Generally speaking, escabeche is a method used for flavoring (and preserving—but we don’t use it for this purpose) fish after it has been cooked. It’s great with dark-fleshed fish like mackerel, tuna, and bluefish, but it also works nicely with cod and even flatfish like flounder. All that changes is the cooking time, and, of course, the flavor. Serve this as part of a buffet with other South American or almost any Western European dishes.
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?