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 ...

These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands. Justin Chapple is a chef, recipe developer, food writer ...

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.

A scallops search on bite.co.nz produced this Listener recipe that is just the right amount of special for this time of year. It makes a great entree or lunch dish served with a crisp glass of ...

Comedian and satirist Mark Humphries joined Alice in the kitchen. He brought in anchovies as his inspiration ingredient, ...

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

Scrub the shells and dry them with a dish cloth. Make the anchovy and caper mayonnaise just before frying the abalone. Put the mayonnaise in a small mixing bowl. Finely chop the anchovies and ...

Buy them fresh and use them quickly, like chef de cuisine Pablo Osorio does at Thirstbaràvin in Crown Heights, where he pairs the root vegetable with an anchovy-and-garlic sauce that lessens the ...

There’s not much to Melbourne’s most famous anchovy toast, but as Julia Busuttil Nishimura says, “there is something so wonderful about the way they do it there”. And best of all, it’s great for ...