Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yellow squash. The excellent topping: crispy fried capers. This is collaborative ...

Marlo Van Oorschot and her husband couldn’t stop thinking about the heirloom tomato and bagna cauda dish they had at Here’s Looking at You in Koreatown. The dish — wedges of ripe tomatoes placed over ...

If you’ve never sampled bagna cauda, get ready to fall in love. In his cookbook, Milk Street Shorts, culinary icon Christopher Kimball explains the appeal of the Italian favorite: “Made with garlic, ...

In this recipe from Cooking with Mushrooms by Andrea Gentl, melted anchovies and porcini mushroom powder lend a savory depth to nutty brown butter bagna cauda, yielding a powerhouse sauce that's ...

1. Bring to a boil a pot of salted water large enough to fit the cauliflower. While the water is heating, trim about an inch of the core from the cauliflower and remove any large leaves, leaving the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. 1. Make the pickling liquid by mixing together the vinegar and sugar with 2 cups of cold water, ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. I may be one of the more retrogressive sort of chefs around but even I have little interest in reviving the fondue. I ...

Alice Zaslavsky highly recommends this decadent way of eating broccoli on Drive's Foodie Tuesday segment. The recipe appears in On Vegetables: modern recipes for the home kitchen, by Jeremy Fox, ...

This warm anchovy dip has been made in Piedmont, Italy, since at least the 16th century, where it’s often paired with cardoons and sweet peppers. Bagna cauda (the name translates to “hot bath”) is a ...