1 pound skinless salt cod fillet. 1 pound large red-skinned potatoes. 1 1/2 cups whole milk. 8 large garlic cloves, peeled. 1 teaspoon finely grated lemon zest ...

A French dish that was never absent from the dinner table of this food critic's Thanksgiving ... Craig Claiborne's Brandade de Morue (Mousse of Saltcod) • 1 1/2 lbs. dried salt cod (Preferably ...

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.

The French call it morue, the Italians baccala' and the Portuguese bacalhau. Of course, the fish is the same — Atlantic cod — and the process is the same — drying and salting.

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 ...

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 ...

He is debuting mains such as Brandade de Morue, Frog Legs, Gnocchi a la Parisienne, and Cod a la Barigoule. We opted for the 3-course prixe-fixe menu for $70 that includes a choice of appetizer ...