To prepare the baked gratined squid with cherry tomatoes and olives, first dedicate yourself to cleaning the squid: detach the tentacles from the mantle (1) and remove the cartilage pen inside it (2).

If using whole squid, prepare as described above and slice into 1/2-inch thick rings; if using frozen squid, defrost it. Bring about 6-inches of water to a boil in a saucepot and place a steamer ...

Corey Lee is a James Beard Award-winning, Korean-born chef who is renowned for his innovative use of Asian ingredients and classic French techniques with a modernist approach to redefining American ...