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).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.