Heat 2 tablespoons of the olive oil in a large saute pan, set over medium-low heat. Sweat the onion until tender (about 5 minutes), then add the currants, salt, black pepper, ground fennel seed, ...

Sharing recipes is time-honored tradition for many families who pass culinary records down through the generations. That practice is especially true for families who stay in the food business. All of ...

In the kitchen today, we welcome Owner and Executive Chef of Luigi’s Restaurant and Gourmet Express, Ralph Battista, making their Stuffed Calamari over Pasta. They will be entering this dish into the ...

Jennifer Lamonica, Great Kills 6 medium-size squid, body only 3 tablespoons olive oil 1/3 cup bread crumbs 2 garlic cloves, minced 1 tablespoon fresh oregano, crumbled 1 tablespoon parsley, minced ¼ ...

Long-liners setting out for months in pursuit of elusive tuna, salmon fishermen wrestling aboard 60-pound monsters, Dungeness crabbers braving angry seas to retrieve their precious catch -- commercial ...

When I was a lad, my favorite meal of the year was the Feast of the Seven Fishes that my mother would prepare for my entire family, as well as most of the priests at St. Peter’s by the Sea in Point ...

Quinoa is easy to cook. First, rinse it to remove any of the powdery residue (saponins) that may remain on the seeds. (Even if quinoa was rinsed before packaging, I suggest you rinse it again.) Simply ...

•12 large calamari (about 2 pounds) •1/2 pound cooked shrimp, chopped •1 1/2 cups seasoned bread crumbs •8 Gaeta olives •3 tablespoons grated Italian cheese •3 tablespoons rinsed capers •3 tablespoons ...