No matter where you live, says cookbook author Jeanne Kelley, a simple garden—be it a pot of herbs or a plot of vegetables —is well worth the effort.
There’s no better place to dine, says cookbook author James Denevan, than on the actual farms and fields where our fruits and veggies are grown.
Serves sixPork and Tomato Soffrito 1 tbs. extra-virgin olive oil 1⁄2 red onion, diced (about 1 cup) 1 tsp. kosher salt 1⁄4 cup tomato paste 8 ounces boneless pork shoulder, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor 1 cup water Green Beans Kosher salt 2 pounds green beans, ends trimmed 1 tbs. extra-virgin... Read more »