Though this recipe sounds straight out of a Coen brothers’ movie, the name refers to the fact that you chop off the squids’ arms and stuff them inside their own bodies. Trust me—this is my kind of punishment. I use cooked Controne beans as a binder instead of breadcrumbs, ensuring the filling is creamy and light, and I add slab bacon for a hit of smoke and texture. When you grill the tentacles, remember that you’re just precooking them and don’t leave them on the heat too long. Another key to this dish is ensuring that your filling is at room temperature before you stuff the squid. If it’s too cold, you’ll overcook the bodies while you heat the stuffing through. If you want to stuff the squid earlier in the day, just take them out of the fridge about a half hour before grilling.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.