In this series, we ask chefs about the secret ingredients they love, and how you can use them at home. Here, two cases for anchovies: Brooklyn-based cooking school founder Laura Scheck uses oil-packed fillets as a quick-fix umami bomb; while chef and food blogger Cathy Roma turns to anchovy paste—homemade or from a tube—for an even faster route to flavor.
Anchovies packed in oil. Shutterstock
