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.

To make spaghetti with anchovy sauce and cherry tomatoes, start with the pistachio crumble: in a bowl, pour the chopped ...

Kay Chun’s chicken arroz rojo combines summer’s corn, jalapeños and early tomatoes with boneless thighs and rice for an ...

Scientists have unlocked the secrets of ancient Roman cuisine. They identified fish used in 'garum', a popular Roman fish ...

Caesar salad celebrates its 101st birthday in July 2025. We look at the origins of the popular dish — surprisingly, it ...

Process tomato mixture, anchovies (if using), basil, sugar, and remaining 4 tablespoons oil in a blender until smooth, about 30 seconds, stopping to scrape down sides of container. Season to taste ...

In sweaty-knee conditions, cooking absolutely has to be quick and efficient, with recipes designed to help you keep your cool. Cold noodle dishes, for example, are ideal for this kind of weather. We ...

Topped with melty Cheddar cheese and a lemon-spiked aioli, these hefty burgers from chef Dan Kluger rely on a mix of freshly ...

Having them in my pantry means the perfect afternoon snack, happy hour appetizer, or lazy meal is constantly at the ready.

Every Italian dish feels like a conversation that begins when garlic sizzles in warm olive oil. The next breath is an ...