I had a spring cabbage mimosa salad at my parent's place.The grilled cabbage was so sweet and was delicious on its own.So I served it with the salty flavors of anchovies in a bagna cauda style.The grilled cabbage is sweet that it only needs salt and pepper. Enjoy with the salty flavor of anchovies, which gives the dish a fancy edge. Recipe by Okaraseijin

Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. This time I would like to show you the pasta dish with broccolini!

I love the distinct flavor that is unique to grilled eggplants.Authentic Eggplants uses vinegar and is tart and the prepping is different.Even though it's completely unorthodox, it turned out delicious!!I've been keeping a stock of this in my refrigerator for the past 2 months without fail and since it's my favorite, I decided to post it.-When grilling the eggplant in Step 1 make sure to sear the skin well. It will make a difference in the flavor.-I recommend seasoning lightly in Step 4. Recipe by *ai*

I used my favorite, locally caught squid in an Italian style saute with zucchini. It goes really well with wine or beer!The key points are to use anchovy filets, and the way the zucchini are sliced and sauteed. The zucchini slices are different sizes because I grew them myself so they aren't uniform...well, that's just an excuse. I recommend using zucchini that aren't too thick. Great in season! For 4 servings. Recipe by Risa papa

I found this recipe in Omar Allibhoy's, Tapas Revolution book. It looked so good I had to try it for myself and I certainly wasn't disappointed.

I often make various versions of this recipe, since I love both oil pasta and anchovies.I uploaded this basic recipe because just a small amount of anchovies gives it a great flavor.*The amount of salt and the cooking time are critical to making good oil-based pasta, so please follow the instructions carefully.*Use good quality extra virgin olive oil. For 1 serving. Recipe by *ai*

Steamed romanesco florets, tomatoes, butter lettuce, fresh watercress, capers, canned sardines in oil, and persian cucumbers make a wonderful salad dinner. We used the sardine oil, the vinegar from the capers and fresh lemon juice to make the dressing.#GoldenApron23

I love mushrooms so I always have button mushrooms on hand. I made an easy side dish using my favorite ingredients.Shiitake or any other mushroom will also taste delicious with this seasoning. Since anchovies already contain salt, you don't need to add extra. Recipe by KT121

I had left over anchovy and parsley, so I made this pasta for a weekend lunch.As the anchovy is salty, I do not add salt in the Step 6. Season with salt if required. In the Step 6, I add the cooking water, you may feel it is too much, but do not worry. The water will evaporate in the end. For 2 servings. Recipe by Yuzuyuzu

Fresh basils are blooming ..just pick it and make this delicious pasta :)

I wanted to make this as a side dish for Shrimp en Papilote by Cookpad user Satoyoko.Please adjust the baking time and temperature to your oven. Recipe by Brandy

This is a great combination for a quick lunch!