As you fry these stuffed squid, the fragrant aromas that rise from the pan will have you dreaming of enjoying them along with a cold beer. Many Vietnamese cooks add minced garlic to the stuffing, but our family prefers ginger, a nod to ginger-centric northern Vietnam. The tart, spicy, salty dipping sauce heightens the flavors in the stuffing. Select young, fresh squid with bodies about five inches long, not including the tentacles. For the best flavor, clean the squid yourself, rather than buying them already cleaned. Because both squid sizes and a cook’s stuffing technique can vary, this recipe makes more stuffing than you will need. If only a little is left over, discard it. If there is a fair amount, mix in an egg or two and fry up into an omelet (see Pork and Mushroom Omelet, page 97, for cooking instructions).
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.
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.
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 vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.