In this classic Roman dish, shreds of puntarella—a crisp, bitter green—are tossed with a potent anchovy- and garlic-heavy ...

If you haven’t yet entered your anchovy era, the mention of the flavorful little fish may conjure up visual images of sad, stinky dishes that even the most adventurous of diners want to avoid. But ...

Prep the lemon. Finely grate the zest of a lemon, then juice the lemon. Chop the garlic and anchovies. Chop garlic cloves and ...

If anchovies gross you out, know this — compared to what people ate before there were anchovies, they’re practically cake and ice cream. Because until about the 16th century there were no anchovies as ...

"There's something off-putting at first about eating what looks more like bait, but these little guys are flavor powerhouses," Michelle Doll Olson, culinary development manager at HelloFresh, told Fox ...

Store-bought pasta sauce might not always taste as good as the long-simmered, homemade version, but it does offer the perk of convenience that you won't get from a homemade batch. Thankfully, there ...

Pity the poor anchovy. The bane of stale jokes, fall guy for poorly made pizzas, and an overlooked and unfairly derided member of the culinary world — it just doesn't get any respect. Leave it to a ...