Salt cod is an ancient food, the result of a need to preserve plentiful catch while still at sea. It has been used in many different ways, but one of the greatest is brandade de morue, a Provençal classic that is rich, filling, and truly special. Though salt cod isn’t available everywhere, it can be found in many supermarkets, without much trouble, and making brandade is easier than ever thanks to the food processor (use a mortar and pestle if you insist on tradition). Brandade can be served with crusty bread, spread on Crostini (page 41), or stuffed into roasted tomatoes or peppers, especially piquillo peppers (page 492 or 47).
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?