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 ...

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 ...

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, ...

Best kept secret on the Italian pescatarian table? Baccalà. Salt cod. Yes, you heard me right: this salt-preserved delicacy makes Italy swoon. Indeed Italians are only second to the Portuguese as the ...

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 ...

Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country... Like the God of the Old Testament, salt cod goes by many ...

Getting your Trinity Audio player ready... When I page through a cookbook from Portugal, or look at Portuguese recipes online, I am impressed just how powerful Portugal once was and how it brought to ...