You find this dish, or one like it, everywhere there is salt cod—which is to say, almost everywhere in the North Atlantic and parts of the Mediterranean. I like the Spanish version, which is reminiscent of a strong pasta sauce. In fact, thinned just a bit, this would make an excellent sauce for pasta, though I still prefer it with crusty bread. You can poach almost any fish in this sauce—any white-fleshed fish will work, though cod is the most obvious and logical choice—but it will never have the character brought to the table by salt cod, especially if you take the time to fry it first, as in the variation.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.