As an avid Trader Joes fan knows, theres no shortage offavorite productsto choose from.
So I recently asked my chef colleagues which items they never leave the store without.
But the one thing all the chefs agreed was a must-have?
Photo:Eating Well/Getty Images
Anchoviesa humble $1.79 ingredient that punches way above its weight.
Why Anchovies?
Umami was a word that came up repeatedly with each of the pros.
It gives the sauce a richer flavor than just a simple garlic sauce alone.
She loves how they melt, almost indistinguishably, into foods when theyre chopped up and cooked.
Anchovies play really well with garlic, says Tedesco.
Theyre kindred souls in terms of their bold personality.
So any recipe where garlic plays a role is a good bet.
Thinkaioliand other mayo-based sauces like Caesar salad dressing, garlic bread and, my favoritespicy puttanesca pasta sauce.
It makes such a big difference to add a few fillets.
Its not the same without them, she enthuses.
A bagna cauda is another classic utility, she adds.
How to Become an Anchovy-Lover
If youre new to cooking with anchovies, dont be intimidated.
If you already like Caesar salad, says Corn, anchovies shouldnt be too scary!
Tedesco also suggests starting small.
They will dissolve almost instantly like theyre not even there.
But you will notice the ever-so-subtle umami they add to your food.
Personally, I love anchovies on toast with butter!
Wides suggests adding them to beef stews or lamb braises to really enhance the meatiness and rich flavors.
Likewise, they add saltiness and depth tochickendishes,quichesandgreens.
Even the oil theyre packed in has potential.
As Wides puts it, Anchovies add a mysterious, deep flavor to everything!
