Think anchovies...do you think of those super-salty, crinkled-up, spiny, fishy bits on pizza and in Caesar salad? Think again!

Top-quality Spanish and Italian anchovies are seawater-fresh, flavorful, and never too fishy. Their firm flesh is retained because they have been preserved with great care using age-old, proven methods. In short, they are a far cry from most anchovies available in America.

We have tried anchovies from many different producers to bring you the finest bounty from the Cantabrian Sea and beyond.

There are 144 different versions swimming around in the warm ocean waters all over the globe. By the time we consume these little fish, who rarely grow larger than 4 inches, they start to blend together without distinction. But be forewarned, not all cans, jars, or other vessels contain the same finished results.

Anchovies are cured (they are being transmogrified) by layering them alternately with lots of salt in barrels. This process creates a liquid called Garum, the original fermented fish sauce of the ancient worlds like Byzantium, and also creates the anchovies we know and love. After many months of curing, the little fishies are packed in salt or oil to be used in dishes around the world.

These little babies explode on your palate with an amino acid!

This amino acid we affectionately call Glutamate, and it is naturally found in foods like tomatoes, Parmigiano-Reggiano, and kombu. Naturally high in levels of glutamate, inosinic acid, and guanosine monophosphate, you have what is called umami today.

The anchovy is one of the ingredients that exemplifies and exudes umami!

But caution is important; a not well-preserved anchovy can be mushy (a bad sign), fleshy feeling (meaty is better), and overly salty (like a mouthful of salt). Sadly, it is an all-too-common occurrence with the cheap stuff and why so many of us wrinkle our nose in distaste.

We have found that better is better, from the taste to how it feels, to how long it will keep in the refrigerator, and can be the difference between success or failure in the kitchen. Kept covered in salt, salt-packed anchovies should keep a good long time!

Anchovy! It is the flavor-packed punch spice!

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This classic recipe is simple, fast and easy. Capers and tuna are often added as well.

See the Bigoli in Salsa Pasta with Anchovies and Onions Recipe here!

Most of us have heard about the health benefits of anchovies—high in EPA and DHA fatty acids.

We carry anchovies packed in both salt and olive oil from Italy and Spain. The two brands we have come to rely on, based on chef feedback and knowledge about how the anchovies are harvested and processed, are Scalia from Sicily, and Ortiz from Spain. They are two of the best in the business of anchovies.

The basics of anchovy "harvesting" from the can or jar.

Open and pull the number of anchovies you need. After the first couple it becomes a lot easier.

If it is not possible to do this you can pour the oil off or the salt. Save the oil or salt as that is what acts as a preservative. Once you are ready to store the anchovies, replace the oil or salt and use more if necessary to fully cover. Store in an airtight container.

Rinse the anchovies under cold water or place in a cold water bath to remove any remaining salt or brine. This step helps reduce the overall saltiness of the anchovies.

Remove bones and heads (optional) if desired. If you are using the anchovies as just a flavoring, not to worry. The Anchovies are fully cooked and everything blends together nicely.

Pat them dry with a towel to remove any excess moisture.

Add to salads, pasta, pizza, or enjoy them on a cracker.

Shop now for Anchovies here!

Peanut sauce, also known as satay sauce, is a popular condiment used in various cuisines, particularly in Southeast Asia. Its precise origin is somewhat difficult to trace, as variations of peanut sauce exist in different countries and regions. It is believed to have originated in Indonesia, where it is commonly used as a dipping sauce for satay skewers.

In Indonesian cuisine, peanut sauce is known as "bumbu kacang" or "sambal kacang," with "kacang" meaning peanuts. It is an integral part of traditional Indonesian cuisine, particularly in Java and Sumatra. Indonesian peanut sauce typically includes ground peanuts, garlic, shallots, chili peppers, tamarind, palm sugar, soy sauce, and various spices. The ingredients are ground or blended together to create a smooth and savory sauce.

Over time, peanut sauce spread to other Southeast Asian countries such as Malaysia, Thailand, and Singapore, where it underwent some modifications to suit local tastes and preferences. In these countries, peanut sauce is also commonly used as a dipping sauce for satay, as well as a versatile condiment for various dishes, including stir-fries, noodles, and salads.

This version uses the convenience of peanut butter and most likely what you are having in most restaurants these days.

See the Indonesian Peanut Sauce Recipe here!

Ketjap Manis, also known as Kecap Manis, is a sweet soy that is thicker than soy sauce. The sweetness makes it super versatile!

Perfect for making a marinade for vegetables and meats allows your food to sing a wonderful tune!

It is my go to when making stir fry, somehow it always makes everything better!

When paired with another soy sauce, the combination creates a "sauce" that is modified by a ratio of quantity of each. Realistically it is not necessary to measure, just pour, try and modify if you must.

Use anywhere you would soy sauce for a twist on your norm!

Shop now for Ketjap Manis - sweet soy!

Although you can use it like a BBQ sauce, you can also use it as a sweet condiment for rice and non-grilled meats.

See the Simple Ketjap Manis BBQ Sauce Recipe here!

These are not just any somen noodles! The region of MIWA-SOMEN has a history of over one thousand years and the quality is called the King of Somen. MIWA-YAMAKATSU Noodle Factory is now run by the 6th generation.

Somen noodles are thin wheat noodles.

Somen noodles are believed to have originated in China and were introduced to Japan during the 9th century, likely through cultural exchanges. The Japanese then adapted and refined the noodles to match their style.

Somen noodles are very thin, often measuring less than 1.3 millimeters in diameter. They are typically made from wheat flour, salt, and water. The dough is rolled out thinly and then cut into long strands. Somen noodles have a pale, white appearance and a wonderful delicate texture.

Somen noodles are commonly eaten cold, especially during the hot summer months in Japan. They are served in a variety of ways, often in a bowl of ice-cold water with a dipping sauce called tsuyu, or alongside various toppings like sliced green onions, shiso leaves, grated ginger, and wasabi. Somen can also be enjoyed in hot soups or added to stir-fries.

Different regions in Japan have their own unique variations of somen noodles. For example, Hiyamugi in Kyoto and Tokyo-style Somen are both slightly thicker versions of somen. In Okinawa, there is a variation called Soki Somen, where the noodles are served in a hot soup with braised pork ribs.

In Japan, there is a tradition known as "Nagashi Somen" (flowing somen) that is popular during the summer. Thin bamboo shoots are used as water slides, and somen noodles are placed at the top. Cold water flows down the bamboo, and diners catch the noodles with their chopsticks as they pass by, dipping them in the sauce before eating.

You can read and see pictures about Nagashi Somen here.

These are some of the most amazing noodles I have ever had!

Shop now for Miwa Yamakatsu Hitosujinawa Muginawa Somen Noodles!

Preserved lemons are a wonderful go to addition to any recipe. Use them as a topping, an ingredient, or as a taste-changer. Anywhere you would use a regular lemon, you can use a preserved one for more punch and flavor. This intense concentration of flavor goes beyond just a lemon; it releases an explosion of flavor in your mouth!

The combination of salt, lemon, and time creates a flavor bomb when combined with chicken, for instance, bringing out the best in your poultry. Similar to sardines, another flavor enhancer bomb, it might not immediately appeal to all your senses, but once you incorporate a preserved lemon into your next dish, you might just discover a new love.

We like the Belazu Beldi Preserved Lemons because they are small, whole, and round like little globes. Smaller than a golf ball, they have a very thin skin that is easy to cut and chew. When used as a garnish, they look cute and gorgeous, elevating the presentation of any dish!

You can either make your own preserved lemons or try the Belazu Beldi Preserved Lemons. Preserved lemons are the ultimate combination of sourness, saltiness, and bitterness—a true flavor bomb!

Shop now for Belazu Beldi Preserved Lemons!

This is a classic Chicken Tagine recipe -- but you don't need a tagine to make it. This one was adapted from Chef Erin Coopey. It's traditionally served over couscous, but if you want to go gluten free, serve it over quinoa.

See the Chicken with Preserved Lemons Recipe here!

These are good! Like hazelnuts from Piedmont and Sicilian pistachios, Marcona almonds from Spain are prized the world over. Some even say Marcona almonds are the finest in the world.

Almost round and very flat, Marcona almonds look different from California garden-variety almonds, and they have a richer, more intensely nutty flavor.

Our Spanish Marcona almonds are toasted in sunflower oil and lightly salted, and the result is a crisp, tender, and super-flavorful almond. If you haven't had them, try them at least once and you might be hooked for life!

You might think that almonds in olive oil would be better, and they might be when freshly oiled and eaten soon after. But we discovered that by the time they arrive from Spain, they taste – well, oily – and we find we prefer the almonds in heart-healthy sunflower oil.

Shop now for Marcona Almonds!

This recipe, from Jacques Torres Chocolate in New York City, was adapted from an article in Food & Wine Magazine about how chefs stay slim and in shape.

The thing that caught my eye, besides the fact that I love anything chocolate, is what Jacques said about cravings: "I'm more addicted to chocolate than I am to sugar...." And a small piece of super-quality dark chocolate can stave off his cravings.

See the Chocolate Bark with Almonds, Candied Fruit and Sea Salt Recipe here!

Italian Sorrento lemons, also known as Limone di Sorrento or Sorrento lemons, are a renowned variety of lemons that are grown in the region of Sorrento, located on the southwestern coast of Italy.

They are highly prized for their unique characteristics and have been granted Protected Geographical Indication (PGI) status by the European Union, which ensures their authenticity and origin.

They have a vibrant yellow peel, medium to large size, and a slightly wrinkled surface. These lemons are highly aromatic, with an intense, fragrant scent. The flavor is a delightful combination of sweet, tangy, and slightly bitter notes.

They are used in various culinary applications, including desserts, seafood dishes, salads, dressings, and marinades. Sorrento lemons are also famous for their use in the production of Limoncello, a traditional Italian lemon liqueur.

They thrive in the Mediterranean climate of the Sorrento Peninsula, just south of Naples where the fruit benefits from warm summers, mild winters, volcanic soil, abundant sunshine, and sea breezes.

The season for Sorrento lemons is from February to July, with peak harvest in May and June.

These lemons are wonderful! We know them from Panettone and Lemon Olive oil and love both of those products!

Shop now for Candied Sorrento Lemon (PGI) Peel in Quarters!

A lacy, crispy cookie. Adapted from a Bon Appetit Magazine recipe.

See the Cranberry and Lemon Florentines Recipe here!

Sugared cranberries seem to be all the craze. Not sure why, but when I saw that these wintry-looking gems were so easy to make, I could not wait to try them. I figured they would be a perfect topping to my daughter's favorite birthday brownies.

Of course, she probably won't eat them, and neither will she eat the dollop of vanilla ice cream or whipped cream that goes between the two. But that's OK. This will be the thing that makes a kid's birthday sweet, into a grown-up treat.

Be sure to use the best cranberries.

See the Sugared Cranberries Recipe here!

Bonito is a type of fish that is often associated with katsuobushi.

Katsuobushi is made from bonito fish that has been filleted, simmered, and then dried and smoked.

The resulting dried bonito flakes are called katsuobushi. Bonito is known for its rich umami flavor and is widely used in Japanese cuisine to make dashi, a versatile and flavorful stock that forms the base of many Japanese dishes, including soups, broths, and sauces.

The combination of bonito flakes and kombu seaweed is particularly popular in making dashi, as the flakes add depth and complexity to the stock.

In addition to its many uses in traditional Japanese cooking, we think bonito is a great addition to any pantry.

It's a versatile, easy-to-use seasoning that adds a slightly smoky flavor to all sorts of salads, dips, and dressings. It's also terrific for enhancing steamed or sauteed vegetables, with or without tofu.

And you might want to keep it out of reach of your gourmet-inclined cat! They can't seem to get enough of the stuff.

Shop now for Bonito Flakes!