Similar Recipes
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Extra Tangy Tartar Sauce
Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things.
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Fennel Frond Pesto With Lemon and Anchovies
Turn your herb and vegetable leftovers into a delicious and versatile sauce.
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Black Olive Tapenade With Garlic, Capers, and Anchovies
This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.
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Bread and Butter Pickle
Sweet, tangy, and perfect on any sandwich you can think of.
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Sweet Cucumber Relish
This cucumber relish is sweet and tangy with a nice note of celery and a little bitterness from the mustard seed to really round it out.
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Marinated Anchovy Sandwiches with Tomato-Onion Sauce
Plump, tangy, briny marinated anchovies are a far cry from the desiccated little monsters you see on pizza. Give them a chance!
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Anchovy, Basil, and Tomato Sandwiches With Aioli
Rustic Italian bread slathered with garlic aioli and layered with fresh basil, sliced tomatoes, and a sprinkling of capers all make for a great match with anchovy fillets—almost like a Provencal BLT of sorts with the salty anchovies subbing in for the bacon, and basil in place of the lettuce.
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Pickled Prunes
Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal.
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Sweet and Spicy Pickle Relish
A simple sweet-hot pickle and pepper relish for hot dogs and hamburgers.
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Radicchio, Endive, and Anchovy Salad
Bitter greens like radicchio, Belgian endive, and parsley take on a surprising sweetness when paired with fennel and celery dressed in an aggressively savory anchovy vinaigrette.
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This classic condiment is a type of seasoned anchovy butter that is also known as Patum Peperium. The strong anchovy flavor is complemented by cayenne pepper and ground nutmeg, and fresh lemon juice cuts through both the butter and the anchovy to add just a little lightness to this intense compound butter.
Serve With
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Asparagus Tartine With Ricotta and Mint
Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple spring open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.
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Asparagus and Sweet Pea Frittata With Minty Spring Salad
This simple pea-and-asparagus frittata is a quintessential spring dish that's as perfect for breakfast as it is a light lunch, snack or dinner. Served with a bright, fresh salad that's flavored with fresh mint and shaved asparagus, it becomes a quick and easy meal in its own right.
Pea Puree (side / sauce!)
The vibrant colour and subtle, sweet flavour makes Pea Puree a fine dining favourite that's a great accompaniement to many dishes!
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Carrot Pea Soup w/ Pancetta, Basil and Mint
Peas and carrots. The stuff of old-school cafeteria lunch lines, bizarre All That sketches, and Forrest Gump's propensity for metaphor and simile. Yes, it may seem like a somewhat tired combination, bordering on the cliché. But
Baby Potatoes with Butter & Herbs
Baby Potatoes with Butter & Herbs is an elegant, classic way to serve new potatoes. Light on the butter, heavy on the herbs!
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Spring Salad of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette
Want to make great food in the spring? All you've got to do is find some perfect ingredients and not mess 'em up. This recipe combines some of the best ingredients of the season, prepared simply, for a healthy and flavorful meal.
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Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs
The other day I had a salad of spring vegetables served with a soft boiled egg that had been breaded and fried until the outside was crispy but the interior was still soft and runny. This quick version of the dish is made with toasted breadcrumbs and has all of that great texture and flavor, but without the hassle.