Soul of a New Cuisine

My Chocolate Rum Cake with Cinnamon Whipped Cream

By Marcus Samuelsson | January 23, 2015

Photo by Alpha
Soul of a New Cuisine

Photo by Alpha

In Ethiopian tradition, there is no such thing as “dessert,” but all the pastry shops sell gorgeous frosted cakes. The grandest of them all – the chocolate cake. This recipe was inspired by those cakes I saw in the Addis Ababa shops, as well as the spice farm I visited in Zanzibar where I tasted freshly harvested canela for the first time.

Sesame Cookies

By Marcus Samuelsson | July 21, 2014

Photo by elana's pantry

These cookies come from my 2006 cookbook The Soul of a New Cuisine. The recipe is based on the sesame plant, which originated in West Africa and spread throughout the continent in ancient times.

Tea-Roasted Veal

By Marcus Samuelsson | July 7, 2014




Photo by stu_spivack

A recipe from my 2006 cookbook, Soul of a New Cuisine. If you can’t find rooibos tea at your local market, black tea makes an excellent substitution. My Safari Breakfast from Ambessa works beautifully!

Spicy Okra

By Marcus Samuelsson | February 10, 2014

(Photo by postbear)
(Photo by postbear)

(Photo by postbear)

To continue the celebration of Black History Month, I’m sharing another recipe from my cookbook, The Soul of a New Cuisine. Okra is a fruit of African origin that was introduced to the South by way of the slave trade. It remains an integral part of Southern cooking today. This dish makes for the perfect side to add texture and color to a meal. For the best okra, pick out pods that are smaller, with no discoloration or soft spots.

Fried Fish Baguette

By Marcus Samuelsson | February 5, 2014

(Photo by  Mark H. Anbinder)

February is Black History Month, and this Fried Fish Baguette is the perfect dish to have in celebration. This recipe is inspired by the markets of Zambia, where you can buy an entire fish already fried. I’ve taken the flavor of that market fish and put it in a sandwich, making it a simple and delicious meal that speaks to traditional Southern cuisine, too. I’ve added an additional twist by adding a chili mayonnaise that perfectly offsets the black bass that I use here, and harissa, a North African chili paste. You can buy harissa in stores, but I’ve also provided a recipe for harissa below.

This recipe is from The Soul of a New Cuisine.

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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. 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