Like many Americans, for much of my life I totally avoided ever even trying anchovies. Then while dining in an Italian restaurant one evening, the host ordered anchovies to add to his spaghetti dish. I was intrigued,and gave them a try. I was quite surprised to discover that I REALLY liked the fishy/salty taste of these little fishies. The reason I bring up the above is because of the extreme flavor that the anchovies bring to this dip. If you don't like the strong flavor of anchovies, you probably won't like this dish. The garlic is just an added attraction! I have never been to Italy, so my exposure to Italian food has been entirely of the American variety. I have tried several variations of Bagna that are heavy on olive oil, and I found them less enjoyable. This version that uses heavy cream was - to my taste - truly excellent. Thank you Julie P. for sharing!

Reviewed On: Oct. 11, 2009

These were so relatively simple to prepare, and very good! Used them for mini-pizzas and they were fantastic!

Reviewed On: May 20, 2008

These wings were fantastic! You can probably tell from my nick that I like outdoor smoking/grilling. In fact I don't usually like chicken, but these wings were sweet/spicy with the wonderful flavor only cooking over a wood (or briquette) barbeque can provide. This will be a permanent addition to my recipe collection! Don't be too concerned if the wing pieces "char" a bit more than in the picture. The important thing is to cook the meat all the way through. The charred skin just adds to the range of flavors - and adds an authentic "grilled" presentation. Bye-bye soggy fried hot wings!

Reviewed On: Feb. 4, 2008