‘I Have Made This Recipe Many, Many (Many!) Times’
If there’s ever a “secret” ingredient to my cooking, it’s probably anchovies. Tossing a few genial fillets into just about anything (salad dressings, eggs, pastas, beans, stews) imbues a salty, funky earthiness that’s not the least bit fishy. Anchovies contribute so much verve for so little effort and expense, and they are — along with…