For the oxtail: Season the oxtail on all sides with salt and pepper. Heat ¼ cup of the oil in a large (8-quart) Dutch oven set over medium-high heat. When the oil shimmers, add the oxtail and brown on ...
Ethiopian by birth and Swedish by adoption, Chef Marcus Samuelsson has carved out a place for himself on the international food scene with more than a dozen restaurants that criss-cross the map. From ...
This image released by Voracious shows a recipe for fish cakes with Birmingham greens salad from Marcus Samuelsson's cookbook “The Rise.” (Angie Moser/Voracious via AP) The green salad in this recipe ...
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