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Anchovies often stick to the side of a chef's knife, making it hard to cut them into small bits. Here's a better way to mince anchovies; next week, we'll feature another method. Use a dinner fork to ...

Never to be outdone by their Italian neighbors, cooks in Provence have their own fragrant version of pesto. We first came across pistou in Marseille as a no-cook basil and garlic sauce stirred into a ...

"There's something off-putting at first about eating what looks more like bait, but these little guys are flavor powerhouses," Michelle Doll Olson, culinary development manager at HelloFresh, told Fox ...

What’s the little container filled with big umami flavor you keep tucked in the refrigerator door or pantry shelf? Worcestershire sauce? Miso? Tomato paste? Yes, yes and yes, but more recently, I’ve ...

You need something green on the Thanksgiving table. Instead of Brussels sprouts, which have had their turn in the holiday limelight, char broccoli spears under a hot broiler (steam them briefly first) ...

Most anchovy pastas are minimalist things, born out of desperation with ingredients from the pantry. The assumption is that if you had anything else in the house, you’d surely cook that instead. But ...