One of these days we’ll play the game: what’s in your refrigerator? A sneak preview of mine starts with anchovy paste—always. I like Crown Prince. Last night, it snuck its way into two dishes—mixed with softened butter and melted over New York strip steaks, and whisked with a little olive oil and drizzled over steamed Broccolini with red chile flakes and some grated parm. It’s also great added to yolks in deviled eggs, vinaigrette, Green Goddess dressing, mixed with butter and melted over artichokes or other veggies, or just spread on toast. Because it’s so deliciously salty, dial down the sea salt, or whatever other salt you’re using in the dish.