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Entries tagged with 'octopus'

16 Great Ways to Eat Squid and Octopus in NYC

New York Miki Kawasaki 12 comments

We've rounded up 16 of our favorite dishes in New York that feature squid, octopus, and cuttlefish. From zesty calamari in the Bensonhurst to live sannakji in Flushing, check them all out in our slideshow! More

Italian Easy: Grilled Octopus

Italian Easy Deborah Mele 9 comments

Octopus is first tenderized, then lightly grilled and dressed with lemon and olive oil. More

Italian-Style Grilled Octopus

Serious Eats Deborah Mele 7 comments

Octopus is first tenderized, then lightly grilled and dressed with lemon and olive oil. More

8 Octopus Dishes We Love in Chicago

Chicago Roger Kamholz 4 comments

A splendid plate of octopus takes some doing. Cook it too long, and it dries out; don't cook it long enough, and octopus can be as forgiving as the sole of a dress shoe. But restaurants are taking an array of thoughtful approaches right now to serving up the cephalopod. Some opt to cook it sous vide, then finish it on the grill to order, leaving the texture pleasantly pliant and the flavor slightly flamed-kissed; others grill it and chill it, allowing octopus's natural chewiness to come through on the plate. Check out the slideshow of eight octopus dishes we love in Chicago. More

The Nasty Bits: Octopus

The Nasty Bits Chichi Wang 17 comments

I have friends, and perhaps you do too, who think nothing of tending to a pork loin or roasting a chicken, but shy away from cooking cephalopods of any kind. This strikes me as odd, for in terms of difficulty of cooking and time expenditure, a quick searing of octopuses, which can then be dressed in any number of oil-and-vinegar-type dressings, takes no time at all. More

Octopus Salad

Serious Eats Chichi Wang 2 comments

I have friends, and perhaps you do too, who think nothing of tending to a pork loin or roasting a chicken, but shy away from cooking cephalopods of any kind. This strikes me as odd, for in terms of difficulty of cooking and time expenditure, a quick searing of octopuses, which can then be dressed in any number of oil-and-vinegar-type dressings, takes no time at all. More

Dinner Tonight: Bucatini with Rita's Spicy Baby Octopus Sauce

Serious Eats Nick Kindelsperger 1 comment

I've been plotting ways to get more baby octopus in my life. This mission was probably the result of a series of incredible versions of the cephalopod at restaurants recently. They've given me just enough motivation to try my hand at making it at home. Most recipes call for a quick cook over high heat, then toss the octopus with some simple vinaigrette. But I fell in love with this recipe from David Pasternack's The Young Man & The Sea (which SE overlord Ed Levine co-wrote!), which goes the long route—simmering the octopus for nearly 30 minutes in a tomato sauce. More

Sunday Supper: Garlic and Olive Octopus

Serious Eats Sydney Oland 4 comments

Octopus can intimidate the home cook. Once you understand that it takes two simple techniques to take octopus from threatening foe to cherished dinnertime friend, you'll be hooked on its mild oceanic flavor and slightly springy texture. More

Video: Paul, the World Cup Psychic Octopus, Could Be in Hot Water

Erin Zimmer 1 comment

Since the start of this year's World Cup, Paul the octopus has accurately predicted the outcome of every match played by the German soccer team. He's six for six, and has become a soothsayer cephalopod phenomenon (ah, way too many syllables!) on Facebook, Twitter, and all over the internet this week. Paul says Spain will win in Sunday's final, and Germany (his home is the SeaLife Aquarium in Oberhausen, Germany) will take third over Uruguay on Saturday. However, Paul better watch out—some hungry Germans might have a big vat of boiling water waiting for him. More

Cook the Book: Octopus and Celery

Serious Eats Caroline Russock 6 comments

Celery has never been a vegetable that I've had an affinity for—not crunched on raw or slathered with peanut butter. I've always found it stringy, fibrous, and bitter in a way that was unappealing. But the first few bites of the sweet celery hearts mixed with tender octopus, lightly dressed with olive oil and vinegar, opened my eyes to celery's potential. Who would have thought it would take a cephalopod to help me learn to love celery? More

Octopus with Chickpea Salad

Serious Eats Caroline Russock Post a comment

The following recipe is from the November 11 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! One of the best things about the recipes in How to Roast a Lamb by Michael... More

Mother's Day with Lidia Bastianich

Serious Eats Ed Levine Post a comment

The first serious chef I think of when I think about Mother's Day is Lidia Bastianich. Lidia is the proud mother of Joe Bastianich, restaurateur, vintner, and food businessman extraordinaire, and of Tanya Bastianich Manuali, her travelmate on the Lidia's Italy television series. She's also a grandmother of five and the devoted daughter of her mom, Erminia, who escaped from a refugee camp with Lidia 40 years ago. So I figured I'd ask Lidia how she's celebrating Mother's Day. More

In Videos: Elyse Sewell Eating Live Octopus in Seoul

Robyn Lee 7 comments

Since the title of this video by American fashion model (and hilarious food writer on the side) Elyse Sewell is simple "Seoul Food," I expected to just see clips of various unthreatening food stuffs she came across while modeling in Seoul, South Korea. But half of the video is actually close-ups of the Korean dish, live octopus tentacles, and footage of her unflinchingly slurping down the wriggling tentacles as though it were merely spaghetti. Impressive. I'd like to believe I'm willing to eat anything once, but I draw the line at food that's still vigorously moving. Watch the squirming octopus bits, after the jump. (Unless you're squeamish, in which case you may safely watch the first half of the... More

Freshly Killed, Squirming Octopus Tentacles

Adam Kuban 14 comments

Depending on your level of culinary adventurousness, the following video will either make you hungry or kill your appetite. If you haven't eaten yet, click accordingly. The video is from my friend Cyrus Farivar, who filmed it on a recent trip to South Korea.... More

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