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 ...

Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.

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.

2 French shallots, diced; 1 lemongrass stalk, finely chopped; 2 tsp ground turmeric; 1 large tomato; 2 tbsp fish sauce; 1 tbsp sugar; 60 ml (¼ cup) water; pinch of cayenne pepper; 1 long red ...