EditorialBraised short ribs with peanuts and anchovies in New York, Feb. 16, 2023. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
EditorialWedges of pizza with anchovies and butter sprinkled with dried powders of black olives and pesto at the Concettina ai Tre Santi pizzeria in the Sanità neighborhood of Naples, Italy, in October 2022. (Roberto Salomone/The New York Times)
EditorialThousands of anchovies piled up on the eastern shore of Bolinas Lagoon in Marin County, Calif., at the end of June. (Ed Mann/National Park Service via The New York Times)
EditorialA bowl of doenjang jjigae, which combines anchovies and the umami of doenjang, a fermented soybean paste, with the natural sweetness of onion, zucchini and radish, in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialPesto with parsley and scallions is mixed for a brown-butter butter beans dish, in New York, Feb. 6, 2021. (Andrew Scrivani/The New York Times)
EditorialMalabar thryssa, Thryssa malabarica 146, Bloch's gizzard shad, Nematalosa nasus 147, French fishermen fishing for sardines and anchovies using lamps and special nets called rissoles. Handcolored copperplate engraving from Gottlieb Tobias Wilhelm's Ency...
EditorialFrom left: roasted peppers with capers, olives and anchovies; pan-fried lamb chops; green beans with zucchini, corn and summer squash; baked polenta with ricotta and Parmesan, in New York, Aug. 29, 2020. (Andrew Scrivani/The New York Times)
EditorialFrom left, potato salad with capers and anchovies, oven-fried patatas bravas with two sauces, and potato soup with Indian spices, in New York, April 25, 2020. (Andrew Scrivani/The New York Times)
EditorialA variety of food on the shelves of a pantry, in New York, Jan. 17, 2019. Prop Stylist: Kristine Trevino. (Julia Gartland for The New York Times)
EditorialA Caesar salad made with iceberg lettuce is topped with Parmesan crumbs and batter-fried anchovies, at the Tavern by WS at Hudson Yards in New York, Jan. 25, 2020. (Ellen Silverman/The New York Times)
EditorialAlison Roman cooks shallots, red-pepper flakes and a whole can of anchovies for a caramelized shallot pasta, in New York, Jan. 7, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialPelecanoides garnotii, Print, The Peruvian diving petrel (Pelecanoides garnotii) (local name in Peru: potoyunco), is a small seabird that feeds in offshore waters in the Humboldt Current off Peru and Chile. Like the rest of the diving petrels it is a n...
EditorialRecipe for fried anchovies. The Book of Household Management, etc. [With plates and illustrations.]. London : S. O. Beeton, 1861. Source: C.194.a.507 p. 115.
EditorialMalabar thryssa, Thryssa malabarica 146, Bloch's gizzard shad, Nematalosa nasus 147, French fishermen fishing for sardines and anchovies using lamps and special nets called rissoles. Handcolored copperplate engraving from Gottlieb Tobias Wilhelm's Ency...