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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Braise Lamb with Spices for a Great Flavor

March 27, 2012

This braised lamb with chickpeas recipe combines flavorful lamb, warm spices and hearty chickpeas in a slow cooker for dinner or sandwich. Continue

Salade Lyonnaise

Create a Colorful Plate with Salade Lyonnaise

March 20, 2012

Combine salty, tangy, bitter and creamy for a taste sensation to make anyone a salad fan. This French dish is perfect for breakfast or brunch. Continue

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How to Poach an Egg Perfectly Every Time

March 13, 2012

Follow these four steps to make excellent poached eggs for breakfast or brunch. Poaching an egg isn’t easy, but it is all in the technique! Continue

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Indulge in Sweet and Savory Ginger Chicken

March 6, 2012

This mouthwatering recipe for ginger chicken combines honey and ginger perfectly. Continue

Frozen Strawberries

Turn Frozen Strawberries into Sweet Smoothies

February 28, 2012

Who knew that there was a right way to freeze strawberries? Marc shares the proper method. Continue

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Discover Why Kumquats Make Great Marmalade

February 21, 2012

Kumquats are not great for eating, but they make a sweet marmalade with honey. Continue

Japchae

Transform a Korean Favorite Into a Stir-Fry

February 14, 2012

Japchae is traditional Korean dish that is colorful with fresh, Asian flavors. Colorful vegetables and succulent beef are make a great meal. Continue

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Prepare a Decadent Chocolate Cake in One Minute or Less!

February 6, 2012

Using just a microwave you can whip up a fabulous dessert that is so simple to make. Continue

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