When it comes to abalone, most Chinese people think of the expensive ... and ask for four of the shells, to serve the sauce in. It isn't much trouble to clean them yourself. I serve three or ...

The bold umami blast from the anchovy sauce is offset by the brightness of lemon and herbs. This dish is so versatile as it can be served as a dip, topping on crostini, or even something you serve ...

Now I dare to use my Chinese jars of sauce in Western dishes too. Recently, I made a Caesar salad dressing with dried shrimp ...

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.