Anchovy

"I revere anchovies,” says chef Seamus Mullen. "They're little fish that have tremendous flavor; they're high in omega-3 fatty acids, so they're great for my joints; and they're low on the food chain, so they're sustainable. That, to me, is a true hero food." Chef Mullen isn’t the only fan of these small, silvery fish. Anchovies are a staple ingredient in Mediterranean countries, where they’re eaten preserved in salt, oil or—as in the case of Spanish boquerones—vinegar. So if you typically only use anchovies for Caesar salad dressing or the occasional pizza topping, check out Food & Wine's guide to anchovies. It includes recipe ideas for quick appetizers, delicious pasta dishes and more.

Most Recent

These Are the Best Anchovies, According to Best New Chef Daisy Ryan

Packed with umami flavor and good enough to eat from the bowl like potato chips, Cantabrian anchovies are the king of tiny fish and one of Daisy Ryan's favorite ingredients.

Cured Anchovies, Pink Peppercorns, Oranges

Chef Missy Robbins recommends white anchovies for those still learning to love the fish. They have a milder flavor than salt-cured anchovies due to their olive oil and vinegar brine. Robbins likes pairing them with fresh vegetable crudite or mozzarella.  Reprinted with permission from Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing Slideshow: More Anchovy Recipes

Spaghetti with Garlic, Hot Pepper and Anchovies

“This is my twist on spaghetti aglio e olio [spaghetti with garlic and oil], which I personally find boring,” Stowell says. He shakes up the classic pasta dish with plenty of anchovies and crushed red pepper and a scattering of garlicky bread crumbs. More Pasta Recipes  Recipe from Food & Wine Best New Chefs All-Star Cookbook.

Roast Salmon with Lemony Basil Sauce

No bowls, boards or even knives are required for this recipe. While chef Renee Erickson of Boat Street Café in Seattle roasts salmon fillets, she prepares her vibrant basil sauce entirely in a blender—she even makes extra to drizzle over canned sardines for lunch the next day. Slideshow: More Seafood Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.

Vegetable Bagna Cauda with Dill Oil

In his paean to vegetables, chef Jim Christiansen grills, blanches, sautés and pickles a wide array to dip in his warm, silky, buttery anchovy sauce. Slideshow: More Healthy Vegetable Recipes