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 ...

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 ...

Dive into a traditional Mediterranean favorite with this Baccalà recipe featuring tender salt cod, creamy potatoes, briny capers, and savory olives. This rustic dish is rich in flavor, simple to ...