"Our anchovies are life-changing for a lot of people," says chef Stuart Brioza, who's instituted an entire "anchovy protocol" at his acclaimed San Francisco restaurant State Bird Provisions. The ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

I am tempted to call the sauce for this seared radicchio bagna cauda because that is what they called it in the London restaurant I used to frequent that inspired the recipe (11 Park Walk, now closed) ...

3 tablespoons olive oil 1 large green pepper, seeded and thinly sliced 4 cloves garlic, chopped 2 tins (2 ounces each) anchovies in oil, drained (see note) 2 pints grape tomatoes, halved (about 4 cups ...

Peppery, crisp arugula stands up nicely to the punch of this garlicky, anchovy-filled dressing. You can adjust the dressing’s pungency by adding more or fewer anchovies. The dressing will keep for a ...