THANKS to the popularity of fried calamari, almost everyone has eaten squid, even if very few people have cooked it. Really, there’s not that much to it. The most important thing you have to know is ...

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1. Cut the potatoes into bite-size pieces and place in a pot of simmering water fitted with a steamer or rack. Steam until tender, about 15 minutes. 2. Remove the sausage meat from the skin and ...

They can be barbecued, grilled, stir-fried, battered, casseroled, curried, baked, placed on pizzas or added to pastas, soups or salads — versatile frozen squid and prawns are often my go-to, ...

A reader asked: "When I cook squid, it smells fishy and also becomes tough and chewy. What is the best way to prepare and cook it?" Food correspondent Rebecca Lynne Tan answers. The key to tender, ...

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 ...

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 ...

1 Cut the squid tubes diagonally into thin slices, leaving the underside uncut. Put the tubes and tentacles into a bowl with 30ml (2T) of the oil and lemon juice. Cover and refrigerate until ready to ...

It is, however, an attractive ingredient on wintry family menus. A little goes a long way, and squid, available year-round, is now about $4-$8kg cheaper than in recent months. Cold but mild “low winds ...

Just R20 for the first month. Support independent journalism by subscribing to our digital news package. Though there are many similarities between squid and calamari I always understood them to be ...