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+.
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

Bloody Maharani

Bloody Maharani Puts a New Take on a Classic Cocktail

Try using curry powder and gin rather than vodka to create a Bloody Maharani. This cocktail will add a flavorful zing to the classic drink. Continue

Whole Wheat Brioche Buns recipe

Bake Whole Wheat Brioche Buns

Try this whole wheat brioche bun recipe for a versatile bread that makes a delicious burger bun, sandwich bread, or just a dinner bun. Continue

Stir-Fried Cumin Lamb

Stir-Fry Cumin Lamb for Dinner

Cumin lamb is an aromatic stir-fry recipe that combines lamb tenderloin, onions, tomatoes, and cumin. Timing is everything! Continue

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