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Bagna Cauda, 1960
A modern interpretation of bagna cauda, which means “hot bath,” involves a whole roasted cauliflower with black garlic and a parsley-anchovy butter.
1960: Bagna Cauda
A recipe for Bagna Cauda that appeared in an article in The Times by Craig Claiborne in 1960.
2009: Whole Roasted Cauliflower With Black-Garlic Crumble and Parsley-Anchovy Butter
A recipe by Sean Brock, chef at McCrady’s in Charleston, S.C.
Puree of Chickpea Soup
This delicate, velvety soup is a surprising departure from the hearty stews in which chickpeas often appear.
Eggplant, Tomato and Chickpea Casserole
This casserole is based on a Middle Eastern dish traditionally served with fresh bread.
Chickpeas and Pita Casserole
This comforting casserole is layered with pita, chickpeas and garlicky yogurt.
Lamb Meatballs and Collard Dolmades
A recipe for Lamb Meatballs And Collard Dolmades.
Recipe: Green Bean Casserole
1 pound button mushrooms, sliced.

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