336 millet recipes

Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.

Caponata di melanzane with eggplant, peppers, tomatoes, capers, olives, and anchovies. A bold Sicilian appetizer that improves as it sits at room temperature for hours.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.

Lemony chicken and anchovy ravioli stuffed with minced chicken, salty anchovies, parmesan, and bright lemon zest. A delicate handmade pasta with a savory umami punch.

Risotto Con Pesce Gatto E Erba Cipollina (L A recipe

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

Slow-cooked caramelized onions layered with oil-cured black olives and anchovy fillets in a buttery homemade crust. A rustic French-style open-faced savory pie.

Grilled catfish fillets smothered in a homemade tomato sauce with burgundy wine, garlic, and fresh parsley. Low-fat, low-calorie, and ready in under 40 minutes.

Orange roughy fillets gently poached in a saffron-white wine broth with sliced fennel, leek, and Italian tomatoes. A light, Mediterranean one-pan fish dinner in 35 minutes.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

Silky smoked trout fillets paired with a classic French gribiche sauce spiked with fresh horseradish, Dijon mustard, tarragon and chopped hard-boiled egg. No cooking required, just 15 minutes of whisking.

Red snapper baked en papillote with a creamy green peppercorn pan sauce. A bistro-style fish dinner with tender flaky fillets and a peppery wine cream that takes 30 minutes start to finish.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

Parmesan dressing with anchovies, egg yolk, Dijon mustard, red wine vinegar, and Worcestershire. A rich, Caesar-style emulsion blended thick in 5 minutes. Bold umami flavor.

Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte recipe