The thing about anchovies is, the oomph-to-effort ratio is absurdly weighted in your favor. Slip just a few of those savory, umami filets into dressings, marinades, sauces and stews, and you'll get back amazing depth of flavor without any of the fishiness that anchovy skeptics seem to fear.
Many have been scarred by the takeout anchovy pizzas of yore, but isn't it high time to give the wee fishes another chance? They go full stealth mode in my garlicky chicken with lemon-anchovy sauce, melting quietly into the pan sauce, leaving only a pungent vibrancy that makes the lemon and capers all the richer.
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