Fresh anchovies are an oily fish that look and taste similar to sardines. They vary in size and can be bought either fresh or cured. Cured anchovies were originally left whole and packed in salt ...

diminutive crostini with sun-dried tomatoes and anchovy. These little toasts are simple to throw together if you have good sun-dried tomatoes on hand (use the kind packed in oil). Chop them up ...

So what type of anchovies should you purchase to make a Caesar dressing that doesn't come off as too brackish or fishy? We asked a chef for tips, who suggested looking for premium brands imported ...

The humble anchovy has a long culinary history, which dates back thousands of years. But this small, strongly flavoured fish still has the potential to divide even the most harmonious of dinner ...

You want them to be bright-tasting, but not dripping wet. Lay anchovy fillets (to taste) on top of melted cheese. Top with dressed chicory.

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.