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magazine fresh artichoke and white bean crostini
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A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.
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A bold bouquet of fresh garlic and rosemary enlivens this creamy white bean purée—a healthy, nutrient-rich accompaniment to vegetable crudités, toasted pita points, or a crispy baguette.
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Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.
4.0
(3.86)
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There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.
5.0
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Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
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Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.
4.0
(4.09)
Easy
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This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.
3.6
(3.61)
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The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.
5.0
(4.88)
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The parcooking is essential for a tender result, but the extra effort’s worth it.
4.0
(4.1)
3.0
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Vegan
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Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.
3.6
(3.62)
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5.0
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Quick
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Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.
5.0
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5.0
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Easy
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XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.
3.3
(3.3)
4.7
(4.7)
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Any sharp, salty cheese will work in this dip; try Pecorino or feta.
3.6
(3.6)