anchovies
I love anchovies—those tiny, briny fillets that add an instant punch of salty, savory flavor to just about anything. Whether it’s white anchovies (boquerones) used in my Shaved Brussels Sprout Caesar Salad, as a topping for my Pane e Pomodoro or even blended into my Panzanella Salad or Tomato Tonnato, they’re a pantry staple I can’t (won’t!) live without. Salty, savory, and incredibly delicious, anchovies make everything taste better. These little fish add big flavor!
Walnut Salad Dressing
Rich, nutty, and a little funky—this walnut salad dressing combines toasted walnuts, anchovies, honey, and lemon for the perfect balance of sweet, savory, and tangy. Drizzle it over bitter greens, pair it with fruit and cheese, or toss it with roasted veggies for a bold, flavorful upgrade!
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Pane e Pomodoro with Anchovies
Pane e pomodoro is proof that the simplest ingredients make the best dishes. Toasted bread, ripe tomatoes and this version is topped with white anchovies (boquerones). So easy, quick and absolutely delicious!
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Shaved Brussels Sprout Caesar Salad
This Shaved Brussels Sprout Caesar Salad is crisp, creamy, and packed with flavor! Tossed in a tangy Lemon Caesar Dressing, topped with toasted panko and Parmesan—perfect for a side or light meal.
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Lemon Caesar Dressing
This Lemon Caesar Dressing is bright, tangy, and ultra-creamy! Made with fresh lemon juice, Parmesan, and anchovies, it’s perfect for salads, marinades, and more—ready in just 5 minutes
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Classic Caesar Salad
This is the best classic Caesar salad recipe with an easy homemade dressing (no raw eggs!), crispy croutons, and fresh romaine lettuce
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Tomato Tonnato
The classic Italian tuna sauce served with tomatoes, fried capers and crispy breadcrumbs
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Panzanella Salad
A classic Italian panzanella salad with tomatoes, cucumbers and a red wine vinegar and anchovy dressing
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