Whether you're starting with oil-cured anchovies, marinated anchovies, or anchovy paste, make the most of the little fish with these recipes.
—it'll have all your guests asking"What did you put in this?"; or if you're anchovy-shy, start with a tube of anchovy paste and add a bit to salad dressing, pasta, pizza, or soup for an indefinable salty tang.
Whichever form of anchovies you choose to work with in the kitchen, it's the best kind of lily-gilder. Here, our best anchovy recipes that all have that certainBugulama can be soupy, saucy or dry; cooked on the stovetop or in the oven; spare and simple, little more than fish poached on the bone with parsley and garlic, or lush with juicy tomatoes and lots of freshly churned Black Sea butter.
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