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+.
Grilled Ratatouille Salad

Enhance Ratatouille Salad with Grilled Vegetables

Grilled eggplant, tomatoes, and mushrooms heightens the flavor of a ratatouille salad. Served warm or at room temperature, this makes for a perfect summer side dish. Continue

Raisin Bread recipe

Make Breakfast Shine with Abundant Raisin Bread

This breakfast bread will fill the home with smells of cinnamon and provide a flavorful, sweet loaf that will perfect for breakfast or brunch. Continue

Vegan Tiramisu

Vegan Tiramisu: Decadent Non-Dairy Dessert

With tofu instead of Marscarpone, this non-dairy alternative is a decadent dessert everyone can love. Continue

Soda Salad

Learn Why Soba Salad Is a Healthy Option

This Japanese noodle dish has fewer calories than other pastas, and is high in vitamins and minerals. Continue

Miso Soup

Understand the Flavor Framework of Miso Soup

Once you know how flavors blend together, you won’t need a recipe for this Japanese soup. It can be ready in ten minutes. Continue

Steak with Brie and Mushrooms

Get Fancy: Exquisite Steak With Brie and Mushrooms

Who doesn’t love steak? Add brie and mushrooms into the equation for a truly delicious combination. You don’t have to go to a restaurant! Continue

Zucchini Scones

Vegan Zucchini Scones Are a Great Alternative With Tea

Vegan zucchini scones are a delicious side dish or breakfast food. Try these wonderful, healthy scones with your tea or your meal. Continue


Light, Crispy Rusk Is the Perfect Snack

Rusk is a buttery crisp cookie coated in a latticework of caramelized sugar, but it comes in a variety of flavors including chocolate-dipped. Continue

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