Coarsely chop 4 garlic cloves, pulsing in food processor with dry bread, lemon zest, and pinch of salt. Pulse just until resembles coarse bread crumbs. Heat ½ C Oil in Dutch oven or heavy skillet.

Risotto with turnip tops is a classic dish that really shows off the best of Puglia. Here's the deal: it starts with cime di ...

You can doll this plate up with lemon zest, sprouts or chile flakes, but those embellishments are utterly unnecessary for this simple superstar. Instructions: Cut off tips and stems of artichokes, ...

The mention of anchovies makes some people shudder. I introduce the joys of anchovies with stealth -- by serving a delectable anchovy-riddled dish without my guests knowing it, and then explaining the ...

This is true occasionally, but true profoundly as of this writing. I’m also oily and smelly, redolent of fish and onion and garlic. Because I just made a pan full of puttanesca and it is potently, ...

There's a small village in Italy called Acciaroli that scientists think may have some of the secrets to how to live past age 100. Researchers at the University of California at San Diego are looking ...

Anchovy butter is the umami-rich, salty compound butter you didn't know you needed. Use this rich, savory 3-ingredient ...

In the legendary Caesar salad, the assertive flavors of anchovies, garlic, and lemon juice add up to something completely other than the sum of their parts--surprisingly mellow and satisfying, the ...

Crafting a truly mouthwatering sauce involves a dash of culinary magic. And oftentimes, such wondrous enhancement comes by way of umami-rich ingredients. For instance, cooked tomatoes lend a hefty ...