In the past month San Francisco Bay area fishermen have been catching large numbers of 10-40lb "GIANT SQUID". Friends have offered to give me whole or parts of one. Any suggestions on how they should be prepared?
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
Couscous is a staple in Morocco and across Northern Africa. Using spices, raisins and lemon zest, this surprisingly simple recipe creates a flavorful dish that pairs particularly well with vegetables and meat.