I know Carnavale is over, but I still feel like celebrating. And please note, my hat is Lenten approved.
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Welcome to Ericademane.com
I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
Buy a copy of Williams-Sonoma Pasta.Buy a copy of my ebook, Pasta Improv
Erica De Mane 
No matter what you do to anchovies, sardines or herring…I can’t appreciate them…on the other hand…this “hat” is a hoot and would make Ester Williams jealous!
Phyllis,
NExt time you make a beef stew, maybe a Provencal style one that includes orange peel and black olives, add a few chopped anchovies early on. They do wonders for flavor without adding any detectable fishiness. I often use anchovies in subtle ways. Also sardines, mackerel, blue fish, herring, all the oily fish MUST be super fresh or they taste fishy. xx
Fish bathing cap.