Recipes with anchovy fillets

A 15-minute no-cook Caesar dip made with mashed anchovies, Parmesan, Dijon mustard, and lemon juice blended into creamy mayo. The go-to party dip for veggie trays and crudités.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

An Italian-inspired tuna and new potato salad with green beans, dressed in pesto mayonnaise with mashed anchovies. Think salade niçoise meets Genoa in one bowl.

Three-ingredient venison medallions baked between anchovy fillets until tender and deeply savory. Olive oil, salt from the sea, and the clean flavor of wild game. Minimalist and elegant.

Oven-baked sea bream fillets with cherry tomatoes, capers, anchovies, black olives, and white wine. A Mediterranean one-pan fish supper finished under foil and served with crusty bread.

Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.

British-style tuna pasta bake layered with sweetcorn, peas, tomatoes, and mushroom soup, topped with cheddar and golden anchovy puff pastry spirals. A proper crowd-pleasing family supper.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Silky butter whipped with chopped anchovies for a savory spread that transforms plain toast or sandwiches into something special.

Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.

Make your own kind of caesar salad with this simple recipe that's easy to follow and understand.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.