Explore by Tags

Entries tagged with 'anchovy'

Small Fish, Big Bite: All About Anchovies

Craig Cavallo 11 comments

Why do anchovies taste so meaty? Where do they come from and how do they come to a tin near you? All your fishy questions answered after the jump. More

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

Serious Eats J. Kenji López-Alt 14 comments

Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest. More

Anchovy Taste Test: Salt-Packed vs. Oil-Packed vs. Paste

Taste Tests J. Kenji López-Alt 23 comments

We know that there's a big variance in anchovies from brand to brand. But what about different anchovy products? How would anchovy paste and salt-packed whole anchovies stack up to the familiar oil-packed filets? More

Spaghetti With Oranges, Dates, and Anchovies From 'Pasta Modern'

Cook the Book Kate Williams 1 comment

Dates are not the first thing I'd think to toss with spaghetti, but dried fruits like these feature prominently in Francine Segan's new cookbook, Pasta Modern. In this particular pasta, she pairs the ultra-sweet fruit with briny anchovies, savory tomato paste, and bright oranges. More

Spaghetti With Oranges, Dates, and Anchovies From 'Pasta Modern'

Serious Eats Kate Williams Post a comment

Dates are not the first thing I'd think to toss with spaghetti, but dried fruits like these feature prominently in Francine Segan's new cookbook, Pasta Modern. In this particular pasta, she pairs the ultra-sweet fruit with briny anchovies, savory tomato paste, and bright oranges. More

Taste Test: The Best Anchovy Fillets

Taste Tests Niki Achitoff-Gray 52 comments

Regardless of which type of anchovy person you are, chances are you've experienced that moment of grocery store paralysis, staring down those colorful battalions of tiny filleted fish. Jar or can, cheap or expensive—which is the best and, more importantly, does it always matter? We decided to find out. More

The Food Lab: The Best Caesar Salad

The Food Lab J. Kenji López-Alt 18 comments

We all know what Caesar salad is. Chopped romaine lettuce and garlicky croutons tossed in a creamy dressing made with eggs, olive oil, lemon, parmesan, Worcestershire sauce, and anchovies. There's a reason that in the 90 years since its invention, it's become the default second salad option at every single major restaurant chain in the country: even when mass-produced, it's combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff. But we can do better than those chains in our own kitchens, I hope. More

Top This: Anchovy and Pecorino Sardo Pizza (à la Franny's)

Slice Erin Mosbaugh 6 comments

The pizza hits all the high notes in terms of flavor. Anchovy and capers bring a brininess and saltiness to the pie. Chile de arbor brings the heat. Aged Pecorino Sardo brings a whirlwind of flavors including grassy, earthy, salty, and slightly sweet. The pizza is finished with lemon juice for acidity, and a generous dousing of good quality extra virgin olive oil, which simply makes everything come together into one beautifully delicious work of minimalist pizza art. More

More Posts