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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

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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.

  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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