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Melt Anchovies Into Butter and Put That Butter in Everything

Since canned food is having a big moment, I’d say now is the time to reconsider the humble canned anchovy. They have a reputation for being overwhelmingly fishy and salty—and those rumors aren’t exactly untrue—but they also possess a deep minerality and ton of umami. When melted into butter (or olive oil), you can…

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