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magazine pommes frites with tarragon anchovy mayonnaise
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This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
3.7
(3.7)
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Our best tartar sauce recipe bears almost no resemblance to the variety that comes in squeeze jars. It’s creamy, briny, and loaded with herbs.
4.5
(4.5)
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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.
5.0
(5)
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This quick tartar sauce is made with mayonnaise and pickle juice. It's brightened by a hit of lemon juice.
3.6
(3.6)
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These no-bake bites can be made two hours ahead and are designed to taste best at room temperature, making them perfect for parties.
1.0
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The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
5.0
(4.75)
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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.
3.0
(3.12)
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Like deviled eggs—but faster, easier, more delicious, and fancier-sounding.
4.3
(4.32)
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Topping this modern tartare with groats adds an earthy note, but they’re mostly there for texture. A coarse toasted breadcrumb can be subbed. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.
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Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
5.0
(5)
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5.0
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In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.
5.0
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Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
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3.6
(3.6)
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This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
5.0
(5)
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Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.
4.3
(4.33)
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Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
4.6
(4.59)