Anchovy

Beans with Beans

Eat with a very good piece of oil poached tuna with aioli to match, grilled meats (especially lamb), fresh sliced and salted tomatoes, some very cold, orange-y wine.

Caramelized Shallot Pasta

This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.

A Little Eggplant Parm

I didn’t know eggplant parm could taste this good, and yet! This one is crispy, briny, saucy, and wonderful.

Quick Lamb Ragù

A simple sauce made with mostly pantry staples.

Chicken and Escarole Salad With Anchovy Croutons

Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing.

Lemony White Beans With Anchovy and Parmesan

These white beans could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad.