October

Roasted Acorn Squash with Brown Butter, Hazelnuts, and Rosemary

1/4 cup [30 g] roughly chopped hazelnuts
4 Tbsp [55 g] unsalted butter
1 acorn squash, halved and seeded
1/4 cup [60 ml] water
1 Tbsp dark brown sugar
Kosher salt
1 tsp chopped fresh rosemary leaves
1/2 cup [120 ml] Vegetable Stock (page 222)
1/2 tsp fresh lemon juice
Freshly ground black pepper

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 425°F [220°C].

In a small saucepan over medium heat, melt and cook the butter, skimming the solids from the surface until the butter is clear. Turn the heat to low, and cook until the butter develops a nutty aroma and turns from yellow to a deep brown. Remove from the heat and let cool. (Store in an airtight container in the refrigerator for up to 3 weeks.)

Put the squash halves in a large roasting pan, cut-side down. Add the water to the pan, cover with aluminum foil, and roast for 25 minutes. Remove the foil, and continue roasting until the squash is lightly browned, about 10 minutes longer. Cut the squash halves into bite-size pieces and transfer to a serving platter.

In a small sauté pan over medium-high heat, warm the brown butter. Add the toasted hazelnuts and brown sugar and season with salt. Stir in the rosemary and cook until the rosemary becomes fragrant and the sugar has dissolved into the butter, about 3 minutes. Add the stock, a little bit at a time, and continue to cook until you have an emulsified, slightly thickened pan sauce. Remove from the heat and stir in the lemon juice.

Pour the brown butter sauce over the squash and season with pepper. Serve warm.

Roasted Carrots with Spiced Yogurt

2 lb [910 g] Thumbelina or other small carrots, cut into 11/2-in [4-cm] lengths
6 Tbsp [90 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tsp fresh thyme leaves
1/2 cup [120 ml] fresh orange juice
1 Tbsp sesame seeds
1/4 cup [60 ml] dry white wine
1/4 cup [60 ml] Chicken Stock
1/4 cup [60 ml] Spiced Yogurt (see related recipe)
1/2 cup [15 g] fresh cilantro leaves

In a medium bowl, combine the carrots with 3 Tbsp of the olive oil and season with salt and pepper. Add the thyme leaves and 2 Tbsp of the orange juice. Let stand at room temperature.

In a small, dry frying pan over medium heat, toast the sesame seeds until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 450°F [230°C].

In a roasting pan or a sauté pan large enough to hold the carrots in a single layer, heat the remaining 3 Tbsp olive oil over high heat. Add the carrots and cook until they begin to brown, 2 to 3 minutes. Transfer the pan to the oven and cook until the carrots caramelize around the edges but are still a bit firm, 5 to 7 minutes.

Return the pan to the stove top over medium heat, and add the wine, remaining 6 Tbsp [90 ml] orange juice, and the stock. Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the carrots, 2 to 3 minutes longer. Season with salt and pepper.

Transfer to a serving platter. Drizzle the spiced yogurt on top, sprinkle with the toasted sesame seeds, and garnish with the cilantro. Serve warm.

Sweet Potatoes with Honey, Esplette, and Lime Yogurt

1/2 cup [120 ml] Greek-style yogurt
Juice of 2 limes
3 Tbsp extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium to large yams
2 Tbsp honey
1 Tbsp espelette pepper or crushed red pepper flakes
Flaky sea salt
2 green onions (white and green parts), sliced thinly on the bias

Preheat the oven to 425°F [220°C].

In a small bowl, combine the yogurt with the lime juice and 1 Tbsp of the olive oil. Season with sea salt and pepper. Set aside.

Cut the yams lengthwise into eight wedges (about 1 in [2.5 cm] in diameter). In a medium bowl, toss the yams with the honey, 1/2 Tbsp of the espelette pepper, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.

Transfer the yams to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25 to 35 minutes.

Transfer to a serving platter, drizzle yogurt over all, and garnish with the green onions and remaining espelette pepper. Season with flaky salt. Serve warm

Roasted Beets with Avocado, Citrus, and Hazelnuts

11/2 lb [680 g] red baby beets,
1 to 2 in [2.5 to 5 cm] in diameter
4 Tbsp [60 ml] extra-virgin olive oil
2 Tbsp water
Kosher salt
Freshly ground black pepper
1 Tbsp plus 1 tsp sherry vinegar
1 Tbsp fresh orange juice, plus 2 oranges
2 Tbsp hazelnuts
1 ripe avocado, cut in 1/4-in- [6-mm-] thick slices
Flaky sea salt
Best-quality olive oil for drizzling

Preheat the oven to 400°F [200°C].

In a roasting pan, toss the beets with 2 Tbsp of the extra-virgin olive oil and the water and season with kosher salt and pepper. Roast until the beets look caramelized and feel tender when pierced with the tip of a knife, about 25 minutes. When cool enough to handle, slip the skins off the beets and cut into quarters.

In a medium bowl, toss the beets with the remaining 2 Tbsp olive oil, the sherry vinegar, and orange juice. Season with kosher salt and pepper and let stand until the beets have absorbed the flavors of the dressing, about 30 minutes.

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, 3 to 5 minutes. Lay out on a work surface and let cool. With the bottom of a heavy pan, crush the nuts.

Section one of the oranges by cutting off both ends. Set it on one end, and use a paring knife to cut away the peel and pith in strips, starting at the top and following the curves to the bottom. Then, holding the orange in one hand, carefully insert the blade of the knife between the flesh and the membrane to cut out the sections without any membrane attached. The sections should come out easily. Repeat with the remaining orange, and set aside.

Arrange the beets on a serving platter with the avocado slices, and sprinkle them with sea salt and pepper. Distribute the orange sections throughout the salad and sprinkle with the crushed toasted hazelnuts. Finish with a drizzle of best-quality olive oil. Serve immediately

Roasted Cauliflower with Garlic, Parsley, and Vinegar

1 head cauliflower, trimmed and chopped into large florets
1/3 cup [75 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp crushed red pepper flakes
2 Tbsp red wine vinegar

Preheat the oven to 500°F [260°C].

In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.

Heat a large cast-iron frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.

Remove from the oven, add the garlic confit, parsley, red pepper flakes, and vinegar and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.

Transfer to a serving platter. Serve warm or at room temperature.

This also works with broccoli or romesco.

Roasted Romesco with Tahini and Sumac

1/4 cup [85 g] tahini
Juice of 2 lemons
1 garlic clove, minced
2 Tbsp cold water
2 Tbsp extra-virgin olive oil, plus more for cooking
Kosher salt
Freshly ground black pepper
2 medium heads romanesco, trimmed and chopped into 1-in [2.5 cm] florets
1/4 cup [45 g] golden raisins
2 Tbsp Vegetable Stock (page 222) or water
1 Tbsp ground sumac
Flaky sea salt
Best-quality olive oil for drizzling

In a small bowl, combine the tahini with the lemon juice, garlic, and cold water. Whisk in the extra-virgin olive oil. The sauce should be thin enough to drizzle with a spoon. (If it is too thick, add in more cold water, 1 Tbsp at a time.) Season with kosher salt and pepper.

Heat a large frying pan over high heat. Add enough extra-virgin olive oil to coat the bottom of the pan, and warm until hot but not smoking. Add the romanesco, cut-side down, and cook until deep golden brown in color, 3 to 4 minutes. Stir with tongs or a wooden spoon and cook for 2 to 3 minutes longer.

Turn the heat to medium and add the raisins. Season with kosher salt and cook, stirring, until the raisins soften, 1 to 2 minutes. Add the stock and allow the ingredients to steam briefly. Taste a piece of romanesco for seasoning and doneness; it should be tender.

Transfer to a serving platter, drizzle the tahini sauce on top, sprinkle with sumac, and garnish with sea salt and a drizzle of best-quality olive oil. Serve warm or at room temperature.

Roasted Squash Ideas

Raid the Spice Cabinet
Olive oil, salt, and pepper is standard, but try adding a little brown sugar or maple syrup for sweetness and extra caramelization. Or use warming ground spices like coriander, cumin, fennel seeds, sumac, curry spice, chile powder, smoked paprika, or garam masala.

Toss squash in spicy chile paste like gochujang, which will both help the squash caramelize and add a punch of heat. Coconut oil is a good alternative oil that holds up to high heat and complements the sweetness of warm spices. Roast at 425° for 30 minutes, straight on the sheet pan so it can get caramelized.

Start with a Creamy Base
Doctor up tangy yogurt into a sauce with microplaned garlic, lemon juice, and salt. This gives you something to drag squash through and add flavor, cools down your palate if you use a lot of spice, and adds a nice sour note. Even though buttermilk is thin, it still works as another sour base when mixed with chopped herbs and garlic. An even better option is to mix the two ideas for a tangy ranch dressing.

Drizzle On Extra Flavor
Squash is lean, so it needs a little extra fat. Make a drizzle of flavored oil like mustard seeds cracked open in olive oil, chile flakes, or coriander, cumin, or fennel seeds. You can keep the seeds whole or smash a little before letting them sizzle over medium heat for 30 to 45 seconds. They should be lightly brown, but not burnt. If you want to go fresh, a bunch of chopped herbs in oil (like chimichurri) or thinned-out pesto also make good drizzles. For a little extra decadence, you could do this in brown butter instead of oil, or drizzle on some hot honey.

Add crunch
Have a favorite nut or seed? Try it! Pepitas make sense because you’re using squash already, but you can also try toasted hazelnuts, pecans, walnuts, sesame seeds, pine nuts, almonds, or peanuts.

Other crunch-factor additions: crushed pita chips, herby breadcrumbs, toasted grains like quinoa or groat, or pomegranate seeds.

You can toast nuts at the same time as you roast squash: put them on a separate sheet pan on a rack underneath the squash for about five minutes. With pepitas, let them only go for a minute in the oven or on the stovetop (in the same pan you sizzle your spices in oil!) because they cook faster. Texture makes all the difference, and now you have something creamy, tender-crispy squash, and crunchy topping.

Try these combos
Salt + pepper + olive oil on simply roasted squash. Grate garlic into mascarpone or crème fraîche. Add toasted pine nuts + grated Parm + hot honey on top for an Italian-ish squash dish.

Salt + about 1 tsp. curry powder + coconut oil on squash. Roast, then serve atop buttermilk with black pepper + ground cumin + salt. Sprinkle on cashews toasted with Indian spices and a squeeze of lime.

Chile powder + sumac + olive oil. Roast, then serve atop yogurt sauce (garlic + lemon). Drizzle on mustard seeds toasted in olive oil + pepitas + lemon juice.

Smoked paprika + salt + olive oil on squash. Roast, then serve atop yogurt + maple syrup + hot paprika or cayenne (sweet and tangy!). Sizzle sage, rosemary, or thyme in olive oil for drizzle, then sprinkle with toasted hazelnuts. This one is kind of like the flavor profile of sweet potatoes with marshmallows, and you could add a little more maple syrup at the end if you want.

Make gochujang-sesame roasted squash. Serve over thinly-sliced Asian or D’Anjou pear, which will be cooling, crunchy, and sweet to balance out the chile paste’s spice. If you’re not into pears, doctor up yogurt with miso or make a miso dressing and use that as a base. Add sesame seeds, cilantro, and toasted sesame oil on top.

Whole Roasted Cauliflower Salad

1 large head of cauliflower, stem trimmed
1/2 small onion, coarsely chopped
5 garlic cloves, smashed
1/4 cup basil leaves
3/4 teaspoon Madras curry powder
Pinch of cayenne pepper
1/4 ounce Parmesan, finely grated (about 1/4 cup), plus 3 ounces cut into 1/4-inch cubes
1/4 cup olive oil, plus more for drizzling
1/4 cup parsley leaves with tender stems, plus more for serving
2 tablespoons mint leaves, plus more for serving
4 tablespoons (or more) fresh lemon juice, divided
3/4 teaspoon sugar, plus more
Kosher salt
1/4 cup golden raisins
8 ounces sheep’s-milk feta in brine
1/2 cup chopped salted, roasted almonds
4 scallions, thinly sliced, divided
1/2 cup cilantro leaves with tender stems, divided

Preheat oven to 425°. Place cauliflower on a foil-lined rimmed baking sheet.

Blend onion, garlic, basil, curry powder, cayenne, grated Parmesan, 1/4 cup oil, 1/4 cup parsley, 2 Tbsp. mint, 1 Tbsp. lemon juice, and 3/4 tsp. sugar in a blender until smooth. Slather onion purée over cauliflower so it covers the entire surface in a thick layer; season generously with salt.

Roast cauliflower until florets are tender and browned but stem is still firm and crunchy, 40–45 minutes. To test for doneness, stick a skewer into the center of head—it should encounter some resistance at the core. Let cool.

Meanwhile, toss raisins, 3 Tbsp. lemon juice, and a pinch each of salt and sugar in a small bowl. Let sit until raisins rehydrate and are plump, 10–15 minutes.

Process feta in a food processor in long pulses, thinning with brine as needed, until feta is smooth and the consistency of Greek yogurt.

Transfer cauliflower to a cutting board and cut into 1/2 pieces. Transfer to a large bowl and add almonds, cubed Parmesan, and raisins with their soaking liquid.

Drizzle with oil, season with salt, and toss to combine. Taste and season with more salt and lemon juice, if needed. Fold in half of scallions and half of cilantro.

Spread feta across bottom of a large platter and mound cauliflower mixture over. Top with remaining scallions, remaining cilantro, and more parsley and mint. Drizzle with a little more oil.

Parmesan-Roasted Cauliflower

1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 garlic cloves, unpeeled
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

Roasted Carrots with Cumin Yogurt

3 pounds Thumbelina or other small carrots, scrubbed, cut into 2” pieces
2 tablespoons fresh orange juice
1 tablespoon fresh thyme leaves
2 bay leaves
1/4 cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1/4 cup cilantro leaves with tender stems, plus more for serving
1 tablespoon toasted sesame seeds

Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.

Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.

Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

Roasted Butternut Squash with Herb Oil and Goat Cheese

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

Preheat oven to 425°. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.

Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.

Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.

Do Ahead: Herb oil can be made 1 day ahead. Cover and chill.

Roasted Butternut Squash with Red Pepper-Walnut Relish

1 medium butternut squash (about 2 lb.), peeled, seeded, cut into 1″ wedges
2 tbsp olive oil
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon Aleppo pepper or hot paprika, plus more to taste
2 tsp balsamic vinegar
1/2 cup Red Pepper–Walnut Relish (see related)

Preheat oven to 425°.

Toss squash with oil on a rimmed baking sheet and arrange in a single layer; season with 3/4 tsp. salt and 1/2 tsp. Aleppo pepper. Roast, turning wedges halfway through, until golden and tender, 30–35 minutes.

Toss squash with balsamic vinegar and season with salt and Aleppo pepper.

Serve squash with red pepper-walnut relish.

Roasted Butternut Squash with Gochujang and Sesame

2 tablespoons sesame seeds
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean hot pepper paste)
2 teaspoons soy sauce
1 medium butternut squash, peeled, seeded, sliced ¼” thick
Scallions, thinly sliced
Flaky sea salt (such as Maldon)

Place racks in upper and lower thirds of oven; preheat to 425°. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes. Serve topped with scallions and salt.

Roasted Butternut Squash with Spicy Onion

2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey

1 cup blanched hazelnuts
2 large butternut squash (about 4 lb.), peeled, seeded, sliced ¼” thick
1/4 cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram
4 oz. fresh goat cheese, crumbled

Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5–7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.

DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.

Preheat oven to 350°. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.

Increase oven temperature to 400°. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15–20 minutes.

Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.

Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 Tbsp. oil.

Roasted Carrots with Creamy Nuoc Cham

2 pounds medium carrots, scrubbed
2 tablespoons plus 1/4 cup vegetable oil
Kosher salt
1 small shallot, thinly sliced
2 red Thai chiles, sliced
1 1/2-inch piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon mayonnaise

Preheat oven to 425°. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.

Meanwhile, bring shallot, chiles, ginger, garlic, fish sauce, sugar, and 2 Tbsp. water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8–10 minutes (you don’t want the liquid to reduce much). Let cool. Transfer to a blender, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining ¼ cup oil; blend until emulsified. Season dressing with salt.

Drizzle dressing over carrots just before serving.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Skillet Roasted Butternut Squash with Spiced Chickpeas

1 small butternut squash (about 1½ pounds)
1/2 cup plain whole-milk Greek yogurt
5 garlic cloves, 1 finely grated, 4 chopped
2 tablespoons fresh lemon juice, divided
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided, plus more for drizzling
1 15-ounce can chickpeas, rinsed, patted dry
1 medium onion, chopped
2 tablespoons vadouvan or curry powder
2 radishes, trimmed, very thinly sliced
1 cup parsley, mint, and/or cilantro leaves
2 tablespoons pomegranate seeds (optional)

Preheat oven to 425°. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high.

Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes.

Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes.

Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute.

Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

Harissa and Maple-Roasted Carrots

2 garlic cloves, finely grated
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
1 lemon, thinly sliced, seeds removed

Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

Pork Shoulder Braised with Apples

1 tablespoon vegetable oil
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
5 pounds boneless pork shoulder, cut into 6 pieces
Kosher salt and freshly ground black pepper
3 medium shallots, thinly sliced
1/3 cup Calvados or other apple-flavored brandy
1 1/4 cups apple cider, preferably fresh
2 tablespoons (or more) apple cider vinegar
3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 teaspoon Dijon mustard
Chopped fresh chives

Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.

Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).

Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.

Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.

Serve with Cheesy Grits.

Miso Glazed Root Vegetables

1 pound carrots, scrubbed and cut into large chunks
8 medium beets, peeled cut into thin wedges
1 large red onion, peeled and cut into wedges
(you could also use parsnips, turnips, radishes, butternut squash, acorn squash, or pumpkin––whatever the fall harvest has in store)
Olive Oil
Salt and pepper
3 tablespoons butter
2 cloves garlic, sliced
2 tablespoons miso paste
2 tablespoons mirin
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1 scallion, chopped (optional)
Instructions

Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Roast the veggies in the oven for 45 minutes, until crisp on the outside.
In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.

Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!

Maple and Cider Glazed Sweet Potatoes

3 pounds sweet potatoes, peeled and sliced 1/3-inch-thick
2/3 cup maple syrup
2 tablespoons cider vinegar
1 teaspoon kosher salt
Freshly ground black pepper, to taste
3 tablespoons salted butter, cut into small pieces, plus more for the pan
1/2 cup chopped pecans

Preheat your oven to 400°. Lightly grease a 9×13-inch baking pan and arrange the potatoes in it. In a small bowl, stir together the maple syrup, vinegar, salt, and pepper. Pour over the potatoes; then sprinkle the butter pieces evenly over all. Cover the pan with foil and bake 25 minutes.

Uncover the pan and baste the potatoes generously with the liquid. Cook, uncovered, basting thoroughly every 15 minutes, for 45 minutes longer. Sprinkle the pecans over all and baste one more time; then bake until the potatoes are shiny, glazed, and lightly browned, 15 to 20 minutes more. Serve hot.