Gardeners often think of terracotta (which literally translates from Italian as "baked earth") as the classic material for making garden pots, but terracotta also has a long history in the kitchen. Used for centuries in cooking, this fired red clay is a great conductor of heat; terracotta cookware is commonly seen in the form of casserole dishes, roasters, and as simple slabs or testa upon which pizzas or flatbreads are baked.

This flavorful dish, served in traditional terracotta chafing dishes, originates from the Piedmont Region in northern Italy. Combining classic Italian ingredients creates a simple dipping sauce for a variety of raw vegetables and bread. Bagna cauda is the perfect accompaniment to a glass of wine or beer and the warm dipping sauce of oil, butter, garlic and anchovy adds a surprising depth to the flavor of raw vegetables taken straight from the garden.

Terracotta cookware can be found in specialty kitchen stores and Italian markets. A small fondue pot works too. Usually served warm, Bagna Cauda also can be served at room temperature.

4 cloves garlic, chopped
2 ounces anchovy filets in oil
½ cup extra-virgin olive oil
2 tablespoons butter
¾ teaspoon coarse salt
Freshly ground black pepper
Juice of ½ a lemon
Assorted raw vegetables for dipping, such as celery, cardoon, fennel, carrots, endive, radishes, red peppers, and artichokes
Crusty bread, cut into small pieces

1. Cook garlic, anchovies with their oil, and olive oil in sauté pan over medium heat until oil begins to bubble. Continue cooking, stirring frequently, until anchovies break down and garlic is soft, about 4-5 minutes. Do not let garlic brown.

2. Stir in butter and salt until melted and combined. Remove from heat. Carefully add lemon juice-mixture may sputter.

3. Transfer to warming dish or fondue pot. Serve warm with vegetables and crusty bread to dip.

Serves 6.