The Provençal dish known as brandade de morue is a great example of how to ... Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York ...

"It was what the French call a kind of reveillon ... most to my palate -- was a spectacularly good platter of Brandade de Morue, or Mousse of Salt Cod, pungent with finely minced garlic, served ...

Called brandade de morue in Provence, the cheesy, garlicky French mashed potato dip uses inexpensive dried salt cod—and it might even convert the “I don’t like fishy-fish” crew.

Like the God of the Old Testament, salt cod goes by many names. The French call it morue, the Italians baccala' and the Portuguese bacalhau. Of course, the fish is the same — Atlantic cod ...

The Adelaide Hills' restaurant share their version of brandade de morue, the French dish of whipped salted cod and potato. “This is based on Fergus Henderson’s version of brandade de morue, served ...

While there is classic bistro fare, like steak frites, on Colette’s concentrated menu, there are also less familiar but equally classic French dishes like Brandade de Morue and the savory puff pastry ...

He is debuting mains such as Brandade de Morue, Frog Legs ... The entrees in the prixe-fixe include the French Onion Soup Burger that is the NYC Wine & Food Festival two-time winner along with ...