Marcus Samuelsson

Roasted Tomato Soup Recipe

By Jeannette Park | January 22, 2014

Photo: Triphoss
Photo: Triphoss

Photo: Triphoss

When the weather dips below zero, or there’s a storm blowing out, nothing is more comforting than a hot bowl of homemade soup. Here I whip up a roasted tomato version from tomatoes I froze at the end of summer (at their peak), with just a splash of light cream to make it velvety smooth. Serve it with cheese croutons, crostini, or do like I did and have it with grilled broccoli rabe and fontina cheese sandwiches. If you don’t have roasted tomatoes, just replace the amount with another can of San Marzano tomatoes.

Marinated Eggplant Recipe

By Marcus Samuelsson | December 16, 2013

Photo: The Purple Foodie

For this recipe, I don’t salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.  You could make the parsley mixture in a food processor, but I find that mixing by hand gives me the somewhat drier consistency I prefer.


Helga’s Cookies

By Marcus Samuelsson | December 12, 2013

(Photo by sweetbeetandgreenbean)

In Sweden, ginger cookies, or peppakakor, are typically eaten around the holidays, and the spices in these cookies complement the winter coldness well. This is a version that is based on the spices that my grandmother Helga had in her large and magical pantry.

Korean-Style Short Ribs

By Marcus Samuelsson | December 12, 2013

(Photo by ccho)
(Photo by ccho)

(Photo by ccho)

Most people think of short ribs as being time consuming to cook, but they do not have to take all day to prepare. This recipe is inspired by the galbi — barbecued beef — that I love to get in Koreatown. If you have kimchi on hand go ahead and serve it with this.

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.)

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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
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Ginny’s Supper Club
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