An appetizer for the ages In May, I traveled to Turin, Italy, to learn about the food and cooking of the Piedmont region, where I found a bunch of good things. Stay tuned for more. But one I can’t get out of my mind is the simple combination of anchovies and butter. Unsalted butter with top-notch […]

To understand just how readily Mediterranean peoples eat anchovies you really have to visit one of the many wonderful markets, say in Marseilles, Barcelona or Genoa. In the Mediterranean people shop for anchovies with the same sort of regularity that Americans buy breakfast cereal. In each you’ll see market stalls offering not one but four, […]

Ari on Anchovies, Part 3 of 3 Although you and I see them mostly in tins or jars, anchovies actually do start out swimming in the sea. This seemingly obvious fact always makes me wonder why people who generally like fish often profess such a strong distaste for anchovies. Technically, anchovies are members of the […]

Ari on Anchovies, Part 2 of 3 If you are already an anchovy lover then you’re probably pretty familiar with the concept of keeping one’s fervor for these little fish on the QT. Being into anchovies isn’t generally something one gets a whole lot of social support for. Declaring my affections usually means that I […]

Ari on Anchovies, Part 1 of 3 The food world today is filled with some seriously glamorous subjects; for openers, Bacon, of course, is as big it gets. Balsamic vinegar (the real stuff of course), bean to bar varietal chocolate, extra virgin olive oil, farmhouse cheese, sustainably grown produce, and grass-fed beef are all high […]