Tapenade!
I usually throw in a few anchovies and it most certainly improves taste/texture.

They're one of the components of Worcester sauce!

One can't have a decent Caesar Salad without the Anchovy.

Pasta alla putanesca.

Cat food.

Firstly, get good anchovies - cheap ones often taste a little...rancid. They should be packed in oil in a tin - glass lets in light which degrades both oil and fish. Get small tins and use them up - although they don't go off quickly, they do tend to go a bit manky if they sit in the fridge for any period of time.

My basic pasta sauce is tomato puree, wine, garlic, onion, olive oil and anchovies all simmered together. The anchovies dissolve and add salty flavour. Add a whole chili to make the sauce arribiata. Add diced chili to make it molto arribiata

They're also good in gravy - try it with a beef roast. Throw a few in with the beef and some cooking juices (water, stock, wine or similar) and baste the roast a few times. Deliciousness will ensue.

You can buy olives stuffed with anchovies - my absolute favourite type of olive!! Have with a good red wine and some crusty bread and you've got a perfect snack.

And lastly, anchovies on pizza - it just has to be good pizza. Make it yourself - the 24 hour dough recipe rocks.

Mmmmm.......

Seconding puttanesca; the li'l fishes make all the difference. And I hate straight anchovies...but I love puttanesa.

My favourite Anchovy based recipe is this:

Get some hot olive oil, and add garlic, onion, chilli flakes and a few fillets of Anchovies. Cook until onions are translucent and the anchovies have begun to disolve. Add in a few fresh chopped tomatoes, a couple of black olives, and even a couple of capers.

Sometimes I put in salami too. I frequently take out some of the ingredients, and rarely use olives, capers and salami all in the one dish - saltarama. But each of them work well with the general flavour of the dish.

Mmmmm, these all sound really good (not sure about the cat fud, though).

The first thing my boyfriend ever cooked for me was his grandmother's bagna cauda, which is basically Piedmontese fondue with anchovies. Mmmmmmmmmmm.....

This pine nut-anchovy sauce is delicious over soft-boiled eggs, broiled asparagus, tossed with pasta, tomatoes and a hard cheese. It's delicious with tuna and capers, in a sandwich. You can thin it with a little oil and vinegar as a salad dressing.

half a cup of pine nuts
1 teaspoon anchovy paste or garum
2 tablespoons of honey
black pepper to taste

Soak the pine nuts in water overnight or for a few hours. Grind them and mix with the honey, anchovy paste or garum, and black pepper. Heat in a double-boiler (or bowl over pot of boiling water).

Ooooh...scody. You've just made me drool on my keyboard. I totally forgot how much that stuff rocks.

Jacques Pepin has a recipe for Skirt Steak with Anchovies and Lime that's quite yummy. The anchovies are a big hit of umami, rather than a distinct flavor element.

Instructions for anchovies:

1. Wrap tin in brown paper
2. Put my address on brown paper
3. Weigh parcel and affix appropriate stamp
4. Put in post. OMNOMNOMNOM.

Swedish Xmas Dish: Janssons Frestelse (Jansson's temptation) - it's basically potato gratin (Butter, cream - no cheese! bake in the oven for at least 45 minutes) with a few anchovys tucked in between the potato. I can't stand the stuff but that's because my nutty grandmother adds some of the salty anchovy salt-water to it - something you should never ever do.