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.

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 ...

To prepare the rice medallions with bagna cauda, first prepare the bagna cauda: desalt the anchovies by soaking them in cold water for at least 30 minutes (1). Meanwhile, cut the garlic cloves into ...

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, ...