Anchovy

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

Guess the cat's out of the bag.

Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant. 

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

How do they get so plump and pink?

Keep your crunchy veg in an ice bath for hours and never frantically assemble a salad before dinner again.

Creamy Heinz® Mayonnaise is the base for this Hot Caesar Spinach Dip.

The ingredient list is simple. But the pasta is loud.

You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

A bright summer salad perfect for a long, lazy lunch menu.

The food trends we need in our lives, from wine bars to humongous tortas.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Even so-so tomatoes will become sweet and deliciously concentrated after this treatment. 

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

Anchovies, it's about to get real.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

The dressing also makes a great dip for crudités.