Name: Marinated Anchovies With Bread and Butter
Yield: 8 servings
Ingredients: 1 4–5-ounce jar oil-packed anchovies, drained; 1 tablespoon distilled white vinegar; 2 peperoncini, thinly sliced, or ½ red Fresno chile, thinly sliced, or ¾ teaspoon crushed red pepper flakes; 1 lemon; 2 tablespoons olive oil; ½ cup (1 stick) unsalted butter, room temperature; Flaky sea salt (optional); Freshly ground black pepper (optional); 8 slices seedy whole wheat bread, each cut into 4 triangles

Image may contain Food Bread Creme Cream Dessert and Ice Cream

Michael Graydon + Nikole Herriott

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.

Recipe notes