At long last, our Indian summer has arrived. July, August, even September plodded through dankly chilly, cottony fog, but now, October's pumpkin-and-apple splendor is bursting forth with hot days and ...

When you hear squid you might squirm but at a Harvard Square eatery, they are making a delicious squid salad you won’t be able to resist. Grilled Squid is What’s Cooking at Alden & Harlow. Marinate ...

Squid can be intimidating to clean, but most markets sell it ready to cook. In this dish, marinated squid is grilled, cut up, and tossed with cherry tomatoes and arugula. Add any leftovers and a ...

Sarah Bolla (Powers) is a trained chef, food stylist, and photographer based in San Diego. She's spent over a decade developing mouthwatering recipes and shooting striking images that have graced Food ...

Put the chorizo on the hot plate and fry until the fat and oil come out of the sausage. Then cook the squid in the oil to take on the flavours of the chorizo, it should only take about one and a half ...

Look for already cleaned whole squid. Adding bodies and tentacles will give a nice variety in texture to this salad. Mix garlic and ¼ cup oil in a large bowl. Add squid and toss to coat. Heat a large ...

Looking to brighten up your salad game this year? Try making a chilled seafood salad. This classic Italian dish requires minimal prep time and can be made the night before. The recipe calls for fresh ...

In a large glass baking dish, combine 3 tablespoons olive oil with the garlic, jalapeño, habanero, and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour. Meanwhile, in a ...