Ginger-Hoisin Seared Shrimp by Nancy Miyasaki

This recipe for pan searing shrimp is tangy and flavorful. It's not as universally popular in our family as the Garlic Lemon Butter Shrimp I've posted. But it's a close second. If you're looking for an Asian flavor, this is yummy. I adapted it from a Cooks Illustrated recipe. The shrimp will come out brown and slightly caramelized…

Shrimp and Tofu with Bok Choy by Nancy Miyasaki

This is a tasty, Chinese inspired dish that our family loved. Ladle it over brown or jasmine rice on a cool evening. My recipe has double the tofu of the original recipe, and I will probably use even more tofu, and less shrimp, the next time around. Feel free to adjust the quantity of each based on your tastes.

Pasta Paella by Nancy Miyasaki

An easy and great tasting recipe. If you like the flavor of paella, you'll love this pasta. I've made this as well as true paella, and I think my family likes this better. Elegant enough to serve with company, but easy and kid friendly enough to have any week night. Give it a shot!

Orange Lobsters in Champagne by Christina Taylor

This is a recipe for very special occasions, when you want to really impress somebody. Steamed lobsters are served in an orange champagne sauce, with the shells pre-removed so they are easy to eat.

Linguine with Wine and White Clam Sauce by Vivien