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Weekend Cook and Tell Round Up: Celebrating Sardines and Anchovies

For last week's Weekend Cook and Tell we asked all of you to wade into the murky waters of cooking with sardines and anchovies. We wanted to know where you stood on these little fishes and if and how they make their way into your kitchen. Turns out you guys have a lot of love for these little swimmers. Let's take a peak at some of your fishiest ideas.

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8 Comments | Posted by Caroline Russock, August 24, 2011 at 5:15 PM
Tagged: anchovies, sardines, Weekend Cook and Tell

Seriously Asian: Anchovy Stock

Anchovy stock is the Korean counterpart to Japanese dashi. Instead of bonito flakes, anchovies are used as the base for a fish stock that is every bit as savory and packed with umami, only even fishier in flavor given the nature of anchovies.

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6 Comments | Posted by Chichi Wang, March 18, 2011 at 11:00 AM
Tagged: anchovies, Asian, fish, Korean, seafood, Seriously Asian, soup

The Secret Ingredient (Anchovy): Anchoïade

Note: This month's Secret Ingredient is the anchovy. Take it away, Kerry! [Photographs: Kerry Saretsky] Anchoïade View the complete recipe here » There seems to be so much misunderstanding surrounding the anchovy—so much love and so much hate. I usually buy mine in one of three ways: packed flat in olive oil in a tin, rolled up in salt in a jar, or in a tube of anchovy paste—the last of which, I must admit, I find both more convenient and more subtle than the other packaging. In cooking school, we used to soak anchovy filets in milk—most people need both their coffee and their anchovies with a touch of milk. And so we've come to think of anchovies as...

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9 Comments | Posted by Kerry Saretsky, November 20, 2009 at 11:30 AM
Tagged: anchovies, fish, French, The Secret Ingredient

Weekend Cook and Tell Round Up: Anchovies

Photograph from justmakeit on Flickr It's Wednesday afternoon and that means it's time to round up all of your Weekend Cook and Tell projects! Last week's challenge was all about embracing the anchovy and frankly I'm a little taken aback by all the love you have shown for these little hairy fish. I thought I was pretty much alone in my love for anchovies but as it turns out, they aren't such an acquired taste after all. Here are some of our fishiest and favorite responses: College days inspired shoneyjoe to revisit the combination of chicken-flavored ramen noodles accented with a few anchovies. The results were salty, oily, fishy and delicious, with a hint of ridiculous. In typical Italian...

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1 Comment | Posted by Caroline Russock, August 5, 2009 at 7:30 PM
Tagged: anchovies, Weekend Cook and Tell