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 ...

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 ...

When we interviewed Café Pierre chef Rémi Lauvand, he talked about the importance of flavor, and how he's found himself going backwards, sort of, in his approach to cooking. By that, the French-born ...

Originally published in Esquire's November 1984 issue. "It seems that all of my most profound memories of France have to do with the dining table," says New York Times food editor Craig Claiborne. In ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Brandade is ...

A wonderful, creamy dip with a deep taste of the sea, the classic brandade is a mixture of poached salt cod and olive oil. Good though it is as a dip, it also makes an excellent lunch dish, with a ...

Getting your Trinity Audio player ready... “Please don’t call it ‘fish-flavored mashed potatoes,'” I asked my wait staff the last time I put brandade on the menu. Brandade, or brandade de morue as ...

Put the fish in a pan with the milk and bring up to the boil. Remove from the heat, cover and leave to sit. It will cook in the hot milk. Cook the celeriac and potato in boiling salted water until ...

We love when a variation on a classic recipe can simplify the cooking process, while keeping — or even adding to — what made the original so special. This take on brandade from Dorie Greenspan’s ...

This fancy fish dish manages to be both super comforting and impressive with creamy salt cod brandade and crispy potato scraps served with a dressing made with mussels. To make the brandade, place the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. To make the brandade, toss trevalla in salt and leave in the fridge overnight. Rinse well and place ...

Australian Gourmet Traveller recipe for brandade soup with mussels from Four in Hand restaurant in Sydney. “I’d love to have a go at making Colin Fassnidge’s flavour-filled bream brandade at home. I ...