I actually made the entire menu from this article. Everything was really good. We started with this white bean dip, which was easy to make (and can be made ahead). We had it with little packaged toasts, but I think it would be great with crudites also. I didn't use the anchovy, but did add a teeny bit of anchovy paste.
Read more on my blog, Pork Cracklins.
Recipe Used: Creamy White Bean & Herb Dip
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
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