Anchovy

Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.

Anchovies add umami richness and broccolini brings freshness to this 30-minute weeknight meal.

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

Skip the tuna next time you get a hankering for a pan bagnat and try this canned salmon twist on the classic Provençal sandwich.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

Whipping up a homemade Caesar salad dressing is easier than you might think and definitely worth your while.

Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.

Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.

Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.

Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

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

You know what they say: little fish—big flavor. These recipes with anchovies and sardines prove it.

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.