Marc Matsumoto

Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. 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+.
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Bread Baking for Beginners: No-Knead Focaccia Bread

Welcome your oven out of its summer slumber! Our food bloggers teaches you to bake bread even if you are a first-timer. Continue

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Wrap Food for a Simple Flavor: Miso Salmon with Mushrooms

Wrapping salmon in aluminum foil creates a chamber that puffs up with steam and gently cooks the fish and mushrooms in its own juices. Continue

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Redefine Rice with Clams and Chicken Paella

This clams with chicken paella recipe is a flavorful rendition of a Spanish classic. Paella is a one-pot dish traditionally made with rice. Continue

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Fill Up Guilt-Free with Spicy Chicken Lettuce Cups

This spicy chicken lettuce cups recipe makes for a fun party snack, and are also a great low-carb meal that’s more filling than a salad. Continue

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Fry Up Some Potato Cakes with Sweet Soy Glaze

The potatoes are boiled and mashed before being formed into little oval cakes. When fried, a crisp shell forms around the soft potato, making it a bit like a Japanese tater-tot. Continue

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When Ingredients Inspire: Beef Tri-Tip with Roasted Figs

This dinner allows the sweetness of the fruits to act on juices in the meat for a delicious meal with roasted figs and onions. Continue

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Go Vegan for a Meal with Corn Soup

Though corn soup is often served with a cream or chicken stock, you will prefer this vegan version. Continue

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From Hated to Haute: Kale Salad Makes a Comeback

Kale isn’t just for hipsters when you can make it taste great in a salad with almonds. Get tips for making kale more palatable. Continue

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