Thanks to the popularity of fried calamari, almost everyone has eaten squid, even if very few people have cooked it. Really, there’s not that much to it. The most important thing to know is that squid ...

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 ...

Start by making the spinach stuffing. Place a large pot of boiling water on the heat and add the spinach. Blanch for 30 seconds, then strain. When the strained spinach has cooled slightly, squeeze any ...

Are there two more ancient-looking sea creatures than octopus and squid? And two creatures that American home cooks are less willing to tackle? Sure, you’ll order fried calamari as an appetizer with a ...

This recipe for Italian stuffed calamari relies upon the freshest seafood. Cleaning and preparing the fresh squid takes time but the result is a world away from thick tough ready-to-use frozen squid ...

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Our guest chef cooks up a storm with five ingredients in five minutes on Saturday Breakfast... this week the Cooking Professor tackles a fresh salad... Make the pesto by, first, toasting the pine nuts ...