Here, we’re talking about the oil-packed variety. Williams recommends 4 to 6 fillets in this recipe. As I try to do with most recipes, I made it exactly her way the first time.

My unofficial plan for 2025 is to catch up with some of my B.I.F.s (Best Ingredients Forever), and I’ll bet you can guess what’s at the top of the list.

Add the anchovies, garlic and parsley to the pan and cook for 2 minutes. Add the remaining wine and cook the sauce down to a medium body. Turn off the heat, stir in the butter and pour the sauce ...

First, make the sauce. Put the anchovies and their oil, capers, the juice of half a lemon, and the olive oil in a blender and blend until smooth. If it’s too thick, add a little water to loosen it.

You can doll this plate up with lemon zest, sprouts or chile flakes, but those embellishments are utterly unnecessary for this simple superstar. Instructions: Cut off tips and stems of artichokes ...

4 boneless, skin-on chicken breast halves. Salt and freshly ground black pepper. 1 tablespoon extra-virgin olive oil. 2 medium shallots, thinly sliced ...