Late summer cooking always seems more romantic in theory. We imagine ourselves wandering through markets with a basket in ...

This tiny ingredient packs a big punch, and professional chefs say it’s the best-kept flavor secret in Trader Joe’s extensive ...

Anchovies may not be your first choice of tinned fish to eat right out of the can -- although we aren't saying they shouldn't be -- but they're the secret ingredient behind many iconic sauces.

Making the dough with plain flour makes a huge difference to the texture of this pissaladière. It also means it’s good to eat cold, as it keeps some softness. For the dough, put the flour in a ...

Spanish green olives have a milder flavour but because of their large size, they are often stuffed with anchovies or almonds. Experiment with different varieties until you find a favourite.

Swiss chard cooks into an especially silky tangle while kale retains a bit of bite. Doused in olive oil and lemon juice and topped with breadcrumbs is a deceptively simple but tasty way to eat ...

Place a medium pan over medium heat and add 1 tablespoon olive oil, 2 tablespoons chopped tarragon, shallot, tomato, white wine, anchovies, vinegar, tomato paste and cayenne. Stir to combine ...

Don’t brown it. Meanwhile, dress chicory leaves with a little salt, pepper, lemon and olive oil. You want them to be bright-tasting, but not dripping wet. Lay anchovy fillets (to taste ...

In a Dutch oven over medium-high heat, warm the olive oil and sear the pork ... Return the pork to the Dutch oven and add the tomatoes, wine, anchovies, cinnamon stick, bay leaves, and rosemary.