Turning these mysterious sea creatures into crisp fritti, vibrant salads, and tender braises is really just a matter of knowing when to flash-fry or grill and when to simmer for hours. Tell us how you tame these tasty cephalopods (and no, squid ink doesn't count).
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there's no stopping us now. Read about it
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