When I opened the Osteria, Joe Bastianich told me that one of his favorite combinations was fried mozzarella stuffed with anchovies—while I certainly trusted the guy and know he has great taste—let’s just say that the combination sounded less than delicious to me. But since Joe said so, I tried it—and I loved it. What I didn’t know is that bufala and anchovies are actually a classic pairing. Here, the anchovies are in the bagna cauda, a delicious sauce from the Piedmont region and whose name translates “warm bath.” In addition to anchovies, garlic, and olive oil, my version contains lemon and butter. Bottarga, a delicacy of Sicily and Sardinia, is cured pressed fish roe (usually from mullet or tuna) that has a pungent, fishy taste and is used sparingly, finely grated or very thinly sliced over dishes. You can purchase bottarga from specialty food stores and online food sources. This recipe for bagna cauda makes 1 cup—more than you will need. Spoon the leftovers over grilled fish or vegetables.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.