Marc Matsumoto

Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. 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+.
Spring Salad recipe

Get Ready for Seasonal Changes with Spring Salad

With baby corn, snap peas and young romaine lettuce, this salad not only looks like spring, it tastes like spring as well. Continue

Skate with Browned Butter recipe

Experiment with Seafood: Skate with Browned Butter

Skate is a tender and creamy fish with fibrous meaty texture. Prepare it with browned butter and capers. Continue

Fusilli Con Cime Di Rapa recipe

Fusilli Con Le Cime Di Rapa

Although traditionally made with Orecchiette, try this Italian dish with Fusilli instead. Continue

Eggs in Creamed Spinach recipe

Make Baked Eggs in Creamed Spinach

The eggs will poach in the hot, creamy spinach, and the Gruyere makes a savory crust. Continue

Myth of Sushi Grade

The Myth of Sushi-Grade

The term “sushi-grade” is often used to imply freshness, but in the US, there’s no regulation around the use of the phrase, so it can be used to describe anything. Continue

Chocolate Strawberry Shortcake recipe

Change Up Traditional Chocolate Strawberry Shortcake

Woo any chocoholic when you make your Valentine an impressive dessert that only takes 30 minutes to make. Continue

Green Curry Crab Cakes recipe

Infuse Thai Flavor into Green Curry Crab Cakes

Showcase the crab by brightening the flavor with curry and coconut milk instead of eggs. Continue

Butternut Squash and Garlic Soup recipe

Winter Soup Idea: Butternut Squash and Garlic Soup

This butternut squash and garlic soup is a hearty side or a luscious main course on a cold night. Continue

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