This Provencale dish elevates simple salted cod and potatoes to new heights. As simple as it is satisfying set in a silky sauce and topped off with a gratin this is an inexpensive and delicious way to enjoy fish.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.