I have had squid prepared many ways, but never in a Milanese cutlet style until Tanya and I encountered this dish on our trip to San Diego when we went to Anthony’s Fish Grotto. The calamari cutlet was a thick slab, like a veal cutlet, quite different in size from the smaller version of calamari I am accustomed to cooking on the East Coast, and yet very tender. This popular calamari may be up to 2 feet in length; the giant squid can get to approximately 43 feet; in 2003, a colossal species of squid was discovered that can be upward of 46 feet. I’m not sure which calamari was used for my Milanese at Anthony’s, but it was very good; I tested the recipe with the traditional-sized calamari, and it worked deliciously.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.