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 ...

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 ...

Pittsburgh Chef Jason Capps has been traveling around the world! Now that he's back in town, we invited him into the kitchen to us make us a treat. 24-36 hours in advance, cover salted cod with water ...

Dive into a traditional Mediterranean favorite with this Baccalà recipe featuring tender salt cod, creamy potatoes, briny capers, and savory olives. This rustic dish is rich in flavor, simple to ...

This appetizer, from the “The Tucci Cookbook,” is best served warm on toasted bread that has been rubbed with garlic or on a slice of grilled polenta. Stanley Tucci recommends pairing this spread with ...

NOTE: Baccala must be soaked in 3 gallons of very cold water in the refrigerator for 48 hours, changing water at least twice a day before preparing this dish. Drain baccalà, cut into 2-inch pieces, ...

Today is Ash Wednesday, and in our Catholic family that means abstaining from eating meat today and on Fridays throughout the Lenten season. We are always looking for ways to eat healthier, and so we ...

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.

Every year around this time, we receive dozens of emails from our readers who are looking for ideas of what to serve on Christmas Eve. This week, we take our inspiration from the Italian tradition of ...