A popular summertime preparation in Spain and Southern France, escabeche originated in Persia as a one-pot meal of meat, vinegar and pomegranate molasses. The molasses was long ago dropped from the ...

The smell of vinegar, brash and dissonant, wafted out of my childhood kitchen often, tickling my nose. I came to associate it with the promise of something good. It could be my Iranian mother making ...

Brighten your table with Fish Escabeche — golden fried fish topped with a vibrant sweet and sour sauce made from vinegar, carrots, onions, and bell peppers. It’s sweet, sharp, and packed with Filipino ...

A traditional escabèche is made by soaking fried fish overnight in a pungent blend of vinegar and garlic. In his riff on this recipe, chef Ferran Adrià skips the marinating, which not only speeds ...

The sauce for this easy recipe takes its inspiration from molho escabeche, a classic Portuguese garlic and vinegar sauce often served with fried fish. A flavorful cross between a vinaigrette and ...

This recipe calls for barrilete or skipjack tuna or any lightly smoked fish. The finished escabeche is served on tostaditas (crisp tortilla pieces). Steps: Heat olive oil in a deep skillet or ...

On the Adriatic coast in Puglia, Italy - Matthew Accarrino's family home - there's a saying, "Little fish is good fish." Anchovies, sardines and tiny branzini are a major part of the cuisine, says the ...

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Prepare grill for ...

Escabeche is a popular dish in Latin America and Spain, and it can refer to fried fish, or the pickled vegetables that go with it. Given that this recipe comes from Chef Dreux Ellis, chef at Café ...

When I’ve got a big group of friends coming over for dinner, I’ll usually prepare a roast. Frankly, I’ll do the same thing even if I’m only cooking for our family of four. First, preparing large ...