Anchovy

This salsa is chock-full of sun-loving ingredients like tomatoes, olives and capers. It's a splendid accompaniment to grilled halibut steaks, pork chops, sliced eggplant or sourdough bread.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. Editors note: This recipe was written in 1991, before Southeast Asian ingredients were widely available. For a more authentic take on the dish, substitute rice noodles for the capellini or thin spaghetti. (To cook: Soak the rice noodles in a large bowl of cold water for 15 minutes, then drain the noodles, and boil in salted water until tender, 1 to 2 minutes. Drain the noodles, rinse under cold water, and drain again.) You can also replace the dried hot red pepper flakes with an equal amount of sambal oelek, and use 1 1/2 tablespoons (or more to taste) fish sauce in place of the soy sauce and anchovy paste. Also: Feel free to use flank or skirt steak in place of the shell steak, adjusting the cooking time as necessary.

Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*. Active time: 45 min Start to finish: 1 3/4 hr

Catalan chicory, or puntarelle, is the green of choice for this salad dressing, although Belgian endive can also he substituted. Arugula and most other full-flavored salad greens also pair well with the dressing. As regards anchovies, whole ones packed in suit are more work to cook with but taste best; bottled anchovies are a good second choice; canned (and therefore hidden from inspection) are the last decent option. Anchovy paste is made from leftovers and not really worth buying. Can be prepared in 45 minutes or less but requires additional unattended time.

Over the Fourth of July weekend in 1924, a group of unexpected guests arrived at Caesar’s Palace restaurant in Tijuana, Mexico. Running low on food, the owner, Caesar Cardini, threw together a salad with ingredients he had on hand. He made a thick dressing with a coddled egg, garlic-flavored oil, lemon juice, grated cheese and Worcestershire, which added a taste of anchovy. This dip has all the flavors of that first Caesar salad, and romaine lettuce and fresh veggies are nice “dippers.”

This stunner of an appetizer comes together with boquerones and a few pantry staples.

Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.

A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.

Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.

Black garlic can be found at some specialty markets and Asian grocery stores; it lends a deep, almost mushroom-like quality to classic Caesar dressing.

Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.

Anchovies add umami richness and broccolini brings freshness to this 30-minute weeknight meal.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.

Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.

Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.

Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.