LINGUINE WITH CLAM SAUCE This is a light, clear sauce with fresh tomato pieces. Use littleneck or manila clams, or opt for chopped frozen clams if fresh ones aren't available. LINGUINE WITH CLAM SAUCE - Recipe (serves 4) Cook 1 pound of imported linguine until al dente, keeping 1 cup of the pasta cooking water aside, and let the linguine sit at room temperature. SAUCE 4 tablespoons butter 1/2 cup diced yellow onion 3 tablespoons minced garlic 1.5 tablespoons flour 1 cup of wh

CEVICHE TOSTAD Ceviche is a favored dish in warm climates, akin to sushi but easier to prepare. In this recipe, I'm utilizing bay scallops, although snapper, salmon, or cooked shrimp can be equally effective. The vibrant red sauce on top is a Mexican sauce known as chamoy; it's mild and versatile, and you can substitute with chili sauce. CEVICHE TOSTADA - Recipe (serves 4) 4 corn tostada shells or 16 corn tortilla chips 1 pound of bay scallops rinsed well. juice and zest of

SALT COD & SERRANO CAKES Salt cod is readily available in most grocery stores and makes a great cake with an amazing texture. When I was growing up, we often had salt cod cakes for breakfast with scrambled eggs. Here, I'm serving them with a simple cheddar cheese omelette, and the sauce is tonkatsu—see Koji's recipes. BON APPETIT - Mike & Koji SALT COD & SERRANO CAKES 1 pound salt cod 2 russet potatoes, peeled and cubed 2 serrano chiles, seeded and finely chopped 1 cup slice

BLACKENED AHI & WASABI AVO Use sushi-grade ahi for this dish; it's very elegant, and a small portion is enough. I'm pairing it with simply seared boiled potatoes and shishito peppers, both cooked in butter. The red sauce is tonkatsu—refer to Koji Cooks' recipe. BLACKENED AHI & WASABI AVOCADO - Recipe (serves 4) 1 pound of sushi-grade ahi, cut into 4 bars - see photo 1.5 tablespoons blackening seasoning = (1 tablespoon paprika + 1/2 teaspoon kosher salt + 1/4 teaspoon each dr

KEY WEST PINKS & MELON CARPACCIO Key West pink shrimp are undoubtedly the finest, known for their sweet, crisp, and clean taste. You can substitute with any shrimp if needed. I've used a mandoline to slice the melon, but careful hand slicing works as well. Mayonnaise pairs wonderfully with shrimp and any variety of melon. This recipe is both elegant and incredibly simple - Bon Appetit, Mike & Koji KEY WEST PINKS & MELON CARPACCIO - Recipe (serves 4) 1 pound of cleaned, cooked