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18 Comments
flycat
March 16, 2014
Huge anchovy fan here. Anchovy paste is my secret ingredient in vinaigrette. Not only does it add extra deliciousness, it's an amazing emulsifier!
walkie74
December 17, 2013
Protip: if you run out of olive oil, drizzle the oil from the anchovies over the crust. It works just as well, if not better. And if you're in a REAL rush, you can get away with using a premade pizza crust like Boboli. (I'm still partial to homemade, though.)
walkie74
September 16, 2013
Does it matter what kind of onions are used? I'm eyeing the gigantic red one in my refrigerator...
Anna
July 17, 2013
This describes my toddler to a T! She loves to eat lemons, limes, olives, and the other night I was making ceasar dressing with anchovies and she kept begging for more.. whole, slimy anchovies! Nice to know she's not weird after all:).
Deborah31311
May 10, 2013
Well, I don't live in Brooklyn (Middle East) but I was the child who ate mostly green food. I adore green vegetables and I've yet to meet a vegetable I didn't end up liking. My parents, at the dinner table, would say to my siblings, "eat your greens". When they got to me it was, "eat your meat"!
daddysurprise
May 9, 2013
My daughter's first solid food (after the jarred stuff) was pickled herring.
Alexandra S.
May 9, 2013
Love everything about this post. Yum yum yum. One of my favorite pastas is dressed with an anchovy-garlic-red pepper flake olive oil (all heated briefly in a small skillet) and tossed with toasted bread crumbs. Cheese is not necessary. Kids gobble it up. Must try your pissaladiere soon.
fiveandspice
May 9, 2013
Yay! Yes! It's like you went into my brain and pulled out all my thoughts on anchovies and put them way better than I ever do, which is probably why I mostly haven't yet convinced the other people around me that anchovies are little flavor miracles. Is it weird that I'm trying to eat as many strong and diverse flavors as possible right now to try to acclimate baby to them already through amniotic fluid? Maybe it's not weird but it's probably weird to mention it publicly. Oops. Soo, anyway, your pissaladiere looks delicious.
creamtea
May 9, 2013
When I was preg. it was herring. All kinds. I probably mowed down some people on the way to the herring buffet table....
fiveandspice
May 10, 2013
That is too funny creamtea! I love the mental image of you plowing through people to get to the herring. Little fishes are the best! :)
ChefJune
May 9, 2013
btw, did you check out my Leg of Lamb with Garlic Sauce? http://food52.com/recipes/3814-leg-of-lamb-with-garlic-sauce You won't see the anchovies here, either.
ChefJune
May 9, 2013
Your pissaladiere is gorgeous. And many in Nice are made with puff pastry, not yeast pastry. Now I have to make that this weekend. It's okay to use anchovies in oil. Much easier than the salted ones... (imho)
Lilismom
May 9, 2013
I love anchovies. Ortiz are the best, I think. I have purchased a huge can, bigger than I expected, of the salt packed but have not ventured into the preparing of them.
Alan D.
May 9, 2013
Anchovies do make everything better,and I will have to try your pissaladiere. I have found that they add umami in many places. One of the dishes of which I am proudest is lamb shank cooked with anchovy and wild mushroom. See the post here for the motivation, recipe and variations. It is really worth the effort: http://alandivack.blogspot.com/2011/01/lamb-ragu-and-umami-problem.html
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