Perfectly grilled calamari is tender, lightly charred, and slightly smoky. It should taste fresh, light, and lemony, and it shouldn't be rubbery or overcooked. Tasting Table spoke with Chef Jamie ...

“This recipe, in one form or another, has become a signature for every restaurant I have ever worked for.” 1. Make sure calamari is well-cleaned, removing the quill from the tubes and the beak and ...

In a mortar (or Cuisinart), crush the sea salt and rosemary into a fine dust. Add the anchovies and garlic, and pound until the mixture has the consistency of a paste. Add the remaining ingredients, ...

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Selena Gomez is giving us serious weekend envy. On Friday night, the singer feasted on Italian cuisine with a girlfriend at Asellina in Manhattan’s Flatiron District. “The dinner was casual, they had ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This is a great early-autumn dish; a deliciously intense little starter, perfect for a sophisticated ...

Chef Tip: Buy the Calamari in tubes at your seafood counter or local fishmonger then slice open, flatten and run a sharp knife lightly in diagonally and vertically. This enables you to cook the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Something magical happens when you barbecue calamari - the smell is so evocative it makes me ...

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In a mortar (or Cuisinart), crush the sea salt and rosemary into a fine dust. Add the anchovies and garlic, and pound until the mixture has the consistency of a paste. Add the remaining ingredients, ...