Bacalao (salt cod) has been popular in Spain for centuries, especially among the Basques (they brought it back from whaling voyages to northern Europe) and the Catalans (the southern French shared it with them). Although Spain is surrounded by water, in days gone by fresh fish never made it to the interior and sometimes wasn't available - or any good - on the coasts. So, in this strict Catholic country where meat and poultry were not allowed on Fridays, or during Lent, Bacalao became an integral part of the staple diet. Bradade - salt cod pureed with potatoes, olive oil and sometimes milk - is a specialty of France's Provence area that has made its way into the Catalan culinary repertoire as Brandada. If you've never tried salt cod, this is a good initiation. Start soaking the dried fish a day ahead.
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.