TT Plated: Squid
Thanks to the ubiquity of fried calamari, squid has been unfairly condemned to an overly greasy, tomato-sauced reputation.
No longer: It's time to enjoy this sustainable cephalopod--and its murky black ink--in more ambitious ways. So we looked to our favorite chefs across the country, who are grilling, frying and braising and stuffing squid with delicious results (click here to see a slide show).
For a weekday meal, a salt-and-pepper squid from Heaven's Dog in San Francisco turns traditional calamari on its head, introducing the arresting flavors of pineapple, cilantro and jalapeño chiles (click here to see the recipe). For a weekend meal, land and sea coalesce in a spicy chorizo-stuffed squid created in our Test Kitchen; ocean-kissed and meatball-like, it's perfect as a starter or served with a salad for a main course (click here to see the recipe).
For experiments in your own kitchen, remember that cooking squid requires proper technique to keep it from turning into something comparable to a rubber tire. Cook it low and slow or sear it quickly over very hot heat and your squid will be tender and showcase all there is to love about this creature of the sea.