Melt Anchovies Into Butter and Put That Butter in Everything
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#51EY9)
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"