In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carrots and shallots. Using a mandoline, cut the carrots into thin strips. In a small ...

Escabeche is a Mediterranean dish that also has Spanish origins. Try this sea bream escabeche recipe with red bell peppers and Meyer lemons for extra flavor. Marc Matsumoto shares his inspiration for ...

Chickpeas and plantains get a piquant punch with a vinegar-rich escabeche. By Ligaya Mishan Picture an experiment: You are handed a clear, odorless liquid of mysterious flavor and asked to drink.

Mussels escabeche — a Spanish quick pickle that brings bold flavor in just a few hours. Make them in the afternoon, chill, and serve for dinner. Bright, tangy, and unforgettable. Mass protests planned ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Many years ago, our resident food historian and beer expert Charles ...

The first time I read about the technique “escabeche” was in the “Encyclopedia of Fish Cookery” by A.J. McClane & Arie deZanger. I was obsessed with this book, and I learned so many classic techniques ...

To make the escabeche, heat half the olive oil in a heavy-based saucepan over medium-high heat. Cook the garlic, onions and salt for 2-3 minutes or until beginning to soften. Reduce the heat to medium ...