A plate with five baguette slices, a knife, and white bowl filled with fresh cod brandade, garnished with parsley.

Fresh Cod Brandade

Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.

A salt-baked red snapper with all the flesh removed from the bones and a broken salt crust and knife beside the fish skeleton.

Salt-Baked Red Snapper ~ Lubina a la Sel

Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you’ll ever experience.

A classic flan de leche on a white plate, covered with caramel and a spoonful of custard missing from the flan.

Flan de Leche

A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.

A whole roast leg of lamb on a rimmed baking sheet with charred lemon slices surrounding the lamb.

Roast Leg of Lamb

Plain and perfect, that’s what we consider this simple roast lamb recipe. And in a shorter cooking time than usual and with very little fuss.

Four chocolate coconut macaroon pies, each resting on a striped cocktail napkin.

Chocolate Coconut Macaroon Pies

These lovelines are sorta like chocolate-dipped macaroons in reverse with their abundance of chocolate and modest coconut presence. And just 6 ingredients.

A trussed classic roast chicken on a rack, set inside a skillet.

Classic Roast Chicken

Succulent. Crisp-skinned. Simple. If that’s what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.

A white plate with a piece of pan-seared Moroccan salmon on a bed of orange slices, red onion, and greens with three black olives on the side.

Pan-Seared Moroccan Salmon

These sexy salmon fillets have got “come hither” appeal in spades thanks to a citrusy lilt and a beguiling blend of spices.