Soft shell clams, also known as steamers, are among the numerous delicacies we enjoy here in Maine. They are delicate, highly perishable,...

SAKE SHRIMP BANH MI WITH KOJI'S NEW YORK DELI POTATO SALAD The Banh Mi trend is in full swing, with everyone offering their own take, and...

SUSHI 101 Making sushi at home is quite challenging. Although it seems simple, each component must be prepared correctly, especially the...

BROILED SCALLOPS ON PINE NEEDLES WITH JASMINE RICE Using pine needles in cooking is a Japanese technique. Here in Maine, where pine trees...

FISH RILLETTES I prepare several versions of Rillettes, which have consistently featured on my menus. These include Smoked Tuna in...

RETRO VELVET SHRIMP CHOP SUEY This recipe brings back memories, reminiscent of La Choy but prepared fresh, akin to the Chinese American...

SAKE STEAMED FISH WITH FURIKAKE (Japanese seaweed seasoning) This is the initial recipe in a collection of incredibly simple dishes. I...

This dish is simple yet incredibly elegant. Opt for thin leeks if you can, as they are more tender. You can serve the steamed leeks warm...

The Jaapanese Donabe, a sotvetop cooking vessel (pictured) is a beautiful thing. Artfully arranged Fish and Veggies, lightly cooked in...

Poached Salmon is a very elegant dish, easy to prepare, serve it hot or cold. Cold Poached Salmon is very fancy, topped with Creme...

This is a traditional Chowder, it is slightly thickened with a Roux like one might have in a Restaurant, it is not the typical Wallpaper...

When I first visited the Yucatan, specifically, Playa Del Carmen way before the area was deemed the "Mayan Riviera" I had the best Shrimp...

Shrimp Lo Mein.