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 ...

Steam the mussels with the dry rose or white wine. Once all of the shells have opened, pour the mussels out onto a baking tray and place into the refrigerator until cool. Once cool, remove the mussel ...

In Mexican cuisine, “escabeche” most often refers to an appealing mix of pickled vegetables. Used as a topping, it adds big-time pizzazz to everything from grilled fish to tacos to tostadas. Even ...

Crispy fried chicken tops 2019 F&W Best New Chef Caroline Glover's salad made with bitter greens tossed with cilantro dressing and escabeche, or pickled vegetables. The longer the vegetables sit in ...

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 ...

To try this traditional Spanish recipe for vinegar-preserved meat, click here, or click here to view a slide show of the escabeche-making process. A simple country dish and standard of Spanish home ...

Latin cuisine is known for its hot side: spicy poblanos and jalapenos, fiery paellas and saucy salsa that seems to dance on the tongue. But its cooler side seems to be catching on, too. Escabeche, a ...

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 ...

This recipe, from The New Southern-Latino Table by Sandra Gutierrez (University of North Carolina Press, 2011), makes a delicious appetizer or a tangy accompaniment to rich meat dishes. To keep the ...