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+.
Curried Quinoa Salad

Impress Party Guests with Curried Quinoa Salad

Use red quinoa, parsely, cranberries and pine nuts in this fresh salad. It is easy to make and is naturally gluten free. Continue

Bacon Wrapped Salmon

Get Grilling with Bacon-Wrapped Salmon

Bacon serves as a good insulator to grilled salmon, as it helps keep the fish moist. The maple glaze adds a smoky, sweet flavor. Continue

Shredded Chicken and Sesame Salad

Fill Up with Shredded Chicken and Sesame Salad

Chicken, tomatoes and cucumber together with toasted sesame seeds giving this salad a fresh, bold flavor. Continue

Digital Scale

Five Reasons to Use a Kitchen Scale

Using a scale can be beneficial to you in the kitchen. It ensures that you always have a correct volumetric measurement for ingredients. Continue

Vegan Caprese Salad

Go Vegan with Caprese Salad

Use cured tofu, fresh tomatoes, and sweet basil in this caprese salad. This vegan choice is just as delicious as the original. Continue

Pork Eggplant Cappellini

Get Creative with Pork Eggplant Cappellini

Use pork cheek, eggplant and al dente cappellini pasta in this unique dish. Japanese dashi sauce gives this steamed dish extra flavor. Continue

Ponzu Wings

Ponzu Wings Put a Japanese Spin on Chicken Wings

Citrusy ponzu, soy, and garlic give these chicken wings a unique flavor. Butterflying the meat beforehand will help them cook faster. Continue


Try Green Beans in This Japanese Agebitashi

This agebitashi recipe involves fried green beans and eggplant soaked in dashi broth for a savory Japanese dish. Continue

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