Marcus Samuelsson Recipes: 12 Comfort Dishes From the Chef Who Cooked a White House State Dinner

Marcus Samuelsson Recipes come with a story that starts on the far side of the world. Born in Ethiopia and raised in Gothenburg, Sweden, he fell in love with cooking in his grandmother’s kitchen. At 24 he became executive chef of a celebrated New York restaurant and the youngest chef to earn a three star New York Times review, and today he leads Red Rooster in Harlem. On November 24, 2009, two days before Thanksgiving, he was guest chef for the first state dinner of the Obama White House, as noted in his biography, serving red lentil soup, roasted potato dumplings and green curry prawns with vegetables from the White House garden. Here are 12 cozy comfort dishes and global favorites for your holiday table, inspired by Marcus Samuelsson Recipes..

Marcus Samuelsson Recipes: Southern Fried Chicken

Fried chicken is a big part of his story: in 2015 he opened a Harlem restaurant devoted to fried and rotisserie chicken. This Southern style take on Marcus Samuelsson Recipes brings that comfort home. Brine the chicken in seasoned buttermilk for at least four hours so it stays juicy. Let the dredged pieces rest ten minutes before frying so the coating sticks. Fry in batches without crowding, and check that the thickest piece reaches 165 F. Pile it on a platter with collards and cornbread, the kind of plate you find among these Sunday soul food dinners..

You will need: 3 lb chicken pieces, 2 cups buttermilk, 2 tsp salt, 1 tsp hot sauce, 2 cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp cayenne, vegetable oil for frying

How to make it: 1. Soak chicken in buttermilk, 1 tsp salt and hot sauce 4 hours or overnight in the fridge. 2. Mix flour with remaining salt and spices. 3. Dredge chicken and rest 10 minutes. 4. Fry in 325 F oil 12 to 15 minutes, turning, until 165 F inside. 5. Drain on a rack.

Marcus Samuelsson Recipes: Harlem-Style Chicken and Waffles

Chicken and waffles is a beloved Harlem comfort classic: crispy fried chicken on a fluffy, golden waffle, all drizzled with warm maple syrup. Sweet, salty and crunchy in every bite, it is the perfect end to these Marcus Samuelsson Recipes. Make the waffles ahead and keep them crisp on a rack in a low oven while the chicken fries. A pinch of cayenne in the syrup adds a gentle kick. Use boneless thighs so the chicken cooks quickly and evenly to 165 F. Want more cozy morning ideas? Try these Thanksgiving breakfast bites. Syrup or hot honey?

You will need: Chicken: 2 lb boneless chicken thighs, 2 cups buttermilk, 2 tsp salt, 2 cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp black pepper, vegetable oil for frying. Waffles: 2 cups all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 3/4 cups milk, 2 large eggs, 1/2 cup butter melted. Maple syrup and a pinch of cayenne

How to make it: 1. Soak chicken in buttermilk and 1 tsp salt 4 hours in the fridge. 2. Mix flour, remaining salt and spices, dredge the chicken and rest 10 minutes. 3. Fry in 325 F oil 6 to 8 minutes until 165 F inside. 4. Whisk waffle ingredients and cook in a hot waffle iron until golden. 5. Top waffles with chicken and drizzle with warm syrup mixed with cayenne.

Red Lentil Soup From the 2009 State Dinner

Two days before Thanksgiving in 2009, chef Marcus Samuelsson cooked the first state dinner of the Obama White House, and one of the courses was a warming red lentil soup, made alongside vegetables from the White House garden. It is the perfect way to start these Marcus Samuelsson Recipes. Red lentils cook down in about twenty minutes into a velvety, golden soup with no blender needed. Bloom the spices in oil first for the deepest flavor. A squeeze of lemon at the end makes it sing. For more budget comfort, see these cheap slow cooker dinners. Do you like your soup thick or brothy?

You will need: 2 tbsp olive oil, 1 onion diced, 2 carrots diced, 3 garlic cloves minced, 1 tbsp fresh ginger grated, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 1/2 cups red lentils rinsed, 6 cups vegetable or chicken broth, 1 can (14.5 oz) diced tomatoes, 1 tsp salt, 1 lemon juiced, fresh cilantro

How to make it: 1. Cook onion and carrots in oil 6 minutes until soft. 2. Add garlic, ginger and spices and stir 1 minute. 3. Add lentils, broth, tomatoes and salt and bring to a boil. 4. Simmer 20 to 25 minutes until the lentils break down. 5. Stir in lemon juice and top with cilantro.

Marcus Samuelsson Recipes: Skillet Cornbread

A wedge of hot skillet cornbread from Marcus Samuelsson Recipes style cooking belongs beside every Harlem comfort plate, crisp at the edges and tender inside. Heat the cast iron skillet in the oven with a little butter before the batter goes in; that sizzle is what gives you a golden crust. A spoonful of honey in the batter adds gentle sweetness. Do not overmix, or it can turn dense. Serve it warm with honey butter. It is a natural partner for these smoked turkey soul food suppers. Sweet cornbread or savory?

You will need: 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 2 tbsp honey, 1 1/2 cups buttermilk, 2 large eggs, 4 tbsp butter melted plus 1 tbsp for the skillet

How to make it: 1. Heat oven to 425 F with 1 tbsp butter in a 10 inch cast iron skillet. 2. Whisk cornmeal, flour, baking powder, baking soda and salt. 3. Whisk honey, buttermilk, eggs and melted butter and stir into the dry mix. 4. Pour into the hot skillet. 5. Bake 20 to 22 minutes until golden.

Roasted Potato Dumplings

Roasted potato dumplings were another course on that 2009 state dinner menu, and they are pure comfort: tender potato dough pillows, browned in butter until golden and crisp at the edges. Bake the potatoes instead of boiling them so the dough stays light and dry, then rice them while still warm. Add flour a little at a time; too much makes them heavy. Boil the dumplings until they float, then brown them in a hot skillet. If you love tender potato dough, try these Marcella Hazan classics too. Would you serve these instead of mashed potatoes?

You will need: 2 lb russet potatoes, 1 large egg, 1 cup all-purpose flour plus more for dusting, 1 tsp salt, 1/4 tsp nutmeg, 4 tbsp butter, 2 tbsp fresh herbs chopped, grated Parmesan for serving

How to make it: 1. Bake potatoes at 400 F for 1 hour, then scoop and rice while warm. 2. Mix potato, egg, salt, nutmeg and flour into a soft dough. 3. Roll into ropes and cut 1 inch pieces. 4. Boil in salted water until they float, about 2 minutes, and drain. 5. Brown in butter in a skillet until golden and toss with herbs and Parmesan.

Marcus Samuelsson Recipes: Ethiopian Doro Wat

Born in Ethiopia and raised in Sweden, he has often celebrated the food of his birth country, and doro wat is its most famous dish: chicken simmered in a deep red, spicy sauce built on slowly cooked onions and berbere spice, with hard boiled eggs tucked in. The onions are the secret. Cook them low and slow, stirring often, until jammy and dark, about forty five minutes. Love a slow, rich braise? Try these fall-off-the-bone oxtail dinners. Have you ever tasted Ethiopian food?

You will need: 3 large red onions finely chopped, 1/4 cup butter, 4 garlic cloves minced, 1 tbsp fresh ginger grated, 3 tbsp berbere spice blend, 1 tbsp tomato paste, 2 1/2 lb bone-in chicken thighs and drumsticks skin removed, 1 1/2 cups chicken broth, 1 lemon juiced, 1 tsp salt, 6 hard boiled eggs peeled

How to make it: 1. Cook onions in a dry pot over medium low heat 10 minutes, then add butter and cook 35 minutes more until jammy. 2. Add garlic, ginger, berbere and tomato paste and cook 3 minutes. 3. Rub chicken with lemon juice and salt, add with broth and simmer covered 40 minutes until 165 F. 4. Score the eggs and add for the last 10 minutes. 5. Serve with flatbread.

Green Curry Prawns

Green curry prawns rounded out the main courses of his 2009 state dinner, and they show the global flavors that run through Marcus Samuelsson Recipes. Plump shrimp simmer in a fragrant coconut sauce with green curry paste, lime and fresh herbs. Cook the curry paste in a little oil first to wake up its aroma, and add the shrimp at the very end so they stay tender; they are done when pink and curled. Serve over jasmine rice. Build your own flavor shelf with these homemade spice blends. How spicy do you like your curry?

You will need: 1 tbsp vegetable oil, 3 tbsp green curry paste, 1 can (13.5 oz) coconut milk, 1/2 cup chicken broth, 1 tbsp fish sauce, 1 tsp brown sugar, 1 red bell pepper sliced, 1 cup green beans cut, 1 1/2 lb large shrimp peeled and deveined, 1 lime juiced, 1/4 cup fresh basil, cooked jasmine rice

How to make it: 1. Fry curry paste in oil 1 minute until fragrant. 2. Stir in coconut milk, broth, fish sauce and sugar and simmer 5 minutes. 3. Add bell pepper and green beans and cook 4 minutes. 4. Add shrimp and simmer 3 to 4 minutes until pink and opaque. 5. Stir in lime juice and basil and serve over rice.

Marcus Samuelsson Recipes: Injera-Style Flatbread

Injera is the spongy, tangy flatbread used as both plate and spoon at an Ethiopian table. Traditional injera ferments teff batter for days, but this quicker version uses teff and all-purpose flour with a short rest for a similar soft, bubbly texture. Cook it on one side only in a nonstick pan, covering it so the top steams and fills with tiny bubbles. Do not flip it. Stack the rounds under a towel to keep them soft. For another bread with a rich story, see these golden fry bread recipes. Ready to eat with your hands?

You will need: 1 cup teff flour, 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 2 1/2 cups sparkling water, 1 tbsp lemon juice

How to make it: 1. Whisk teff flour, flour, baking soda and salt. 2. Stir in sparkling water and lemon juice to a thin batter and rest 30 minutes. 3. Heat a nonstick skillet over medium heat. 4. Pour 1/2 cup batter, swirl thin and cook 1 minute until bubbles form. 5. Cover 1 minute until the top is set, then slide out without flipping.

Marcus Samuelsson Recipes: Slow-Simmered Collard Greens

Collard greens simmered low and slow with smoked turkey are a soul food classic and a staple of Harlem comfort cooking. The leaves turn silky, and the savory broth, called pot likker, is perfect for dunking cornbread. Wash the greens in several changes of cold water to remove grit. A splash of vinegar at the end brightens everything. These are a must have side among Marcus Samuelsson Recipes inspired by his Harlem home. Serve them with a pot of navy beans and ham for a true Southern supper. Do you add hot sauce at the table?

You will need: 2 bunches collard greens stemmed and sliced, 1 smoked turkey wing, 1 onion diced, 3 garlic cloves minced, 6 cups chicken broth, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes, salt to taste

How to make it: 1. Simmer smoked turkey, onion and garlic in broth 30 minutes. 2. Add collards a handful at a time. 3. Stir in sugar and pepper flakes. 4. Cover and simmer 1 hour until tender. 5. Shred the turkey meat back in and finish with vinegar and salt.

Shrimp and Grits

Shrimp and grits is a Southern brunch favorite that also makes a cozy holiday supper: creamy, cheesy grits topped with garlicky shrimp in a savory pan sauce. Stone ground grits take longer but have the best texture; stir often and add more liquid if they get too thick. Cook the shrimp quickly, just until pink, so they stay tender. A little bacon and green onion on top finish it off. Explore more coastal Southern cooking in these Lowcountry Gullah classics. Brunch or dinner?

You will need: 1 cup stone ground grits, 4 cups chicken broth, 1 cup milk, 1 cup sharp cheddar grated, 2 tbsp butter, 4 slices bacon chopped, 1 lb shrimp peeled and deveined, 3 garlic cloves minced, 1 tsp smoked paprika, 1 lemon juiced, 3 green onions sliced, salt and pepper to taste

How to make it: 1. Simmer grits in broth and milk, stirring often, 25 to 30 minutes until creamy, then stir in cheese and butter. 2. Cook bacon until crisp and set aside. 3. Cook shrimp, garlic and paprika in the drippings 3 to 4 minutes until pink. 4. Add lemon juice and season. 5. Spoon shrimp over grits and top with bacon and green onions.

Berbere-Spiced Roast Turkey

Bring a little Ethiopian warmth to Thanksgiving with a roast turkey rubbed in butter blended with berbere, a fragrant, chile-red spice mix. It gives the skin a gorgeous color and a gentle heat that pairs beautifully with classic sides. Rub the butter under the skin, right on the meat, for the most flavor. Roast until the thickest part of the thigh reads 165 F, then rest thirty minutes before carving. Round out the table with these Southern holiday classics. Would your family try a spiced turkey this year?

You will need: 1 turkey (12 to 14 lb) thawed, 1/2 cup butter softened, 2 tbsp berbere spice blend, 4 garlic cloves minced, 1 tbsp fresh ginger grated, 2 tsp salt, 1 onion quartered, 1 lemon halved, 2 cups chicken broth

How to make it: 1. Heat oven to 325 F and pat the turkey dry. 2. Mix butter, berbere, garlic, ginger and salt and rub under and over the skin. 3. Fill the cavity with onion and lemon and set in a pan with broth. 4. Roast 3 to 3 1/2 hours until the thigh reaches 165 F. 5. Rest 30 minutes before carving.

Swedish Pancakes With Lingonberry Jam

He grew up in Gothenburg, Sweden, where his grandmother sparked his love of cooking, and thin Swedish pancakes with lingonberry jam are a classic of Swedish home kitchens and a sweet nod in Marcus Samuelsson Recipes. They are like delicate crepes, buttery and tender. Rest the batter fifteen minutes so the pancakes cook up thin and smooth. Swirl the pan quickly to coat it, and flip when the edges turn golden. If you cannot find lingonberries, cranberry sauce is a great stand in. If you love fluffy breakfasts, see these Japanese souffle pancakes. Who taught you to cook?

You will need: 1 1/4 cups all-purpose flour, 2 cups milk, 3 large eggs, 2 tbsp sugar, 1/2 tsp salt, 3 tbsp butter melted plus more for the pan, 1 cup lingonberry jam or chunky cranberry sauce, whipped cream for serving

How to make it: 1. Whisk flour, milk, eggs, sugar, salt and melted butter until smooth and rest 15 minutes. 2. Heat a buttered 9 inch skillet over medium heat. 3. Pour 1/3 cup batter and swirl thin. 4. Cook 1 minute, flip and cook 30 seconds more. 5. Fill with lingonberry jam, roll and serve with whipped cream.