Last night, we had a hot olive oil bath and went to bed happy. We didn’t dive into olive oil; our dinner did.
Bagna Càuda, a specialty of Italy’s Piedmont Region, combines oil with anchovies and garlic to make a hot dip for vegetables and bread. Cooked over low heat, anchovies ...
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All-Clad Stainless 3-quart Saucier. Best pot ever. I got it for Christmas and it always seems to be my first choice when I'm grabbing a pot. Curved sides mean no burned corners and make whisking and stirring easy.
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