Whole anchovy filets are one of the keys to puttanesca sauce, a rich, briny Italian tomato sauce perfect for coating long pastas like spaghetti or linguine. The fish flavor of the anchovies doesn ...

If you're new to anchovies, one way to cook them is to finely chop up the filets and sauté them with other ingredients or ...

You want them to be bright-tasting, but not dripping wet. Lay anchovy fillets (to taste) on top of melted cheese. Top with dressed chicory.

This is Nigel Slater's magical recipe for lamb shanks. Anchovies are the secret ingredient that utterly transforms the meat and its sauce. Preheat the oven to 160C/300F/Gas 4. Season the lamb ...

Then rinse each anchovy under the cold tap, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet ...

The thing about anchovies is, the oomph-to-effort ratio is absurdly weighted in your favor. Slip just a few of those savory, umami filets into dressings, marinades, sauces and stews, and you’ll ...

Crisp-tender cabbage wedges are layered with savory anchovies and nutty Parmesan cheese and drizzled with a tangy mustard vinaigrette. Jasmine Smith is a recipe developer and tester at Dotdash ...

Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

Season with white pepper. 2. In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings and anchovy filets and serve right away.