I have a question about the recipe "Herbed ricotta and anchovy crostini" from Sagegreen. Drain the anchovies or mash them up with the oil from the tin?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
I believe Sagegreen means just the fillets, without the oil in the tin.
pierino is a trusted source on General Cooking and Tough Love.
This is not my recipe but skip the tinned stuff. It's the reason why there are so many anchovy haters---they are missing the good stuff. The tins are usually from Morocco and the contents are what I refer to as "pizza anchovies". Buy good, flat ones in a jar preferably from Spain or Italy.
An expert baker weighs on how to decode your ingredient list.
This Recipe Instruction Has Me All Riled Up
A Crawfish-Filled Weekend in Savannah
Pro Runner-Turned-Chef's Staples
We're Rolling Out the Best