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.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.