Grilled Pork Chops with Anchovies and Swiss Chard
Most tasters couldn't detect anchovies in the marinade for the pork and were pleasantly surprised to learn that they actually liked the hint of pungent saltiness. One secret is to let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling.
Anchovy and Roasted-Pepper Salad with Goat Cheese
For Eataly's seafood dishes, Mario Batali enlisted the help of Dave Pasternack, chef-partner at his outstanding restaurant Esca. "This gives Dave another place to play with fish," Batali says. "Plus, I don't go to the Olympics without bringing my MVPs." Together they created this earthy salad with chopped cured anchovies in the dressing.
Olives Stuffed with Almonds, Anchovies and Peppers
"For me there is no better tapa than a really good stuffed olive," José Andrés says. He strongly recommends homemade stuffed olives over the store-bought kind, which he proclaims are "usually terrible." Plus, if you stuff them yourself, you’ve got a million options: "If you love almonds, use good marcona almonds. If you love anchovy, use good Spanish anchovies. If you love peppers, use peppers; I like the wood-roasted piquillo peppers from Navarra. Or if you are like me, you use all three."
Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce
Don’t let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
Grilled Short Ribs with Anchovy Vinaigrette
"This type of dressing is in my blood," Alex Raij says. "It's like the chimichurri I grew up eating when visiting family in Argentina." The thinly sliced short ribs here are perfect for quick grilling. Ask your butcher to cut them flanken-style, or look for them at Asian markets.
Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing
The name of this salad sums it up—boiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldn't usually support such a bold dressing, but here it works.
Roasted Red Peppers with Tonnato Sauce
Tonnato sauce—a smooth puree of olive oil-packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven-roasted peppers.
White Anchovy and Crisp Pita Bread Salad
Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing.
Crab Salad with Caesar Vinaigrette
At Custom House, the salty and piquant anchovy- and-Parmesan dressing for this salad gets pounded by hand in a mortar with a pestle, then tossed with lettuce and home-roasted pimiento peppers.
Grilled Lamb Chops with Garlic, Chiles and Anchovies
This is one of Ethan Stowell's go-to dishes when he entertains, because he can do almost all of the work in advance. The marinade is super-flavorful, but if you don't like very spicy food, cut back on the red jalapeños.
Spaghetti with Anchovy Carbonara
Chef Way Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving.
Easy Way This recipe calls for anchovies, rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce.
Hot Niçoise Salad
Gwyneth Paltrow transforms one of her favorite salads, the Niçoise, into a hearty one-dish dinner by roasting tuna steaks on a tangle of beans, tomatoes, anchovies and olives.
Summer Vegetable and Potato Salad with Anchovy Dressing
This colorful salad of green and yellow beans and waxy potatoes reminds Jonathan Benno of his brief stint in the kitchen at Al Di Là, a wildly popular Italian restaurant in Brooklyn, New York. His friend Anna Klinger, the chef and co-owner, taught him how to make this deliciously tangy dressing, a mix of anchovies, poached garlic and olive oil.
Jacques Pépin adds dried figs to his tapenade, a spread that is often called the "butter of Provence."
Garlicky Caesar Salad
Frank Falcinelli created his take on this classic nearly 20 years ago: romaine with a pungent dressing made from anchovy, Worcestershire, Tabasco and, irreverently, jarred mayonnaise. The recipe is now a cornerstone of the Frankies menu.
Mixed-Bean Crudités with Olive-Anchovy Aioli
Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-summer salad, simply dressed with extra-virgin olive oil, Champagne vinegar and chopped herbs such as tarragon and chives.
Creamy Anchoiade with Crudités
Anchoïade, a Provençal puree of anchovies, garlic and olive oil, is often slathered on grilled bread or served as a dip. Use any combination of crudités—from thin shavings of spicy black radish to florets of broccoli romanesco, a relative of broccoli and cauliflower.
Spaghettini with Tomatoes, Anchovies and Almonds
"We always ate fresh tomatoes with basil, but I never thought to add pasta to them," says Fran Parisi about Grace Parisi’s spaghettini with its tasty no-cook tomato sauce. The almonds and anchovies add a bit of Sicilian flavor.
Flatbread with Tomatoes, Ricotta and Anchovies
Seamus Mullen’s flatbread dough is especially tender thanks to lots of olive oil (to reduce the fat and make a chewier dough, omit the oil. Frozen pizza dough is a good time-saver.
Pan-Seared Skirt Steak with Anchovies and Lime
Jacques Pépin’s mother-in-law, who was from Puerto Rico, seasoned her steaks liberally with lime juice before and after cooking, then served them with a sauce that included anchovies and garlic. This is Pépin’s sped-up version.
Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a little honey.
Grilled Broccoli with Anchovy Dressing
Grilling broccoli gives it a wonderful sweet-smoky flavor. Hugo Matheson elevates this simple dish by drizzling the broccoli with an easy, earthy dressing of anchovies, lemon juice and rosemary.
Tomato-and-Anchovy Salad with Garlic Cream
Daniel Humm varies the ingredients for this lovely appetizer depending on what he finds at the farmers’ market—on good days, beautiful heirloom tomatoes. He tosses them with briny oil-and-vinegar-marinated white anchovies, also known by the Spanish name boquerónes, which are available at the deli counter of many specialty-food stores.
Escarole and Roasted Broccoli Salad with Anchovy Dressing
This salad offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.
Seared Scallops with Basil, Anchovy and Sweet Corn Pudding
The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven’t been treated with any kind of preservative. Instead of being milky white, they’re almost coral-colored.