Anchovy Recipes
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Anchoïade, a garlic and anchovy dip, is a specialty from Provence and the city of Collioure in particular, famous for its anchois. It is typically served with an assortment of raw vegetables, or spread on little toasts. When I was in Lourmarin for Easter, my aunt served a delicious anchoïade for lunch the first day, and it had the consistency of a thin mayonnaise. I have also seen anchoïades ...
Beet Soup with Anchovy-Walnut Paste
[Beet Soup with Anchovy-Walnut Paste]
I went to the market on Saturday morning, walking at a brisk pace up the boulevard in the shy sunlight, stopping by the bank to deposit a check (aren't you glad to know), and reaching the stands about a minute after the greasy smells of potato pancakes had reached me -- how anyone can be tempted by these is beyond me, but the guy who sells them seems to do ...
Chicken and Radish Salad with Avocado Green Goddess Dressing
I used to be someone who liked the white meat best in a roast chicken.
This worked out nicely at dinner with my parents when I was growing up, as they would each get a chicken leg while we girls ate the breast happily: it was mild in flavor, there were no bones to wrestle with, and it came with plenty of pan juices that our mother spooned on after we'd cut criss-cross indentations in the meat f...
Pasta with Tetragon (New Zealand Spinach)
My first brush with tetragon -- a.k.a. New Zealand spinach, warrigal greens, sea spinach, and a few assorted nicknames -- took place six years ago: Nicolas Vagnon, the chef of the now long defunct La Table de Lucullus, had invited me to join him on his Saturday morning market run at the marché des Batignolles and hang out in his teeny kitchen afterward, watching him cook for the handful of cust...
Pissaladière is a specialty from Nice, in the South of France. It's an onion tart with black olives and anchovies, on a thin pizza-like dough. The name comes from "pissalat", a condiment made with pureed anchovies, cloves, thyme and bay leaves, which was spread on the tart before baking.
The name has taken on a somewhat looser meaning in my family, and we use it to mean any Mediterranean-style...
Slow-Roasted Shoulder of Lamb, rubbed with Rosemary, Anchovy, and Lemon Zest
A favorite from the archives, this post was originally published on November 2, 2007.
I say, one can never have too many recipes for lamb shoulder.
A versatile cut, the lamb shoulder, one that can be grilled, stewed, braised, or here, slow-roasted.
This dish was born out of a typical moment of greenmarket frustration, which I shall get off my chest just now.
A few Saturdays ago, I was waitin...
[Tomato Feta Dip]
Every once in a while I get the sudden impulse to hop on a stool and spring-clean my pantry. The urge strikes with no warning, often at the most inconvenient moment, and I get pulled into the task like those cartoon characters who slip a finger into a spinning cogwheel.
I will be looking for an item that time has pushed to the hinterlands of the cabinet, and I will encounter ...
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