Bagna cauda, a warm, buttery Italian sauce with anchovies and garlic, is a great and way to enjoy an assortment of fresh veggies & meat. Steak, chicken, and shrimp all work well with this sauce; use them in any combination. Serve as a quick after-work meal, or as an hors d’oeuvre at your next party. Notes: If you don’t have the right-size fondue pot, use another heavy small pan that will sit stably over the heat source.

About 1 pound cooked tender beef steak such as top sirloin; cooked boned, skinned chicken breast; and/or cooked, peeled, and deveined shrimp (31 to 40 per lb.)

6 cups bite-size pieces zucchini, mushrooms, red bell peppers, fresh fennel, and/or drained canned artichoke hearts (choose 3 or 4)

1 baguette (8 oz.), thinly sliced

1/2 cup butter

1 cup olive oil

1/4 cup minced garlic

1 can (2 oz.) anchovies, drained and finely chopped

Cut steak and chicken across the grain into strips about 1/4 inch thick and about 3 inches long. Arrange meat on a platter. Place vegetables and bread in baskets or dishes. In a 1- to 1 1/2-quart pan or metal fondue pot over medium heat, melt butter. Add oil, garlic, and anchovies; stir until mixture bubbles. Set pan over a candle or a medium-low alcohol or Canned Heat flame. Watch mixture and stir often so garlic doesn’t burn; adjust heat as needed. Use forks or long skewers to spear chicken, beef, shrimp, or vegetables, and swirl through butter mixture to coat; leave in longer to heat slightly, if desired. Transfer food to individual plates or a slice of baguette to eat. Stir butter mixture occasionally with food on fork.