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  • Recipe

    Broccoli with Bagna Cauda

    Slow cooking is the secret to success with bagna cauda, the warm anchovy and garlic dip that is a specialty of Italy’s Piedmont region. There, diners dunk vegetables in a…

  • Recipe

    Bagna Cauda

    Serve this "hot bath" of anchovies and garlic with a colorful platter of raw fresh vegetables: endive, carrots, small tomatoes, sliced fennel bulb, broccoli or cauliflower florets, artichoke hearts, radishes-whatever…

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