When I opened the Osteria, Joe Bastianich told me that one of his favorite combinations was fried mozzarella stuffed with anchovies—while I certainly trusted the guy and know he has great taste—let’s just say that the combination sounded less than delicious to me. But since Joe said so, I tried it—and I loved it. What I didn’t know is that bufala and anchovies are actually a classic pairing. Here, the anchovies are in the bagna cauda, a delicious sauce from the Piedmont region and whose name translates “warm bath.” In addition to anchovies, garlic, and olive oil, my version contains lemon and butter. Bottarga, a delicacy of Sicily and Sardinia, is cured pressed fish roe (usually from mullet or tuna) that has a pungent, fishy taste and is used sparingly, finely grated or very thinly sliced over dishes. You can purchase bottarga from specialty food stores and online food sources. This recipe for bagna cauda makes 1 cup—more than you will need. Spoon the leftovers over grilled fish or vegetables.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.