You need something green on the Thanksgiving table. Instead of Brussels sprouts, which have had their turn in the holiday limelight, char broccoli spears under a hot broiler (steam them briefly first) ...

Go big on texture and taste with these salads that incorporate bold peanut dressings, salty potato chips, quick-pickled ...

You can call this a salad or a ‘platter’ or whatever you like. It’s good for lunch (serve with good bread or little boiled ...

A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when ...

1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/2 cup extra-virgin olive oil In the bowl of a food processor or a blender, purée the ...

If you haven’t cooked with anchovies before, let this be your first time! I grew up eating dried anchovies in appetizers and side dishes and they don’t taste fishy like most people think. I love using ...

The combination of this sweet, earthy vegetable and an addictive sauce with garlic, anchovies and lemon juice makes an umami-rich complement for steak. The original recipe called for 3 bunches of ...

2019 F&W Best New Chef Caroline Glover's crispy fried chicken sandwich starts with her Ultimate Buttermilk-Marinated Fried Chicken Breasts, which get drizzled with a creamy homemade anchovy-garlic ...

This kale Caesar salad uses massaged kale for a tender bite, a creamy blended anchovy dressing, and seasoned toasted breadcrumbs made from Texas toast. It finishes with a generous layer of Parmesan so ...

It was her recipe for Anchovy Salad Dressing, which in September was described here as "one of the Holy Grails of Exchange Alley: requested several times, never found." C.C. had sent an excellent ...