Bacalao (salt cod) has been popular in Spain for centuries, especially among the Basques (they brought it back from whaling voyages to northern Europe) and the Catalans (the southern French shared it with them). Although Spain is surrounded by water, in days gone by fresh fish never made it to the interior and sometimes wasn't available - or any good - on the coasts. So, in this strict Catholic country where meat and poultry were not allowed on Fridays, or during Lent, Bacalao became an integral part of the staple diet. Bradade - salt cod pureed with potatoes, olive oil and sometimes milk - is a specialty of France's Provence area that has made its way into the Catalan culinary repertoire as Brandada. If you've never tried salt cod, this is a good initiation. Start soaking the dried fish a day ahead.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.