I have seen stuffed squid recipes with forty ingredients, and some are quite good; often, they contain squid ink, which—though hard to find (or to collect from the squid’s sacs)—is undeniably delicious. But those recipes are too time consuming for me. Still, squid—like piquillo peppers—seem to have been created for stuffing. So, over the years, I have devised this simple, sensible procedure, which produces a stuffed squid much like the one I was served a couple of years ago in northern Spain. Beware that squid shrinks significantly during cooking, so be careful to stuff it very loosely; over stuffing may result in burst squid. Great with Peasant-Style Potatoes (page 477) or Potatoes with Bay Leaves (page 481).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.