Bagna cauda (“hot bath”) is one of the most popular northern Italian dishes, especially in the autumn when vegetables are still abundant, but there is a nip in the air. The original recipe is only oil, garlic, and anchovies, but I find rosemary and peppers round out the flavor. It is a great light meal to share with friends who prefer vegetables over meat, but there are some details. First, if your friends are totally vegetarian, note that bagna cauda includes anchovies (although it is feasible to leave them out). Second, have the vegetables thoroughly chilled, as they will help cool off the hot oil and help keep your guests from accidentally burning their mouths, And finally, whoever those friends are, they had better all love garlic!