Sharing recipes is time-honored tradition for many families who pass culinary records down through the generations. That practice is especially true for families who stay in the food business. All of ...

Note: A chef’s secret from Saverio Posarelli of Gladstone’s for Fish, this stew was beloved by everybody on the Food staff. Almost all of us have made variations of it at home--it works well with ...

Members of the editorial and news staff of the Los Angeles magazine and the Engine Vision Media Network were not involved in the creation of this content. Watching K-dramas could practically qualify ...

To make the tempura of squid and vegetables, place the sparkling water in the freezer. In the meantime, wash and cut the carrots (1), zucchini (2), and eggplants (3) into strips, peel and slice the ...

Nduja stuffed squid with squid Ink and radishes is one of the dishes that chefs Andy Ticer and Michael Hudman of Josephine Estelle made for a Feast of the Seven Fishes dinner at Josephine Estelle on ...

I got lucky last January, engineering my birthday breakfast in Barcelona. With my flight back to Boston only a couple of hours away, I hiked one last time to the Boqueria, the city's bustling central ...

If using whole squid, prepare as described above and slice into 1/2-inch thick rings; if using frozen squid, defrost it. Bring about 6-inches of water to a boil in a saucepot and place a steamer ...

These days you’ll find all sorts of crazy ingredients in your cocktails: foams, jellies, seeds, syrups, and spices — heck, even edible flowers. There are, however, few things less intriguing than a ...

What does a squid have to do to get a little respect? It wasn't too long ago that squid was bait, something you wrapped around a hook to catch what you really wanted for dinner. As if that weren't bad ...