Erica De Mane

Recipes:

Chickpeas with Rosemary and Saffron
Israeli Couscous with Scallions, Pine Nuts, and Marjoram
Orzo with Cherry Tomatoes and Parsley

I usually consider the simplicity or complexity of my squid preparation when picking a side dish to pair it with. Simple grilled or quick-sautéed squid flavored only with lemon or a single herb can take a more involved side dish than can a brothy stew or stuffed squid. With the latter I like keeping any accompaniment rather plain, so it doesn’t interfere with the flavors of the main dish. Here are a few sides that have worked well for me, both for simple and more involved squid concoctions. They can all be served hot, warm, or at room temperature, so you can make them ahead if you like. (more…)

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Recipes:

Quick-Sautéed Calamari with Rosemary, Bread Crumbs, and Watercress
Slow Braised Calamari with Basil, Peas, and a Hint of Cinnamon
Calamari Stuffed with Arugula and Almonds and Braised in Sweet White Wine

In the middle of winter I start to feel that anything goes in cooking, and lately I’ve found myself thinking a lot about squid. It’s not a particularly wintry ingredient; it’s just something I enjoy working with. I’ve been choosing from a wide array of Southern Italian flavorings to create squid dishes with a cold-season feel. (more…)

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