Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. When prepared with ...

It's a recipe meant to impress and wow the palate. Roasted octopus, black garlic puree, ‘Nduja sofrito, and sourdough. Executive Chef Jasper Cruickshank at L'Abattoir joins Jennifer Palma on Global ...

Few things compare to perfectly cooked octopus. It has an incredibly tender and silky texture, and pairs well with so many different flavor profiles. Despite this, it can be extremely intimidating to ...

Located in the heart of historic Gastown since 2010, L’Abattoir is situated in a refurbished 19th-century heritage ...

The Greeks have been eating octopus since ancient times, but there's an art to grilling these tentacled sea creatures. An octopus has to be dried... Mastering A Sea Monster: From Greece, A Lesson In ...