"marcus samuelsson" news and stories

Transform your boneless, skinless chicken into a fragrant curry with this recipe from chef Marcus Samuelsson. Star anise, ginger and garlic simmer together with curry powder and lush coconut milk to create a luxurious sauce with a hint of spice. Served over rice, it's the perfect way to chase away the chill of a winter night.

Get Marcus Samuelsson's Chicken Curry Recipe.

Warm spiced wine sounds more fun when you call it glögg, its Swedish name. And in the hands of Swedish chef Marcus Samuelsson, making it becomes more of a Nordic adventure, too. Winter nights are made for this fragrant brew of red wine, vodka, cinnamon, ginger, fruit, and sugar. Cozy up to a fire tonight and pour steaming mugs for the holiday crowd. Skøl!

Watch Marcus Samuelsson's video how-to for warm mulled wine (and hear him say glögg as only a Swede can).
Warm Mulled Wine Recipe.

When it comes to chef Marcus Samuelsson's chili, I feel like Liz Lemon on 30 Rock: "I want to go to there!" Samuelsson has a natural instinct for this southwestern classic, which he makes meaty with ground beef chuck and thickens with masa harina. The elegant touch is Mexican chocolate, which gives the big bowl depth, and chipotle chiles for a smoky undertone. Turn on the tube to the snowboarding half-pipe competition and grab a spoon. This is curl-up-and-stay-warm food.

Visit KitchenDaily for more Marcus Samuelsson recipes.

"Top Chef" judge Tom Colicchio has written in the current issue of Saveur of his love for Parker House rolls, an American classic invented at Boston 's Parker House Hotel in the late 19th century. This being the 21st century, his version is smaller and less flattened than the original, and the top is sprinkled with salt, but he serves them every evening at his eponymous Colicchio & Sons restaurant in Manhattan, and reports that guests often eat three or more. It got us to wondering what other breads have become associated with renowned chefs.

Here, and after the jump, a half-dozen cooks and their favorite breads:

David Chang, who founded the Momofuku restaurant mini-empire, where Asian-American fusion is the rule, is a big fan of northern Chinese bao – puffy and pale steamed flatbreads that can be folded over a variety of ingredients to make little sandwiches that at Momofuku he calls ssams. The most popular is made with pork belly, but the same bread is served on the side with the entrée of pork shoulder and raw oysters at his East Village restaurant Ssam Bar.

Is it too early to switch kitchen talk from cool green salads to warm, hearty stews? Never, when it comes to chili. Whether you like a classic chili con carne; a steak-rich smokin' Texas chili; a pork-cannelini bean-and lime juice-based white chili, or a three-bean vegetarian chili, this is the low-cooked, slow-cooked food that seems just right as the leaves start putting on their autumn display.

Blogger browneyedbaker is a chili con carne fan, who, in this recipe, uses cornmeal to thicken the pot. Chef Marcus Samuelsson gives chipotles their moment in the sun in his recipe.

And visit Kitchen Daily for dozens of other chili recipes that are bound to spice up your table.

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