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Tender, ultra-savory potato and bone marrow dumplings are a specialty of chef Marcus Samuelsson.

If you’ve never dined at chef Marcus Samuelsson’s flagship restaurant, the famed Red Rooster Harlem, add one more stop on your Manhattan “to eat” list. The Ethiopian-born, Swedish-raised New Yorker is one of the city’s best-loved chefs and was a cofounder of Food Republic. Naturally, we’re completely excited for his brand-new cookbook that brings the cuisine of Red Rooster and its underground supper club, Ginny’s, right to your home kitchen. Check out this recipe for Samuelsson’s bone marrow dumplings — it’s everything you love about marrow and more!

Ask me what marrow taste like, and I’ll tell you it tastes like “More, please!” It’s got what I call lipstick fat, something that coats your lips just enough when you eat it. Combine marrow with pork and shrimp, and you’ve got a killer filling for potato dumplings. The broccolini and chiles make it a complete meal.

Reprinted with permission from The Red Rooster Cookbook