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+.
Five Spice Chicken recipe

Make Five Spice Chicken

This Five Spice Chicken recipe features anise, cinnamon, cloves and pepper, and requires a multi-day marinade. Continue

Tatsoi with Oyster Sauce recipe

Make Tatsoi with Oyster Sauce

Tatsoi with Oyster Sauce is a Chinese stir-fry recipe that is quick to prepare. Continue

Honey Lemongrass Chicken recipe

Make Honey Lemongrass Chicken

This Honey Lemongrass Chicken recipe features chicken marinated in lemongrass then caramelized in a honey glaze for a Chinese entree. Continue

Bean Sprouts Garlic Scape Salad recipe

Make Bean Sprouts Garlic Scape Salad

Bean Sprouts Garlic Scape Salad is a quick Asian side dish with a crunchy texture and toasted sesame seeds. Continue

Garlic Miso Chicken recipe

Put Together a Bowl of Garlic Miso Chicken

Adapt this recipe with any protein you like to make a quick and flavorful Japanese dish. Continue

Vegan Greek Salad recipe

Create a Vegan Greek Salad

Use marinated tofu as a substitute for feta cheese in this dairy-free spin on a classic salad. Continue

Chicken Mushroom Gyoza recipe

Prepare Chicken Mushroom Gyoza

These Japanese dumplings are both steamed and pan-fried to give them a complex texture. Continue

Kabocha Salad recipe

Mash Together a Kabocha Salad for a Simple Side Dish

This easy, 4-ingredient recipe is perfect for winter and fall potlucks. Continue

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