"This dressing was inspired by the Italian sauce called bagna cauda, a warm olive oil dip in which anchovies, capers, garlic, parsley, and nuts take a nice bath. I wanted something luscious and rich to temper those sharp and salty ingredients, and really struggled before landing on the creamiest thing of all: cream. Steeping the garlic and anchovy with the cream mellows their bite, while simultaneously infusing the cream with flavor. Everybody wins!" <br /> <br />Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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