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 ...

While letting onions do their thing on the stovetop without scorching is key to caramel color, cooking them in anchovy oil ...

Drain and chop up your anchovy fillets. To make your sauce, sauté them in olive oil, along with the chopped garlic, olives, ...

Work the anchovies with the salt and rosemary in a mortar and pestle, adding oil slowly, until they form ... Then debone the fillet and sirloin and cut into 1/2-inch slices against the grain ...

you will thereby gain huge respect for those who fillet anchovies for a living. If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and 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 ...

Stir to combine, using spoon to break down tomatoes and anchovies ... (You may need more or less oil depending on the thickness of the fillets. Aim to just cover them.) Warm oil over medium ...

Brown them in a casserole with a little olive oil. When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole.

Rub the fillets with the 1 tablespoon oil and sprinkle them with the salt and pepper ... Coat the eggs with the sauce. Place 1 anchovy fillet on top of each halved egg. Sprinkle on a few capers.