Salt cod is expensive. This salad is a good way to use trimmings from a whole boneless or bone-in side of baccalà you bought to make the Marechiara on page 298. If you trim the baccalà before you soak it and save the unsoaked trimmings in the refrigerator, you can take your time making the salad. If you trim the baccalà after soaking it, you’ll have to make the salad within a day or two. I picture this dish as part of a beautiful buffet, but it would make a nice first course at dinner, or a lunch dish all by itself. The directions below will give you a warm salad—the way I like it. If you’d rather have a room-temperature salad, just let the potatoes and beans cool all the way. But please don’t make this with chilled potatoes. Cooked potatoes should never see the inside of the refrigerator. They become waxy and tasteless.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This piquant French sauce comes together in the blender in just five minutes.
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This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.