Now who would have guessed pork and beans could be a holiday-worthy dish?
I love the grandeur of a full crown roast of pork, replete with Frenched bones and their little frilly paper hats, but until I get a bigger apartment, my grandeur has to be on the modest side. Which is how I've become so enamored of the half rack of pork, brined and then slowly roasted. It has giant flavor, excellent kitchen-, oven-, and table-space economy, and visual punch.
Plus: Favorite Fall Recipes
The fava beans are another story of modest grandeur. Baked, yes. Beans, no doubt. But there the similarities to the baked beans you've had at campfires or in school cafeterias end. These beans are bright and juicy and creamy all at once, with a remarkable fresh lift from mint and fennel. The traditional components of tomato paste and molasses are replaced by whole peeled tomatoes and clear mild honey, which make all the difference in the world and elevate this dish to holiday status. I have made itRead More »from Gabrielle Hamilton's Rack of Pork with Baked Fava Beans