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  • Recipe

    Caesar Salad with Lemon Pepper Shrimp

    This is the ideal Caesar salad: Parmesan-packed Caesar dressing clinging to refreshing romaine lettuce, tossed with crunchy garlic-scented croutons, and made into an unforgettable meal with succulent lemon pepper shrimp.…

  • Recipe

    Pan-Seared Steak with Caper-Anchovy Butter

    Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find…

  • Recipe

    Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette

    The classic combination of anchovies, olives, and orange is also delicious over lamb—or both lamb and grilled eggplant. If you’re not a fan of anchovies, don’t let that discourage you. The flavor…

  • Recipe

    Simple Provençal Vegetable Tart

    Leftover ratatouille gets a flaky base from store-bought puff pastry in this savory tart. Serve big squares for dinner or smaller ones for appetizers.

  • Recipe

    Bruschetta with Rustic Green Olive Tapenade

  • Recipe

    Green Olive Tapenade Toasts

    If salt-packed anchovies and capers aren’t available, use brine-packed capers and oil-packed anchovy fillets, choosing the meatiest ones.

  • Recipe

    Bagna Cauda

    Serve this "hot bath" of anchovies and garlic with a colorful platter of raw fresh vegetables: endive, carrots, small tomatoes, sliced fennel bulb, broccoli or cauliflower florets, artichoke hearts, radishes-whatever…

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