Squid tastes great just about any way you serve it, whether boiled, grilled or fried. Flexible in the kitchen, abundant in the water–what’s not to love?
Recipes
If this warm, then cold, then warm, then freezing weather has affected you like it has us, your throat is aching and you feel more like cuddling up under a blanket than picnicking in the park. This recipe for Warm Spiced Ginger Tea is the perfect remedy for the where-is-spring blues.
This recipe for Grilled Squid with Chickpeas and Arugula comes from Mark Usewicz, half of the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden. If you don’t have a grill, there’s a sauté option, too.
Anita Lo, renowned chef of the West Village contemporary American restaurant Annisa, has a second home on Long Island where she fishes from a kayak off of Bird Island. This recipe comes from her cookbook “Cooking Without Borders.”
In the current issue of Edible Brooklyn we profiled Liz Gutman and Jen King, the ladies behind Brooklyn’s artisan candy company Liddabit Sweets, and promised our readers a recipe from their recently released Liddabit Sweets Candy Cookbook.
The traditional Nordic spirit for which Aquavit was named literally translates as “water of life.” Infused vodka can capture the essence of anything from horseradish to strawberries, but the beet version is classic, and simple to make at home.
Tabletop toys let you make your own seltzer or soda, sans packaging.
While bartender contests are usually not our scene (don’t you HATE it when you get a recipe that calls for three things you’ve never even heard of, let alone have in your pantry?), there was one drink at the Don Julio Tequila cocktail competition at Good Spirits we tried that we absolutely have to, and can easily, make at home.
When you hit the Greenmarket this weekend, pick up some Farmer Ground Flour (sold at the Cayuga Pure Organics stands) and try this earthy, rustic pound cake from June Russell, farm inspection manager for the Greenmarkets. Made of cornmeal, buckwheat and wheat, it’s a cross between cake and cornbread and makes a wonderful winter treat.
The Forrest Gump cocktail from Nick and Toni’s Cafe features Brooklyn’s own Cacao Prieto Cacao Rum, which we wrote about here in Edible Brooklyn. It goes down easy with some Valentine’s chocolate, just saying…
Lou DiPalo, the fourth-generation operator of DiPalo’s Fine Foods in Manhattan’s Little Italy, shared his grandmother’s recipe for true Italian-style cheesecake. The rich dessert has a slight salty tang thanks to the ricotta, which DiPalo’s shop still makes fresh a few times a day.
Looking for more ways to get your daily serving of leafy greens? Try this recipe for Chocolate-Covered Kale Chips from Daniel Sklaar, founder of Fine & Raw Chocolate.