Cephalopods

Bigfin squid and cuttlefish have a creamy texture when raw, adding a show-stopping element to salads and cold appetizers. You’ve probably enjoyed fried calamari, but you may not have considered stuffing squid with bone marrow. Squid ink is another intimidating ingredient for the uninitiated, but it adds intense depth of flavor and color to dishes, and it’s easier to use than you may think—it’s basically a concentrated seafood stock and/or aromatic commercial stain. Don’t be discouraged by the $40/lb price tag, because a little goes a long way and the cost works out to be way less than a dollar per serving.