Bagna cauda (“warm bath”) is a traditional Tuscan condiment for dressing veggies and greens. It is meant to showcase the two simple ingredients of anchovy and garlic, which are brought together with oil and butter and tempered by lemon juice. Raw or lightly steamed vegetables are the simplest pairing, but you can also use it to dress fish, especially tuna or swordfish, or dress beans. With a little extra lemon juice, it makes a fantastic salad dressing for sturdy greens.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.