Anchovy

Among the easiest appetizers ever.

This zesty pasta relies on a jar of peperoncini—including the brine—to do the heavy lifting.

In this date-night meal, mussels and clams get tangled up in strands of nutty buckwheat noodles soaking in a briny, garlicky, and ever-so-slightly-spicy broth.

Our best Caesar salad recipe is classic version with a zesty homemade dressing and crunchy garlic croutons.

This bold salty-sweet dressing and bitter chicories are flavor heavyweights; they stand up to and complement one another in this simple striking salad.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

This easy pork roast is a hands-off dinner party main thanks to your slow cooker.

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.

Our new favorite pot roast is just a pile of veggies. Here, carrots get a fresh wake-up from a combination of bright, lemony sumac, funky anchovies, and sweet spring onions.

This isn’t your average Caesar salad. Here, the chicken gets smothered in Caesar dressing then roasts until the garlic, anchovies, and mustard become deeply caramelized and flavorful.

The truth is, there’s a time and a place for whole-wheat pasta. Its nutty, earthy flavor isn’t the best match with a light tomato sauce, but it works quite well with bolder ingredients like capers and anchovies, which can stand up to the pasta’s wholesomeness. Hearty vegetables pair well, too. Here, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. For even more texture, grated cheese is swapped for toasted bread crumbs. In Italy, they’re known as pan grattato, or “grated bread,” as peasants once used them as a cheese replacement on their pasta because they couldn’t afford the real deal. Nowadays both are easily within reach, but the crunch they add here makes it easy to leave the Parmesan behind.

This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.

Chances are you’re trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.

Wake up deviled eggs with a bright and briny tonnato-inspired filling. Top with crispy fried capers and salmon roe for extra salty pop.

Not pasta salad—it’s salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl.