Galician-Style Grilled Octopus (With Easy and Vegetarian Preparation Options)!

The first time I had this Galician-style dish was many years ago in Sevilla. There, it was served with boiled potatoes and braised octopus. Although delicious, it was a bit too traditional. One problem that traditional cuisines often face is that they’re too rooted in tradition. That is to say, they could use some modern cooking techniques, informed by our contemporary understanding of food science. I’ve done that here.

Spaghetti alla marinara con gamberetti e cozze

No one really knows where marinara comes from, but according to folk histories, the wives of sailors would prepare marinara for their husbands returning from the sea. As a result, it seems fitting that I include some delicious seafood in this recipe, keeping with tradition. Have a question? Ask me anything! Ingredients – Serves Four…

Demystifying Umami

I find it uncontroversial to say that umami is the backbone of food generally. Western cooks, as a matter of policy, tend to nod politely whenever it’s mentioned. They seem to have no deep appreciation of the concept. After all, in the US, we’re told simply that umami is some sort of weird, fifth, “meaty”…