Nothing reaps the summer harvest like ratatouille; it can be served hot or cold as a side or combined with pasta, which we do often in...

This is a super chicken recipe, easy to prepare, I always brine my chicken overnight in a solution of 1 tablespoon of sugar + 1...

This is a hearty recipe for a cool evening, it freezes extremely well and is served with a very versatile cranberry-cherry sauce. Try any...

STEAM - BAY SCALLOP AND RICE I am gradually developing a new Kojicooks category called STEAM. Steaming is a fantastic cooking method—it’s...

VINDALOO This is one of the finest Indian dishes I've prepared so far. The protein used is a pork roast, which is cut into chunks and...

A well-cooked rib eye can be just as delightful as a filet mignon and perhaps even a bit more intriguing. This recipe is prepared in two...

BLACK PASTA WITH CAVIAR This pasta dish is one I frequently prepare because it's simple, fast, elegant, and needs only a few ingredients....

TEMPURA There's a reason we go out to eat tempura and sushi at Japanese restaurants. They both seem so simple, yet often the simplest...

RETRO SPAGHETTI O's WITH KAYEM HOT DOGS This is a throwback dish reinvented with the finest New England hot dogs from Kayem. The recipe...

OKONOMIYAKI After exploring many intricate and lengthy okonomiyaki recipes, the Japanese savory pancake, I opted to create my own. This...

I originally created this recipe while living on my houseboat in Sausalito for a progressive boat to boat dinner party. I have...

SHEPARDS PIE We create individual shepherd's pies using three types of meat; options like all beef, pork, lamb, or a meatloaf blend will...

THE JAPANESE GRILL FLANK STEAK Before flank steak became popular, my father was grilling it at our house in Northport. He always cut it...

LINGUINE WITH WHITE CLAM SAUCE I prepare several clam sauces, and this one is a favorite due to its lighter nature compared to a...

This retro Lasagne was a favorite of mine during my college days in Manhattan. You can use any combination of fish and seafood; in this...

RETRO STUFFED SHELLS The Italain restaurant Salvatore"s in Northport. New York where I grew up served a fantastic Stuffed Shell entree,...

KOJI'S FAVORITE MEATLOAF This meatloaf incorporates a subtle Italian/Japanese flair, resembling a meatball recipe but crafted in meatloaf...

In this recipe, I use boneless country ribs. They are simple to prepare, and the secret is to brine them overnight or for up to two days,...

THE PERFECT OMELETTE A perfect omelette is delightful for a simple, light dinner, much like it is enjoyed in France; it's not just for...

MINESTRONE with PESTO & SEARED BONELESS CHICKEN THIGHS Minestrone can be enjoyed as a full meal or an appetizer. The pesto recipe is...