This bagna cauda (hot bath) is adapted from the traditional northern Italian dish that calls for regular hard garlic cloves. Because the green garlic is milder, you can use more of it!
Beef Fondue (Fondue Bourguignonne) is made using tender, cubed pieces of beef which are cooked in a combination of butter and cooking oil then dipped in flavorful sauces. Includes a recipes for a sour cream mustard dipping sauce.
We like to also include slices or cubes of summer squash and bite-sized cherry tomatoes. **Note: the amount of oil and butter ca...
Recipe features shrimp, green peppercorns, mango and almonds.
This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means "hot bath". It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed.