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.

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

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.

Brush it lightly with olive oil, making sure to get the edges. And spread on the tomato sauce. Sprinkle on shredded mozzarella cheese. And add anchovies, sliced red onions, and olives. Look at ...

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.