Recipes & Menus

11 of Our Favorite Marcus Samuelsson Recipes

From piri-piri short ribs to “unbelievably good” roasted carrots.
Image may contain Plant Food Dish Meal and Pork
Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson

Marcus Samuelsson is reaching new heights. After launching over a dozen restaurants worldwide, in 2023 he opened doors at Marcus Addis, which lives at the top of the tallest building in East Africa. It’s another standout for Samuelsson, who’s not just an acclaimed and award-winning chef, but also a TV personality and longstanding judge on shows like Chopped and Top Chef and author of books like Yes, Chef, New American Table, and Make It Messy.

Samuelsson’s recipes often celebrate his Ethiopian and Swedish roots, and Epicurious has an archive of his innovative dishes. For an impressive side, try these Roasted Carrots With Ayib and Awaze Vinaigrette. As one reader describes, “unbelievably good.” Or for a showstopping main, make these tender Short Ribs With Piri-Piri Marinade. And for a drink, sip on this delightful Swedish Glögg packed with cinnamon, cardamom, and ginger. Explore more of Samuelsson’s recipes below.

  • Image may contain Plant Food Meal Dish Lunch Salad and Vegetable
    Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson
    3/11

    Collard Greens Salad With Pickled Fennel and Coconut

    This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

    Get This Recipe
  • Image may contain Food Bread Cookie Biscuit and Dessert
    Photograph by Laura Murray, food styling by Sue Li
    4/11

    Ginger-Citrus Cookies

    Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

    Get This Recipe
  • Image may contain Cutlery Fork Food Dish Meal Platter Plant Vegetable and Cauliflower
    Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson
    5/11

    Scallops With Red Aguachile and Pickled Onions

    This recipe for aguachile, which translates to “chile water,” gets its kick from fresh and dried chiles, lime juice, and hot sauce.

    Get This Recipe
  • Corn and Crab Beignets With Yaji Aioli recipe
    Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson
    6/11

    Corn and Crab Beignets With Yaji Aioli

    This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

    Get This Recipe
  • Image may contain Plant Fruit Food and Citrus Fruit
    Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson
    9/11

    Banana Leaf Snapper With Chickpeas and Coconut Rice

    Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

    Get This Recipe
  • Image may contain Cutlery Spoon Drink Red Wine Wine Alcohol Beverage and Glass
    Photo by Marcus Nilsson
    10/11

    Swedish Glögg

    A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.

    Get This Recipe
The Epicurious editorial team develops original recipes, and publishes stories about cooking better, faster, and more creatively, sustainably, and affordably. See our full masthead, here. ... Read More
Read More
The Most-Saved Recipes in the Epicurious App in October
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
The Most-Saved Recipes in the Epicurious App This Week
The Most-Saved Recipes in the Epicurious App This Week
Like sweet-and-sour cranberry chicken stir-fry and hot cocoa for one.
20 of Our Favorite Hetty Lui McKinnon Recipes
20 of Our Favorite Hetty Lui McKinnon Recipes
From sesame tofu with broccoli to “ridiculously good” green beans.
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?
23 Recipes That Deploy a Dollop of Dijon
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
Why American Cheese is a Pro Chef’s Secret Weapon
Why American Cheese is a Pro Chef’s Secret Weapon
In this edition of Epicurious 101, professional chef Shilpa Uskokovic shares all the ways American Cheese can enhance your cooking. From creating the perfect melt to keeping your dips and dishes creamier for longer, these American Cheese tips and tricks will level up your cheesy recipes.
8 Ways to Upgrade Boxed Mac & Cheese
8 Ways to Upgrade Boxed Mac & Cheese
Epicurious welcomes back Chef David Rose as he takes boxed mac and cheese to the next level. From Kraft mac and cheese waffles to Cheetos Flaming Hot cheese balls, Chef David transforms ordinary boxed mac into elevated cheesy recipes for you to try at home.
4 Levels of Lobster: Amateur to Food Scientist
4 Levels of Lobster: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Onika, home cook Lorenzo, and professional chef Fatima Khawaja–to make their take on a lobster dinner. We then asked expert food scientist Rose to explain each chef's choices along the way. Which lobster dinner do you want to tuck into first?
All the Recipes From <em>Bon Appétit’s</em> Thanksgiving Issue
All the Recipes From Bon Appétit’s Thanksgiving Issue
We’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.
How to Make Perfect Pie Crusts for Thanksgiving
How to Make Perfect Pie Crusts for Thanksgiving
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best single-crust and double-crust pies for Thanksgiving. Whether it’s for apple pie, pumpkin pie, or any delicious dessert, learn how to avoid soggy bottoms to achieve the perfect flaky texture every time.