It's happened to all of us. The delectable-looking plate of what should be crispy fried calamari winds up having the consistency of breaded rubber bands. Squid isn't too difficult to cook perfectly as ...

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 ...

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 ...

There are two essential ways of cooking calamari: quick or slow. The vague rule is to choose between three or 30 minutes. Over three, and your squid is likely to turn tough. Thereafter it needs at ...

Marinate the calamari with lime juice, black pepper, garlic ginger paste and salt. Mix well and set aside for 1-2 hours for the flavours to infuse well. In a Deep pan with vegetable oil over medium ...

Ask Sal Ruggiero for the best squid in the US Northeast, and he’ll recommend the longfin variety freshly caught off the Rhode Island coast. It’s the tastiest, with a crisp bite—not as soft as imported ...