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 ...

Nancy Silverton, the James Beard award-winning chef and restaurateur, may be known for her magic touch with bread, pizza, and pastries, but in her cooking class for YesChef — a subscription-based ...

Bring a large pot of salted water to a boil and fill a large bowl with ice water. Blanch the broccoli and cauliflower until crisp-tender, 3 minutes. Using a slotted spoon, transfer the vegetables to ...

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, ...

Valentine’s Day is just a week away and this weekend on the show we share lots of V-Day worthy food ideas from 99 cent chocolate roses to this more heart-felt recipe for homemade Bagna Cauda. This ...

Note: Basically, Piemonte’s bagna cauda is a “hot bath” of olive oil, anchovies and plenty of garlic in a terra cotta pot warmed over embers (or a chafing-dish arrangement) in the center of the table.

Make garlic confit: Heat 1 cup olive oil in a small pan over medium-low heat. Add garlic cloves, then reduce heat to lowest setting. Cook until garlic is very soft, about 1 hour. (To store, let garlic ...

One of my favorite restaurants in Los Angeles serves the most delicious seasonal vegetables. They are always simply prepared but have so much flavor! Salty, buttery, garlicky, and with a hint of ...

So you think you don’t like anchovies? Well, I think you’re wrong. Or at least I’d like to convince you otherwise. I, too, was once a hater of this oily, silver-skinned saltwater fish, and I blame it ...