• 8 Ingredients
  • 1 1/2 cups pitted mild brine-cur...
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  • 2 Tbs. roughly chopped anchovy f...
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  • 1 1/2 Tbs. coarsely chopped fres...
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  • 2 garlic cloves, finely chopped
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  • 1 1/2 Tbs. cognac or brandy
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  • Show all (8)
  • Nutrition 100% match
  • Calories per gram: 2.4
  • Total fat: High
  • Show all
  • 11 Ingredients
  • 1 1/2 cups pitted mild brine-cur...
    -
    +
  • 2 Tbs. roughly chopped anchovy f...
    -
    +
  • 1 1/2 Tbs. coarsely chopped fres...
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    +
  • 2 garlic cloves, finely chopped
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    +
  • 1 1/2 Tbs. cognac or brandy
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    +
  • Show all (11)
  • Nutrition 100% match
  • Calories per gram: 2.5
  • Total fat: High
  • Show all
  • 12 Ingredients
  • 1 1/2 cups pitted mild brine-cur...
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  • 3 anchovy fillets, rinsed and pa...
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  • 3 Tbs. capers, rinsed
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  • 1 1/2 Tbs. coarsely chopped fres...
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  • 3 garlic cloves, finely chopped
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  • Show all (12)
  • Nutrition 100% match
  • Calories per gram: 3.2
  • Total fat: Low
  • Show all
  • 14 Ingredients
  • 1/4 cup sugar snap peas, julienne
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  • 1 tablespoon black olive tapenade
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  • 1 teaspoon shallots, minced
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  • 1 teaspoon aged balsamic vinegar
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  • 1 teaspoon extra virgin olive oil
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  • Show all (14)
  • Nutrition 100% match
  • Calories per gram: 1.4
  • Total fat: High
  • Show all
  • 14 Ingredients
  • olive oil
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  • 3/4 cup olive oil
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  • 2 garlic cloves
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  • 1 ounce anchovy fillet , rinsed...
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  • fresh ground black pepper
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  • Show all (14)
  • Nutrition 100% match
  • Calories per gram: 3.7
  • Total fat: High
  • Show all
  • 28 Ingredients
  • 1 7-ounce salmon filet
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  • Salt and pepper to taste
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  • 3 tablespoons olive oil
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  • 1/4 cup white wine
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  • 1 tablespoon Kalamata Olive Tape...
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  • Show all (28)
  • Nutrition 100% match
  • Calories per gram: 2.4
  • Total fat: High
  • Show all
  • 42 Ingredients
  • 4 ounces haricots verts
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  • 6 tablespoons extra virgin olive...
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  • Kosher salt
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  • Freshly ground black pepper
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  • Fresh thyme leaves, minced
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  • Show all (42)
  • Nutrition 100% match
  • Calories per gram: 2.8
  • Total fat: Low
  • Show all

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