Escabèche

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

Chef Josef Centeno uses a simple fish technique on chicken and it's nothing short of brilliant.

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

Don't be scared to grill fish. This is the only method you need to know.

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.

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.

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. Learn how it's done here.

Escabèche translates to “marinade,” which is exactly what you’re making here: a bright, tangy marinade full of pickled vegetables that also makes an ideal sauce for juicy, thick-cut pork chops.

Spiced with cumin and coriander and sweetened with golden raisins, this hearty, tangy chicken stew couldn’t be simpler to throw together.

Pickled veggies show up on tables in many restaurants, bars, and homes across Mexico. These are great alongside meat, atop a quesadilla, or alone as a happy hour snack.

Mint gives sprightliness to robust mackerel and mushrooms in a quick escabeche that manages to be both substantial and refreshing.

Food editor Melissa Roberts learned the ins and outs of making escabeche—a Spanish dish that preserves fish by frying it, then pickling it—at Alicia Juanpere's Catacurian cooking school, near Barcelona. As the fish (in this case, robust sardines or mackerel) absorbs the vinegary dressing over time, its flavor deepens, picking up the notes of paprika and cinnamon, orange and lemon.

A globe's worth of influences go into this tender quail, but the result is a very subtle dish with a classic French balance.

In Spanish, escabeche refers to placing already cooked seafood into a marinade—a pickling of sorts—but this subtle shrimp salad is gentler than anything you might expect from the term pickled. Complemented by silky thin-sliced onions, the shrimp get their tender-firm texture from slow-poaching followed by marinating.