Bagna cauda (warm bath in Italian) is a delectable warm dip served fondue style. It is the centerpiece of winter celebrations in Charles Draghi’s family. “We’re from Piemonte. It’s a really ...

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 ...

Living in Japan in the early 2000s, Fralick fell in love with an Italian restaurant in the city of Shizuoka, where he ate ...

I don’t miss many things from my meat- and seafood-eating days, but I do miss anchovies. Not because I want to pluck them straight from the can or jar, but because crushing them into a paste and ...

This dish — wedges of ripe tomatoes placed over a layer of flavored crème fraîche and topped with bagna cauda (a warm Italian sauce made from olive oil, garlic, butter and anchovies) crispy bits of ...

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 ...

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 ...