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 ...

Instead of the butter, olive oil, or neutral oil common to most recipes, replace the fat with anchovy oil to get a pop of ...

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 ...

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

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 ...

Place the fillets of hake in a deep ovenproof dish ... Place in a pan with the anchovies and olive oil. Sit this upon the gentlest heat and warm until the shallots have softened and the anchovies ...

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.

Pass the bottle of extra-virgin olive oil at the table. 1 bunch broccoli (about 1 1/4 ... Coat the eggs with the sauce. Place 1 anchovy fillet on top of each halved egg. Sprinkle on a few capers.

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 ...

Place a medium pan over medium heat and add 1 tablespoon olive oil, 2 tablespoons chopped tarragon, shallot, tomato, white wine, anchovies ... on the thickness of the fillets.