1. Fill a large sauce pot half way with water. 2. Add the baking soda and one lemon cut in half. 3. Bring water to a rolling boil. 4. Once water is at a boil, dip your octopus in the water three times ...

Mediterranean octopus -- most widely available on the East Coast -- is considered unsustainable by the Monterey Bay Aquarium's Seafood Watch. Hawaiian and Californian octopus may be used, however.

Octopus salad kinda feels like bringing the Southern Italian coast right to your table. And this version with fennel and ...

Start by seasoning the octopus with salt, fresh parsley, lemon juice and extra virgin olive oil. Grill the octopus for about two minutes on each side. Then, start making the salad. In a mixing bowl, ...

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 ...

TAMPA, Fla — It's cephalopod. It's a mollusk. It's sometimes used for fish bait. — And it's what's for dinner. We're talking octopus in this week's Chef's Kitchen. "Octopus tastes very similar to ...

Preheat the oven to 350. Warm 2 tablespoons oil in a large sauté pan over medium-high heat. Add the garlic and sauté until light brown, taking care not to burn. Using tongs, carefully add the octopus ...

Don’t miss these killer octopus bites: 1. Octopus and guanciale tagliatelle at Plato’s at Aspen Meadows ($14) 2. Spanish octopus with seaweed salad, pickled daikon and ginger, shiso chimichurri, ponzu ...

It’s been a strange, long seven months for Tampa Bay diners. Before the pandemic turned the restaurant world on its head, my colleagues and I had just launched a new column called What’s on Our Plate.

Eaten traditionally by many cultures, from Asia to the Mediterranean, as well as South and Central Americas, Octopus is a versatile ingredient that tastes faintly taste of the sea with a slight ...