Anchovies can enrich the taste of dishes without announcing themselves. An anchovy fillet will “provide that elusive umami flavor in a dish making it deeper and more savory,” says hotoynoodle, and yet nobody will know it’s there. Saute a chopped anchovy with the aromatics when you make a basic tomato sauce for pasta; it will melt into the sauce while adding a bit of oomph. Candy purees anchovies in the filling for deviled eggs for the same effect. JungMann adds them to turkey meatballs, saying he uses anchovies to “salt” food, bringing out its flavors.