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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
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Asparagus, Green Pea, and Scallion Sauce
Here's a fitting sauce for springtime, full of ...
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lidia's recipes ›

Lidias Common Sense Cooking: Finding Fresh Eggs

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Using Anchovies
Many Americans mistakenly dismiss anchovies due to the unfortunate rap they have as an intensely flavo...
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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October 31, 2015
Using Anchovies

Many Americans mistakenly dismiss anchovies due to the unfortunate rap they have as an intensely flavored pizza topping. Those same naysayers are likely (and unknowingly) enjoying Worchester sauce, remoulade or California’s famous Green Goddess dressing, all of which are delicious and classic recipes that contain anchovies. Anchovies are usually the “secret ingredient” that you just can't put your finger on. The two most common ways to buy anchovies are salted and canned in oil. Canned anchovies, both whole and fillets, are readily available in 2-ounce cans in most markets. Salted anchovies can be found in many Italian and specialty markets, usually in larger tins. The canned variety are fantastically delicious and impart the most deeply earthy, briny flavor to any recipe—particularly fish, beef, chicken, lamb dishes; salad dressings and sauces really come alive with even the smallest amount of anchovies. To perk up any sauce, use a tiny bit (about 1/8) of an anchovy (which will dissolve in the sauce). This tiny bit of anchovy will give a flavor boost with no trace of the original source. Fresh and canned or salted anchovies are not interchangeable in recipes, so be sure you have the right ingredient before beginning.