Charred Broccolini and cauliflower is served over a warm, garlicky bagna cauda sauce, and finished with pecorino and fried capers in this Italian-inspired winter side or starter.

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, ...

To prepare the bagna cauda, start by peeling the garlic heads, removing each clove's skin (1), then with a small knife score the cloves in half and remove the germ (2) and slice them (3). Set aside ...

Hola, culinary adventurers! Today we’re peeking into a yummy nook of Italy with a spotlight on Bagna Cauda. Originating from the picturesque landscape of Piedmont in northern Italy, this dish is about ...

Porcini mushroom powder gives savory depth to the nutty brown butter bagna cauda dressing in this wintery salad. In this recipe from Cooking with Mushrooms by Andrea Gentl, melted anchovies and ...