Recipes from everywhere, made better.
Spaghetti with meat sauce one week, Basque cheesecake the next, and a lot of Japanese food in between. I work on each recipe until it's tastier and easier, and the tricks come with you to whatever you cook next. Learn why it works, and you stop needing the recipe.
I've developed, cooked and photographed every recipe on this site myself, since 2007.
Japanese
My Japanese recipes range from meals you can make on a busy evening to projects worth an afternoon in the kitchen. Find something that fits tonight, or explore a dish you've been curious to try with a little guidance along the way.
Chinese-American takeout at home
Some nights, you just want the food you always order from your favorite takeout place. My Chinese-American recipes show you how to make those familiar flavors yourself, whether you're making one favorite or putting together a spread to share.
Pantry
The ingredient you bought for one recipe might have a lot more to offer. My ingredient guides explain what things taste like and how to use them, so you can shop with a little more confidence and put more of your pantry to work.
About Marc
I'm self-taught, cooking out of a Tokyo kitchen, and I've developed, cooked and photographed more than 1,500 recipes since 2007.
My recipes have run on PBS Food and NYT Cooking, and I co-hosted a TV cooking show for nine seasons.
Some of my favorites
All recipes
- Easy Chinese Side Dishes: Flavor and Flair
- Easy High Protein Chicken Recipes
- Japanese Vegetable Dishes
- Easy Chinese Food Recipes: Take-out From Your Kitchen
- Vegan Italian Recipes: Big Flavors, No Meat
- Vegan Panna Cotta
- Vegan Mushroom Recipes: Plant-Based Superheroes
- Vegan Appetizer Recipes Everyone Will Enjoy
