This method requires some advance planning, but the results are tender, a little salty, with a combination of Mediterranean flavors from the garlic, herbs and lemon. Instructions: Remove octopus from ...

Coins of sliced tender octopus and fingerling potatoes are simply dressed with olive oil, parsley and lemon. Food editor Leslie Brenner tasted this salad at Bartolotta, an Italian restaurant at the ...

Place the octopus, already cleaned, in a pot (1), cover with a lid (2), and cook dry, over low heat, for 40 minutes. Meanwhile, place the cherry tomatoes in a baking dish, add some basil leaves and a ...

To prepare grilled octopus with its mayonnaise, you'll need a cleaned and eviscerated octopus. In a large pot, add the coarsely chopped vegetables: celery, carrot, and onion (1). Also add the already ...

Chef Tip: Most seafood counters will sell the octopus pre-cooked, which is a much easier option. The chef cooks it a few days ahead of time and uses it in a variety of recipes throughout the week.

At NYC’s Nakaji, third-generation sushi chef Kunihide Nakajima solidifies his family’s legacy through his food. Taught by his father, Nakajima makes dishes using ingredients like melons, whelk, eel, ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. When prepared with ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Some weeks ago, when I told the boyfriend (ex-chef, seafood importer) ...