Anchovy

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

Look for celery root that is firm—not spongy—at the bottom end.

We love the rich, salty flavor of anchovies, especially with lamb, but we don’t really want to bite into one. Chop until they’re practically a paste.

A lighter, brighter option for all you Caesar salad lovers.

This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.

Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!

Not only is this entire Parmesan chicken recipe in one pan—it comes with a built-in side dish of roasted romaine. Skeptical about roasted greens? Try it, and you'll be a convert.