Ethiopian food

Chasing Flavors

Tartare: 3 Ways 3 Cultures

By Christopher Stewart | April 22, 2013

tuna, avocado, soy, tartare
tuna, avocado, soy, tartare

Photo via Zen Can Cook

When you think of culture, you generally think of a specific type of culture and also a specific type of food. You never really think of one meal, and the similarities it has throughout three different cultures. In a recent Food and Wine article Marcus reflected back on his love for kitfo, a similar version of beef tartare in Ethiopian cuisine, that is not as finely chopped as it is here in American cuisine.  Seasoned with pungent spices and clarified butter, kitfo is served with a mild cheese called ayibe. Tartare in many different cultures have many similarities to each other. Whether it be fresh fish like salmon or tuna, or meat like beef or lamb, tartare is a favorite across all countries. Read More

News

An Introduction to Ethiopian Food and Berbere

By Marcus Samuelsson | February 1, 2012

Doro Wat with Injera


Last week, I shared my take on Swedish comfort food on the TODAY Cooking School on TODAY.com. This week, I spoke about my Ethiopian heritage and our famous Berbere spice. When I think of Ethiopian comfort food, straightaway I think of Doro Wat. It’s one of the most traditional Ethiopian dishes and each household has its own special recipe for. My wife Maya makes some of the best Doro Wat, and I actually learn a lot about Ethiopian cooking from her.

One of the essential Ethiopian spices is Berbere. Read More

News

A Successful “Brunch for the Horn of Africa,” Thanks to Much Support

By admin | September 19, 2011

Photo: Catherine White

Photo: Catherine White

I want to say thank you for all of those who joined me yesterday in my home during “Brunch for the Horn of Africa.” Around 200 people joined my wife Maya and me yesterday as we hosted guests in our Harlem home to raise money for Ethiopian and Somali famine victims. I’m happy to say that we raised a great amount of money for this important cause and Maya can’t wait to travel to Ethiopia to deliver our relief efforts.

It was really exciting for us to host such an event and we didn’t imagine we would get as much support in putting it together as we did. Read More

News

Cooking Through Marcus’ Cookbooks with Lindsay Hunt – Lamb Curry Recipe Included

By mahir | November 8, 2010

Lamb Curry

Lindsay Hunt is our new media intern at MarcusSamuelsson.com.  She will be contributing a weekly column about cooking through two of Marcus’ cookbooks: cookbooks Soul of a New Cuisine and New American Table.

Lindsay is a graduate of the French Culinary Institute in SoHo, New York.  She loves food from all over the world.  From Ethiopian food to Dim Sum to the best biscuits and gravy, she loves to eat her way through New York’s diverse food scene.

Her parents lived in Indonesia until just before she was born, and she credits her love for all foods to growing up with her parents’ adventurous tastes and the bountiful options of cuisine in her native Southern California.

During her study abroad experience in Rennes, France, Lindsay indulged in crepes, baguettes, and creamy cheeses.  At Dartmouth College, Lindsay studied Arabic and studied abroad in Fez, Morocco.  She ate everything from chicken and prune stews to a surprisingly creamy appetizer of sheep’ brains.  Now, based in Brooklyn, she looks forward to traveling the globe again through Marcus’ recipes.

Read her first installment of her column below.

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Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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

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