Our favorite anchovies are the jarred ones from Ortiz. Our favorite anchovies are the jarred Ortiz Anchovies. They're tender and have a mild, clean flavor. Anchovies. You either love 'em ...

Whisk together mayonnaise, pecorino, mustard, 2 teaspoons water, anchovy paste, lemon zest and juice, pepper, salt, and ...

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.

READY TO EAT: Packed in sunflower oil and vinegar, these white anchovy fillets are ready to eat, making them a convenient choice for busy kitchens. Ideal for salads, pizzas, and more, they add a ...

Coat the eggs with the sauce. Place 1 anchovy fillet on top of each halved egg. Sprinkle on a few capers. Divide about 1 tablespoon chopped red onion among the four plates. Serve.

It begins with precooking the sausages, then setting them aside to cook the onion, mushrooms, garlic, and anchovy fillets. Once the rice is added, it's simmered until just nearly tender.

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

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 ...

Mince the shallots. Use the back of the fork to crush the anchovy fillet(s) to a paste. Roughly chop the capers. Finely mince the chives. Put the gochujang (Korean chilli paste) into a small bowl ...