Sign up below to get Mission Local’s free newsletter, a daily digest of news you won’t find elsewhere. Sign up Best kept secret on the Italian pescatarian table ...

COLE'S COOKING A TO Z by Annette GoochFlavourful food, well prepared and simply presented, is the hallmark of a Sicilian-style menu built around pan-fried salt cod (baccala) with a pungent green olive ...

This season, as I break away from an old tradition, I want to hear from you! What’s your favorite holiday tradition or one ...

Christmas this year for us all will be very much curtailed and although we will cherish every moment we get to spend with our friends and family more than ever we will all be thinking of our lost ...

Place baccala in a container and cover with cold water. Cover with a lid and place in the fridge for 2 days, changing water 3 times. Remove baccala from liquid and place in a saucepan with bay leaves ...

Drain baccala, cut into 8 cm pieces and pat dry with paper towel. Heat oil in a deep frying pan over medium heat. Add onion and cook for 4 minutes or until browned. Add garlic, basil, parsley, olives ...

This appetizer, from the “The Tucci Cookbook,” is best served warm on toasted bread that has been rubbed with garlic or on a slice of grilled polenta. Stanley Tucci recommends pairing this spread with ...

Ask five people what the most important part of Christmas dinner is and you’ll get five very different answers. But… The post ...

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 ...