From Fine Cooking Magazine

Anchovies and cauliflower are a sublime pairing. If you think six filets are too much, trust me: You'll get a delicious suggestion of anchovy, not an overpowering punch. This is one of those dishes that improves greatly if allowed to sit for several hours before eating. Serve at room temperature or warm it gently on the stove or in the oven.

Browned Cauliflower with Anchovies, Olives & Capers

From Fine Cooking Magazine

The saltiness of your olives will determine how many anchovies you use. For best results, make the recipe in the following amount, making additional batches if you want larger quantities. It will keep for a few weeks in the refrigerator.

Green Olive & Almond Tapenade

From Fine Cooking Magazine

Try this as a topping for crostini or seared fish. The tapenade will keep in the refrigerator for about 1 week.

Orange & Fennel Seed Tapenade

From Food & Wine

This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudites. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat.

Red Wine Bagna Cauda with Crudites

From Food & Wine

To keep fillets intact, chef Anita Lo of Annisa in New York City wraps them in briny grape leaves -- a tasty combination.

Bluefish with Grape Leaves

From Fine Cooking Magazine

Prosciutto can be salty, so taste it before you add the entire amount. I find that good-quality canned chickpeas work just fine in this recipe.

Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

From Food & Wine

Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato and the pot is an earthenware tegame. In Paula Wolfert's adaptation of a specialty she enjoyed many years ago at the Ristorante Circolo Uliveto, in the Sicilian town of Trecastagni, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives, and meaty anchovies, then folds the mixture into boiled pasta and bakes it.

Pasta with Smothered Broccoli Rabe and Olives

From Food & Wine

Angel Hair Pasta with Squid, Mussels, and Zucchini

From Food & Wine

Mullen's flatbread dough is especially tender thanks to lots of olive oil (to reduce the fat and make a chewier dough, omit the oil. Frozen pizza dough is a good time-saver.

Flatbread with Tomatoes, Ricotta, and Anchovies

From Food & Wine

For Eataly's seafood dishes, Mario Batali enlisted the help of Dave Pasternack, chef-partner at his outstanding restaurant Esca. "This gives Dave another place to play with fish," Batali says. "Plus, I don't go to the Olympics without bringing my MVPs." Together they created this earthy salad with chopped cured anchovies in the dressing.

Anchovy and Roasted-Pepper Salad with Goat Cheese

From Food & Wine

Hard-Cooked Eggs with Crisp Anchovy Crumbs

From Food & Wine

"We always ate fresh tomatoes with basil, but I never thought to add pasta to them," says Fran Parisi about Grace Parisi's spaghettini with its tasty no-cook tomato sauce. The almonds and anchovies add a bit of Sicilian flavor.

Spaghettini with Tomatoes, Anchovies, and Almonds

From Food & Wine

Daniel Humm varies the ingredients for this lovely appetizer depending on what he finds at the farmers' market -- on good days, beautiful heirloom tomatoes. He tosses them with briny oil-and-vinegar-marinated white anchovies, also known by the Spanish name boquerones, which are available at the deli counter of many specialty-food stores.

Tomato-and-Anchovy Salad with Garlic Cream

From Food & Wine

Tonnato sauce -- a smooth puree of olive oil-packed tuna, mayonnaise, capers, and anchovies -- is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven-roasted peppers.

Roasted Red Peppers with Tonnato Sauce

From Family Circle

This appetizer recipe comes from southern France. It's rather like a pizza but it's topped with sauteed onions, anchovies, and olives and sprinkled with herbes de Provence.

pissaladiere

From Fine Cooking Magazine

Try serving this saute tossed with ziti or spooned over steaming polenta.

Quick Chicken Saute with Tomatoes, Black Olives & Basil

From Fine Cooking Magazine

The idea here is to make a tangy, lemony pasta sauce with feta and a few pantry staples. You can make it in the time it takes to cook the pasta. I use a large Japanese mortar and pestle for the sauce--it takes about 5 minutes of pounding--but a blender is even faster.

Fusilli with Feta & Lemon-Caper Pesto

From Food & Wine

Pinzimonio is a supersimple Italian dish of raw vegetables served with seasoned olive oil for dipping. In his clever variation, Nate Appleman replaces the olive oil with tonnato, a creamy sauce made with tuna and lemon.

Pinzimonio with Tonnato Sauce

From Better Homes and Gardens

When you're cooking light and looking for make-ahead recipes, turn to this heart-healthy salad.

Caesar-Style Chicken Salad

From EatingWell

Try this fresh approach to tartar sauce as an accompaniment for any fish or combine it with chunk light tuna as the base of a tuna salad.

Green Goddess Sauce

From Better Homes and Gardens

A specialty of Nice, in southern France, Pissaladiere (pee-sah-lah-DYEHR) is an appetizer tart of caramelized onions, olives, seasonings, and anchovies.

Pissaladiere

From Midwest Living

This savory bread, filled with spinach, anchovies, and garlic, can be served as an appetizer or snack with some marinara sauce. Or just enjoy it with an Italian dinner.

Spinach Pizza Bread

From Fitness

This main-dish salad recipe gives you a tasty way to make tuna, which is a terrific source of omega-3 fatty acids. With plenty of vegetables, this salad is a complete meal.

Tuna Salad Nicoise

From Tyler Florence

Chicken Spiedini Salad

From EatingWell

Think bold Caesar-salad flavors meet asparagus. This preparation will kick you in the taste buds with assertive garlic, spicy red pepper and rich, salty anchovy.

Asparagus with Anchovies & Garlic