In many restaurants, calamari has replaced onion rings as the deep-fried hors d’oeuvre du jour. So why is it that so many cooks fail when it comes to cooking calamari? Is it too many breadcrumbs or not enough batter? AB ships out aboard a squid research vessel in search of answers to this question and a few good appetizers.
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Mexican Made Easy
Marcela Valladolid offers a fresh take on Mexican food while sharing simple and authentic recipes.
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