Umami-rich canned anchovies are a pantry staple, but you might be wondering whether they're raw or cooked. Here's what you ...

For flavor and versatility, extra-virgin olive oil is preferable. Stick with olive oil-packed anchovies for executing Campos' ...

If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce. If using a stick ...

Cut the stalks into 1–2cm/½–¾in pieces. Put the olive oil and anchovies into a large pan and warm slowly, stirring until the anchovies seem to melt into the oil. Take off the heat and stir ...

3. Add the red pepper, lemon juice, and half the lemon rind. Stir well. Transfer the broccoli to the pan and stir gently ...

3 anchovy fillets, 1 Tbsp capers, 1 Tbsp pickled jalapenos (optional), a large handful of roughly chopped parsley, and a small handful of fresh oregano. Add 50ml olive oil, the zest and juice of 1 ...

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 ...

It’s no secret that the dressing is what differentiates a good Caesar from a great one. Many popular recipes insist that the ...

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 ...