Not everyone likes fine dining. The portions are too small. The ingredients are too pretentious. The waiters are too snooty. And the prices on the menu are simply impossible. But the semi-final ...

Our friends at Perennial Plate (PP), Daniel Kline and Mirra Fine, have left Asia and are beginning their grand culinary tour of Europe. Their first stop: Spain, whose food culture is startlingly ...

Instructions: Bring 4 quarts of water to a boil in a large pot. Add the salt, copper penny, bay leaf and peppercorns. Grab the octopus by the head and dunk the tentacles to just below the head three ...

I’ve been a fan of octopus since I lived in Spain, where it is used in several traditional dishes. In Galicia in the Northwestern part of Spain, you’ll find thick tentacles sliced into thin discs and ...