PORCINI SPAGHETTI Many years ago I was included on a trip to Rome with Leonard Bernstien, a remember Bernstien downing raw Porcini from a street vender in Rome. Since then Porcini have been a favorite, they are rich, earthy, very fancy and delicious. Mostly we can only get dried porcini which are not the ones in Roma, but still very, very good! Porcini are sold in most markets and certianly all Italian markets, a little bit goes along way. This recipe includes sausage, cr

PASTA PUTTANESCA We love, love, love Puttanesca! I 've have been preparing versions of theis super dish forever. It is great with or without anchovies, as this recipe is. Sometimes I top it with sliced seared Ahi tuna or shrimp or just grated Parm. It is fast and very satisfying on a winter evening. This recipe uses fusilli pasta, it is equally as good with penne rigate . PASTA PUTTANESCA - Recipe serves (4-6), leftovers reheat well. 1 pound fusilli pasta cooked al dente

BAY SCALLOPS AND SECRET SAUCE This is a simple recipe that transforms the usual rubbery frozen Bay Scallop into a perfect delight. Frozen Bay Scallops are usually treated to preserve them, the end result after being cooked is often rubber and/or a watery scallop. I've found a few tricks to change all of that to lusciousness. Start with the inexspensive frozen Bay Scollop defrosted and then (below)! Next my not-so-secret, Secret Sauce; I delvoped this copykat recipe after

ULTIMATE EGGWICH Around the holidays, we always bake a ham, sometimes several, during November through December. A favorite in our house (Koji included) is ham salad made with leftover baked ham. My personal favorite is a decadent eggwich using deli ham, a paper-thin lacy scrambled egg, Colby Jack, and ham salad dressed with butter, mayo, and ketchup. The ham salad recipe follows; the rest you can figure out. HAM SALAD - Recipe (makes several cups) 3 cups leftover baked ham,

SHUMAI SHUMAI CAN ALSO BE STEAMED I prepare various types of Shumai, and this particular one is a Japanese version, cooked using the...

YAKI GRILL & KOJI'S ASIAN SESAME + BBQ SAUCE (see recipes) This recipe, inspired by Japanese Yakitori, features Koji's Asian sesame and...

This sauce is another versatile and widely favored creation of mine. I first developed it at Santacafe in Santa Fe for a crispy rice...

ASIAN SESAME SAUCE This is undoubtedly my most renowned sauce. I initially developed it for my free-form shrimp dumplings at Santacafe in...

RICE NOODLE HOT POT CHINESE SAND POT This is Chinese/Japanese hot pot. I am making a fair amount, enough for 4 people. The hot pot will...

THAI RED COCONUT CURRY This is the easiest thing to make, "easy for you" is what Steve always says. Anyway, it is a very simple, quick,...

I can think of no other more satisfying dish than pasta. Over the years, I have made hundreds and hundreds of pounds, in all flavors,...

LOBSTER & CORN CHOWDER This chowder features fresh cooked Maine Lobster, corn, and optional, cod. Cod is a more affordable, it enhances...

ULTIMATE FRIED CHICKEN THIGHS ONION RINGS After experimenting with multiple fried chicken recipes and variations, I've concluded that the...

ANTIPASTI STROMBOLI Stromboli, a rolled pizza of sorts, is very simple to prepare. I use my own sauce made from fresh tomatoes, but a jar...

KOREAN SASHIMI SALAD Many, many years ago, I had my first Korean sashimi salad in LA at a very popular Korean restaurant called Woo Lae...

This is one of my most requested dishes at our house. Anyway, it hails from the original Trader Vic's recipe. My recipe is a bit...

NEW YORK CITY PUSH CART ONIONS Yo, I'm a native New Yorker and being one, I've had lots of NYC push cart hot dogs, seemingly on every...

MINT JELLY THE EMERALD GROTTO I call this jelly the "Emerald Grotto," reminiscent of the magnificent grotto on the Amalfi Coast. It is...

POTSTICKERS LACEY CRISPY INVERTED POTSTICKERS PLATED Dumplings, have been a signature dish of mine since the early Santacafe days circa...

SWORDFISH IN BAMBOO LEAVES I made this last night and wasn't really going to include it in my recipe posts, but it was so good I decided...