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Squid ink's mysterious allure has inspired chefs' imaginations, showing up in recipes as diverse as squid ink bagels, squid ink martinis, squid ink ice cream, and even black-as-night squid ink chicken wings. (In 2014, Burger King Japan introduced a limited-edition cheeseburger served on a black bun with black cheese, courtesy of squid ink.)
Much of the ink found in markets is harvested from cuttlefish, a larger cousin to squid. Cuttle-fish ink tends toward a deeply brown color; squid ink is a blue-black, and octopus produce the darkest black ink.
The flavor is a subtle, savory taste of the ocean—sometimes obscured in fresh pasta doughs, it's absorbed well by rice, making it a rich addition to risottos and paellas.
Active | 20 min Total | 55 min
Squid ink is as much a food coloring as it is a flavoring element. Work with gloves or over parchment paper to help keep its stain in your food and not on your hands and tools.
Minced anchovies folded into a bright compound butter of garlic, lemon zest, and thyme boost the umami flavors of a roast chicken and mellow out the sharpness of fall radishes.
Active | 15 min Total | 40 min
When tossed with pasta and savory stock, uni melts into a creamy carbonara sauce with a texture as velvety as custard. Spaghetti night just got an upgrade.
Active | 20 min Total | 35 min
Rich ground-beef patties studded with caviar make for the ultimate in surf and turf—and decadence.
Active | 15 min Total | 30 min
Bonito flakes are made from fillets of a tuna-like fish that are smoked, aged, and shaved into paper-thin slices for a savory, smoky flavor that's impossible to forget. You'll never make this classic without it again.
Active | 20 min Total | 2 hours, 13 min
Note: If you do not have oven-safe crocks, flip toasts on baking sheet, sprinkle with cheese, and broil until bubbling and starting to brown. Top soup with cheese toasts.
Active | 10 min Total | 15 min
Stir together water and bonito flakes in a medium saucepan. Bring to a simmer over medium. Remove from heat; let stand 5 minutes. Pour through a fine wire-mesh strainer into a bowl, and discard solids.
Forcibly salty, briny, and unabashedly fishy, bottarga's essence is bold and hopelessly addictive. The charcuterie of the sea, bottarga is fish roe that is salt-cured and dried. It's most commonly produced from grey mullet; more precious varietals are made from the roe of tuna or even swordfish. The intact egg sac is removed from the fish, cured with sea salt, and then pressed and dried for a few weeks, depending on the desired firmness—much like salami. It can be grated on top of salads, pastas, and veggies, or sliced and served with bread and olive oil.
No anchovies here! The assertiveness of grated bottarga lends a sea-kissed flavor to an otherwise classic Caesar salad. Celery is a typically Sardinian pairing with bottarga; together they provide crunch and a creamy, luscious finish.
Active | 15 min Total | 20 min
Makes 9 cups
Nori sheets infuse a classic chocolate ice cream with unmistakable earthiness and minerality.
Active | 25 min Total | 4 hours, 45 min
Makes 1 quart
13 DIY refreshes and renovations that smarten up your house.
When you're planning a trip with your kids, what you really want to know is: What have other people done that's been awesome?