One of the things I like about Italian food in general is that it is not a wimpy cuisine; the flavors are bold and decisive, as you will see in this preparation of bacalà, or salt cod. I first tried this classic preparation at Ristorante Da Delfina, at the same lunch where I also discovered Ribollita “Da Delfina” (page 115). I loved how hearty the dish was and how pronounced the flavors were. In keeping with the Florentine tradition of eating bacalà on Fridays, we serve this as the Friday piatto special in the Pizzeria, and in keeping with our tradition of cooking Pizzeria dishes in the pizza oven, this, too, is cooked in that oven. We start with fresh cod and salt-cure it in the style of old days, where the fish was cured as a way of preserving it. Ideally you will start with a center cut of cod, which will yield more even-size pieces, which will salinate evenly. The cod takes three days to cure, so plan accordingly.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.