Add Yahoo as a preferred source to see more of our stories on Google. This next-level Spanish tapa-inspired snack takes less than 15 minutes to make but feels extra fancy. Top tangy boquerones with a ...

Beurre blanc, white anchovies, and an umami-filled caramel fortified by fish sauce give deep flavor to this elegant and unexpected risotto. While the idea of a risotto studded with anchovies and fish ...

Renee Erickson brings us a taste of Pacific Northwest cuisine on Good Food this week. She is the chef/owner of four establishments in Seattle, all with whimiscal nautical names: The Walrus and the ...

Although both anchovies and broccoli tend to have a bad rap, I have come to enjoy both of these ingredients equally, especially in this salad. A couple of notes before getting started: Cooking ...

Layer one slice of bread with one wedge tomato and two boquerones. Top with a drizzle of olive oil or white vinegar. Many like to eat boquerones marinated with garlic and parsley. Native Catalonian ...

Spread a little aïoli over each piece of toast. Make a teardrop of the anchovy by bringing the ends together and placing on top of the aïoli. Fill the centers with salmon roe, sprinkle with a few of ...

Calabrian chile paste, boquerones, and handfuls of herbs work in tandem here to turn the wintriest of vegetables into something bracing and lively. The salsa verde does involve some chopping, but the ...

Marinate the anchovies with parsley, red pepper flakes and olive oil. Put the whole eggs in a sauce pan and cover with cold water. Bring to a medium boil and cook for 5 minutes. When the time is up, ...

Boquerones, or white anchovies, are marinated in an assertive vinegary brine. They come in a variety of containers but can usually be found in the refrigerated seafood section of many supermarkets.