Bacalao
Reconstituted dried salt cod may not sound like much in English, but call it, in Spanish, bacalao, in Portuguese bacalhau, or bacalà in Italian, and you have a highly prized dish.
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On The Road: 4 days in Portugal - 5 Jun 2008
Traveling north from Porto the mountains in spring are so thickly blanketed in egg-yolk-colored broom and purple heather there's no room for goats and sheep to graze. The wine is wonderful - spritzy enough to convince you you're just sipping a summer lemonade and light enough not to do too much damage. The food is less so. If you're catching fish this fresh, why not leave it to show off. read more...
Portuguese delicatessens - 27 Nov 2007
There are a number of markets that are favorites with people shopping for Portuguese ingredients. But they sell a wider range of European products, too. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Anchovies - 23 Nov 2007
One of the most unpopular fishes, anchovies are nevertheless the culinary equivalent of the Wonderbra. They add body to any dish and most opponents don't even know they're there if they can't see them. read more...
Before he took up cooking, Mendocino Grille chef Barry Koslow toured — casually — with a rock band.
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Barry Koslow - Chef of Mendocino Bar & Grille
Chew On This: Test to detect BSE?
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