Sicilian Herb Bath

The key to this all-purpose Italianesque marinade isn’t the extra-virgin olive oil, wine vinegar, oregano, or tomato—it’s the anchovies. If you don’t like them, you’ve probably taken too big a bite. Anchovies are fermented, like stinky cheese and pungent fish sauce. No one wants a mouthful, but taken in slivers, as seasoning rather than the main attraction, anchovies add a depth of flavor that a list of a dozen “fresh” ingredients couldn’t duplicate.