A Marsala pan sauce is obligatory. We opted for a medium-rare, inch-thick rib-eye steak, cut into thin slices after cooking for piling onto mozzarella-topped bread that’s been broiled to make the ...

Drizzle 2 tablespoons of olive oil over the slices. Set aside. In a medium bowl, combine the ricotta cheese, salt, pepper, grated cheese and oregano until smooth.

Serving fancy anchovies with olive oil and bread is a well-trod last-minute entertaining move—and for good ... 4 garlic cloves, smashed, torn, ⅓ cup Castelvetrano olives, smashed, pitted, ...

Leaves from one sprig of fresh thyme. 1 cup pitted black olives, kalamata preferred. 1 1/4 cups pitted mild green olives, see cook’s notes. 4 tablespoons extra-virgin olive oil ...

In a large bowl, mix the mashed anchovies, breadcrumbs, ¾ cup of the cheese, all but 2 tablespoons of the olive oil, pine ...

In a pan, heat a splash of olive oil and add the bread crumbs (13), sautéing just enough to brown them (14), and transfer ...

In a blender, add the oil, garlic, tuna with its oil, anchovies, mayonnaise, egg yolks, lemon juice and capers and process to a smooth puree. Place mixture in a small mixing bowl and stir in parsley.

Well-produced anchovies, made by established companies, and packed in oil are key to the subtle umami flavors in everything from Cesar Salad dressing to Pissaladière.

Anchovies may not be your first choice of tinned fish to eat right out of the can -- although we aren't saying they shouldn't be -- but they're the secret ingredient behind many iconic sauces. Caesar ...