As you fry these stuffed squid, the fragrant aromas that rise from the pan will have you dreaming of enjoying them along with a cold beer. Many Vietnamese cooks add minced garlic to the stuffing, but our family prefers ginger, a nod to ginger-centric northern Vietnam. The tart, spicy, salty dipping sauce heightens the flavors in the stuffing. Select young, fresh squid with bodies about five inches long, not including the tentacles. For the best flavor, clean the squid yourself, rather than buying them already cleaned. Because both squid sizes and a cook’s stuffing technique can vary, this recipe makes more stuffing than you will need. If only a little is left over, discard it. If there is a fair amount, mix in an egg or two and fry up into an omelet (see Pork and Mushroom Omelet, page 97, for cooking instructions).
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like coconut lentil soup and chicken stroganoff.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
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The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.