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+.

Learn Three Techniques for Tenderizing Meat

When it comes to tenderizing meat, the key is not buying a pricey, quality cut rather the technique used. Continue


Stay Healthy with No-Mayo Coleslaw

Try a healthier alternative with this no-mayo coleslaw recipe with lemon juice and honey for extra flavor. Pick the right type of cabbage! Continue


Relax on Memorial Day with Blueberry Lemonade

Follow this simple recipe for blueberry lemonade made with sparkling water, lemon juice, blueberries, and sugar for a refreshing drink. Continue


Serve Stuffed Shiitake Mushrooms as Appetizers

Add this pork filling with scallions and ginger for a good pairing with the mushrooms. Continue


Blend Southern Flavors with Chicken Fried Steak

Grab a meat tenderizer to make this chicken fried steak recipe with tomato and olive sauce for a colorful dinner idea. Continue


Use Creme Brûlée Techniques on Your French Toast

Follow these four tips to take your French toast from soggy bread to a maple-infused delight. Continue


Add Color to Your Plate with Sea Bream Escabeche

Try food blogger Marc Matsumoto’s spin on this traditional Spanish recipe topped with colorful peppers and lemon zest. Continue


Glaze Carrots in Blood Orange Juice for Bold Flavor

These blood orange glazed carrots are not only bold in color, but also flavor. The added juice adds a vibrant orange hue. Continue

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