"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

Anchovy Toasts with Fresh Tomato Vinaigrette
The Anchovy Bar, sister restaurant to State Bird Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share snack board of quality Spanish anchovy fillets, ripe heirloom tomatoes, and fresh Japanese cucumbers. "The build-your-own aspect of this dish makes the simplicity work so well," says co-owner Nicole Krasinski, who opened the restaurant with her husband, Stuart Brioza, a 2003 Food & Wine Best New Chef. "Everything is meant to be clean and fresh and offer a great balance to the salty anchovies." Source a variety of quality tinned anchovies from to taste the differences in salinity and texture. This build-your-own toast board is ideal for entertaining or a light alfresco meal. Try using any leftover tomato vinaigrette tossed with pasta as a simple no-cook sauce.
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
Rating: Unrated 1
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

More Anchovy

Vegetable Bagna Cauda with Dill Oil
Rating: Unrated 1
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 
Terrific anchovy recipes, from Gwyneth Paltrow's hot niçoise salad to grilled short ribs with anchovy vinaigrette.