How to use anchovies

Love them or loathe them? This salty cured fish is a divisive ingredient often used sparingly – so how do you use up surplus fillets once you’ve cracked open a can? We have a few ideas to ensure nothing goes to waste.

This garlicky pasta is flavored with anchovies and red peppers, giving it a great bold taste.

Don't let any of that briny, savory, umami flavor go to waste.

This dish has it all—intense savory and salty notes from the anchovies and estratto, acidity from the tomatoes, sweetness from the onions and raisins, bitterness from the pinoli, and crunch from the muddica atturrata. Not bad for what is essentially a pantry pasta. Get the recipe and see for yourself. #QuarantineCooking #Pasta #ItalianCuisine #EasyRecipes #SeriousEats

Not entirely sure what to do with that tin of anchovies in your pantry — or if you even like those little fishies? No worries, here's everything you need to know about cooking with anchovies without making your meal taste fishy.

Our guide to cooking with anchovies includes what you should look for when you're buying anchovies, anchovy recipes to try, and more.

Sure, Parmesan is in the Pasta Toppings Hall of Fame, but there are other ingredients that make your pasta even better.

In this article, we’ll discuss more about what anchovy oil is, how to use it in cooking, and where to buy anchovies packed in oil.

Consider these pasta recipes part of a classical education.

Anchovies are small, silvery fish preserved in salt, filleted, and sold in jars or cans of oil. They can add a hit of salty, briny flavor to a variety of dishes, from salad dressings to stir fries.