Summer twilight, the day’s bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There’s fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist ...

1. Using a sharp knife, gently separate tentacles from bodies. Rinse the bodies again. Dry with paper towels. 2. In a bowl combine garlic, olive oil, rosemary, salt, and pepper. Add the squid and toss ...

1. Mix the marinade ingredients — the fish, soy and oyster sauces, lime juice, pepper and oil — in a bowl. 2. Thread the squid bodies on skewers, allowing them to wrinkle slightly to fit 4 squid on ...

Ben Sukle, chef and owner at Oberlin and Hot Ten 2016 winner shows us how to grill squid chicken under a brick style. He garnishes the salad with fresh allium and herb flowers. Look for those at your ...

For two months one summer, Kinkead’s chef/owner Bob Kinkead took his grilled squid with polenta and tomato fondue off the menu. Little did he realize the backlash it would cause. “People were ...

The first time I tasted grilled calamari (squid) was at Cafe Martarano. It was a special night. Not only were we celebrating my birthday, but Dolphins quarterback Dan Marino was dining there as well.

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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 ...

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, ...

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 ...