A bonus beneath the brandade

AT Canelé in Atwater Village, this brandade -- a luscious, creamy mixture of potatoes and salt cod -- is perfect for sharing, served in a pretty terra-cotta cazuela. The brandade requires some advance preparation, but the payoff is a terrific, rustic dish that makes a great appetizer for dinner parties.

Assistant Food editor Betty Hallock recently fell in love with it: “The tomato confit was a delicious bonus. The salt cod and rich, roasted tomatoes are a winning combination.” The recipe calls for canned tomatoes, a happy discovery now that tomato season is waning.