INGREDIENTS: 1 large celeriac, peeled and sliced 1/8 inch thin, kept in water 4-5 large Yukon Gold, Yellow Finns, or Russets, sliced 1/8 inch, kept in water 2 large brown onions, peeled and sliced ¼ inch thick 6-8 sprigs fresh thyme, marjoram, savory (or a combination), minced Salt and pepper to taste 1 clove garlic,...Read More

Although you can do this without marinating the pork, it really is better if you do. Other cuts of pork will work, just be sure they are around one-half to three-eighths of an inch thick at most. INGREDIENTS: 1 to 1 1/4 lb. pork leg steak 1/2 + 1/4 cup clear apple cider or apple...Read More

This recipe calls for Portobello mushrooms, but cremini or button mushrooms will work just as well. If you have chanterelle, morel, or porcini mushrooms, by all means, use those. Cooking times may vary depending on the mushrooms you use. INGREDIENTS: 1 1/4 pound pork steaks such as sirloin or leg, 1/2 inch thin or less...Read More

Here’s a twist on glazed carrots with Moroccan accents. While the orange flower water is not essential, it really does add an extra dimension that’s delightful and mysterious all at once. INGREDIENTS: 1 bunch carrots (1-1½ pounds), peeled and cut into quarter-inch thick slices on the diagonal 1 tablespoon unsalted butter 1/2 tablespoon sugar or...Read More

Here’s a variation of my favorite cauliflower preparation. If the oranges and really dark, like a prime season Moro, it may stain the outside of the cauliflower dark for a cool visual. INGREDIENTS: 1 head of white cauliflower, cored and cut into florets, florets halved 2 ripe Moro or Tarocco (or other) blood oranges 1...Read More

Preserved lemons are used in many Moroccan and Middle Eastern dishes, as well as elsewhere. They add a lemony tartness and imbue dishes with lemon fragrance. INGREDIENTS: 4 lemons (unwaxed) plus at least 2 more for juice (or use Meyer lemons) 6-7 tablespoons Kosher large flake salt 1 bay leaf (optional) 12 black peppercorns (optional)...Read More

This is a great cold-weather dish. This recipe makes a fair amount, but leftovers are delicious for lunch the next day, or even breakfast with a fried egg on top. INGREDIENTS: 1 ham hock or smoked pork shank, cut into 2-inch pieces (ask the butcher to do this) 1 onion, peeled and diced fine, about...Read More

This is a cross between a roast and a braise. I like this method for pastured pork as it yields a nice moist dish. The recipe seems lengthy, but once you have done this dish it will be a snap. INGREDIENTS: 1 1/2 – 1 3/4  pounds pork loin, trimmed of any sinew 1 brown...Read More

“Artichokes are abundant at our winter markets. This is adapted from a dish that I used to make at Chez Panisse.” ~ Chef Andrew Cohen INGREDIENTS: 4-5 large Yukon Gold potatoes 2 cups thinly sliced artichoke hearts, 3/16ths of an inch (either hearts from large artichokes, or, preferably, sliced little ones) 4 cloves of garlic-peeled...Read More

INGREDIENTS: 1 bunch of collard greens 1 half of a spring red onion 1 teaspoon bacon fat 2 cloves of garlic 2 tablespoons white balsamic vinegar 1 cup dense chicken stock 2-4 tablespoons olive oil 4 ounces orange juice Salt and fresh ground pepper to taste METHOD: Bring a 3-quart sauté pan of water to...Read More