Master Class: Anchovies reconsidered as a flavor to add to the mix

Cauliflower with bagna cauda is made with simple ingredients such as kosher salt, pepper, olive oil and lemon zest.  (Anne Cusack / Los Angeles Times)

Recipe: Wax bean Nicoise with bottarga and Cetara anchovy crostone

Anchovy butter recipe just takes 15 minutes, plus cooling and chilling times. Recipe: Anchovy butter  (Anne Cusack / Los Angeles Times)

Anchovy aioli goes best with olive or country bread that’s been toasted, lightly oiled and rubbed with garlic. Sprinkle with sliced Italian parsley. Recipe: Anchovy Aioli   (Kirk McKoy / Los Angeles Times)