I love dishes made from preserved codfish, and in the Veneto they make marvelous use of cod preserved by different methods. Baccalà is codfish that has been salted, and this is made into baccalà alla trevigiana, which I share with you here. Then there is stoccafisso, codfish that has been air-dried and that is used for baccalà manteccato, whipped with olive oil and garlic. Today salted cod—baccalà—is available in many supermarkets, and your fishmonger should carry it. It comes in boneless sides, and it is best to get center cuts, which are meatier and less salty. In any case, thorough soaking, as detailed in the recipe, is vital to the success of the dish. In Treviso, baccalà alla trevigiana is always served with Baked Polenta (page 111), and the combination of flavors and textures is so delicious I never break tradition. Do the preliminary cooking of the polenta the day before you cook the baccalà, and you can finish both in the oven at the same time.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.