<em>Bagna Càuda</em> (Northern Italian Anchovy-Garlic Dip) Recipe

Serious Eats
Serves: 4 Save

Ingredients (6)

  • 1 head garlic, peeled (about 14 medium cloves; 60g once peeled)
  • 1 cup (235ml) milk or water (see note)
  • 1/2 cup (120ml) extra-virgin olive oil
  • 100g high-quality oil-packed anchovy fillets (about 30 fillets)
  • Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping
  • 1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)

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Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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