Why do I love it?
Anchovies add fantastic depth of flavour. For some reason, they were labelled long ago as a food to hate but I absolutely love them and use them all the time. Not only are they a wonderful source of layered saltiness, when cooked, they melt into sauces (so you won't even know they're there). Contrary to popular belief, anchovies do not taste overly "fishy"; they actually take on a great nutty flavour when heated. Anchovies are often featured in Italian and Spanish cuisine (two of my favourites).
What's it good for?
Pretty much anything savoury. I use anchovies in pasta sauces, on top of pizzas, in marinades and in salad dressings.
Anything to keep in mind?
Anchovies are very salty so you may need to adjust the seasoning in your dishes accordingly. Taste as you go, I always say. Also, beware that anchovies come packed in either oil or salt. If packed in the latter, make sure to rinse before use. I usually buy oil-packed anchovies (bonus: you can add the anchovy-infused oil to recipes for added flavour).
Try them in...
Image source: http://www.bbcgoodfood.com