Although many of the following recipe ideas are mine, many are adaptations lifted from conversations I have had with the many great cooks I've worked with over the years. If I've used one of your ideas without credit let me apologize for the oversight and plead faulty memory!

As this site expands I hope to solicit exact recipes from the many other great cooks who are interested in seafood and be able to give full credit where credit is due. If you have a recipe you'd like to contribute, feel free to send me an e-mail and I'll be sure to give credit.

No recipe is sacrosanct, use the best quality ingredients at hand and cook with the seasons, this is how a cuisine evolves. Cooking with the season produces better tasting food with less impact on the environment and your wallet.

Food is meant to be enjoyed in the company of friends and family, keep it simple. Palm trees carved from carrots and abstract paintings on the plate are architecture not cooking. There is no excuse for not choosing the best quality ingredient because it doesn't fit someone's concept of presentation. Change, be flexible.

While baking may be a science cooking is a craft. I give measurements in the recipes but often they are only a guideline. Good cooks realize that all foods differ depending on environment, season, chronological age, freshness and the complex interaction between these and many other factors. A good cook must practice judgment in evaluating ingredients and how they will interact with the other ingredients in a dish.

- Paul Johnson