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+.

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


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


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


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


How To Make Sushi with Step-by-Step Breakdown

Follow these ten steps with a visual breakdown to guide you as you make your own sushi at home. Your guests will be impressed! Continue


Avoid Hunger Pangs with Tofu Avocado Salad

When a regular salad leaves you unsatisfied, try a tofu and avocado salad instead for a filling lunch. Continue


Use Your Odds and Ends for Vegetable Curry

Follow this framework for vegetable curry that incorporates leftover produce into this entree dish. Continue


Explore Variations on Asparagus Soup for New Flavors

Following Julia Child’s template, Marc Matsumoto creates Potage Creme d’Asperges in his own variation on Potage Parmentier. Continue

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