Few dishes feel as indulgent and comforting as a plate of perfectly cooked fettuccine, coated in rich sauces and bursting ...

The following recipe is excerpted from Langdon Cook’s book Fat of the Land: Adventures of a 21st Century Forager. Risotto Nero con Calamaro In coastal Italy, particularly around Venice, this is ...

The squid are shaped like fat fountain pens and they jet back and forth. They’re spawning, and every once in a while, you’ll see two -- or three or four or even more -- with their tentacles ...

Fried calamari, for example, calls for quick hands (first battered or breaded, then 2-3 minutes in hot oil), whereas this stuffed squid recipe requires a longer cooking time (about 20 minutes) as ...

While fried calamari is great with marinara, other sauces also do the trick. From creamy remoulade to sweet chili sauce, we share our favorites.

Lent recipe: Squid Ink Pasta Squid Ink Pasta. This dramatic dish tastes as if you are eating the ocean _ and nothing like the relatively tame flavor delivered by dried squid ink pasta.

Market District Chef Benjamin D'Amico stopped by PTL to show off two delicious seafood salads!

The squid has a very clean, nutty, sea-fresh flavor, and the pig’s ear is rich and meaty.” And in a nod to Spanish cuisine, the dish is flavored with smoked paprika and marcona almonds.

All the recipes here should be made with 1½ to 2 pounds of squid (it shrinks a lot during cooking), blotted dry with paper towels in every case except for stewing.