Baccalà is of ancient Roman favor. The methodology of its preservation was one cultivated during their campaigns in the north, where they learned to embalm a catch of the great, fat cod under unpounded crystals of sea salt, reviving it for meals both festive and humble. Stoccafisso differs from baccalà in its fundamental cure, as it, having no encounter with salt, is simply hung out to dry in the winds moaning up from the North Sea. In either case, once plumped in its renaissance bath of cold water, the cod flesh is tender and, when cooked gently, its flesh takes on an almost creamy texture. The yield of a correctly reconstituted and properly cooked fish, well conserved in either way, is quite the same. This is an unexpectedly delicate dish, the raisins foiling any saltiness that might linger in the fish, while the Cognac softens the acidity of the tomatoes.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.