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.
Michiel Perry and chef Taneka Reaves team up to celebrate Juneteenth with grilled shrimp and sausage skewers and Red Star cocktails with hibiscus and Tennessee whiskey.