I have had squid prepared many ways, but never in a Milanese cutlet style until Tanya and I encountered this dish on our trip to San Diego when we went to Anthony’s Fish Grotto. The calamari cutlet was a thick slab, like a veal cutlet, quite different in size from the smaller version of calamari I am accustomed to cooking on the East Coast, and yet very tender. This popular calamari may be up to 2 feet in length; the giant squid can get to approximately 43 feet; in 2003, a colossal species of squid was discovered that can be upward of 46 feet. I’m not sure which calamari was used for my Milanese at Anthony’s, but it was very good; I tested the recipe with the traditional-sized calamari, and it worked deliciously.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.