Please help me, someone! In winter of 2006, Gourmet had an amazing recipe for a pork (I used a standing rib roast) that was basically braised in white wine with fennel, onions, and maybe apples? I made it that March, so perhaps it was January or February 2006. Although for I know, it could have come from my pile and is older.
I can't find it on Epicurious. I've made it twice, and it was exceptional. I remember it fairly well. But the husband has recruited me to make it Christmas Eve for the in-laws, so I would love to have the text of it to back up my memory! Thanks so much, if anyone can help.