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 ...

COLE'S COOKING A TO Z by Annette GoochFlavourful food, well prepared and simply presented, is the hallmark of a Sicilian-style menu built around pan-fried salt cod (baccala) with a pungent green olive ...

Place baccalà in a large bowl; add cold water to cover, and let soak in refrigerator 48 hours, changing cold water twice a day. Drain baccalà, and cut into 6 pieces (about 3 ounces each). Set aside.

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

In her special, "A Heartland Holiday Feast," Lidia meets Chef Maxwell Mraz and together they make a dish with salted eelpout. In his honor, she prepares these delicious Salt Cod fritters for the ...

Some dishes blow you away. Knock you head over heels. Steal your heart. This...is one of those dishes. Recently I ate at the restaurant of former telly Hotel Inspector Ruth Watson (Watson & Watpole), ...