Chef Marcus Samuelsson's background is a tableau of different tastes and experiences: Born in Ethiopia and raised in Sweden by adoptive parents, his culinary influences are a swirl of Ethiopian spices and smoked mackerel. When he moved to America and fell in love with Harlem, Samuelsson decided to mix those same flavors into the comfort food he cooked at his restaurant, Red Rooster. Sameulsson joins us to talk about the diverse influences on his cooking and about his new "Red Rooster Cookbook," which features recipes alongside stories of Harlem's past.
Chef Marcus Samuelsson Mixes Harlem History with Comfort Food
This article is more than 6 years old.
(Photo: Matt Dutile)
Marcus Samuelsson, chef; author, "Red Rooster Cookbook: The Story of Food and Hustle in Harlem."