Beets with Pecorino, Pecans, and Shishitos

2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
4 tablespoons olive oil, divided, plus more for drizzling
Kosher salt
4 sprigs thyme
1/4 cup red wine vinegar
8 shishito peppers
1/3 cup pecans
1/4 small red onion, very thinly sliced
Hot chili sesame oil and grated Pecorino (for serving)

Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13×9″ baking dish; season with salt. Add thyme and 1/4 cup water.

Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1″ pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.

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.

Mustard-Roasted Potatoes

1 1/2 pounds Yukon Gold potatoes, cut into 1/2 inch pieces
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
1 tablespoon whole grain mustard

Place potatoes and 1 Tbsp. salt in a medium saucepan and cover with 2″ cold water. Bring to a boil, reduce heat to low, and cook until potatoes are tender, 8–10 minutes. Drain, shaking off excess water.

Heat oil in a large skillet over medium-high heat. Add potatoes and cook, turning occasionally, until golden brown. Remove from heat and add mustard; season with salt and pepper and toss to combine.

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.

Red Pepper Walnut Relish

1/4 cup walnuts
2 red bell peppers (about 1 lb.)
1 clove garlic, grated
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or ½ hot smoked Spanish paprika
1/2 teaspoon (or more) fresh lemon juice
1/2 teaspoon pomegranate molasses or balsamic vinegar
Kosher salt and freshly ground black pepper

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool; coarsely chop.

Heat broiler. Broil bell peppers on a broilerproof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20–25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.

Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.

DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

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.

Green Tahini Sauce

2 cloves garlic, peeled
1 teaspoon kosher salt, plus more
1 bunch watercress, thick stems trimmed
1 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup tahini (sesame seed paste)
2 tablespoons (or more) fresh lemon juice

Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.

Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.

Purée watercress, herbs, garlic, tahini, lemon juice, 1 tsp. salt, and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.

DO AHEAD: Sauce can be made 3 days ahead. Cover and chill. Shake before using.

Roasted Beets, Carrots, and Sunchokes with Green Tahini Sauce

1 lb beets, peeled, cut into ½” wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground black pepper
1 lb carrots, sliced 1/4” thick
1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼” thick
1 teaspoon finely grated lemon zest
1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste
2 teaspoons fresh lemon juice, divided, plus more to taste
2 cups watercress, large stems trimmed
1/4 cup green tahini sauce (see related)

Optional: To save time, instead of green tahini sauce, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.

Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.

Toss all the warm roasted vegetables together with lemon zest, 1/4 tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice.

Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice; season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.

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.

Roasted Hot and Sweet Peppers

3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
8 garlic cloves, peeled
1/2 cup olive oil
Pinch of sugar
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar

Preheat oven to 300°. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.

Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 ½ hours. Let cool, then add vinegar and toss to combine.

Do Ahead: Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.

Roasted Red Peppers with Cherry Tomatoes and Ricotta

4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 garlic cloves, thinly sliced
1 cup basil leaves, divided
Kosher salt, freshly ground pepper
2 tablespoons plus 1/3 cup olive oil
1 pint cherry tomatoes, halved
1/3 cup fresh ricotta
1/4 cup pitted small black and/or green olives
Flaky sea salt

Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining 3/4 cup basil and remaining ? cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

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.

Vadouvan-Roasted Cauliflower and Harissa Chickpea Curry

2 Fresno chiles, thinly sliced
1/4 cup Champagne vinegar
1/4 teaspoon sugar
1 1/2 teaspoons kosher salt, divided, plus more
1 head of cauliflower, cut into small florets
1/4 cup olive oil
2 tablespoons vadouvan or curry powder
2 shallots, thinly sliced
3/4 cup vegetable oil, divided
1 15.5-ounce can chickpeas, rinsed, patted dry
1 medium onion, chopped
1 1-inch piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 teaspoon grated lemongrass
2 teaspoons tomato paste
1 teaspoon harissa paste
1 13.5-ounce can unsweetened coconut milk
1 tablespoon chopped cilantro stems, plus sprigs for serving
Steamed basmati rice (for serving)

Combine chiles, vinegar, sugar, 1/2 tsp. salt, and 1/4 cup water in a small bowl. Let sit at room temperature until ready to use.

Preheat oven to 450°. Toss cauliflower with olive oil, vadouvan, and 1 tsp. salt on a rimmed baking sheet. Roast, tossing occasionally, until cauliflower is tender and browned, 30–35 minutes. Transfer to a paper towels to drain.

Meanwhile, cook shallots in 1/2 cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 8–10 minutes. Transfer to paper towels with a slotted spoon; season with salt.

Heat remaining 1/4 cup vegetable oil in a large skillet over medium. Add onion and cook, stirring often, until tender, 5–7 minutes. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.

Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 5–7 minutes. Add chickpeas and 1/4 cup water and cook, stirring occasionally, until mixture returns to a boil. Remove from heat and stir in cilantro stems; season with salt.

Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro sprigs.

Slow-Cooked Pork Shoulder with Braised White Beans

Pork:

6 pounds bone-in pork shoulder (Boston butt), fat cap trimmed to ¼ inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar

Beans:

1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cups coco nano or cannellini (white kidney) beans, soaked overnight, drained
2 tablespoons plus ¼ cup olive oil
Kosher salt
Greens and Assembly

2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt

Pork

Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and ¼ cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.

Let pork sit at room temperature 1 hour. This will help it cook evenly.
Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15–20 minutes.

Transfer pork to a large plate.

Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar.

Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out).

Cover pot with a lid, transfer to oven, and cook pork 30 minutes.

Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2½–3 hours.

Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2”–3” pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.

Beans:

Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Pour in cold water to cover by 1½” and bring to a simmer over medium heat, skimming foam from surface as needed. Reduce heat so that liquid is at a very gentle simmer; cook until beans are almost tender but still slightly starchy in the centers (you want them to be about 75 percent cooked), 35–45 minutes. Preheat oven to 300° while the beans are still cooking.

Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil. Transfer to oven and bake without disturbing beans (you want a film to form on the surface) until tender, 15–25 minutes. Finishing the beans in the oven ensures that they are evenly cooked and creamy. Turn off oven and leave beans inside to keep warm until ready to serve.

Do Ahead: Beans can be made 1 day ahead. Let cool in liquid; cover and chill. Reheat gently before serving.

Greens and Assembly

Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.

Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.

To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.

Braised Brisket with Bourbon-Peach Glaze

Rub:

1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

Brisket:

1 4-pound trimmed flat-cut brisket with about 1/3′ top layer of fat
2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 plum tomatoes, cored, chopped
1 large carrot, chopped
1 tablespoon balsamic vinegar

Glaze:

1/2 cup peach jam or preserves
2 teaspoons bourbon
Kosher salt and freshly ground black peppe

Braised Pork Shoulder with Apple Cider and Ginger Beer

1 5–6-pound boneless pork shoulder (Boston butt)
2 tablespoons kosher salt plus more
Freshly ground black pepper
1 pound shallots (about 9 large)
12 garlic cloves (about 1 large head)
2 apples, peeled, quartered, cored
3 cups low-sodium chicken broth
2 cups apple cider, preferably fresh
1 12-ounce bottle strong ginger beer (such as Reed’s)
3 sprigs rosemary

Season pork shoulder with 2 Tbsp. salt and pepper. Using kitchen twine, tie pork at 1/2-inch intervals, forming a compact cylinder. Let stand at room temperature for 2 hours, or cover and chill overnight. If chilled, let pork stand at room temperature for 2 hours before continuing.

Preheat oven to 300°. Place pork in a large heavy ovenproof pot with a tight-fitting lid; arrange shallots, garlic, and apples around pork. Add broth, cider, and ginger beer. Bring to a boil over high heat, cover, and transfer to oven.

Braise pork until a knife slides easily through meat, 4–5 hours. Let meat cool in braising liquid, then refrigerate until cold (the meat will slice more easily when cold).

DO AHEAD: Pork can be braised 3 days ahead. Cover and keep chilled.

Preheat oven to 350°. Using tongs, transfer pork to a cutting board. Strain braising liquid through a fine-mesh sieve into a large bowl; discard fat and solids. Slice pork between kitchen twine and place in a large roasting pan.

Carefully remove twine, leaving slices intact. Pour braising liquid into pan to cover pork halfway (1 1/2–2 cups) and arrange rosemary over. Cover tightly with foil. Bake until pork is just heated through, 15–20 minutes.

Meanwhile, pour remaining braising liquid from bowl into a large saucepan. Bring to a boil over high heat. Boil sauce until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper.

Transfer sliced pork to a platter (discard any liquid in pan) and drizzle some of sauce over. Serve remaining sauce alongside.

Citrus and Chile-Braised Short Ribs

8 5–6” English-style bone-in beef short ribs (about 6 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 medium onions, chopped
2 heads of garlic, halved crosswise
4 celery stalks, chopped
2 medium carrots, peeled, chopped
2 tablespoons tomato paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 chiles de árbol, or 1 teaspoon crushed red pepper flakes, plus 1 chile, for serving
4 sprigs oregano
4 wide strips orange zest, plus some thin strips for serving
1 cup plus 2 tablespoons fresh orange juice
2 limes, halved
1/2 cup fresh cilantro leaves with tender stems

Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, at least 2 hours (ribs are even better if you can do this a day ahead).

Preheat oven to 325°. Heat oil in a large heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter; pour off pan drippings between batches.

Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, and chiles or red pepper flakes in pot; season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10–12 minutes.

Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they’re completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4–5 hours.
Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.

To serve, drizzle short ribs with remaining 2 tablespoons orange juice and squeeze limes and crush remaining chile over. Top with cilantro and thin strips of orange zest.

Do Ahead: Short ribs can be braised 5 days ahead. Let cool; cover and chill in strained braising liquid.