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 RecipesRecipe 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
