Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

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 ...

The answer: Follow this cheat sheet. Here’s the unique fare offered June 2 through July 4. (The fair is closed Mondays — except July 3 — and the first three Tuesdays.) Reno’s Fish and Chips will offer ...

Sometimes you are looking for something a little out of the ordinary. At least, that’s often the way we choose where we want to eat when it comes to the Bill’s Bites crew. Interesting and unusual are ...

A true taste of the Mediterranean! I fired up the homemade grill to cook this delicious sea octopus to crispy, smoky perfection. Tender on the inside, charred on the outside—this dish is a seafood ...

Some snicker at the mere mention of his name, others speak of him in hushed tones. To them, he is an indisputable legend, a man with a near-mythic ability at peddling wholesale seafood. Is it a good ...

189 by Dominique Ansel in Los Angeles serves fried octopus tentacles on a stick. It's a twist on the classic festival corndog with flavors from Korea and Japan. Executive Chef Anthony Stagnaro first ...