Marcus Samuelsson shares recipes for rigatoni and collard greens cheese salad

Samuelsson, who is out with his new cookbook, "The Rise: Black Cooks and the Soul of American Food," shares his recipes for two delicious, versatile and affordable dishes.
4:33 | 10/27/20

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Transcript for Marcus Samuelsson shares recipes for rigatoni and collard greens cheese salad
It's time to cooking. Chef Marcus samuelsson -- you can tell I'm already enjoying what he prepared. He has a new cookbook out called "The rise: Black cooks and the soul of American food." He is joining us from his restaurant in with a delicious recipe. Marcus, I could not wait. In the commercial break our fabulous crew put your dish out here in front of us and you can tell mine -- you can hear the plate at the bottom of it. Congratulations on this beautiful, beautiful new book, Marcus. It's more than a cookbook. It's really talking about the culture of food. What inspired you to write it? Well, you know, I just wanted to celebrate black excellence when it comes to cooking. The way we understand it through music, for example, right, there's so many incredible voices in the black space in terms of America's food that this deserves to be broadcast and share those stories. So, this is the time to rise. This is the time to learn about black chefs in America on a broader scale because black chefs, black cooks have contributed so much to American foods and I just wanted to share that story. So glad you decided to do that. So share with us what you are preparing today. Yes, I'm doing my son -- I call it Zaza's favorite pasta. He might not eat all those spices but he likeshape of the pasta and likes to throw it around and this kind of like is a blend between my wife's journey and us being here in America so the chicken stew is from Ethiopia, spicy, adds beautiful spice to it but -- anyone can cook down chicken thigndnd add them in like a Bolognese sauce. I add in sweet potato. If you can't find the spice, do it with smoked paprika or the spice that you enjoy. Right. It's just a nice fun pasta dish and hopefully we'll get him to eat it, not just play with the food. That's true. Well, how can you cut down on the cooking time, Marcus? You know, it's really -- it's a leftover dish. Roasted chicken, rip it apart. You can also shred the chicken and then just the cooking time goes down by two-thirds, you know, so it's really nice and quick. This is a difference, delicious We know this. Look at this. Speaking of shredded chicken, Michael is shredding his plate of chicken right now. It is delicious. Had you a salad to go along with it, don't you, Marcus? Exactly. We have this beautiful collard green salad that has grapefruit and Pears and super delicious with grape vinaigrette, you know, so the food, to eat something heavier for the holidays you want a clean, nice, fresh salad as well. Nice and light. What is the dressing? It's really light. Yeah, yeah, it's a nice coconut dressing. You know, we have to -- so much of our food that's in America that came from the continent, coconut is one of the ingredients that you can use coconut milk to make a nice vinaigrette. Yes, you can. So what do you want people picking up your book to get out of it, Marcus? Yeah, you know, we have such an incredible country, multi-cultural and the black experience when it comes to food has added so much and in a time like this, robin, when we have this incredible nationwide conversation about race, identity and culture, what would be better than to cook from it. You don't have to be African-American to cook from it. The family, as a family going into the holidays, you can cook from "The rise" and learn about other chefs in your community that is part of this because this experience is our America. It's our experience as America. That is bully put. There is something about being around the table when you're with your family and having conversations and inviting others in at an appropriate distance. All right, Marcus samuelsson, thank you so very, very much. Good to see you, Marcus. I stopped eating long enough to The best holidays to you. Just long enough. You can go these recipes on our website, goodmorningamerica.com and his new book, "The rise: Black cooks and the soul of American food" is available now.

This transcript has been automatically generated and may not be 100% accurate.

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