Anchovy

Anchovy lovers: This one’s for you. The combination of vanilla butter and anchovies is the perfect combination of sweet and salty.

Mid-summer is prime time for zucchini. That means "zoodle" season—if there ever is one—is now. This version tastes surprisingly indulgent, tossed with plenty of cheese, red pepper flakes, and olive oil.

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.

This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.

Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

A crisp, assertive salad of shaved radishes and parsley provides an addictive counterpoint to these fennel-rubbed, fire-kissed pork chops.

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Serve with some crusty bread.

The rich and zesty pan sauce is what makes this simple, seasonal supper something you’ll want to eat again and again.

Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.