Best Make-Ahead Dishes for a Weeknight Dinner Party

Chef David Tanis gave us this recipe in his Heart of the Artichoke cookbook. The dreamy, slow-cooked pulled pork is coated with a red chile–spice purée. Make it a day or many hours ahead.

Chez Panisse Co-Chef David Tanis calls this recipe from his book Heart of the Artichoke “the pork of your dreams.” We concur.... Read More