At their Philadelphia restaurant, Vedge, Rich Landau and Kate Jacoby are redefining the concept of a vegan restaurant. This week, they'll be sharing recipes from their latest cookbook, giving away copies, and providing insight on how to make vegan cooking feel exciting and new.
To make bagna cauda, a warm Italian oil dip, you mash or purée garlic and capers (and anchovies) with more olive oil than they can hold until the oil separates and becomes boldly infused with their flavors. Our favorite experience with bagna cauda was in an unlikely place -- Japan -- where we were served a miso bagna cauda that inspired us to create this version. Try replacing the thin French green beans with asparagus or broccolini.
Serves 4 to 6
1/2 cup plus 2 tablespoons olive oil
3 garlic cloves
2 tablespoons capers, drained
3 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon chopped fresh thyme
1 pound green beans, preferably haricots verts, ends trimmed
4 lemon wedges (optional)