Anchovies (1)

If you add anchovies to aromatic vegetables when you begin cooking a soup, you will get a subtle salty-meaty base note, which will not taste fishy at all. If you include them in herb butter to brush on flatbread, they will transform it into an umami masterpiece. You’ll find anchovies in recipes like the Creamy Cannellini Bean Soup with Gremolata and Quick Flatbread made with Anchovy–Garlic Butter. The best anchovies come packed in olive oil in small glass jars. Anchovies in oil keep in the refrigerator for up to 3 months.