Anchovy

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

We tasted nine brands of tinned and jarred anchovies, including Cento, Fishwife, and Ortiz, to determine our favorites.

These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.

Baked pasta with anchovy cream, citrusy bagna cauda, Caesar-roast chicken, and more.

This stunner of an appetizer comes together with boquerones and a few pantry staples.

Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.

A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.

Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.

Anchovy butter spaghetti, sardines on toast, and a proudly lazy Caesar.

Black garlic can be found at some specialty markets and Asian grocery stores; it lends a deep, almost mushroom-like quality to classic Caesar dressing.

Anchovies add umami richness and broccolini brings freshness to this 30-minute weeknight meal.

Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

Skip the tuna next time you get a hankering for a pan bagnat and try this canned salmon twist on the classic Provençal sandwich.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

Whipping up a homemade Caesar salad dressing is easier than you might think and definitely worth your while.

Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.

Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.

Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.

Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.