Marc Matsumoto

Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network. Follow on Facebook, Twitter, or Google+.
Vegan Mushroom Soup Recipe

Make Vegan Mushroom Soup

Modifying dishes for special diets often involves a trade-off in flavor or simplicity, but this plant-based, gluten-free, oil-free cream of mushroom soup has no such tradeoff and is ridiculously easy to make. Continue

Autumn Juice Recipe

Blend Up Autumn Juice for a Seasonal Drink

Combine persimmons and pears create a light, floral beverage. Continue

Spaghetti Squash al Pomodoro Recipe

Prepare Spaghetti Squash al Pomodoro

Spaghetti Squash al Pomodoro looks like pasta for a cross-seasonal dish. Continue

Portobello au Poivre Recipe

Try Portobello au Poivre for Dinner

Portobello au Poivre is a lighter, vegetarian version of Steak au Poivre made with a portobello mushroom steak. Continue

Honey Paprika Chicken recipe

Make Honey Paprika Chicken

Honey Paprika Chicken is a sweet and savory weeknight dinner that you can make in ten minutes. Continue

Kung Pao Shrimp Recipe

Serve Kung Pao Shrimp for Dinner

Shrimp takes a turn in a twist on the Chinese-American takeout classic of Kung Pao Chicken for a weeknight meal that comes together in 15 minutes. Continue

Butter Soy Sauce Smashed Potatoes Recipe

Make Butter Soy Sauce Smashed Potatoes

By smashing whole small potatoes flat, it creates conduits for your seasoning to enter. It’s the same reason why you squish the sides of a baked potato before you add your butter and other condiments. Continue

Honey Caraway Brussels Sprouts Recipe

Serve Honey Caraway Brussels Sprouts

These Honey Caraway Brussels Sprouts are caramelized at a high temperature, which brings out their inherent sweetness for an easy side dish. Continue

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