This is one of the most popular dishes served in restaurants and konobe (traditional Croatian eateries) along the Adriatic coast. It’s the perfect light and fresh start to a meal, especially on a warm ...

Preheat the oven to 350. Warm 2 tablespoons oil in a large sauté pan over medium-high heat. Add the garlic and sauté until light brown, taking care not to burn. Using tongs, carefully add the octopus ...

Add Yahoo as a preferred source to see more of our stories on Google. Sunomono is a light and refreshing Japanese cucumber salad with a perfect balance of tangy, savory, and slightly sweet flavor.

This dish can be served warm— toss the salad while the potatoes are still warm or at room temperature— but not cold. It is great as part of a buffet, as a first course, or as a rustic entrée if you ...

This recipe evolved from Jonny’s Octopus Stuffed Tomatoes, which were the first thing he ever cooked for me. This is a delightful salad, enhanced by the contrast of the tart gastrique. Octopus meat is ...

Octopus and melon salad is a summertime favorite in the Italian Mediterranean. Really hard to resist. The blend of sea and ...

Coins of sliced tender octopus and fingerling potatoes are simply dressed with olive oil, parsley and lemon. Food editor Leslie Brenner tasted this salad at Bartolotta, an Italian restaurant at the ...

Mediterranean octopus -- most widely available on the East Coast -- is considered unsustainable by the Monterey Bay Aquarium's Seafood Watch. Hawaiian and Californian octopus may be used, however.