Are there two more ancient-looking sea creatures than octopus and squid? And two creatures that American home cooks are less willing to tackle? Sure, you’ll order fried calamari as an appetizer with a ...

In spite of living in a coastal state with a reputation for its seafood, I don’t cook a lot of it. It’s expensive, and expensive instills fear in me. If I screw up, I might be out $20 or more for the ...

An octopus cooked just right is perfectly tender and flavorful enough to be served on its own or alongside salads, potatoes, or greens. However, cooking octopus isn't always smooth sailing, and not ...

Celebrity chef Bobby Flay at a live cooking demonstraton. - Alexander Tamargo/Getty Images For all but the most experienced or merely cavalier among us, octopus can be pretty tricky to make at home.

1. Fill a large sauce pot half way with water. 2. Add the baking soda and one lemon cut in half. 3. Bring water to a rolling boil. 4. Once water is at a boil, dip your octopus in the water three times ...

Make a court bouillon: In a large sauce pot, combine onion, carrot, celery, and orange. Cover with 3 quarts of water, and simmer for 30 minutes. Strain, discard the solids, and season the broth with ...

Celery is a long-season crop and whether it’s a rib submerged in a classic “Beer Mary” on my porch overlooking Lake Michigan’s sweet serenity, or whirled in a cold, creamy soup for my family during ...

Next time you open a bottle of wine, you might want to hold onto that cork. According to Brian Laird, chef/co-owner of Sarto’s, the new restaurant in Jefferson Park that I review this week, the little ...

For all but the most experienced or merely cavalier among us, octopus can be pretty tricky to make at home. Whether you're grilling, sauteing, or giving your mollusk the sous vide treatment, it always ...