EditorialBoudin balls, made with glass noodles instead of rice, come with anchovy aioli at Kjun in New York, Feb. 11, 2023. (Lanna Apisukh/The New York Times)
EditorialEggplant pasta with anchovy bread crumbs and capers, in New York, Aug. 4, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialSpring lamb with rosemary and turnips, left, and onion tart with leeks, capers and anchovy, in New York, Feb. 18, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialGrilled langoustine and king scallops sizzling in anchovy butter served at Crabshakk in Glasgow, Scotland, Nov. 19, 2021. (Robert Ormerod/The New York Times)
EditorialA salad with the gentle bitterness of autumn chicories like Castelfranco and Treviso radicchio, with a bit of anchovy for umami dressed with rice vinegar and lemon, in New York, Nov. 2, 2021. (Christopher Simpson/The New York Times)
EditorialFrom left, crostini with sun-dried tomato and anchovy, tuna-stuffed piquillo peppers, and spicy clam pasta with bacon, peas and basil, in New York, June 2020. (Andrew Scrivani/The New York Times)