3 Delicious Ways to Use Anchovies, No Matter What Mood You're In

Don’t know what to do with that ingredient you only used once and has now been living in your pantry for months? Or looking for a new way to use an ingredient you simply can't get enough of? We've got you covered. Whether you’re looking for a quick throw-together side, a satisfying weeknight meal or an impressive weekend project, we’ll show you how to take some of our favorite pantry items and put them to good use, no matter your skill set—or desired level of effort.

Anchovies是一个神奇的成分。公司redibly versatile with big, savory, briny flavor, they can really do not wrong, whether they're chopped up andstirred into tomato sauce, dissolved in shimmering olive oil, orlaid on toastsmeared with good butter for a quick snack. These mighty little fish add a pleasantly funky boost to almost any dish.

While fresh anchovies are actually quite mild, when they are salt-cured and packed in olive oil (like that tin or jar collecting dust in your cupboard), they become intensely rich, salty and meaty. If you find yourself reaching for tubes of anchovy paste, reconsider. The curing process makes filets soft and tender and easy to mash into a paste, so why buy the tube when you can have a jar with more possibilities? For only about $5 a jar, you can take a dish from so-so, to something distinctive and packed with flavor.

To get you started, here are three ways—a super-easy pasta, a twist on a Provençal classic and a show-stopping steak—to put those little guys to work.

This pasta dish is for those nights when you’re feeling too lazy to cook, but your bank account can’t handle another GrubHub order. Not only does it come together quickly with minimal effort, but it relies on simple ingredients that you probably already have on hand. Serves 2.

Bring a large pot of salted water to a boil. While the water is heating, thinly slice 2 largegarlicclovesand finely chop a good fistful ofItalian parsley. Add ½ poundspaghettito the boiling water and cook until al dente. When the pasta is close to done, heat 2 Tablespoonsolive oilin a large skillet until shimmering. Add the garlic, 3oil-packed anchovy filletsand ¼ teaspooncrushed red pepper和厨师温和加热单元il the garlic has softened and the anchovies have dissolved, 2 to 3 minutes. Using tongs, transfer the pasta into the skillet (it’s ok to get some pasta water in there – you want that). Add 1 Tablespoonfresh lemon juiceand a generous pinch ofkosher saltandblack pepperand simmer until the spaghetti is coated, 1 to 2 minutes. Add the chopped parsley and a generous flurry of finely gratedparmesan cheese. Transfer to two shallow bowls and eat right away.

Thispizza-like tart,pissaladière, is a specialty of Nice, France. The traditional toppings include caramelized onions,anchoviesand olives but here, creamy slices of avocado are added as well for a buttery bite. While you can totally make your own dough, using store-bought pizza dough makes quick work of the crust.

CHRISTINA HOLMES CHRISTINA HOLMES

This French pizza-like tart is a great way to show-off those anchovies. The sweetness of thecaramelized onionsscattered over the top off-sets the salty, brininess of theanchovy filletsandolives. Then some slicedavocadois added for more mild creaminess. To make this recipe doable on a weeknight, we’ve swapped instore-bought pizza doughfor a quick crust alternative.Find the recipe here.

This is a Sunday dinner-level dish. Something you make to impress the in-laws. This recipe takes the flavors ofbagna尾, an olive oil-basedgarlicandanchovysauce from Piedmont, and turns it into a flavored compound butter. The deeply-addictive butter is then used to baste roastedradishesand a hulkingrib-eye(this is the time to splurge on a good steak), complimenting the meat and giving the tender radishes a silky sheen. Don’t be turned off by the generous amount of anchovy fillets – they pack a delicious, deeply savory punch.Find the recipe here.