Marcus Samuelsson

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.

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

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

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

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

A salty-umami chocolate chip cookie from chefs Marcus Samuelsson and Tiana Gee to add to the Great Chocolate Chip Cookie canon.

This dish coaxes its flavor out of the piri-piri sauce, which is popular in South Africa and Portuguese-speaking Africa.

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

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

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