This recipe from Camino’s Russell Moore pairs tender grilled squid with fresh cherry tomatoes dressed in a light vinaigrette. Flare-ups on the grill can impart a sooty taste to squid, so be sure to ...

Bring a medium pot of salted water to a boil. Add potatoes. Boil until tender, 18 -20 minutes depending on size. Drain. Once cool enough to handle, lightly press each potato until skins split but the ...

In a mortar (or Cuisinart), crush the sea salt and rosemary into a fine dust. Add the anchovies and garlic, and pound until the mixture has the consistency of a paste. Add the remaining ingredients, ...

This is the mouth-watering moment a street food vendor grilled a squid, lightly charring it with a butane torch before ...