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Bagna càuda, pronounced BON-ya COW-da, is a riff on crudités with dip. The name means “hot bath”; the dip is olive oil and butter, seasoned with garlic and anchovies and served hot. Bagna caôda is an alternative spelling. A dish from Italy’s Piedmont region, bagna càuda is served during the autumn and winter months, often…
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Kudos to Tribe Hummus for advancing the enjoyment of this healthful spread and snack. In addition to a hefty standard line-up, the company continues to produce limited edition flavors to please the palate. The current limited edition, Limited Batch Herb Infused Olive Oil, is a delight, spiced with sesame seeds and za’atar† (also spelled zahtar),…
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A three-ingredient peanut sauce (photo © Lizzie Mabbot | Lizzy Eats London). If you’re a fan of peanut sauce for dipping, making sesame noodles or drizzling over steamed vegetables, and diluted with salad oil for a salad dressing. While the preparation is simple—just combine the ingredients in a bowl and blend—depending on the recipe,…
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What do you like to do with spinach dip? Photo courtesy Vermont Creamery. Many people enjoy spinach dip; they just don’t enjoy it often enough. Recipes vary greatly (here’s a super-rich spinach-mascarpone dip). Zabar’s, the famed food emporium in New York City, is known for its vegan spinach-arugula spread, a garlicky spinach dip variation…
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Way back in 2006, we received samples of shelf-stable hummus in jars. From a brother and sister-led company called Salt & Vinegar, we felt the manufacturers had nailed a need in the rapidly growing hummus market: hummus that didn’t require refrigeration. The fledgling company didn’t make it; and since then, the hummus category has exploded…
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