In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Soak the bacalao in cold water for 24 hours, changing the water three times to remove the majority of the salt. Drain and rinse under cold water and put it in a large pot. Add the milk and enough ...

This is a classic bacalao al pil-pil with a tomato sauce added at the last minute. With all due respect to great-grandfather Florencio, I prefer the pil-pil without tomato: you decide which you like ...

Discover the secret to making Barcelona’s famous creamy rice dish, Arroz Meloso con Bacalao. Perfectly cooked with tender cod and rich flavors, this recipe will transport your taste buds straight to ...

Instructions: Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces. In a small casserole dish, in the ...

WHEN Isak Dinesen wanted to depict the abject misery of a Jutland fishing community in her short story “Babette’s Feast,” she described the villagers, clad all in black, eating a mean plate of salt ...

For Mildred Yantin, cooking is her connection to family. "Everyone’s laughing and joking … just hearing all that commotion going on in the kitchen, smelling all that you're about to eat — that’s the ...

Bacalao (dried salted cod) is a common ingredient in the Dominican Republic, and it’s frequently cooked during Lent, when many people abstain from eating meat. In this recipe, the preserved fish is ...

Omar Flores, Chef at Casa Rubia with Black Cod Bacalao with Oaoas Arrugadas, Smoked Clams and Salsa Verde in his restaurant in Dallas. Omar Flores, Chef at Casa Rubia with Black Cod Bacalao with Oaoas ...

Bodega chefs Elvis Abrahanowicz and Ben Milgate go all-out for breakfast, combining pancakes, eggs and fritters for one hangover-busting dish. “A bit of a piss-take on the 62-degree egg here,” say ...