Light a grill. Bring a medium pot of water fitted with a steamer insert to a boil. Cut the heads of broccoli lengthwise into quarters, leaving the florets attached to the long stem. Peel the stems.

You need something green on the Thanksgiving table. Instead of Brussels sprouts, which have had their turn in the holiday limelight, char broccoli spears under a hot broiler (steam them briefly first) ...

You can call this a salad or a ‘platter’ or whatever you like. It’s good for lunch (serve with good bread or little boiled ...

A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when ...

1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/2 cup extra-virgin olive oil In the bowl of a food processor or a blender, purée the ...

The combination of this sweet, earthy vegetable and an addictive sauce with garlic, anchovies and lemon juice makes an umami-rich complement for steak. The original recipe called for 3 bunches of ...

If you haven’t cooked with anchovies before, let this be your first time! I grew up eating dried anchovies in appetizers and side dishes and they don’t taste fishy like most people think. I love using ...

2019 F&W Best New Chef Caroline Glover's crispy fried chicken sandwich starts with her Ultimate Buttermilk-Marinated Fried Chicken Breasts, which get drizzled with a creamy homemade anchovy-garlic ...

This kale Caesar salad uses massaged kale for a tender bite, a creamy blended anchovy dressing, and seasoned toasted breadcrumbs made from Texas toast. It finishes with a generous layer of Parmesan so ...

It was her recipe for Anchovy Salad Dressing, which in September was described here as "one of the Holy Grails of Exchange Alley: requested several times, never found." C.C. had sent an excellent ...