Perfectly tender, chewy risotto with squid and flavorful mushrooms make for an elegant dish you can serve at home.
Lighten things up with a refreshing seafood dish served over dark squid ink pasta for a stunning presentation.
A light, simple crab and garlic cream sauce has a bold presentation thanks to dark squid ink pasta.
Learn the ins and outs of how St. Croix stays local with good food, that’s good for you. Check out what you could taste at DINE VI restaurant week.
Squid is fried until crispy in a curry flour coating for the best calamari you may ever have.
These are light, delicate pillows of devilish goodness. With a smoky filling and herbed pesto the striped pasta is fun to make and even better to eat.
Roasted cipollinis, fresh vegetables, and smoky seafood make for a refreshing, unforgettable salad.
A cold squid salad that brings the heat with spicy Thai peppers. Top with scallions and cilantro and enjoy on a warm day.
Johanna Kindvall experiences the trauma of having her kitchen kidnapped, but it all turns out for the best.
CHEF’S TABLE presents Part 1 of a mouthwatering journey through Neapolitan Cuisine (La Cucina Napoletana) led by Riccardo Costa, host of the popular web cooking series DATE NIGHT and NYC-TV’s i-Italy.
This dish has great flexibility. It can be prepared with any shellfish (mussels, clams, cockels…), depending on one’s budget.
The selection of food in Malaysia is centered around starches: Rice and noodles. Jessie Chien recounts a casual, encounter with the latter.