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Salt and Pepper Calamari is a crispy seafood dish known for its light coating and bold seasoning. The squid is coated in a ...

Pasta with frozen squid is a simple but irresistible seafood first course, ideal when you want something practical without sacrificing taste. Frozen squid rings, always ready in the freezer, are ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

HALIBUT cheeks and short ribs. Scallops and foie gras. Squid and pig’s ears. Lobster and squab. Recognize the theme? It’s surf and turf. For the guy shuffling chips at a Vegas craps table, hoping for ...

Classic Australian cooking encompasses the dishes we invented, the food we grow and the recipes we have adopted as our own.

Summer twilight, the day’s bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There’s fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist ...

Squid jigging is a nightly affair during fall and winter, and it has gotten off to a rather productive early start along the piers and marinas of Puget Sound. This week, chef Tom Douglas (owner of ...

Corey Lee is a James Beard Award-winning, Korean-born chef who is renowned for his innovative use of Asian ingredients and classic French techniques with a modernist approach to redefining American ...