The rounds don't come out stunningly golden-brown, but the squid is so tender and light that it's really not an issue. They tasted like no squid I've ever had. In fact, they're so good, the marinara isn't really needed even if it does work. I chose to use it simply because it's how I grew up eating the dish. Some aioli wouldn't be bad. But honestly, with a nice squeeze of lemon and a sprinkling of salt, these are set. More

This Linguine with Squid & Its Ink from Molto Gusto by Mario Batali and Mark Ladner is one seriously sinister-looking plate of pasta. It's dark and murky and once the little slices of calamari are dressed with the squid ink sauce, it's virtually impossible to tell the squid apart from the pasta by sight alone. More

Note: This month Kerry's secret ingredient is wasabi. These recipes should get your mouth's attention! [Photographs: Kerry Saretsky] In my family, we have a long-standing sushi tradition. It goes something like this: I drive to the supermarket where they roll... More