I was impressed that the waitstaff at Hong Hua writes orders in Chinese characters. You can’t get much more authentic than that. “Fine Chinese Dining” reads the menu, and in many respects, that ...

Chef Giuseppe Tentori boils rice wine vinegar with sugar, clove, cinnamon, Thai chile, ginger and lemon grass and strains it over pineapple. He lets that sit for an hour or two while he purées raw ...

Lydia Gurrieri, Oakwood Ingredients: 12 large calamari (squid), about 2 1/2 pounds 1/2 pound cooked shrimp, chopped 1 1/2 cups seasoned bread crumbs 10 olives, such as Gaeta 3 tablespoons grated ...

Place the stuffed squid in a single layer in the baking pan, top with marinara sauce, cover with foil and bake for 25 to 30 minutes. Serve hot. NOTE: When I make this recipe, there is always leftover ...

Squid becomes the vehicle for a flavor-packed sticky rice filling and a sweet and salty glaze. With Chinese, Japanese, and Mediterranean influences, this is fusion food at its finest!

Calamari is the pluralized version of calamaro, the Italian word for squid. It has a mild flavor, chewy texture, and is sold fresh or frozen at fish markets and grocery stores. Calamari is often deep ...