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+.
Crab in Cucumber Cups recipe

Serve Guests Crab Salad in Cucumber Cups

These appetizers have a crisp cucumber shell holding a bite of citrusy crab salad. Continue

Orange Chicken Polepettine recipe

Prepare Orange Chicken Polpettine for Canapés

These one-bite-wonders make a great appetizer or hors d’oeuvre anytime of the year. Continue

Crustless Apple Pie recipe

Fall Baking Kept Simple: Crustless Apple Pie

This apple pie recipe is prepared within the apple for a Fall treat. Even novice bakers can make this seasonal dish. Continue

Warm Farro Salad

Use Mushrooms in a Warm Farro Salad

Top this warm farro and mushroom salad with a sunny side up egg for added richness. The balsamic dressing packs flavor into every bite. Continue

Smoked Salmon Pasta with Basil Cream Sauce

Keep it Simple with Smoked Salmon Pasta

Basil cream sauce is a lighter substitute for bechamel that doesn’t lack in flavor. You’ll be surprised this recipe is simpler than you think. Continue

Double Carrot Stew

Warm Up with Double Carrot Stew

This hearty stew combines carrots, beef, onion, and red wine for bold flavor on a cool day. The carrots provide a hint of sweetness. Continue

Cabbage Wrapped Red Salmon Curry

Try Cabbage Wrapped Red Curry Salmon for Dinner

For a simple dinner, wrap salmon in cabbage leaves and cover with a homemade coconut red curry sauce. It will be cooked after baking in the oven for twenty minutes. Continue

Spicy Miso-Glazed Potatoes

A New Way to Use Miso: Spicy Miso-Glazed Potatoes

The miso will coat the potatoes giving them a nice crunch after they are fried in a pan with garlic and chili paste. Continue

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