Before the development of canning, pickling was one of the most important preserving methods, along with salting, drying, and smoking. Particularly in warm countries, pickling was favored for the way it used acid to stop or retard the growth of bacteria. Some historians credit the Egyptians and Romans for developing this technique, which was brought into Spain and then to Mexico. Turkeys, especially ones raised naturally, have a rich, dense flesh and dark, meaty flavor that can stand up to—and are improved by—heartier, more complex flavors like this escabeche. My favorite garnish for each taco serving is a slim feathery frond—no more than two inches long—from the top of a small stalk of fennel. It looks pretty, has good flavor, and is delicious with this filling.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?