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+.
Pepper Chicken Stew

Brighten Up Dinner with This Pepper Chicken Stew

This bright stew will take you back to Summer with sweet yellow and red bell peppers combined with stewed tomatoes, chicken and garlic. Continue

Smoked Salmon Scramble

Wake Up With This Smoked Salmon Scrambled Eggs

For a robust, smoked flavor, watch a quick video on salmon scramble technique. The saltiness of the salmon combined with the freshness of the herbs creates a bold flavor. Continue

Curried Quinoa Salad

Impress Party Guests with Curried Quinoa Salad

Use red quinoa, parsely, cranberries and pine nuts in this fresh salad. It is easy to make and is naturally gluten free. Continue

Bacon Wrapped Salmon

Get Grilling with Bacon-Wrapped Salmon

Bacon serves as a good insulator to grilled salmon, as it helps keep the fish moist. The maple glaze adds a smoky, sweet flavor. Continue

Shredded Chicken and Sesame Salad

Fill Up with Shredded Chicken and Sesame Salad

Chicken, tomatoes and cucumber together with toasted sesame seeds giving this salad a fresh, bold flavor. Continue

Digital Scale

Five Reasons to Use a Kitchen Scale

Using a scale can be beneficial to you in the kitchen. It ensures that you always have a correct volumetric measurement for ingredients. Continue

Vegan Caprese Salad

Go Vegan with Caprese Salad

Use cured tofu, fresh tomatoes, and sweet basil in this caprese salad. This vegan choice is just as delicious as the original. Continue

Pork Eggplant Cappellini

Get Creative with Pork Eggplant Cappellini

Use pork cheek, eggplant and al dente cappellini pasta in this unique dish. Japanese dashi sauce gives this steamed dish extra flavor. Continue

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