To prepare the bagna cauda, start by peeling the garlic heads, removing each clove's skin (1), then with a small knife score the cloves in half and remove the germ (2) and slice them (3). Set aside ...

"Bagna cauda is a Piedmontese dish and a favourite of mine. I was first introduced to the idea of this dish by my friend and restaurateur Andre Ursini, but this recipe is Antonio Carluccio’s. If ...

In this recipe from Cooking with Mushrooms by Andrea Gentl, melted anchovies and porcini mushroom powder lend a savory depth to nutty brown butter bagna cauda, yielding a powerhouse sauce that's ...