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...

GARBANZOS & SHELLS This is a simple recipe I used to make in summer in Southampton, New York. The dish can be served hot or cold; the...

MAINE STEAMERS I've written a couple of steamer recipes. This one is a perfect, simple summer steamer recipe with my father's butter...

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

GRILLED SHRIMP COCKTAIL The versatile shrimp cocktail has officially returned to popularity. We've been offering shrimp cocktail for...

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...

CLASSIC SHRIMP COCKTAIL The renowned shrimp cocktail is a delightful dish that many of us have enjoyed frequently. When prepared...

SASHIMI SALAD This sashimi salad showcases my favorite hamachi, although ahi would be equally enjoyable. The salad is perfect for...

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

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...

NIGIRI AND MAKI SUSHI Sushi appears quite simple, yet the few ingredients required must be flawless. Often, the rice turns out too mushy,...

HAMACHI SASHIMI SALAD To prepare this Sashimi salad, you will need a very fresh piece of Hamachi, or alternatively, Ahi tuna can be used....

COD CAKE ALLA FILET O'FISH These cakes are exceptional; they can be prepared in advance and frozen. This recipe incorporates dry salt cod...

BRANDADE DE MORUE Brandade de Morue is made using salt cod that comes in a wooden box. It's very simple to prepare and perfect as a party...

NEW ENGLAND HADDOCK The classic dish of lightly breaded fish served with tartar sauce, potatoes, and a straightforward vegetable is truly...

FUSILLI WITH SEARED SALMON & SPINACH AND BASIL PESTO We love Basil in any meal; its freshness and vibrancy immediately bring to mind a...

COD & TOFU BAKED WITH MISO SAUCE, STEAMED BROCCOLI AND BROWN RICE Miso is a staple in our cooking. While it's excellent in soup, it also...

SHRIMP GUMBO Throughout my career, I've owned several restaurants in New Orleans at various times. Gumbo is always popular, often seen as...