Hello and welcome back to the Weekend Cook and Tell. Every Wednesday we browse the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your...
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Welcome once again to the Weekend Cook and Tell. Every Wednesday we peruse the food sections of various national newspapers and come up with an article or recipe to inspire a weekend cooking project. We want all of you to...
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I would like to ask the Serious Eater's crowd if they feel it is acceptable to substitute anchovy fillets with the tubes of anchovy paste? I do understand how important the flavour is, when it is called for and that...
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These little fishies are so much more than bait! I love 'em in salad dressing - what would a Caesar Salad be without anchovies? Worcestershire sauce, remoulade, compound butters - all enhanced by the tiny anchovy. At least, in my...
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I love the flavor of anchovies and keep a tube of anchovy paste on hand...but I don't know, when recipes call for filets, what the equivalent is. I usually wing it and taste test. Any other suggestions?...
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Arther Schwartz recently commented on this anchovy sauce made from the juices of anchovies being pressed for salt storage. From what I've read it's amazingly good...Anybody tried it or have some uses for it?...
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