Dining In

From the book that gave you Anchovy Butter Chicken and The Cookies. Published in 2017! Were we ever so young?

Four-Bean Salad with Green Romesco

Come summertime, you’ve got a lot of options: skinny haricots verts, fat Romano beans, or classic, stemmy green beans—and all work here.

Bacon-Roasted Pork Tenderloin with Caraway’d Cabbage and Apples

While wildly versatile, and I shouldn’t pick favorites, cabbage when roasted in lots of garlicky pork fat until lightly charred around the edges might be my favorite way to eat it. Don’t tell kimchi.

Lamb Stew with Fennel, Preserved Lemon, and Crispy Fried Bread

Dollops of sour cream and sprinkles of herbs are great, but never underestimate the power of salty preserved lemons and spicy, crispy bread.

Slow-Roasted Pork Shoulder with Garlic, Citrus, and Cilantro

Because I don’t really love braised, shredded meat, I think this large, flavorful, fatty cut of meat is best slow cooked, then sliced when it’s just tender enough.

Crispy Chicken Legs with Rosemary, Tiny Potatoes, and Sour Cream

As the chicken slow cooks, the fat melts into the oil and infuses with garlic and rosemary, leaving you with something so delicious that it’s basically worth its weight in gold.

Paprika-Rubbed Sheet-Pan Chicken with Lemon

The low-and-slow treatment ensures that none of the spices or bits of garlic burn, while giving the chicken fat plenty of time to render out slowly and evenly.