Anchovies are small, flavorful fish that have become a staple in many kitchens around the world. While some might find their ...

If you have a can or jar of anchovies, don't toss out the oil the fish came packed in. It's liquid gold that you can put to ...

We may receive a commission on purchases made from links. If you've ever had canned anchovies, you may have asked yourself, ...

Tossing a couple of salty, saline anchovies into a pan of salmon or hake fillets is an easy move to bring out a deep umami ...

Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

Shortly after noon Sunday, the waters eight miles off the coast of Newport Beach were broken by an unusual, if not majestic, ...

In these last few days before summer, spring radishes are at their best: firm, crisp, and peppery. Buy them fresh and use them quickly, like chef de cuisine Pablo Osorio does at Thirstbaràvin in ...

In a small bowl, combine minced garlic, chopped anchovies, ¼ teaspoon salt and olive oil. Mix well and let macerate 5 minutes. After macerating, whisk in lemon juice until dressing is emulsified.

This is not so much a niçoise recipe as a guide. Feel free to add as much or as little of each ingredient as you like - what's important is that every ingredient is as good quality as possible.

Orange County waters have served as Southern California's own humpback hangout. The whales have been following massive schools of anchovies, a typical food source. They first appeared on Sept. 25.

Fresh anchovies are an oily fish that look and taste similar to sardines. They vary in size and can be bought either fresh or cured. Cured anchovies were originally left whole and packed in salt ...