Estadio, on bustling 14th street in Logan Circle, has one of the hottest Spanish menus in DC -- featuring delicious tapas and cocktails. Executive Chef Rufino Bautista, shares one of the award-winning ...

The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you. Rub octopus with sea salt to season it, then rinse well to remove excess.

Celery is a long-season crop and whether it’s a rib submerged in a classic “Beer Mary” on my porch overlooking Lake Michigan’s sweet serenity, or whirled in a cold, creamy soup for my family during ...

This method requires some advance planning, but the results are tender, a little salty, with a combination of Mediterranean flavors from the garlic, herbs and lemon. Instructions: Remove octopus from ...

Wash and clean the octopus well, removing all the dirt and ink from it. Place the octopus in a pressure cooker and pour in the water. Cook for about 25 minutes or until the octopus is soft. Remove ...

Put the olive oil in a pressure cooker and turn heat to medium. Roughly cut fennel, onion and garlic; add to pressure cooker. Sprinkle a pinch of salt over the vegetables and oil. Let vegetables sweat ...

The first time I tasted octopus was at a Spanish tapas-style restaurant in Dallas, Texas. The octopus was boiled and then grilled and simply dressed with olive oil and lemon. It was tender, smoky and ...

Move over Brussels sprouts, kale and quinoa. The hottest ingredient on restaurant menus in San Antonio is octopus. Yes, the Mediterranean staple that also has a home in Asian and Latin American ...