From the Kitchen: Vegan Bagna Cauda

A dip usually made with anchovies, here done plant-based.

While flipping through the travel issue of Bon Appétit, I got stuck—as one does—on the Italy section. I noticed a recipe for bagna cauda from Stefano Secchi that was appealing to me in its simplicity and snackiness: This is something for the table when people are over, and that’s a genre of recipe for which I always need new inspiration.

Bagna cauda, wh…