In this anchovy recipe, the tiny fish serve a dual purpose: they add flavor to the signature olive and caper-spiked puttanesca sauce and enliven the crispy panko breadcrumb topping. See recipe. Purée ...

Not sure how to best use that leftover anchovy oil? Instead of pouring it down the drain, here's one clever way to repurpose ...

A huge anchovy invasion in Santa Cruz is leading to a feeding frenzy for sea life but also raising concern among harbor leaders that it could lead to a huge, messy fish die-off.

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

The anchovy is the one fish that Mediterranean cuisine cannot do without. It can be served fresh or salted, fried in batter, dissolved into sauces or slung onto a pizza to impart the umami of the ...

Preserved anchovies — whether salted, packed in oil or transformed into fish sauce — have extraordinarily high levels of umami.

Big fish, as any fisherman can attest, get the attention. But little fish deserve the love. Ask an ecologist (or connoisseur), and they’ll tell you that sardines, herring, anchovies and their ...

Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.

Well-produced anchovies, made by established companies, and packed in oil are key to the subtle umami flavors in everything from Cesar Salad dressing to Pissaladière.

IN South-East Asian countries, dried anchovies (Setipinna taty) or ikan bilis in Malaysia, are known as ikan teri in Indonesia, and dilis in the Philippines.