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…
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