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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like coconut lentil soup and chicken stroganoff.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.