Cut pork away from the bone, then slice into 1⁄2-inch-thick pieces against the grain (because the pork is so tender, it may shred into smaller pieces as you slice - no stress!). Pour any liquid from baking sheet back into bean mixture. When pork is ready, transfer it to a cutting board and let sit until no longer screaming hot. Season with salt, pepper and more vinegar as desired. New York Times That Sounds So Good will encourage even the most harried. Pour puree back into Dutch oven and stir in vinegar taste beans and liquid. Paging through Carla Lalli Music’s scrapbooky That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week (Clarkson Potter, 35) is like hanging out at the home of a happy multigenerational Italian American family where a pot of ragu bubbles on the stove and a nectarine crisp cools on the counter. Transfer half the beans, with liquid, to a blender and carefully blend on high speed until thick and creamy, 1 minute. Meanwhile, remove thyme sprigs from bean mixture. Return pork to oven (uncovered this time) and roast until the fat is brown and crisp, 45 to 55 minutes (check it every 15 minutes or so and replenish liquid if it has evaporated). Carefully transfer pork, still fatty side up, to a rimmed baking sheet and ladle enough cooking liquid around it to come 1⁄2 inch up the sides. Remove the pot from the oven increase oven temperature to 375☏ (190☌). (If using a roasting pan, cover with parchment paper and then foil, crimping edges to seal.)Ĭook until the beans are cooked through and very tender and you can pull off a bit of pork with tongs and it’s not tough or chewy when you eat it, 2 to 2 1⁄2 hours (or longer, if needed). Bring liquid to a simmer over medium-high heat, stirring beans around pork and skimming off any foam that rises to the surface, then cover and transfer to the oven. Nestle pork on top of beans, fatty side up, and drizzle with oil. Add the vegetables to the beans along with the thyme. Peel and halve the onion through the root smash the garlic. Transfer soaked beans, with their liquid, to a large Dutch oven or roasting pan. Almost nothing is required of you at the very beginning and the very end of the cooking process, making this a major-no-brainer meal for entertaining.” As it cooks, the spice mixture on the pork mingles with the melting fat and juices and runs down into the beans, spicing them as they slowly simmer alongside the roast. “This pork roast method falls somewhere between a slow roast and a braise, and I am always astounded that the meat and the beans get done at almost the same time (you do need to soak the beans overnight and season the pork at least 12 hours ahead, however!). For the weekend, dip into one of Music’s more involved but still leisurely recipes, like this pork roast with beans, which is impressive enough for a dinner party, though relatively hands-off to put together.Ĭarla Lalli Music’s Hands-off Pork and Beans After work, try your hand at quick stovetop dinners or one-pot meals, like fat noodles with pan-roasted mushrooms or skirt steak with a black pepper-horseradish sauce. That Sounds So Good shows Carla at her effortless best, and shows how you can be, too.The bestseller divides its recipes by weekday and weekend cooking, and offers ingredient swaps and suggestions, so you can make the dishes your own. All the recipes-such as Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce or Chicken Legs with Warm Spices-come with multiple ingredient swaps and suggestions, so you can make eachone your own. And for the weekend, lean into lazy lunches, simmered stews, and hands-off roasts.Ĭarla’s dishes are as inviting and get-your-attention-good as ever. When time is short, turn to quick stovetop suppers, one-pot meals, and dinner salads. The recipes in That Sounds So Good are split between weekday and weekend cooking. Great food is an achievable part of every day, no matter how busy you are the key is to have go-to recipes for every situation and for whatever you have on hand. ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home.

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle This quantity of dough will roll out to a 1214-inch round, which.

Recipes to match every mood, situation, and vibe from the James Beard Award–winning author of Where Cooking Begins Our be-all, end-all recipe for perfect galette crust is adapted from food director Carla Lalli Music’s Where Cooking Begins.

Carla lalli music cookbook