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+.

Mix Together a Colorful Mango Salsa

Bring any dish to life with this versatile and flavorful condiment that contrasts sweet, spicy and sour tastes. Continue

Hoisin Salmon Salad recipe

Prepare a Hoisin Salmon Salad

This vibrant salad comes together in minutes and has enough substance for a satisfying and colorful meal. Continue

Butternut Squash and Farro Salad recipe

Welcome Fall with Butternut Squash and Farro Salad

This filling autumn salad tastes as complex as it looks with its combination of colors and flavors. Continue

Passion Mango Preserve recipe

Prepare a Vibrant Passion Mango Preserve

Use tropical fruits to create a multi-use, fragrant and bright spread for scones, pancakes or crepes. Continue

Bite-Sized Caprese Salad recipe

Pop a Bite-Sized Caprese Salad

This bite-sized caprese salad recipe is a great canape, hors d’oeuvres, or appetizer idea. Continue

Roast Beet and Green Bean Salad recipe

Mix Together a Roast Beet and Green Bean Salad

This multi-textured, colorful dish gets better with time, working perfectly for a summer potluck. Continue

Apricot and Almond Quinoa Pilaf recipe

Make Quinoa Pilaf with Apricot and Almond

Use quinoa as a more nutritious substitute for rice in this pilaf recipe. Continue

Capellini Pomodoro with Shiso recipe

Upgrade the Classic Capellini Pomodoro with Shiso

Use Japanese herbs and kelp to create an upgraded sweet and savory sauce for a traditional pasta dish. Continue

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