This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Author: Mindy Fox
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized...
Author: Molly Baz
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Author: Claire Saffitz
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Author: Carla Lalli Music
Author: Maggie Ruggiero
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style...
Author: Kendra Vaculin
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat,...
Author: Chris Morocco
Author: Selma Brown Morrow
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.
Author: Melissa Clark
Author: Rebekah Peppler
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Author: Anna Stockwell
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones...
Author: Andy Baraghani
Author: Kay Chun
Author: Rhoda Boone
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
Author: Michelle Tam
Author: Alison Roman
Author: Lora Zarubin
This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.
Author: Ignacio Mattos
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making...
Author: Adina Steiman
Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell
After a heavy meal, we look for recipes that double as a palate cleanser, with spice, zing, and freshness. With some vegetables that, you know, still have some crunch.
Author: Andy Baraghani
Author: Tasha de Serio
Author: Bon Appétit Test Kitchen
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.
Author: Maialino
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
It's way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
Author: Kopitiam, NYC
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Author: Molly Baz
Author: Alison Roman
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
Author: Chris Morocco
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
Author: Anna Stockwell
Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.
Author: Chris Morocco
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers...
Author: Andy Baraghani