Estadio, on bustling 14th street in Logan Circle, has one of the hottest Spanish menus in DC -- featuring delicious tapas and cocktails. Executive Chef Rufino Bautista, shares one of the award-winning ...

Celery is a long-season crop and whether it’s a rib submerged in a classic “Beer Mary” on my porch overlooking Lake Michigan’s sweet serenity, or whirled in a cold, creamy soup for my family during ...

Put the olive oil in a pressure cooker and turn heat to medium. Roughly cut fennel, onion and garlic; add to pressure cooker. Sprinkle a pinch of salt over the vegetables and oil. Let vegetables sweat ...

Wash and clean the octopus well, removing all the dirt and ink from it. Place the octopus in a pressure cooker and pour in the water. Cook for about 25 minutes or until the octopus is soft. Remove ...

Cooking octopus can be tricky, but with the right method, you’ll get a soft, juicy result every time. This recipe pairs the ...

The first time I tasted octopus was at a Spanish tapas-style restaurant in Dallas, Texas. The octopus was boiled and then grilled and simply dressed with olive oil and lemon. It was tender, smoky and ...

This is one of the most popular dishes served in restaurants and konobe (traditional Croatian eateries) along the Adriatic coast. It’s the perfect light and fresh start to a meal, especially on a warm ...

Add Yahoo as a preferred source to see more of our stories on Google. Celebrity chef Bobby Flay at a live cooking demonstraton. - Alexander Tamargo/Getty Images For all but the most experienced or ...

Move over Brussels sprouts, kale and quinoa. The hottest ingredient on restaurant menus in San Antonio is octopus. Yes, the Mediterranean staple that also has a home in Asian and Latin American ...