My kitchen cabinets are filled to the brim with rice, dried beans, wheatberries, and bulgur.  The truth is that I don’t use these ingredients very often.  For one thing, they’re not quick to prepare. The rice takes 45 minutes and all of the others need to soak, which can take anywhere from 10 minutes to overnight.  I’ve gotten it into my head that I don’t have the time for these items.  Which is not true at all.  I do have the time.  I just get lazy.

Last week, I decided to take the plunge and whip out one of those bags of wild rice that had been hiding in the dark corner of our pantry shelf for close to three years.  I’d been craving a hearty salad for lunch, which is something that happens often in the summer.  I could eat big bowls of chopped salad every day, but when it’s warm out, I can’t get enough.

This wasn’t a complicated dish to prepare.  I included some veggies for additional texture (and because, you know, they’re healthy) and then loaded it up with blue cheese (because if I’m going to have salad for lunch, there better be dairy in it).  And lots of fresh herbs, of course.

When it was finished, I carried the bowl and a big glass of sauvignon blanc to the table on our deck behind the apartment.  The gentle breeze, the food, a book in my hand.  I instantly got swept up in the moment. By the time I looked back down at the bowl, just a few grains remained.

There are still countless bags of rice and legumes that linger in those cabinets. It’s just taken this one dish to convert me. I’m ready to dig into the rest. 

  • June 25, 2012 - 1:50 am

    Rosa - A splendid salad! So summery and tasty.



  • June 25, 2012 - 1:53 am

    JulieD - Wow, Brian. Love this…so simple & elegant at the same time!ReplyCancel

  • June 25, 2012 - 8:14 am

    foodwanderings - Ooh I was just thinking making some grain or bean salads for the week and fall back into a good eating habit. Thanks for the inspiration.ReplyCancel

  • June 25, 2012 - 8:31 am

    Maria - I want this for lunch…and dinner!ReplyCancel

  • June 25, 2012 - 9:09 am

    Meeta - Love rice salads. This is awesome as it adds a gorgoeus flavor level wit the blue cheese!ReplyCancel

  • June 25, 2012 - 9:24 am
  • June 25, 2012 - 9:46 am

    Alison @ Ingredients, Inc. - This looks amazing! Bookmarked!!ReplyCancel

  • June 25, 2012 - 11:26 am

    meesh - i love this! dairy is definitely essentialReplyCancel

  • June 25, 2012 - 11:36 am

    Chez Us - My pantry is the same. I have bags of beans, grains and rice, that is really not too hard to cook. I have been cooking up a batch of beans when I am home for an entire day. Then I freeze them in 2 cup containers. Great for last minute meals, dips, etc…. Have also been playing with different grains to use in salads. Taking the time can be delicious.

    I love the blue cheese in this salad … may have to whip one up while Mr. No Dairy is traveling this week. :)ReplyCancel

  • June 25, 2012 - 11:43 am

    Andrew Frishman - Mnnn. . . I LOVES me some wild rice, especially when it’s been turned into a salad!

    Arroz con pollo, Arroz con frejoles, Arro con todo. ¡Viva Arroz!ReplyCancel

  • June 25, 2012 - 2:16 pm

    Julia - The hearty texture of the wild rice with the creamy pungent blue cheese, yum, whatta great combo!ReplyCancel

  • June 25, 2012 - 3:29 pm

    Anita at Hungry Couple - This looks great and the type of food I like. I make a similar salad with feta cheese but I add cooked wheat berries. These dishes make such a great filling and healthy meal.ReplyCancel

  • June 25, 2012 - 3:33 pm

    Eileen - Grain salads are one of my favorites for summer–especially because they’re good cold from the fridge. Love it!ReplyCancel

  • June 25, 2012 - 4:15 pm

    Bunkycooks - These types of salads are so good for you and we should all be eating more of them. They are particularly nice in the summer with all the fresh fruits and veggies.ReplyCancel

  • June 25, 2012 - 6:01 pm

    Barbara | Creative Culinary - I love wild rice and too often avoid it for the time element too. Maybe it doesn’t help that when I do make it I end up finishing off most of it WAY too soon.

    I’m on a Cambozola kick…I’m so enjoying something ‘not as blue’ as bleu cheese but I’m game to try it with wild rice; I know I have some hidden in that valley of unknowns in the pantry!ReplyCancel

  • June 25, 2012 - 8:11 pm

    Sylvie @ Gourmande in the Kitchen - A good book, good food and a glass of wine sounds like the perfect way to enjoy the evening.ReplyCancel

  • June 25, 2012 - 8:15 pm

    Janet - You are so right – have been wanting summer grain and rice salads myself but think too much time that I do not have. Then I make it and realize yes not that much time at all and totally worth it!
    Thank you for the inspiration!ReplyCancel

  • June 26, 2012 - 6:38 am

    Joanne - I can be pretty lazy about the grains/beans in my cabinets as well and I really need to start using them up because I often forget they’re even there! The funny thing is that I can always cook them while I’m doing something else, like eating dinner or just sitting around, yet I always think they’re so onerous. Weird. Anyways, LOVE this salad! Definitely going to make it to use up some of my rice!ReplyCancel

  • June 26, 2012 - 7:06 am

    Rosie @ Sweetapolita - You definitely had me at “blue cheese,” but I am a rice lover. I could live on it, and when I’m home alone it’s all I eat! Well, that and dessert. Wild rice is something I never think to buy or make, though, but I will definitely give this recipe a try, Brian. I need all the help I can get when it comes to simple but flavorful savory dishes! Lovely as always. xoReplyCancel

  • June 26, 2012 - 7:14 am

    Sues - The wild rice/blue cheese combination is SO appealing to me… And this is such a beautiful salad!ReplyCancel

  • June 26, 2012 - 8:33 am

    Jeanette - I love the sound of this wild rice salad. Whole grains often take longer to cook, so I’ve been using my rice cooker so I don’t have to stand over the stove (plus it keeps it warm if I make it ahead of time). I also make extra and store it in the fridge or freezer.ReplyCancel

  • June 26, 2012 - 9:57 am

    Monet - Ah, rice. I have a love/hate relationship with it. I love how it tastes, but like you, I’m not always thrilled with how long it takes to cook! I often consider buying steamed rice from Whole Foods…until I see the cost. 8 dollars a pound! This wild rice salad sounds just perfect though. What a lovely combination of textures and flavors. Thank you for sharing. I can’t wait to see you NEXT WEEK! xoxoReplyCancel

  • June 26, 2012 - 11:07 am

    Jen @ Jen's Favorite Cookies - This looks beautiful! I’m always looking for salads that are not boring. I can’t wait to try this!ReplyCancel

  • June 26, 2012 - 11:12 am

    sippitysup - I think it is terrific that you used all wild rice. Too many “wild rice” dishes contain just a smattering of the stuff. GREGReplyCancel

  • June 26, 2012 - 12:00 pm

    Jen @ Savory Simple - A fabulous way to use wild rice!ReplyCancel

  • June 26, 2012 - 10:50 pm

    Sneh | Cook Republic - You were right! So thoroughly nourishing. I love how fine all the ingredients are chopped except the carrot which really pops. I hear you on having a pantry full of wonderfully nourishing ingredients and the feeling you get that you should be cooking with them more often. Thanks for inspiring :-)ReplyCancel

  • June 27, 2012 - 12:20 am

    kankana - I just moved from white rice to brown rice. Yet to try the wild rice but looking at this I don’t think, I can wait much long :)ReplyCancel

  • June 27, 2012 - 6:16 am

    Carolyn - I’m with you! If salad is the meal, it needs dairy in it!ReplyCancel

  • June 27, 2012 - 6:26 am

    Peggy - I’m totally the same way with my dried pantry staples! I buy them and forget about them – but with a salad like this, I think I may have to bust some of them out =)ReplyCancel

  • June 27, 2012 - 9:21 am

    Veena - Very interesting dish.. For sure I am going to try :-)


  • June 27, 2012 - 9:24 am

    Renee - Kudos Kitchen - Hi Brian! I saw this on foodbuzz today and it totally caught my eye. I’m a fool for wild rice. I love how you added the carrots for texture and a wonderful pop of color. This recipe really has my mouth watering. I must try this!!!ReplyCancel

  • June 27, 2012 - 9:34 am

    Lora @cakeduchess - I was thinking about the time factor the last time I made wild rice a few months ago and have not made it since. Now after seeing your colorful salad I can’t wait to make it again. fabulous summer dish, Brian xxReplyCancel

  • June 27, 2012 - 12:53 pm

    DB-The Foodie Stuntman - I love wild rice. It reminds me of Thanksgiving becajuse my grandmother use to use it in her stuffing recipe. Great way to use it and congratulations on making the foodbuzz Top 9!ReplyCancel

  • June 28, 2012 - 6:21 am

    Stacey @ Kitchen Serendipity - Guilty of the same when it comes to rice and legumes – and this sounds delicious and healthy and perfect for summer!ReplyCancel

  • June 28, 2012 - 11:46 am

    Marina@Picnic at Marina - another salad yet to try. Brilliant! :)ReplyCancel

  • June 29, 2012 - 3:57 am

    Jacqueline @How to be a Gourmand - Very nice take on a Salad dish. I too am a big fan of blue cheese in salads. Roquefort is my favourite and I often have it in a salad with bacon, baby spinach, avocado tomato and walnuts.ReplyCancel

  • June 29, 2012 - 11:52 am

    Alejandra - This is a great reminder to use some of the many (MANY) jars of grains in my pantry. I always buy then, but like you, rarely use them because they can be a bit slow. But I’m always happy when I finally do! This recipe inspires me!ReplyCancel

  • June 29, 2012 - 12:47 pm

    amelia from ztatsylife - I feel your cupboard conundrum. Who know why, in the summer, I too feel the need to clean out the grains from my pantry: must be because I feel that I have to start the fall “fresh” and anew at the end of the summer. Plus it’s fun to “create” from lost ingredients. I JUST found a bag of beluga lentils that needs addressing!ReplyCancel

  • June 29, 2012 - 3:51 pm

    Rachel @ Baked by Rachel - So simple and perfectly light for hot summer days!ReplyCancel

  • June 30, 2012 - 3:09 am

    MikeVFMK - Love this salad! You come up with the best vegetarian salads, Brian! We would devour that here.ReplyCancel

  • June 30, 2012 - 11:18 am

    Sommer@ASpicyPerspective - This looks like heaven. I love all the contrast in flavor and texture. :)ReplyCancel

  • July 3, 2012 - 3:34 pm

    Becs @ Lay the table - I love wild rice – I have wild red rice and I love the nutty flavour. I tried making a salad with it but I think the blue cheese in it would be SO much better!ReplyCancel

  • July 4, 2012 - 4:06 am

    Mike - I always struggle with wild rice…your recipe sounds like a very good combination of flavors: gonna have to try it!ReplyCancel

  • July 5, 2012 - 7:40 pm

    What We’re Loving: Salads | Eat Boutique - handmade food giftbox, homemade, homespun, gift basket, food that hugs you back - […] For a change, let rice take center stage and leave the lettuce in the fridge with this Wild Rice Salad with Bleu Cheese {from A Thought For Food} […]ReplyCancel

  • November 15, 2012 - 11:07 am

    Celery Root and Potato Mash with Parsley Oil Drizzle » Chez Us - […] Wild Rice Salad with Blue Cheese – A Thought for Food […]ReplyCancel

Today is the first day of summer.  I will always remember this, because, along with being the solstice, it is also our wedding anniversary.  Three years ago today, Eric and I got hitched.  If you don’t recall the weather in New England back in June 2009, well, let me paint you a picture:  it was very, very wet.  It rained day after day after day. And to make it even worse, it was cold.  Like, sweatshirt cold.  It wasn’t anything like this sunny, 90 degree weather we’re getting here this week.

New England weather can be a bit fickle though, so I hoped things might change.  We watched the news each night and frequently checked our computers for updates. Eventually, I started to give up on the fact that things would be in our favor for the big event.

But the night before our wedding, just as the guests arrived for the rehearsal dinner, the weather got a little brighter.  The rain went from downpour to drizzle, until, eventually, the skies began to clear.  And, for the next 24 hours, everything was exactly how we wanted it.  Eric and I were able to take photos on the beach and we had our pre-ceremony cocktail hour in the yard behind the venue (yes, that’s right… we had drinks BEFORE we got married.  It helped loosen us up a bit), and we did our clambake outside, just as we had planned.

The night went on and we drank and danced and ate cake.  Really, we couldn’t have asked for a more picture-perfect day.  The next morning, we woke up to find clouds in the sky.  It rained the rest of the day and continued through the following week.

I’ll never forget that day.  It’s hard to believe that three years have gone by.  Eric likes to joke that it feels like an eternity.  But it really does feel like forever.  My memories from before we got together become fainter as time goes on.  He’s with me in every moment, every story.  I’m looking forward to many more years together.  This is just the beginning.

A group of pie-loving food bloggers, Shauna AhernJustin SchwartzGarrett McCord and Ashley Baron Rodriguez, came up with Pie Party 2012, where bloggers could share their pie posts 0n an official Facebook page. I’ve just submitted this Summer Fruit Kuchen, but there are tons of other wonderful recipes you should go check out!

And if this wasn’t enough, I also have a guest post up over at With Style and Grace, a blog that I have been following for quite some time and that I absolutely adore.  I can’t wait to give Lisa a great big hug again when I see her next month!

View full post »

  • June 20, 2012 - 1:32 am

    Rosa - A beautiful Kuchen! It looks really divine.



  • June 20, 2012 - 8:03 am

    Jamie - Can I tell you two things, Brian, sweetheart? The summer JP and I got married it rained and rained. We married the 23rd of July and it was rainy, drizzly and cold every single day until the 23rd when the sun broke through the clouds, it dried up and was warm and beautiful. I love thinking that it happened like that for you guys, too. Second – I have always wanted to make a fruit kuchen!! And now seeing yours even more! Happy anniversary to you both and Happy Pie Day!ReplyCancel

  • June 20, 2012 - 8:29 am

    Cara - The pie looks delicious! But more important – congrats on your anniversary! Hope you’re doing something special (like eating pie?).ReplyCancel

  • June 20, 2012 - 8:59 am

    Meeta - Congrats on your anniversary – hope you will celebrate many more! Love the look and flavors of this pie!ReplyCancel

  • June 20, 2012 - 9:12 am

    Winnie - This is just gorgeous Brian. Happy HAPPY Anniversary!ReplyCancel

  • June 20, 2012 - 9:33 am

    Sanjeeta KK - Congrats on your anniversary, here is wishing many-many years of togetherness for both! Love the rainy description of your D day..and the pie is just perfect to celebrate the moments.ReplyCancel

  • June 20, 2012 - 9:58 am

    Carolyn - Congrats on three years, Eric and Brian. And although I don’t remember that June specifically, I can believe it. Weird weather we get here in New England!ReplyCancel

  • June 20, 2012 - 10:03 am

    Jen @ My Kitchen Addiction - Happy anniversary to you both! And, what a gorgeous looking pie… I do believe it is the perfect way to celebrate!ReplyCancel

  • June 20, 2012 - 10:10 am

    TidyMom - This is just gorgeous Brian! and Happy 3 years to you and Eric! Here’s to many many more!!ReplyCancel

  • June 20, 2012 - 10:15 am

    Caryl S - This recipe looks wonderful and I loved the story about your wedding day. I have a question about peaches that I’m hoping you can answer. What is the best way to get peaches away from the pit without smushing the fruit? Thanks.ReplyCancel

  • June 20, 2012 - 10:22 am

    GlutenFree Strawberry Cream Puff Pie - » - […] Summer Fruit Kuchen […]ReplyCancel

  • June 20, 2012 - 10:27 am

    Alison @ Ingredients, Inc. - oh this looks heavenly! Bookmarked!ReplyCancel

  • June 20, 2012 - 10:46 am

    Rachel @ Baked by Rachel - Happy anniversary Brian!! What a wonderful story. And really… what’s a little rain? I say that from experiencing downpours on my own wedding day 😉 It’s suppose to be good luck anyway, right?ReplyCancel

  • June 20, 2012 - 12:54 pm

    Georgie - It was meant to be… the skys parted and you two were blessed with sunshine, happiness and love. Happy Anniversary… happy pie party… & happy first day of summer.ReplyCancel

  • June 20, 2012 - 12:55 pm

    Michelle - Congrats on your anniversary! Thanks for sharing such a cute story. Too sweet that the sun shined down just for your special day that week :)
    Here’s to another great year with your hubby!ReplyCancel

  • June 20, 2012 - 1:01 pm

    abby dodge - Happy Anniversary Brian!
    ps.. I just love kutchen and yours looks fab.ReplyCancel

  • June 20, 2012 - 1:16 pm

    Laura@MotherWouldKnow - Can’t decide what is more beautiful – your description of the wedding or the pics you linked. Love the kuchen too, but really when it comes to love, even a gorgeous pie has to take a backseat. Wish you guys many more years of happiness and clouds parting in your path.ReplyCancel

  • June 20, 2012 - 1:58 pm

    Sweet Remedy » Lemon Meringue Pie for Pie Party 2012 - […] Thought for Food – Summer Fruit Kuchen Posted by Samantha on June 20, 2012 1 Comment »   You Might Also […]ReplyCancel

  • June 20, 2012 - 2:11 pm

    Andrew Frishman - Mnnn. . . I LOVES me some Kuchen, especially when it ain’t got no ümlaut.

    Cuando llega el verano y el clima es cálido, entonces es el momento de cosechar el flaumen y hornear flaumen kuchen.ReplyCancel

  • June 20, 2012 - 3:38 pm

    Eileen - What a beautiful pie! Pie pie pie pie pie. Have a great anniversary!ReplyCancel

  • June 20, 2012 - 4:09 pm

    Jen @ Savory Simple - I’ll never forget my special day either. Happy anniversary!ReplyCancel

  • June 20, 2012 - 4:19 pm

    Chef Dennis - Happy Anniversary to you and Eric my friend, I wish you many more years of happiness together! And when Eric says it seems like an eternity, and if he’s like me, he means it seems like forever because he can’t imagine one minute without you….I know that’s how I feel about Lisa..and an eternity just doesn’t seem long enough…..sigh

    Thanks for taking the time out of your special day to post that delicious Kuchen, and what a perfect entry for the pie celebration!

  • June 20, 2012 - 4:58 pm

    Sylvie @ Gourmande in the Kitchen - Congrats on three years and here’s to many more blissful years! I love your wedding photos, looks like it was an incredible day!ReplyCancel

  • June 20, 2012 - 5:27 pm

    Helene - Congrats for three years! It’s a special day for me also, it’s my birthday. Love the new banner.ReplyCancel

  • June 20, 2012 - 7:19 pm

    Jeanette - Happy Anniversary! Funny, I remember our wedding day having similar weather. Rainy, and then amazingly, the sun came out. How glorious!ReplyCancel

  • June 21, 2012 - 2:33 am

    Jacqueline @How to be a Gourmand - Happy Anniversary – long may your happy life continue. I firmly believe your wedding day is the best day of your life.
    I’ve never heard of a kuchen before – I wonder where it’s origins lie…. Thanks for sharing.ReplyCancel

  • June 21, 2012 - 8:40 am

    Sommer@ASpicyPerspective - A perfect pie for a perfect day! Happy Anniversary!!ReplyCancel

  • June 21, 2012 - 11:10 am

    Monet - Smile. Smile. Smile. Love to read these memories Brian. Isn’t it funny that you and I got married a little over a month apart? Three years later and we’re both still in love. And this is such a delicious pie. One of my favorites. Hugs and love.ReplyCancel

  • June 21, 2012 - 3:50 pm

    Leanne - Happy anniversary! What a wonderful time of year for a wedding– and what a delicious looking treat.ReplyCancel

  • June 21, 2012 - 6:36 pm

    Riley - I’ll be so as when good rhubar is gone. I should make this while it is still available at the market!ReplyCancel

  • June 22, 2012 - 8:07 am

    Kate @ Kate from Scratch - Happy Anniversary! This pie looks delightful. I’ll be sure to check out that fb page too, sounds like a great idea. Congrats on the Top 9!ReplyCancel

  • June 22, 2012 - 8:15 am

    Joanne - Happy anniversary, my dear! I’d say it was pretty much fate and a truly good omen that the skies cleared for your big day. A sign of such beautiful things to come.

    This kuchen sounds absolutely glorious. A combination of summer’s best fruit. So delicious.ReplyCancel

  • June 22, 2012 - 10:43 am

    Adrienne : Boysenberries - WOW – this looks amazing! Love peaches. I will make this when they are in season here in Ontario (last August)ReplyCancel

  • June 22, 2012 - 3:28 pm

    CJ at Food Stories - Congratulations on your foodbuzz top 9, today!ReplyCancel

  • June 22, 2012 - 3:37 pm

    Janice - I loved your story. It was our wedding anniversary on 19th June, it was a bit drizzly on our wedding day, but that is only to be expected in Scotland! We got some photos outside but then had to retreat indoors. That was 31 years ago in 1981, it was dry on the 19th this year, but has been raining ever since. I may be making your kuchen this weekend, it’s just the thing.ReplyCancel

  • June 22, 2012 - 8:29 pm

    Christina @ The Hungry Australian - A lovely post. I enjoyed hearing aout your wedding and this tasty pie. May I wish you all the best for many more years.ReplyCancel

  • June 23, 2012 - 4:35 pm

    Rosie @ Sweetapolita - What a sentimental post, Brian. I love getting a glimpse into your world, and I just adore those wedding photos. Happy Anniversary! And, I should also mention how delightful your summer fruit kuchen looks! xoReplyCancel

  • June 23, 2012 - 6:21 pm

    jnaet - Sweet & Beautiful!ReplyCancel

  • June 24, 2012 - 3:26 pm

    Christina @ Sweet Pea's Kitchen - Happy anniversary! This kuchen looks like a wonderful way to celebrate! :)ReplyCancel

  • June 24, 2012 - 6:54 pm

    Liren - Happy Anniversary, you guys! Brian, I hope you and Eric had a wonderful celebration last week :) May each year grow sweeter and sweeter.

    This kuchen is just perfect for all the goodies I hauled from the market yesterday!ReplyCancel

  • June 25, 2012 - 2:19 am

    Pie Party Review | Lesser Homes & Gardens - […] Summer Fruit Kuchen by A Thought for Food […]ReplyCancel

  • June 29, 2012 - 12:44 pm

    amelia from z tasty life - your memories of you special day sound so romantic. And this pie looks perfect and so laden with ripe summer fruit.ReplyCancel

  • June 29, 2012 - 4:36 pm

    Restaurant supply gal - There is no better fruit for summertime than peaches. Thanks for sharing this!ReplyCancel

  • June 30, 2012 - 3:14 am

    MikeVFMK - First off, happy belated anniversary. I think that’s amazing. Also that kuchen looks briliant! Mouth watering here.ReplyCancel

For a lot of people, food can be divisive.  Some people like cilantro, some folks loathe it.  Olives, too, fall into the love-hate category (and then there’s Eric who loves them, but doesn’t like them cooked). I have a running list of things that friends and family members have mentioned in passing: mushrooms, green pepper, celery, truffles, white chocolate, dark chocolate, milk chocolate, potent cheeses (I’m talking about you, Dad), onions (yes, even cooked), lima beans, ginger, mayonnaise, sour cream, eggs.  I’m sure I could fill at least a page if I was given some time to think about it.

I bring this up because I am not in the least bit like this.  There is nothing that I flat out won’t eat.  I do have dishes, like bone marrow or beef tongue, that I’ve tried and am not the biggest fan of.  However, if someone told me that there’s a restaurant that has the best bone marrow or tongue in the world, well, I’d give it a try.  I don’t dislike the flavor.  I’m just not impressed.

Over the years, I’ve heard from a number of people that one thing they avoid are anchovies.  I know a lot of people who don’t like fish (I’m fairly certain that these individuals just haven’t had it cooked properly), but these things freak people out more than most seafood and I really don’t understand why.  I’m not sure I’ll be able to get the most staunch opponent of anchovies to make a dish that includes them, but I’m pretty certain that if you served this to them without telling them what the dish contained, they might actually enjoy it (yes, I did just tell you to sneak it in their food, because I’m evil).

View full post »

  • June 17, 2012 - 12:08 am

    Jess - I can’t stand fish for the most part (or seafood) and I’ve had it all kinds of ways – I’m just a weirdo. But I have to say that I do put anchovy paste in my puttanesca sauce because there is no other way to get that smokiness that it just MUST have. But I don’t know…fillets? Yup, freaked out by that.ReplyCancel

  • June 17, 2012 - 1:48 am

    Jacqueline @How to be a Gourmand - I love the fact that anchovies melt in the pan when you fry them giving way to a rich intense salty flavour. A dish I often cook is Linguine Puttanesca also containing equally divisive ingredients of olives and capers which but put them together with oil, garlic and roasted tomato over pasta and it makes a winning recipe!

    I would have to say I am not a big fan of tripe.In my experience it smells exactly how it tastes!ReplyCancel

  • June 17, 2012 - 7:25 am

    Sprigs of Rosemary - Olives (any color), fish (any type), cilantro — love ’em all. I made an olive topped bread last evening and a friend who really does eat just about anything said that he didn’t like olives. Please try, this, I begged. He did. He’s cured.ReplyCancel

  • June 17, 2012 - 8:49 am

    Ken┃hungry rabbit - Anchovies are my favorite and go-to ingredient to add flavor. I often make this pasta dish because it’s easy and straight from the pantry.ReplyCancel

  • June 17, 2012 - 8:54 am

    thyme (Sarah) - Anchovies = like category. Beets = hate category. Just can’t get the taste buds to accept them…although I made beet chips the other day…LIKE!ReplyCancel

  • June 17, 2012 - 10:30 am

    jean | Lemons and Anchovies - This is my kind of go-to weeknight meal. With anchovies in the ingredient list, you don’t need much else. I wish more people would try it. You said it best in your last sentence–not the “I’m evil” part, LOL–people would enjoy the dish if they weren’t told anchovies were in it. :)

    Me? For some reason, I lost the taste for raw mushrooms a few years ago. Hubs loves them in salads so I add them for him, I omit. I love, love them cooked, though.ReplyCancel

  • June 17, 2012 - 11:10 am

    Jamie - I don’t like anchovies per se, I hate them whole on pizzas and such but I have come to love the flavor they add when they are melted into a sauce like you have done. This is a really beautiful recipe and one I would love to try! Thanks for sharing, baby!ReplyCancel

  • June 17, 2012 - 4:07 pm

    Bianca @ Confessions of a Chocoholic - I love anchovies, especially in pasta. I’ve never tried them with red onions though, it sounds great1ReplyCancel

  • June 17, 2012 - 5:31 pm

    Kath - 3 cans of anchovies! This sounds spectacular to me!!ReplyCancel

  • June 17, 2012 - 10:11 pm

    KBL - jean | Lemons and Anchovies on her FB page posted a link to this. I love most anything. Somethings I am just not fond of (french fries & restaurant pizza for the most part for example)…. Most food cooked well & properly I will eat. I’m not a huge fan of foods so hot all I taste is heat. I prefer flavors & heat isn’t one of them, IMHO…. I look forward to trying this sometime. My roomie is allergic to fish so not sure when I’ll have a chance to try it out. I love the flavor anchovies give to pasta dishes & how they dissolve into nothingness upon cooking. :)ReplyCancel

  • June 17, 2012 - 10:32 pm

    Alison @ Ingredients, Inc. - wow Brian! Love this creative flavor combination!ReplyCancel

  • June 18, 2012 - 8:02 am

    Carolyn - Your pictures might be enough to win me over to sardines. Might. Can’t say for sure 😉ReplyCancel

  • June 18, 2012 - 8:02 am

    Daisy - I am the same way as you! And it drives me crazy when people, particularly those with a well rounded palette have certain strange aversions. I’ve heard it all! My boyfriend doesn’t like rosemary, tomatoes, avocado, goat cheese and capers and that small list of all things i love makes me a little nutty! Though he will eat anchovies!ReplyCancel

  • June 18, 2012 - 8:20 am

    Joanne - The only ingredient I really can’t stand is celery and I can taste it from a mile away. It’s so funny how some people don’t think it has a taste at all but to me, it tastes SO STRONG. I’ve definitely snuck anchovies into people’s food before…it’s one of those ingredients that no one seems to like when they know it’s there, but that they LOVE once it’s invisible. 😛 This pasta sounds so delicious!ReplyCancel

  • June 18, 2012 - 9:19 am

    naomi - Ha! I sneak stuff in all the time. I’m much like I will eat and try anything. Matt not so much-I constantly sneak stuff in by pureeing it or by outright omission when asked “what’s in the dish”.

    I love anchovies, so naturally i’m a fan of this recipe. :)ReplyCancel

  • June 18, 2012 - 9:49 am

    Sommer@ASpicyPerspective - Ya know, I try to sneak anchovies in a recipe whenever possible. They offer such rich potent flavor, and no one can ever figure out what it is.

    Love this recipe!ReplyCancel

  • June 18, 2012 - 10:41 am

    Shaina - “I know a lot of people who don’t like fish (I’m fairly certain that these individuals just haven’t had it cooked properly)…” My husband says the exact same thing. After a dinner date with our neighbors a few months ago we stopped by a local wine and cheese shop that also has its fair share of imported items, from fancy mustard to caviar to perfectly packed anchovies. They still tease us for picking up the anchovies, but they make the best Caesar salads. If only they knew.

    The pasta looks glorious, and I will have to give it a whirl for our next pasta night.ReplyCancel

  • June 18, 2012 - 11:43 am

    Andrew Frishman - Mnn. . . I LOVES me some fish, expetially when they are small and salty.

    Nunca asuma que un pequeño grupo de pescado salado no se puede cambiar el mundo, de hecho es lo único que lo ha logrado.ReplyCancel

  • June 18, 2012 - 1:12 pm

    sippitysup - I think you should give tongue another go. It really is amazing. You have to be a meat eater of course. If you don’t eat meat you won’t like tongue. But if you are a meat eater and like steak. You like tongue. It’s like super beefy, satisfyingly chewy steak. GREGReplyCancel

  • June 18, 2012 - 1:32 pm

    Diane {Created by Diane} - looks wonderful and I can’t wait to try this delicious sauce!ReplyCancel

  • June 18, 2012 - 3:15 pm

    Healthy Living Val - I’m really loving the simple, straightforward flavors here and while anchovies are definitely divisive, it’s hard to get that umami richness elsewhere. Anchovy paste is the way to go!ReplyCancel

  • June 18, 2012 - 3:48 pm

    Jen @ Savory Simple - Anchovies have this weird stigma and I’m convinced it has to do with the fact that the first time we hear about them is as a topping on pizza. Most children will squirm at the thought of fish on pizza and that’s that! A first impression based on opinion rather than flavor. I’m sure many of the adults who dislike anchovies would be surprised to find out how often they’re included in restaurant sauces and stews.

    My only mild aversion is ginger. I can’t do pickled ginger. But I’m fine with it being a subtle ingredient.

    This recipe looks wonderful!ReplyCancel

  • June 18, 2012 - 7:10 pm

    JulieD - Wow, this sounds and looks amazing, Brian!!ReplyCancel

  • June 18, 2012 - 8:30 pm

    Jeanette - I happen to be an anchovy lover. This reminds of a simple pasta dish I used to make when I would come home late from work.ReplyCancel

  • June 19, 2012 - 7:25 am

    Sneh | Cook Republic - I love that a beautiful dish of pasta requires the bare minimum to taste like a million bucks! I love the flavours happening here in your dish .. lovely!ReplyCancel

  • June 19, 2012 - 9:01 am

    Cookin' Canuck - In our family, my husband detests mushrooms and olives, but the kids and I can’t get enough of them. The only thing I won’t touch is custard. But if you’re talking anchovies then my questions is, “When should I be there?” This looks fantastic, Brian.ReplyCancel

  • June 19, 2012 - 9:44 am

    Monet - Honey. You can cook me anything and I’d eat it. I’ve always been a bit squemish about anchovies, but then I had the most amazing anchovie based salad dressing. I changed my tune quick! This looks beautiful and delicious. A lovely summer meal. I can’t wait to see you! Email me soon about our rendevouz in Boston!ReplyCancel

  • June 21, 2012 - 1:44 pm

    Deanna - I love anchovies. Especially the marinated kind. I know people who claim they don’t like anchovies but love my Caesar salad dressing…I don’t like to tell them its the extra anchovies that make it taste good.ReplyCancel

  • June 24, 2012 - 6:32 pm - I love anchovy. My family says they don’t like them, but little do they know, I use them in a lot of my dishes. Thanks for sharing.ReplyCancel

  • June 26, 2012 - 3:24 pm

    greyson - Anchovy. The one thing that my husband loves. The one thing I am learning to love. The one thing I never cook. This recipe is so enticing. It is totally gonna rock the house! Thanks!ReplyCancel

  • July 1, 2012 - 5:52 pm

    Shelly - I am like you when it comes to food. Beef tongue and bone marrow are on my list of least preferred meats, as are sweet breads. However, anchovies are divine in my book! I just made a Tilapia filets with lemon anchovy sauce last night and it was delicious. I’ll give this recipe a go for sure!

    PS: To all anchovy haters: Don’t diss the fish, it’s in a lot. Many chefs use it as a salty agent in different forms. One example is Caesar salad. That nice saltiness….that’s anchovy 😉ReplyCancel

  • September 4, 2012 - 1:47 pm

    Danielle - Sneaking any ingredient into a recipe is very dangerous….for people with food allergies it can be deadly!ReplyCancel

  • December 16, 2012 - 4:59 pm

    Rob - Hi Brian,

    Found your site – thought it was great!

    We are newbies to the foodie blogging scene. Although nothing is unique these days our blog is about the memories in food.

    We think nearly everyone has a ‘great food memory’ and often those stories are just as inspiring as the food.
    Our aim is to collect & curate these ‘love in food’ stories and share them with others to read.

    We were hoping that you could join us with your own ‘love in food’ story as well? You may have already created one on your own blog?
    Either way we are hoping you would share a meal with us?

    Look forward to hearing back from you.

    Best wishes Rob & AmandaReplyCancel