NYT Cooking: I learned this dish from a Sicilian cook in a small town outside Palermo. She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese — a bit like a lasagna without pasta. It is quite delicious and unusual in that there is no tomato sauce, as there often is%...

Baked Eggplant With Ricotta, Mozzarella and Anchovy

NYT Cooking: I learned this dish from a Sicilian cook in a small town outside Palermo. She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese — a bit like a lasagna without pasta. It is quite delicious and unusual in that there is no tomato sauce, as there often is%...

This mid-week pasta supper packs a real flavour punch with the anchovies and capers, and it's on the table in less than 15 minutes.

Pasta with anchovies and capers

This mid-week pasta supper packs a real flavour punch with the anchovies and capers, and it's on the table in less than 15 minutes.

Admit it Broccoli, that ubiquitous vegetable side dish, gets old This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not

Broccoli With Anchovies and Garlic

Admit it Broccoli, that ubiquitous vegetable side dish, gets old This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not

I love Pasta Puttanesca, and make it often; it's quick, easy and very tasty; not at all bland.     Ingredients   1 lb. pasta (your preferenc...

I love Pasta Puttanesca, and make it often; it's quick, easy and very tasty; not at all bland. Ingredients 1 lb. pasta (your preferenc...

Prized by chefs and home cooks around the world for their funky, briny flavor and extraordinary versatility, anchovies don't just adorn pizzas, salads, and sandwiches—they make their way into distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone to, well, anything you want. But exactly can you do with them? Let's take a look.

Everything You Can Do With a Tin of Anchovies

Prized by chefs and home cooks around the world for their funky, briny flavor and extraordinary versatility, anchovies don't just adorn pizzas, salads, and sandwiches—they make their way into distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone to, well, anything you want. But exactly can you do with them? Let's take a look.

Olio e Alici:  Anchovy Spaghetti.  This recipe is similar to my Grandma's: extra thin spaghetti, anchovy, garlic, oil, parsley, pepper, and romano cheese.  Maybe the addition of bread crumbs makes it Sicilian???  Not sure, but it is yummy!

Sicilian Anchovy Spaghetti

Olio e Alici: Anchovy Spaghetti. This recipe is similar to my Grandma's: extra thin spaghetti, anchovy, garlic, oil, parsley, pepper, and romano cheese. Maybe the addition of bread crumbs makes it Sicilian??? Not sure, but it is yummy!

Crisp radishes turn sweet and juicy when briefly roasted at high heat Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce This is best served warm rather than piping hot

Roasted Radishes With Anchovies

Crisp radishes turn sweet and juicy when briefly roasted at high heat Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce This is best served warm rather than piping hot

NYT Cooking: There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

NYT Cooking: There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Lemon-Anchovy Vinaigrette A lighter, brighter option for all you Caesar salad lovers. No egg

Lemon-Anchovy Vinaigrette

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