Here is an interesting, tasty salt cod salad from Southern Italy. Salted cod is paired with briny green olives and bitter Radicchio, and thin-sliced raw artichokes. A simple, warm vinaigrette of olive oil and red wine vinegar, infused with garlic and chile flakes, dresses the salad and adds a touch of heat and acid to [...]

Today’s dish, a creation of Naples, Italy, is a great example of Southern Italian flavors and ingredients. Baccalà, or salted codfish, is pan-fried in olive oil, and served in a peppery-sweet tomato sauce with roasted bell peppers and chile pepper, pine nuts, and golden raisins. This sauce is my favorite part of the dish – [...]

I subscribed to La Cucina Italiana Magazine recently, and my first issue has an article about 5 great Italian ingredients. One of the ingredients is artichokes, and the article includes a great recipe for a tagliatelle pasta with prawns and baby artichokes. The prawns look really tasty resting on the mound of pasta, with the [...]

I’m a big fan of the fish recipes in Chanterelle, Chef David Waltuck’s restaurant cookbook. They feature a wide range of flavor combinations and cooking techniques. This halibut with leeks and a saffron-cream sauce is an example of the many possibilities of fish cookery. The fish is shallow poached in fish stock with shallots, then [...]

Here’s a delicious, springtime fish dish – a halibut fillet served over a broth of braised baby artichokes, pearl onions, beans, and basil puree. The beans are optional in the recipes, but go so well with all the other ingredients. I found some fresh cranberry beans at the market the day I made this, and [...]

This monkfish dish, from Charlie Trotter, is very characteristic of the New American cuisine. Although the dish is very light, many complex flavors are at work, and there is a great freshness and brightness to it. It’s a colorful dish, and has a lot of texture contrasts – smooth puree, crisp fish, and soft, sweated [...]