If you've ever visited an Italian market and wondered what the dried fish "salt cod" - also known as baccale -is used for, you wouldn't be alone. What good could come from a fish as dry as a wooden ...

Some things our mothers teach us are concrete: How to drive a car, read a W-2 form or hem a pair of pants. Other life lessons sneak up on us. My mother taught me to cook almost by osmosis. It was ...

When Heather Atwood wrote her new cookbook, “In Cod We Trust: From Sea to Shore: The Celebrated Cuisine of Coastal Massachusetts,” she included this Gloucester recipe for cod cakes from Geno Mondello, ...

1. Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in ...

This recipe calls for salt cod, available in a few markets in small wooden 1-pound boxes. It needs to be soaked at least six hours and the water should be changed several times until no saltiness is ...

At the request of her husband, Bill, Judy Heinekamp of Baltimore wrote in requesting the recipe for the classic Baltimore coddie, or codfish cake. Barbra Rosenberg, also of Baltimore, sent in her ...

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Chef Gabe Garcia of Tierra Sur, the acclaimed kosher restaurant at the Herzog Wine Cellars in Oxnard, Calif., offers gourmet nontraditional menu ideas for the Seder meal. Among them are these Cod and ...

New England’s history is filled with Atlantic cod: It’s a revolution-starting, prosperity-driving, delicious fish. Unfortunately, present-day New England isn’t full of Atlantic cod—it’s been ...

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