Sautéed Romaine Lettuce with Garlic and Lemon - Marc's Recipes
Lettuce, like kale, is just as good cooked as it is raw. Sautéing Romaine over high heat keeps it crisp while concentrating it's flavors.| Marc's Recipes
Lettuce, like kale, is just as good cooked as it is raw. Sautéing Romaine over high heat keeps it crisp while concentrating it's flavors.| Marc's Recipes
Commercial chicken nuggets are usually manufactured by grinding chicken with flavorings and binders, shaping the mixture, then battering and deep-frying it. At home, that kind of factory process isn't practical, which is why most homemade versions rely on breading slices of chicken breast. The problem: those often cook up dry, bland, or rubbery. My chicken […]| Marc's Recipes
Simple cooked lettuce with oyster sauce and a hint of sesame oil is a bright, crisp, and waste-saving Chinese dish that's irresistible.| Marc's Recipes
The classic Spanish tapa is reimagined with shiitake mushrooms standing in for shrimp, creating an easy, vegan-friendly dish.| Marc's Recipes
These Honey Garlic Mushrooms pair the earthy complexity of shiitake, maitake, and shimeji mushrooms with an irresistible tangy and sweet glaze with a wallop of garlicky umami.| Marc's Recipes
Irresistibly crisp, succulent lotus root is glazed in an umami-rich soy and sake sauce, then garnished with sesame and chili.| Marc's Recipes
Rich and velvety smooth, this plant-based broccoli cheese soup tastes better and comes together in less time than the original.| Marc's Recipes
Popular Courses Japanese Recipes Marc's Favorites I enjoyed every recipe on this site enough to post it, but out of all of them, these are the ones I go back to the most. More Favorites → What's New Here's the full index of recipes on this site from the most recent to oldest. You can […]| Marc's Recipes
With the sun blasting through our kitchen windows, I’ve been leaning into recipes that deliver big flavor without heating up the whole house. This chili lime shrimp checks every box: quick, colorful, and cooked in a single pan with ingredients I usually have on hand. The shrimp gets a brief marinade in garlic, chili powder, […]| Marc's Recipes
If you've ever visited a Japanese summer festival, you're probably familiar with the sweet and spicy aroma of yakisoba wafting through the air. Shio Yakisoba is its lighter, brighter cousin, trading the sweet-and-spicy fruit sauce for something more savory: just salt, pepper, and garlic. The result is a clean stir-fry that lets the ingredients shine, […]| Marc's Recipes
Learn how to make negiyaki, a Japanese scallion pancake made with a mountain of green onions and just enough batter to hold them together.| Marc's Recipes
I'm a sucker for chewy noodles, and udon holds a special place on my shortlist of Japanese comfort foods. Traditionally served hot in dashi broth or chilled with dipping sauce, these days, udon is being treated more like pasta. This bowl of garlic udon noodles is unapologetically garlicky, taking inspiration from Italian aglio e olio […]| Marc's Recipes
Juicy, crispy, and packed with corn flavor, this corn tempura is a summer snack that requires just 3 ingredients.| Marc's Recipes
Japan has no shortage of cold noodle dishes, but this creamy tantan somen might just be my favorite summer hybrid. Rooted in Japan's love for chilled noodles in summer, it draws inspiration from the bold, nutty flavors of Sichuan-style tantanmen. The soup is a chilled soy milk broth enriched with toasted sesame seeds and mellow […]| Marc's Recipes
Try this fresh shiitake mushroom stir-fry with snap peas and browned butter for a fast, flavorful side that pairs with any meal.| Marc's Recipes
Oisobagi kimchi is cucumber kimchi stuffed with a spicy mixture of garlic chives, carrots and chili flakes.| Marc's Recipes
This basil and black pepper shrimp is everything I want in a weeknight meal: bold flavor, a short ingredient list, and just a few minutes on the stove. Oyster sauce and fish sauce bring depth, garlic and black pepper build warmth, and a generous handful of basil adds a fresh, fragrant finish that keeps things […]| Marc's Recipes
Make cheesy corn fritters with fresh corn, Parmigiano, and minimal batter for a crisp, cheesy twist on the classic fritter.| Marc's Recipes
This simple trick turns everyday asparagus into caramelized perfection with a kiss of smoky char and a burst of sunny Meyer lemon.| Marc's Recipes
Learn how to prep and pan-roast fresh fava beans into a sweet, nutty, and crave-worthy springtime snack or side.| Marc's Recipes
This delicious ramen salad is loaded with kale, dill, and crispy maitake mushrooms tossed with a creamy garlic lemon and yogurt dressing.| Marc's Recipes
Peek inside my Tokyo kitchen with easy original recipes that I cook for my family and friends. Your support helps fund the development of new recipes and videos, both here and on No Recipes. At higher tiers you'll get priority access to contact me directly with questions and requests.| Marc's Recipes
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Welcome! I’m Marc Matsumoto, creator of No Recipes and host of television’s Bento Expo. Below, you'll find a free preview of some of the 200+ original recipes in my Secret Stash, and I add a new one every week! This is also the home for my archive of old recipes which are all available for free. Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. If you enjoy these, please consider becoming a member to access the rest of my private cookbook a...| Marc's Recipes
Hi, I'm Marc Matsumoto, and welcome to my secret stash of recipes! Here you'll find my collection of original recipes I cook for my family and friends. It's how my other website started in 2007, and while that's moved on to demystifying classic dishes from around the world, this is where you'll find my most […]| Marc's Recipes
Dive into the crisp, refreshing flavors of autumn with this Celery and Asian Pear Salad, a harmonious blend of crisp and crunchy textures and the tangy brightness of sudachi.| Marc's Recipes
