Marcus Samuelsson: Midsummer Strawberry Cream Cake Recipe

Recipe by Patrice Johnson

Even better than the aquavit during Swedish Midsommar celebrations is traditional Strawberry Cream Cake: a celebration of the berries just as they peak. Continue Reading →

Meet Macy’s Culinary Council Harlem Chef Marcus Samuelsson

Join Macy’s for a one-of-a-kind cooking class for kids! Learn from the master chef as he shows your child how to prepare some of his favorite dishes that are both delicious and fun to make! Continue Reading →

Chef Marcus Samuelsson On His Favorite Destinations In Africa, And More

Harlem Chef Marcus Samuelsson is no stranger to travel. Born in Ethiopia and raised in Sweden, the award-winning chef now calls New York City home but spends a fair amount of time outside of the Big Apple. Continue Reading →

Marcus Samuelsson: Roasted Garlic Bread Recipe From Harlem

By Marcus Samuelsson

If you’re like me, and you love to bake, you’re not going to stop doing it just because you’re trying to be healthier.  There is a great solution for this: bake with whole-grain flours. Continue Reading →

Marcus Samuelsson: Saffron Risotto With Sea Scallops And Pea Puree From Babbalucci

By Marcus Samuelsson

Babbalucci in Harlem is an Italian Kitchen & Wood Burning Oven offering rustic Italian-American cuisine. Continue Reading →

Marcus Samuelsson: Sour Cherry Pie with Brown Butter Almond Crumble Recipe

By Marcus Samuelsson

My favorite recipes to bake are homey, American desserts, and my favorite reason to cook is to feed a large group of people. Continue Reading →

Marcus Samuelsson: Kimchi Mac-n-Cheese Recipe

By Marcus Samuelsson

Before I left for my vacation a few weeks ago,  I was scrambling to use my CSA veggies without them going to waste while I was gone. Continue Reading →

Waffle Pudding And Waffles By Marcus Samuelsson

By Marcus Samuelsson

Waffle Pudding is on my list of new, experimental dishes to try this summer. The concept may sound strange at first, but when you think about it, it totally makes sense. Continue Reading →

Marcus Samuelsson: Parsnip Soup With Crispy Shallots And Porcini Mushrooms

downloadSoups—now’s the time to make them in the chunky knit sweater you’ve been storing in the back of your closet since this time last year. Continue Reading →

Marcus Samuelsson: Pumpkin-Cinnamon Empanadas For A Harlem Halloween

pumpkin-cinnamon-empanadasBy Marcus Samuelsson

I love empanadas because you can eat them hot, cold or warm. The person I know who makes them the best is chef Andrea Bergquist — her pastry always comes out perfectly flaky and the play on flavors are unbeatable. Continue Reading →

Marcus Samuelsson: Lobster Rolls With Pickled Asian Pears

asian-pear-for-harlem

By Marcus Samuelsson

The Lobster Rolls with Pickled Asian Pears is something that is great to make all year round. In the winter, you can serve it as is, and in the hot days of the summer, you can go for something more refreshing and light. Continue Reading →

Marcus Samuelsson: Baked Peach Pudding With Buttermilk Ice Cream Recipe

Baked Peach PuddingBy Marcus Samuelsson

I love visiting the vendor I’ve come to simply call the Peach Man at the Harlem Harvest Farmer’s Market in Marcus Garvey Park on 124th & Fifth Avenue. Continue Reading →

Marcus Samuelsson: Delicious Peanut Cake Recipe


By Chef Marcus Samuelsson

At this time of year, my proclivity towards baked goods spikes, and I am increasingly drawn to the sweeter side of the kitchen.   Continue Reading →

Marcus Samuelsson: Linguine with Lobster, Tarragon And Charred Yellow Tomatoes Recipe

2660389558_3dd1f2fc95Pasta is something that is great to make all year round. In the winter, you can use a heavier sauce, and in the hot days of the summer, you can go for something more refreshing and light. Continue Reading →

Marcus Samuelsson: Rum Cake With Strawberry Salad And Crème Fraiche

marcuss-samuellson-usliderBy Marcus Samuelsson

I’ve been really loving rum cake lately. It is a very versatile cake that is infinitely adaptable. I’ve previously featured my chocolate rum cake, which I fill with spices that remind me of Ethiopia. Continue Reading →