Pittsburgh Chef Jason Capps has been traveling around the world! Now that he's back in town, we invited him into the kitchen to us make us a treat. 24-36 hours in advance, cover salted cod with water ...

This appetizer, from the “The Tucci Cookbook,” is best served warm on toasted bread that has been rubbed with garlic or on a slice of grilled polenta. Stanley Tucci recommends pairing this spread with ...

NOTE: Baccala must be soaked in 3 gallons of very cold water in the refrigerator for 48 hours, changing water at least twice a day before preparing this dish. Drain baccalà, cut into 2-inch pieces, ...

Place the salt cod, milk, and bay leaf in a medium heavy-bottomed saucepan over medium heat and bring to a light simmer. Continue to simmer for about 10 minutes until the cod flakes easily. Remove the ...

This traditional Baccalà recipe combines tender salt cod with potatoes, briny capers, and rich olives for a delicious Mediterranean dish. Follow along to learn how to prepare this flavorful and ...

I first tried Zennaro’s baccalà mantecato a few years ago and haven't been able to stop thinking about it since. It dissolves ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Salt cod, also known as bacalao, is having its moment in NYC. While the ...

As a new year unfolds, certain things are inevitable, like ads for weight-loss programs and diets, along with predictions about what we will eat and drink in the months ahead. Some writers say 2024 ...