The drying of meats and fish is the oldest method of preservation. Salt cod (cod that has been both salted and dried) has been around for 500 to 1,000 years, since European fishing fleets discovered the rich cod supplies of the north Atlantic. The result was widespread use of salted cod, as in baccalà (Italian), bacalhau (Portuguese), klippfisk (Scandinavian), morue (French), and saltfiskur (Icelandic). Why go through the lengthy process of desalting a fish that you could buy fresh? Flavor, for starters; if cod were fresh ham, salt cod would be its prosciutto. And texture; salt cod is supple and chewier than fresh cod. A rare treat to eat, salt cod also happens to hold up well in a sandwich. We’ve opted for the traditional pairing of salt cod with roasted red peppers, whose sweetness is a natural fit with the cod.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.