From The New Spanish Table cookbook by Anya von Bremzen

I happen to love all anchovies—the salty kind that come in tins and jars, vinegary boquerones, fresh ones fried crisp and as compulsively eatable as popcorn—but I understand this puts me in a pretty small club. That said, I’m convinced that if more people only gave anchovies a chance, they’d realize these tiny fishies don’t deserve their icky reputation.

Canned anchovies are assertive in flavor, true, but if you think of them as a seasoning rather than as something to eat straight from the tin, you may be surprised at their ability to add salt and depth to a dish without fishiness. Don’t believe me? Throw in a fillet or two (they’ll disintegrate) when you saute the onion and garlic for spaghetti sauce. If you don’t mind a bit of fishy flavor, try my favorite panino: fresh mozzarella, anchovy fillets, and a sprinkle of red pepper flakes. You’ll definitely know the anchovies are there, but they’ll be mellowed somewhat by the milky cheese.

This CATALAN GUACAMOLE, from The New Spanish Table cookbook, puts an Iberian spin on a Mexican favorite, and is a fantastic showcase for anchovies’ intense, salty goodness. Sherry vinegar adds winey complexity as well as a touch of acidity. Flavorwise, this is a complete departure from the traditional guacamole I know and love. It is something I will definitely make again, though—probably the same night I try out my new paella pan.

CATALAN GUACAMOLE
2 small garlic cloves, chopped
2 best-quality oil-packed anchovy fillets, drained and chopped
3 tablespoons minced fresh flat-leaf parsley
1 large pinch coarse salt (kosher or sea)
1 1/2 tablespoons fragrant extra-virgin olive oil
1 tablespoon sherry vinegar, preferably aged
2 tablespoons fresh lemon juice, or more to taste
2 small ripe Hass avocados, pitted and diced
1 small ripe plum tomato, cut in half and grated on a box grater, skin discarded
Toasted or grilled country bread, for serving

1. Place the garlic, anchovies, parsley and salt in a mortar and, using a pestle, mash them into a paste. Whisk in the olive oil, vinegar, and lemon juice. Set the dressing aside.

2. Place the avocados in a bowl and, using a fork, mash them until completely smooth. Stir in the tomato and the dressing, then taste for seasoning, adding more lemon juice as necessary. Let the spread stand for 15 to 20 minutes for the flavors to meld, then serve with toasted or grilled bread.

Makes about 1 1/2 cups

Since I can remember, the Silver Palate Cookbook has been right there as a staple next to Joy of Cooking in my mother’s kitchen. The Silver Palate Cookbook is a bible for two of my favorite home cooks- my cousin and my best friend’s mother.  And when I started this job in November, it’s the first book I would mention when asked what I’d be working on.  The response was a repetitive, but never boring, “I love the Silver Palate Cookbook!  I cook from it all the time!”

So when our executive editor Suzanne Rafer asked me if I wanted to attend a Children of Bellevue benefit awarding Workman’s wonderful Sheila Lukins, it was a no brainer.  I would finally get to meet the woman behind the Silver Palate sensation.  The woman who changed the way America eats.

Sheila’s books have become a cultural touchstone, but what her devoted fan base doesn’t know is that when no one else would help, our wonderful Sheila was a volunteer at the Bellevue Hospital Center working with patients who had TB.  Wonderful Sheila, indeed.

I like to think of them lighting up when Sheila arrived, putting a smile on their faces with her distinctive, snappy one-lines.  And leaving behind a plate of her chicken marbella.

Well, maybe the chicken couldn’t get past the nurses.  But I prefer to imagine it did.

“The Vortex, I call it. Everyone has one in their life (at least one)–a time when you are tested in seemingly insurmountable ways and things continue to go wrong, and you spiral uncontrollably downward.”

Sound familiar? Whether it’s the job market, your stock portfolio, or something else bringing you down, it’s time to bounce back. With 75 wonderful tips and “Bounce Back Assignments”, Karen Salmansohn’s book is the perfect companion to get you out of your funk and back into the world. Check out the introduction and the first 12 tips from The Bounce Back Book below.