My version keeps everything that I love about brandade but swaps smoked salmon for the salt cod. The milk and smoked salmon are boiled together, left to steep and then used to make the mashed ...

This version of brandade does not call for salt cod. It is served in layers preferably in a small glass tumbler or even a martini glass. Sign up for our redesigned Morning Update newsletter.

I ordered cod brandade. I am forever in search of a cod brandade I had at a Paris bistro called Chez Janou a couple of years ago. Called brandade de morue, it was baked, almost like a souffle with ...

Starting snacks include smoked cod brandade, pressed millefeuille-style between vinegary potato crisps, and a two-bite tart of raw spot prawns sharpened with tomato dressing and yuzu kosho, the ...

The brandade at Canteen is based in southern France. The salt cod is soaked in water for a day to re-hydrate and desalinate, then poached in milk, whipped with butter and potatoes, placed in ...

The original French recipe calls for pounding the cod with olive oil, garlic, and cream, though potatoes are often used as a further ingredient. At Gottino — one of the city’s best wine bars ...