Heat oil in a wok to 350°F. Mix squid with 2 beaten egg whites. Dust squid with 150 grams of potato starch and shake off excess. Fry squid until golden and crisp, approximately 3 minutes. Transfer to ...
Wendy Leon is the matriarch behind Chifa, a Chinese Peruvian eatery in Los Angeles. Opened in 2020 by her son Humberto, the restaurant is the second incarnation of the original Chifa she founded in ...
Cervo’s restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version of the recipe. Slow-cooking breaks down the squid’s collagen so you’re left with ...
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