It's been weeks of well below-zero temperatures at my house. We are still shoveling snow, marveling at the incredible northern lights, and trying to stay warm. Around Alaska, not everyone is deep in ...

Pittsburgh Chef Jason Capps has been traveling around the world! Now that he's back in town, we invited him into the kitchen to us make us a treat. 24-36 hours in advance, cover salted cod with water ...

Rinse cod in cold water. Place cod in a bowl of cold water and refrigerate for 12 hours, changing the water every 3 hours. Drain and shred, using your fingers, removing any skin or bones. Gently ...

If you’ve been meaning to check out the new Williamsburg tapas bar Cadaqués (188 Grand Street, 718-218-7776), now’s the time. The restaurant will be donating 30 percent of all sales during its monthly ...

In her special, "A Heartland Holiday Feast," Lidia meets Chef Maxwell Mraz and together they make a dish with salted eelpout. In his honor, she prepares these delicious Salt Cod fritters for the ...

At 75 cents apiece, these baccalao fritters make a great meal or bar snack. Codfish made the European Age of World Exploration possible. It fed the sailors who manned the globe-circumnavigating ships.

If you're a fish lover and regularly turn to salmon, tuna and swordfish for healthy, pescatarian-friendly dinners, then we have another option for you to try: cod fish. White fish doesn't always get ...

Latin Restaurant Weeks celebrates its fourth year in Chicago and its purpose is to drive awareness to local Latinx chefs, restaurant owners, caterers, coffee shops and bakeries while spotlighting the ...

Soak the cod as per the packet instructions. Place the cod in a pan of fresh water, bring to the boil and simmer for 10-12 minutes until cooked. Drain, cool and flake into a large bowl. Boil then mash ...