Mayo and mustard may be the go-to condiments of today, but if it were the '50s or '60s, you'd more than likely be spreading ...

If you want to make an umami-bomb of a secret sauce that's good on everything from fries to salad, start with mayonnaise and ...

To prepare the anchovy parmigiana, start with the sauce: in a saucepan, heat the oil and garlic, then add the tomato sauce (1). Add the basil leaves (2), season with salt and pepper, and finally let ...

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, video ...

So you think you don’t like anchovies? Well, I think you’re wrong. Or at least I’d like to convince you otherwise. I, too, was once a hater of this oily, silver-skinned saltwater fish, and I blame it ...

A noisy salade is the sure cure for the season’s beige blahs. The foods of winter are soft and silent as a long-cooked carrot in an Irish stew. Beige is the predominant culinary color this time of ...

Mix up a log of this punchy, anchovy-laced compound butter to have on hand for elevating all kinds of dishes, from roasted oysters to meats, veggies, and more. Anchovy butter comes together in minutes ...