy of Cooking, published in 1963. I never thought of her as a gourmet, but it’s clear that she used it as a constant reference. Its spine makes no attempt to hold its structure together, and there may be more handwritten inserts tucked into the pages than there are recipes in the book. To me, the recipes-both my grandmother’s originals and the book’s-seem delightfully outdated. One calls for a jar of marshmallow fluff. Many of them include cream or butter, more generously than most of us may be used to using. Still, I love mining the pages for classic combinations. The book has lately served as a lesson in food anthropology as well as a cooking blueprint. Read More


Red Thai Chicken and Pumpkin Curry Recipe

By Saira Malhotra | September 29, 2011

Photo: stevendepolo

Bidding farewell to our summer love is never easy, especially when it took us 3 seasons to get there. However that light of amber that shines through those autumn leaves is more than enticing. A season that so accurately echoes hues of its environment through its fruits and vegetables sends most people’s senses in to a tizzy, imagine what it does to the palate. Today’s dish is Fall personified. A dish of Red Thai Chicken Curry with nuggets of golden pumpkin and slivers of red bell pepper will surely stoke the fire in any belly. Read More


Pumpkin Cheddar Muffins Recipe

By Lindsay Hunt | March 2, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

As an unapologetic sweets lover who bakes every week, I rarely feel pulled towards a savory baked good recipe. I’ve heard wonders of cheddar scones, but a sweet scone draws my attention faster than you can say butter and flour.


This recipe for Pumpkin Cheddar Muffins is the exception to my sugary rule.  They’re moist from the pumpkin puree, and sharp and spicy from cheddar, cayenne, and black pepper.

Perfect on the side of a healthy meal of roasted vegetables with brown rice, or toasted for a morning meal on the run, these muffins are well worth having around.

I saw firsthand the influence these muffins wield.  I made a batch for my pumpkin carving party last fall, and they trumped my Pumpkin Pie and Buttermilk Cinnamon Doughnuts, no competition.

from BakedExplorations, by Matt Lewis and Renato Poliafito


Pumpkin and Herb Stuffing Recipe

By marcussamuelsson.com | November 10, 2010

Photo: Maggie Hoffman

Thanksgiving is approaching and we’re always in search of a new or unique stuffing recipe. This is one of my favorite stuffing recipes that I like to serve along some nice collard greens. I added a seasonal favorite into the mix- the pumpkin; and the cinnamon, raisins, and pears add a hint of sweetness to the dish. All of the complex flavors are bound to make this one of your Thanksgiving winning dishes!

Tip: If your local store doesn’t sell pumpkin; butternut squash, which is almost always available, makes a great substitute.

For more recipes, follow me on Twitter (@MarcusCooks)


Pumpkin-Infused Vodka Recipe

By Marcus Samuelsson | October 29, 2010

Photo: WxMom

Photo: WxMom

My grandmother, like many grandmothers in Sweden, made her own flavored aquavit by infusing potato vodka with various ingredients that were available around the house or in her garden, especially foods she had extra of and were going to spoil if not used.

With Halloween this Sunday, many of us wind up carving a ton of pumpkins and not knowing what to do with everything inside, besides toasting the seeds and/or making pies. My suggestion is to use the flavorful pumpkin meat to create pumpkin-infused vodka, the perfect drink for watching the leaves change color.

It takes a lot of patience, waiting for the flavors to infuse perfectly but it’s definitely a fun project.

This weekend, let’s toast to a safe, fun Halloween. So tell me, what are your plans for this weekend?

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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. MarcusSamuelsson.com 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