Combine anchovies, olives, and capers to make the briny Italian favorite: Puttanesca sauce. It’s great served over fresh ...

If you're having the seafood vendor clean the abalone for you, buy them as close as possible to when you plan to cook them, and ask for four of the shells, to serve the sauce in. It isn't much ...

Stir in Dijon mustard, capers, lemon juice, and red pepper flakes. Drizzle the warm anchovy sauce over the ricotta. Swirl lightly to mix. Top with parsley for freshness. Serve with bread or crackers.

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.

parsley and rinsed capers. Set aside. Make the dressing: Chop garlic, then finely mince along with a pinch of salt. In a small bowl, combine minced garlic, chopped anchovies, ¼ teaspoon salt and ...

The sauce will expand your idea of the possibilities for using anchovies, which have a tendency to loosen in hot oil, as a tasty seasoning. While anchovies go well with any vegetable ...