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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.