Subscribers Only 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.
Subscribers Only 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.
Subscribers Only 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.