Ethiopian-born, Swedish-raised chef, author, and cooking storyteller behind Red Rooster Harlem, sharing recipes and the people and cultures behind them.
At 100 nudges, fangea sends Marcus’s team an official invite.
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Marcus’s happenings, collected from public sources, plus his backstory and Starbook, where fans write.
The Hammer Museum listed Marcus in conversation with Laurie Ochoa and Sandra Jackson-Dumont about ingredients, migration, and the meeting of food and art in Los Angeles, followed by a Back to Green signing.
hammer.ucla.eduHammer Museum eventHis recipe site shared a bowl of barley, cracked wheat, and fonio with roasted carrot puree, charred tomatoes, and a lime and herb dressing.
marcussamuelsson.comMake the green grain bowlHis new cookbook explores plant-forward food traditions around the world, with recipes including vegetarian injera lasagna and a rice noodle bowl with ginger and garlic broth.
penguinrandomhouse.comExplore Back to GreenIn a Forbes interview, Marcus discussed unveiling his simmer sauce line at the Summer Fancy Food Show. The first three flavors were Mediterranean Bounty, Curry Delish, and Island Vibes.
His site published a slow-cooked oxtail stew flavored with ginger, allspice, thyme, and Scotch bonnet, finished with cornmeal dumplings.
marcussamuelsson.comMake oxtail pepperpotFollow him for recipes, restaurant updates, and stories from the kitchen.
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