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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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Bright, briny, irresistibly creamy—and superior to anything that comes in a squeeze packet.
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(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.
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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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Straight anchovy butter can be intense (indeed, we've given a range on the anchovies, so salt fiends can indulge), but the toasted, ground fennel seeds make these crunchy hors d'oeuvres taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.
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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.
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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.
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In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.
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Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy.
Pasta con acchiughe e pomodoro
This is a poor people's pasta from Palermo in Sicily. You could use tagliatelle or spaghetti, but if you can find margherita pasta it's great — it looks thicker than spaghetti, and it's frilly down one edge. This sauce has great flavor and is very Sicilian with the raisins and pine nuts.
P.S., I'd like to thank my mate John Hamilton, the incredible art director on this book, who made this dish with me in Sicily. He made it with such care and concentrated so hard staring at it that I thought it might turn to stone! As you can see from the picture, it goes to show that even a Glaswegian geezer can produce a pretty and delicate dish.
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Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.
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3.6
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