Simple shortcut to stunning meals.
Don't be intimidated by this deep inky black liquid. It sounds like a complicated ingredient to cook with, but it's simple to use and can be used liberally in cooking. The condensed cuttlefish ink is perfect for flavoring sauces, dying pastas, or braising with seafood -- you can dilute it in water or stock if you'd like a less concentrated color or taste. The ink transforms dishes instantly, giving food a wonderfully fishy flavor and jet black stain.
Photography by James Ransom
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Creamy, citrusy, garlicky, sweet
Start with a simple scallion oil, progress to advanced stir-fries
Summer (pasta) lovin'.
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