[Photographs: Tam Ngo] This week's Cook the Book recipes represent the ongoing research of the Japanese Hot Pots project—undertaken by Matsuri chef Tadashi Ono and journalist of all things Japanese Harris Salat. Last Christmas, I had the pleasure of... More

So this week has turned into unofficial squid week here, though I swear I cooked this meal before Michele Humes shared her Squid Noodle Salad recipe. I find it interesting because, while I'm sure I've munched on the odd bit... More

Shopping List 3/4 pound squid: $2.99 4-ounce package glass noodles: $1.69 1 red bell pepper: $1.73 1 red onion: $0.45 Bunch cilantro: $0.69 2 limes: $0.50 Pantry items: Sriracha, fish sauce, garlic, vegetable oil Total cost: $8.05 A couple... More

Photograph from FotoosVanRobin on Flickr When it comes to seafood, eating healthy, inexpensively, and sustainably is, to put it bluntly, really freaking hard. Fish that's good for the environment isn't easy on the wallet, and generally, cheap fish tastes... More

Today's Cook the Book recipe, excerpted from Lidia's Italy, proves that Italian food doesn't have to be heavy. There are plenty of light, flavorful dishes that are just as satisfying as stick-to-your-ribs spaghetti and cheese-laden lasagna. Manfredi's Steamed Calamari is... More