Squid Salad With Chickpeas and Celery
Photo by Chelsie Craig, styling by Judy Mancini
Look for already cleaned whole squid. Adding bodies and tentacles will give a nice variety in texture to this salad.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Dive into this shareable skillet with warm flatbread.
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.