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 ...

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Anchovies ...

To prepare the roasted pepper fillets with anchovies and flavors, start by preheating the oven to the highest temperature. Then, carefully wash the peppers under running water and dry them with a ...

Al Roker has very strong opinions on food. The TODAY weatherman hates pumpkin spice lattes (“There’s no pumpkin in it — it’s chemicals”) and detests truffles (“They smell like feet”). One thing he ...

Silky anchovy butter cloaks fresh fettuccine for a bright and briny 20-minute dinner. Anchovies melt seamlessly into the butter, creating a rich, silky sauce that’s deeply savory. Starchy reserved ...

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 ...

Anchovies and other tinned and jarred fish, as we know them, date back to 1795. In desperate need of shelf-stable foods to feed his armies, Napoléon Bonaparte offered a reward of 12,000 francs to ...