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+.
Crispy Roast Hen of the Woods recipe

Make Crispy Roasted Hen of the Woods

Hen of the Woods (a.k.a. Maitake) are a variety of mushroom with a robust earthy aroma and caps that fan out like a feathered plume. Continue

Farro Con Pollo recipe

Make Farro Con Pollo for Dinner

Try this rustic version of Arroz Con Pollo. Farro works in almost any dish that can be made with rice. Continue

Sweet and Savory Kabocha Pumpkin recipe

Make Sweet and Savory Kabocha Pumpkin

This sweet and savory kabocha pumpkin recipe is marinated in soy sauce and cooked in dashi until tender and seasoned to the core. Continue


Maximize Flavor in Vegetable Lasagna

This vegetable lasagna recipe features roasted vegetables, a rich tomato sauce, and a unique bechamel sauce. Continue

Corn with Bacon Vinaigrette recipe

Saute Corn with Bacon Vinaigrette

This side dish recipe is as simple as caramelizing some shallots in rendered bacon fat and then sautéing the corn in it. Continue

Fig and Endive Salad recipe

Keep It Simple with Fig and Endive Salad

Figs are a bit unusual in that they have two seasons per year. With a smaller crop in spring and the main crop in early fall. Continue

Pan-Fried Tofu recipe

Pan-Fried Tofu

This delicious dish has a crisp exterior which hangs onto a sauce, while remaining soft and creamy on the inside. Continue

Eggplant and Tomato Salad recipe

Make Eggplant and Tomato Salad

With juicy sweet tomatoes, and melt-in-your-mouth tender eggplant marinated in a tomato vinaigrette, food doesn’t need to be complicated to be good. Continue

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