In fashion, high-waisted jeans and wedge sandals have surged back into popularity at least a few times in the past few decades. Drinks like espresso martinis and Cosmos, which were all the rage in the ...

The Provençal dish known as brandade de morue is a great example of how to elevate modest ingredients like salt cod and potatoes—in this case, by whipping them with milk, olive oil, and garlic until ...

Note: Start this recipe the day before you intend to serve it. 1 pound skinless, boneless salt cod 1 cup milk 1 large thyme sprig 1 bay leaf 5 peppercorns 2 allspice berries 1 clove 1. Rinse salt cod ...

WHEN Isak Dinesen wanted to depict the abject misery of a Jutland fishing community in her short story “Babette’s Feast,” she described the villagers, clad all in black, eating a mean plate of salt ...

When we interviewed Café Pierre chef Rémi Lauvand, he talked about the importance of flavor, and how he's found himself going backwards, sort of, in his approach to cooking. By that, the French-born ...

The perfect wine bar meal — salt-cod brandade and some char-striped toasts. Brandade is one of my favorite dishes. Its full name is brandade de morue, and it originated in Provence, though similar ...

This fancy fish dish manages to be both super comforting and impressive with creamy salt cod brandade and crispy potato scraps served with a dressing made with mussels. To make the brandade, place the ...

Head chef at Mellor’s Grill on the Hill restaurant at Stanley House Hotel and Spa, John Riding, shares his fantastic summer dish which was inspired by trips to the Mediterranean. John, who is 34 and ...

Any self-respecting French bistro - or brasserie, for that matter - has to have certain dishes in its repertoire. For a newcomer like Maison Brasserie - which hides beneath the shadow of the majestic ...