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+.
Teriyaki Chicken Bowl recipe

Pan-fry a Teriyaki Chicken Bowl for an Easy Lunch

Learn what makes mirin and sake the perfect ingredients for getting an authentic Japanese taste. Continue

Peanut Butter Chocolate Chunk Banana Bread recipe

Bake Peanut Butter Chocolate Chunk Banana Bread

Use ripe bananas for a sweeter, more intense flavor. Ripe bananas also have a lower starch content, which insures the bread stays moist. Continue

Creamy Chicken Stew recipe

Prepare Creamy Chicken Stew for Dinner

This creamy chicken stew is the perfect way to warm up from the inside out. With big hunks of tender chicken and vegetables, this rich and flavorful stew never fails to bring smiles to your face. Continue

Cod with Soy Balsamic Glaze recipe

Prepare Cod with Soy Balsamic Glaze

With moist flaky fish glazed in an earthy sauce that’s redolent of ginger and garlic, it’s a treat for all your senses. Continue

Maple Dijon Salmon recipe

Make Maple Dijon Salmon for Dinner

This seared salmon recipe only takes about ten minutes to prepare. The fish stays moist and tender. Continue

Vegan Cheese Spread recipe

How to Make Vegan “Cheese” Spread

Before we make a vegan cheese spread we have to think about the characteristics that make cheese cheesy. Continue

Banana Cheesecake Potsticker recipe

Try Banana Cheesecake Potstickers for Dessert

This dessert potstickers recipe features a sweet filling that can vary to your taste. Continue

Vegan Grape Jelly recipe

How to Make Vegan Grape Jelly

Forget Jell-O mix from a box! With just three ingredients, you can make your own jelly. Continue

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