So next time you’re whipping up some Caesar dressing, remember: don’t skimp on the anchovies. They’re the secret ingredient that’ll take your salad from good to great! Drain the anchovies ...

Combine olive oil, red wine vinegar, garlic, basil, oregano, and a few other pantry staples, shake them together, and you ...

Incorporating oil-packed anchovies into your Caesar dressing is a seamless process. And don't worry, people won't wrinkle ...

Winter is usually a time for hot drinks and soups, but the occasional salad is always welcome. This winter salad recipe from ...

They go full stealth mode in my garlicky chicken with lemon-anchovy sauce, melting quietly into the pan sauce and enhancing ...

Season, to taste, with salt and freshly ground black pepper. To serve, place the anchovy-crusted pollock on a large plate and spoon the cherry tomato dressing on top.

The brandade will keep for three days in the refrigerator. To make the dressing combine the anchovy, capers, rapeseed oil, garlic, lemon zest and juice, sea salt and black pepper in a small bowl ...

This colourful veg-packed salad looks beautiful on the plate and is great with bagna cauda, a flavoursome anchovy dip. For the dressing, heat the anchovies with the garlic in the milk until soft ...

In a small bowl, combine minced garlic, chopped anchovies ... Pour dressing over carrots and toss thoroughly. Taste and add more salt or lemon juice as needed. Let salad rest in refrigerator ...