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+.

Delight Brunch Guests With Cherry Tomato Clafoutis

Clafoutis is a French dessert of fruit, but this variation features a brunch twist. This cherry tomato clafoutis is similar to a quiche. Continue

Grilled Lemongrass Beef Recipe

Mix Up Your Marinade With Grilled Lemongrass Beef

Garlic, lemongrass and ginger give this meat marinade its fresh herbal flavor. Lemongrass is also a natural meat tenderizer. Continue

Hamachi Poke Recipe

Put a New Spin on Seafood with Hamachi Poke

This Poke made with hamachi, red onions and pistachios. It’s an equally satisfying dish that’s refreshing and perfect for a hot summer day. Continue

Garlic Edamame Recipe

Try Garlic Edamame for an Irresistible Snack

This garlicky variation on classic Japanese edamame will leave you licking your fingers. Continue

Passion Fruit Syrup Recipe

Experience the Aroma and Flavor of Passion Fruit Syrup

This sweet tropical syrup takes center stage in cocktails, on pancakes or over yogurt. Continue

Sweet Miso Chicken Wings recipe

Potluck Winner: Sweet Miso Chicken Wings

Add brown sugar, miso and ginger to your chicken wings. This make-ahead dish is a real crowd pleaser. Continue

Eggplant Involtini recipe

Make Dinner Meatless With Hearty Eggplant Involtini

Roll up creamy farro with garlic roasted eggplant to create a satisfying and healthy dish. The rolls braise in a sweet tomato sauce. Continue

Spring Onion and Gruyere Pizza recipe

Make Spring Onions and Gruyere Pizza from Scratch

Spring onions are in season from late spring and early summer! The Gruyere imparts a nutty flavor on the homemade dough for a simple meal. Continue

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