Before the development of canning, pickling was one of the most important preserving methods, along with salting, drying, and smoking. Particularly in warm countries, pickling was favored for the way it used acid to stop or retard the growth of bacteria. Some historians credit the Egyptians and Romans for developing this technique, which was brought into Spain and then to Mexico. Turkeys, especially ones raised naturally, have a rich, dense flesh and dark, meaty flavor that can stand up to—and are improved by—heartier, more complex flavors like this escabeche. My favorite garnish for each taco serving is a slim feathery frond—no more than two inches long—from the top of a small stalk of fennel. It looks pretty, has good flavor, and is delicious with this filling.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.