Anticipating this boom, I recently shared a few of my favorite flavor-booster ingredients that can bring complexity and depth ...

We've covered how you can ditch bouillon cubes and let anchovy paste flavor your stock. Anchovy oil works similarly, albeit ...

Anchovy paste, which is typically made from ground anchovies mixed with salt and olive oil, is another option. When used in appropriate amounts, anchovies don't necessarily make dishes taste fishy ...

If using a stick blender, put the anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third of the oil, and when that’s absorbed ...

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready. When the pasta is two minutes away from being ready ...

While puntarelle chills, use a mortar and pestle or a mini food processor to crush garlic to a paste. Add anchovies and vinegar, and crush or process again to form a uniform paste. Slowly drizzle ...