Bagna cauda is one of Piemonte’s best-known dishes. The name means “warm bath,” and that’s what it is: a sauce of garlic, butter, oil, and anchovy heated in a deep earthenware container set on the table over a little flame, like a fondue pot. Also on the table are arrayed a great variety of cut vegetables, raw and cooked, to be dipped in the piping-hot sauce, eaten, and savored. In Piemonte, bagna cauda will always include some of the fabulous vegetables for which the region is renowned, such as cardi gobbi from Nizza Monferrato, and the gorgeous long peppers of Carmagnola. At home I serve an assortment of seasonal vegetables: You’ll find some suggestions on the next page. This is a great starter on the table or for a buffet. To make more sauce for a crowd, simply multiply the ingredient amounts given in the recipe.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.