Anchovy

A classic dish in Provence, its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.

Among the easiest appetizers ever.

This zesty pasta relies on a jar of peperoncini—including the brine—to do the heavy lifting.

In this date-night meal, mussels and clams get tangled up in strands of nutty buckwheat noodles soaking in a briny, garlicky, and ever-so-slightly-spicy broth.

This bold salty-sweet dressing and bitter chicories are flavor heavyweights; they stand up to and complement one another in this simple striking salad.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.