EditorialEggplant pasta with anchovy bread crumbs and capers, in New York, Aug. 4, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA bowl of doenjang jjigae, which combines anchovies and the umami of doenjang, a fermented soybean paste, with the natural sweetness of onion, zucchini and radish, in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialUmami gravy, one of seven simplified, flavorful dishes for time-constrained or beginning Thanksgiving dinner hosts, in New York, Oct. 3, 2021. (Bryan Gardner/The New York Times)
EditorialA salad with the gentle bitterness of autumn chicories like Castelfranco and Treviso radicchio, with a bit of anchovy for umami dressed with rice vinegar and lemon, in New York, Nov. 2, 2021. (Christopher Simpson/The New York Times)