In Provence, this savory tart topped with caramelized onions, anchovies and olives is called a pissaladière. We call it a ...

Learn to make delicious involtini with a crunchy pecorino, breadcrumb, and anchovy topping. Pope Francis has died at the age ...

The anchovy is the one fish that Mediterranean cuisine cannot do without. It can be served fresh or salted, fried in batter, dissolved into sauces or slung onto a pizza to impart the umami of the ...

Fresh anchovies are an oily fish that look and taste similar to sardines. They vary in size and can be bought either fresh or cured. Cured anchovies were originally left whole and packed in salt ...

Boquerones, or white anchovies, are marinated in an assertive vinegary brine. They come in a variety of containers but can usually be found in the refrigerated seafood section of many supermarkets.

If you see a recipe with anchovies as an ingredient and you're tempted to move on, don't. Anchovies are a secret advantage in the kitchen, adding depth to a dish by breaking down and melting into ...

This extraordinary elixir is for me the very apogee of anchovydom; for the anchovy lover, there can be no purer celebration of its qualities. It’s a dip to be eaten with crudités, drink in hand ...

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

This onion-anchovy-olive tart from the South of France is the blueprint for elegant offhandedness. Turn up to a friend’s house with a big tin of Scalia anchovy fillets, four packets of Dufour ...