Anchovy

Low and Slow Rib Roast with Anchovy and Rosemary

When it comes to cooking for special occasions or large groups of people, I am a huge fan of focusing all your emotional and financial efforts on one, glorious, foolproof thing. Say, a very large piece of more expensive than usual red meat.

A Very Good Lasagna

A recipe for a Very Good Lasagna. Nothing insane, no sneaky anchovies (just kidding—there are anchovies if you want) or expensive, hard-to-find cheeses. Just some good ol’ basic stuff layered in a baking dish and baked until melty, bubbly, and satisfying as well.

Green Beans and Greens With Fried Shallots

This is a description.

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.