and no anchovies. It's gluten free, sugar free, oil free, and high in protein and omegas. You'll be amazed at how creamy and ...

Alex Guarnaschelli's "Italian American Forever" is on store shelves today. We talked with the Iron Chef about her favorite ...

The cookbook author and longtime TODAY Show anchor and weatherman shares how he uses this umami-packed ingredient in his ...

For a reference point, classic Caesar salad dressing uses six anchovy filets per ½ cup of oil. As you experiment with your salad dressing recipe, start with three anchovies per batch and adjust ...

Make the iconic Caesar salad at home with these 6 recipes: including the original Caesar salad (first made at Hotel Caesar's in Tijuana, Mexico!) and other tasty variations we think you'll love.

Make the Caesar dressing: In a food processor, combine garlic, anchovies, colatura di alici, lemon juice, egg yolks and black pepper and blend until smooth. With food processor running ...

Spoon tofu caesar dressing over greens, layering leaves as you go so there is dressing with each bite. Top with bread crumbs, anchovy fillets and shavings of Parmigiano-Reggiano.

Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Meanwhile, make the dressing. Add the mayonnaise, lemon juice ...

Make the dressing by bashing together the anchovies and garlic in a pestle ... Grate the remaining parmesan over this and drizzle the caesar dressing generously. Lastly, garnish with the reserved ...