My friend and I have been on a mad hunt for squid ink pasta, and it seems that it can't be found anywhere. Is this a seasonal item? Or are restaurants just not serving it anymore? If you know of a place in SF that serves it, please let me know!
The most important step of this dramatic squid ink pasta from F&W BNC Katie Button is toasting the noodles. This step gives the pasta a nutty flavor, but also helps it maintain the perfect al dente texture while cooking undisturbed like a paella.
How to Clean Squid
Jason Fox, executive chef of Commonwealth in SF, is a squid enthusiast, and enthusiastically shares how to clean the slippery cephalopods.
This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes.
Craig Morgan Has Some Great Tips For Perfecting Your Holiday Ham