So you think you don’t like anchovies? Well, I think you’re wrong. Or at least I’d like to convince you otherwise. I, too, was once a hater of this oily, silver-skinned saltwater fish, and I blame it ...

Nancy Silverton, the James Beard award-winning chef and restaurateur, may be known for her magic touch with bread, pizza, and pastries, but in her cooking class for YesChef — a subscription-based ...

Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season ...

I love how the briny bagna càuda cuts through the meaty richness of the grilled steak. The combination is a total flavor explosion. Once you try this, you won't want to go back to bottled steak sauce ...

I keep hearing chefs talk about bagna càuda. But it’s almost impossible to find here in its classic form: a warm dip of garlic and anchovies cooked tenderly in olive oil, served in a fondue-like pot ...

Porcini mushroom powder gives savory depth to the nutty brown butter bagna cauda dressing in this wintery salad. In this recipe from Cooking with Mushrooms by Andrea Gentl, melted anchovies and ...

Explore the flavors of Italy with this red lettuce bagna cauda recipe. This dish features fresh red lettuce paired with a warm, savory anchovy garlic sauce, perfect for dipping. Captain America: Brave ...

In a small saucepan, combine garlic and milk. Simmer over very low heat to mellow garlic, 20 minutes. Drain, and discard milk. Return garlic to saucepan and add olive oil. Simmer over very low heat ...

Anchovies, some of us love them, some of us don't, but none of us will be able to deny their extraordinary role as team players in our recipes today. Puttanesca sauce has a short, but very colorful, ...