July 20, 2011

A lot of people I know claim there's not much to like about anchovies. They’re wrong, but that’s their opinion (misguided as it may be). Of course, most folks base their anchovy perceptions on the shriveled, grey salt-bombs that can ruin an otherwise perfectly acceptable pizza. But I’m not here to advocate for the robust simplicity of a grilled, fresh anchovy or even the zestful nuance of the vinegar-cured Spanish boquerone (white anchovy). *

Nope, this month is all about

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