The world is mourning the passing of Pope Francis, the 266th pope of the Roman Catholic Church. Born Jorge Mario Bergoglio in Buenos Aires, Argentina, he made history through his reform-minded ...

Porcini mushroom powder gives savory depth to the nutty brown butter bagna cauda dressing in this wintery salad. In this recipe from Cooking with Mushrooms by Andrea Gentl, melted anchovies and ...

Hola, culinary adventurers! Today we’re peeking into a yummy nook of Italy with a spotlight on Bagna Cauda. Originating from the picturesque landscape of Piedmont in northern Italy, this dish is about ...

I keep hearing chefs talk about bagna càuda. But it’s almost impossible to find here in its classic form: a warm dip of garlic and anchovies cooked tenderly in olive oil, served in a fondue-like pot ...

If you’ve never sampled bagna cauda, get ready to fall in love. In his cookbook, Milk Street Shorts, culinary icon Christopher Kimball explains the appeal of the Italian favorite: “Made with garlic, ...

There is (obviously, clearly) nothing wrong with “plain,” butter-and-cream-flavored mashed potatoes. They are without flaw. But sometimes, it’s fun to gild the lily, as perfection is not necessarily ...

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 ...

Take, for instance, the bagna cauda “butter” Rider chef Patrick Connolly uses to toast the baguette for his French dip. At Lowlife on the Lower East Side, bagna cauda is but one of multiple assertive ...

Note: Basically, Piemonte’s bagna cauda is a “hot bath” of olive oil, anchovies and plenty of garlic in a terra cotta pot warmed over embers (or a chafing-dish arrangement) in the center of the table.

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. I may be one of the more retrogressive sort of chefs around but even I have little interest in reviving the fondue. I ...