Looking for some inspiration on how to use anchovies to maximum effectiveness? Look no further. As Melissa Clark of the New York Times states:
Anyone who reads my column has probably noticed that I’m obsessed with anchovies. They are my secret weapon, and after salt, olive oil and lemons, the thing I can’t live without in the kitchen.
A few tips on choosing them: go for the ones packed in glass where you can see their little reddish-brown bodies, rather than in tin where you can’t. Also always read the ingredients. They should be packed in olive oil rather than lesser quality cottonseed or soy oil.
For a collection of recipes utilizing this secret weapon, we offer our Pinterest board: