Name: Bagna Cauda (Hot Dip with Garlic and Anchovies)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 4 anchovies, preferably salt-packed, deboned and rinsed, 15 milliliters (1 tablespoon) of their residual water (colatura) reserved; 1 teaspoon Dijon mustard; Assorted raw vegetables, such as carrots, celery, cauliflower, fennel, a variety of bell peppers, beets, artichokes, cabbage, and sunchokes, cut into wedges, strips, or rounds, depending on the shape and size of the vegetables; 6 cloves garlic, peeled but whole; 60 milliliters (¼ cup) chicken stock or water; 180 milliliters (¾ cup) extra-virgin olive oil; 225 grams (8 ounces or 1 cup) unsalted butter; Coarse salt, if necessary

Bagna Cauda, which means “warm bath,” is a classic winter recipe from Piemonte. Olive oil is simmered with anchovy, garlic, and wine, melding the ingredients into a pungent, light-brown dip. Bagna Cauda is eaten warm, with locally grown vegetables—traditionally cardoons, fennel, peppers, celery, and carrots, among other choices—which are served raw, grilled, or roasted. (Pinzimonio, called bagné ‘nt l’euli in Piemonte and cazzimperio in the south of Italy,