Cooks in Spain, the Caribbean, and some South American countries have this excellent technique of marinating food after cooking. If you’re not in a huge hurry, you can hold off on the garnish and refrigerate this Chicken Escabeche for as little as 1 hour or up to 24 hours, but even 10 minutes of marinating in the tangy, slightly hot dressing will be noticeable.
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We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.