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Vegetables with Sumiso Bagna Cauda from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

I've long been a fan of bagna cĂ uda, that magical Italian elixir of anchovies, garlic, and olive oil. I figure that almost any ingredient can be made better by dragging it through the potent sauce. But seeing its name in a Japanese cookbook was, frankly, a bit of a shock. Japanese plus Italian? I had to try it. More

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