Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Messina-style calamari—seriously good stuff—brings a real taste of Sicily right to your table. Coming straight from Messina, ...

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Squid only fails when it’s overcooked. High heat and short time keep it tender. The grill seals the surface immediately. Moisture stays inside. Flavor remains clean and subtle. There’s no room for ...

For sausage-stuffed squid, stuff, then sear the squid. After it puffs up and colors, simmer it in a slightly spicy, caper-spiked tomato sauce until tender. For the last 15 minutes, add steamed ...

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 ...

Squid jigging is a nightly affair during fall and winter, and it has gotten off to a rather productive early start along the piers and marinas of Puget Sound. This week, chef Tom Douglas (owner of ...

Sharing recipes is time-honored tradition for many families who pass culinary records down through the generations. That practice is especially true for families who stay in the food business. All of ...

Fried calamari has to be one of the most popular restaurant dishes. Whether you're eating American, Asian, Italian or Latin American, you can bet that fried calamari (with some sort of dipping sauce) ...