Anchovy

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

Whipping up a homemade Caesar salad dressing is easier than you might think and definitely worth your while.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!