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To prepare the bagna cauda, start by peeling the garlic heads, removing each clove's skin (1), then with a small knife score the cloves in half and remove the germ (2) and slice them (3). Set aside ...

To prepare the rice medallions with bagna cauda, first prepare the bagna cauda: desalt the anchovies by soaking them in cold water for at least 30 minutes (1). Meanwhile, cut the garlic cloves into ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. There is (obviously, clearly) nothing wrong with ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Luxury is a tricky concept. Expensive things are ...

I don't miss many things from my meat- and seafood-eating days, but I do miss anchovies. Not because I want to pluck them straight from the can or jar, but because crushing them into a paste and ...

Bring a large pot of salted water to a boil and fill a large bowl with ice water. Blanch the broccoli and cauliflower until crisp-tender, 3 minutes. Using a slotted spoon, transfer the vegetables to ...

October 11thA favorite restaurant I was told about by a peer in a community a while back. This time, I went with a colleague ...

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. 6 grams carbs; 88 milligrams cholesterol; 563 calories; 30 grams monounsaturated ...