A great way to enjoy baccalà mantecato, before you eat it all as a spread or dip, is as a dressing for cooked pasta; 1 cup is enough to make a flavorful sauce for a pound of spaghetti, other long dry pasta, or fresh maltagliati pasta, which my father always liked. It is also good to dress potato gnocchi. Transforming the baccalà mantecato into a pasta sauce is best done in a big skillet—14 inches in diameter—into which you can drop all the pasta, straight from the cooking pot, and dress it—see the first part of chapter 3 for the basics of skillet sauces and how pasta and sauce are finished together.
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.