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By Root 614 0

better than frozen, but size is even more important. Look for the smallest calamari you can find (about 1½ inches around). Large squid are tough. Your best bet is to get whole squid (bodies and tentacles) and cut them yourself.

½ cup tomato sauce

1 tablespoon hot sauce

1 tablespoon honey

1 cup all-purpose flour

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 egg

1 cup water

1½ pounds calamari rings and tentacles, thawed if frozen

Canola or vegetable oil, for frying

In a small saucepan over low heat, whisk together the tomato sauce, hot sauce, and honey. Heat until the mixture is just warm, then remove it from the heat, cover, and set aside.

Meanwhile, in a medium bowl, whisk together the flour, salt, pepper, garlic powder, and paprika. Set aside.

In a small bowl, whisk together the egg and water. Combine with the flour mixture and whisk just until smooth.

Add the calamari to the batter and toss until all the pieces are coated.

In a large, deep skillet over medium-high, heat 2 inches of oil to 365°F.

Working in batches, use a fork to lift pieces of calamari from the batter and set them into the oil. Fry for 2 minutes, then use a slotted spoon to transfer them to paper towels to drain. Serve with the dipping sauce.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Fig and Manchego Puff Pastries

Sweet, salty, flaky, cheesy, and ready in about 20 minutes. It’s everything you want in a starter. Or do a savory mini pizza version, substituting a thin slice of plum tomato for the fig jam.

1 sheet frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)

3 ounces manchego cheese, cut into 12 chunks roughly ½ inch square and ¼ inch thick

¼ cup fig preserves

Ground black pepper, to taste

Heat the oven to 400°F. Line a baking sheet with parchment paper.

Unfold the pastry sheet and use a paring knife to cut it into twelve 2-inch squares.

Arrange each square on the prepared baking sheet. Use a 1½-inch round cookie cutter to lightly press a circle into each square without cutting all the way through.

Place a square of cheese in the center of each pastry square, then top with a dollop of fig preserves. Bake for 15 minutes, or until the pastry is puffed and lightly browned.

Sprinkle with black pepper and serve.

HOW LONG? 20 MINUTES (5 MINUTES ACTIVE)

HOW MUCH? 12 PASTRIES

Feta Crostini with Tomato, Bacon, and Apple Jam

This recipe takes slightly longer than most of my other starters. But everyone who has tried it insisted I include it in the book. The jam has a brilliant blend of savory, sweet, and tangy flavors that go so nicely with the salty feta and crusty bread. It’s worth the extra time.

The jam can be made ahead and refrigerated for several days or frozen for several months. Thaw frozen jam overnight in the refrigerator, then heat it briefly on the stove before using it.

The recipe also intentionally makes a bit more jam than you’ll need for the crostini. Try spreading the extra on a bagel with cream cheese or on a grilled cheese sandwich.

½ pound smoked bacon

28-ounce can diced tomatoes, drained

1 apple, peeled, cored, and diced

1 small yellow onion, diced

1 cup sugar

2½ tablespoons cider vinegar

1½ teaspoons salt

¼ teaspoon ground black pepper

12-inch baguette, thinly sliced and toasted (about 18 slices)

8-ounce block feta cheese, cut into thin slices roughly the size of the baguette slices, or crumbled

In a large skillet over medium-high heat, cook the bacon until it is just browned, about 5 minutes. Transfer the bacon to paper towels to drain excess fat. Crumble or cut it into small pieces.

In a large saucepan, combine the tomatoes, apple, onion, sugar, vinegar, salt, pepper, and bacon. Bring to a rapid boil and cook, stirring often, for 12 minutes.

Remove the pan from the heat and set aside for 5 minutes.

Arrange the baguette slices on a serving platter, then top with feta and a dollop of warm