This is a beautiful combo of seafood and pasta, a super easy recipe for a delicious meal. The word calamari comes from the Italian for “squid”. Access to the ocean at the Kenyan coast gives the locals ...

Combine flours in a bowl and mix, in a separate bowl, mix together 300 g water, cuttle fish ink, and two eggs. Place the flour on a wooden work surface, and make an indent with the bottom of the bowl.

Crispy calamari doesn't require laborious, messy deep frying. This recipe (which also includes a how-to on making a homemade ...

In the kitchen today, we welcome Owner and Executive Chef of Luigi’s Restaurant and Gourmet Express, Ralph Battista, making their Stuffed Calamari over Pasta. They will be entering this dish into the ...

In the kitchen today we have Chef Dino DiFante from Trattoria Appia making Black Squid Ink Pasta with Shrimp. It is also known as Tagliatelle Nere Al Gamberi.

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 ...

Calamari is one of those dishes that you can find on almost any menu, whether it's fried up and served with a lemon wedge at the local pub, or making an appearance in a paella at a Spanish restaurant.

1. Soak calamari in 1 cup whole milk for 2 hours up to overnight. Drain. 2. Add oil to pan until it's 3 inches deep. Heat to 375 F. 3. In a shallow bowl, whisk eggs and milk together until smooth. 4.

I have a dumb and stubborn rule about cooking with bourbon. I don’t do it. Ever. Why? Because by my calculation, there’s not a dish on the planet that’s more pleasurable with a shot of bourbon in it ...