Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: We're getting to know squid better with Mario Batali's How To Tuesdays series.
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Squid feels cheated. It's your restaurant friend -- the one you always call on to meet you out, maybe after a cocktail (or two), and always with a bevy of hungry friends in tow. You ask for it to be fried and doused in lemon, dipped in sauces. But, today, squid is taking a stand. It wants to be invited into your home, to be prepared thoughtfully and skillfully, for you to get to know it better. Squid (and its ink) can be incorporated into a wide array of dishes -- stuffed with breadcrumbs and spices, tossed in risotto, dressed in salads, and yes, fried.
Andy Nusser, chef and partner at Tarry Lodge, is showing us how to give squid its due -- to clean and prep it at home, then make a meal worthy of its ingredients.
Got anything you want to learn from the Batali chefs? Let us know in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).