Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

If ever a food needed a brand overhaul, it is salt cod. Because nothing about that name inspires cravings. It actually sounds like something you spread on an icy walkway to keep people from slipping.

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

A practical guide to building the salt crust, baking the fish, and cracking it open for perfectly cooked, tender meat.

"Even though my family isn’t from Jamaica, I grew up eating ackee and saltfish: a dish of salt cod mixed with ackee, the national fruit of Jamaica. Our neighborhood in the Bronx was a community of ...