This traditional dish from Palermo is linked to the migration of many Sicilians to Northern Italy in search of work, and so is often called La Pasta Milanisa (the Milanese pasta),” says chef Gennaro ...

GENNARO Contaldo is pretty much an icon when it comes to Italian cuisine, and considering pizza and pasta are so popular with ...

"Their anchovies are meaty, silky, and beautifully cured. The brand has a long-standing reputation for quality, and their process respects both the fish and the eater—packed in olive oil, never overly ...

What do you think is the most polarizing food? There are definitely plenty of ingredients that various people prefer, but I think anchovies are probably the ingredient for which many people have a ...

Note: Bone-in lamb legs are available at most major supermarkets and butcher shops. Call ahead to request that the hip bone be removed and to have the tip of the leg meat removed from the bone, or ...

A lot of what it takes to come around to the anchovy side of life has to do with knowing which anchovies to buy and how to use them. Below is a basic tutorial on what anchovies I use and how. The most ...

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 ...

There are, at this moment, thousands of little anchovies hiding from the sun. They are curled up inside tin-lined sanctuaries somewhere in southeastern Pennsylvania, not unlike how I curl up next to ...

When fresh, wild salmon is not available or within your budget, it’s rare to find a piece of salmon that actually tastes like fish. Farmed salmon is rich and mild, but isn’t really reminiscent of the ...