Shrimp Fried Rice (Chau Fan)

Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these tend to be of poor quality. If that’s all you can find, use gin instead.

• 2 Tbs. soy sauce
• 2 Tbs. Chinese white rice wine or gin
• 1 Tbs. oyster sauce
• 2 tsp. granulated sugar
• 2 tsp. toasted sesame oil
• 3/4 tsp. table salt; more to taste
• White pepper, freshly ground if possible
• 3 large eggs
• 3 Tbs. peanut oil
• 1-1/2 Tbs. minced fresh ginger
• 1-1/2 Tbs. minced garlic (3 to 4 cloves)
• 1/2 lb. shrimp, shelled, deveined, and cut into 1/4-inch pieces
• 3 cups cooked extra-long-grain white rice, at room temperature (from 1 cup raw rice)
• 3 scallions, trimmed, white and green parts finely sliced (to yield 1/2 cup)

Tip:

If possible, use leftover rice and bring it to room temperature. If using freshly made rice, let it cool first.

In a small bowl, mix the soy sauce, rice wine or gin, oyster sauce, sugar, sesame oil, 1/2 tsp. salt, and a pinch of white pepper. In another small bowl, beat the eggs with 1/4 tsp. salt and a pinch of white pepper. Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbs. of the peanut oil in the pan to coat the bottom. Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose. Remove from the heat and cut the egg into small pieces with the spatula; it will finish cooking as you do this. Transfer to a bowl.

Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbs. peanut oil and swirl to coat the pan. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds. Immediately add the shrimp; stir constantly until it’s opaque, about 1 minute. Add the cooked rice. Cook, stirring constantly, for 2 minutes. Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.

Steak & Eggs Rancheros

This beefed-up version of the Mexican breakfast dish huevos rancheros (ranch-style eggs) is great for lunch or dinner, too.

• 1 tiny clove garlic
• Kosher salt
• 1 small tomato, cut into small dice
• 1/2 avocado, cut into small dice
• 1/4 cup leftover Salsa Criolla, drained
• 1/4 jalapeno, minced
• 2 Tbs. chopped fresh cilantro
• Freshly ground pepper
• 1 Tbs. vegetable oil
• Two 6-inch corn tortillas
• 2 large eggs
• 4 to 5 oz. sliced Argentine Spice-Rubbed Flank Steak, about four 1/2-inch-thick slices, warmed in the microwave or in a skillet
• 1/4 cup crumbled feta

Peel and chop the garlic. Sprinkle the garlic with a generous pinch of kosher salt and mash it into a paste with the side of a chef’s knife. In a small bowl, combine the garlic with the tomato, avocado, leftover salsa, jalapeño, and 1 Tbs. of the cilantro. Season to taste with salt and pepper.

Have two dinner plates and a stack of paper towels ready. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Using tongs, fry the tortillas one at a time until just golden and slightly crisp, about 30 seconds per side, and transfer to the paper towels. Reduce the heat to medium low and let the skillet cool down a bit. Meanwhile, blot the excess oil from the tortillas with the paper towels. Sprinkle each tortilla with a pinch of salt. Put one tortilla on each plate.

Crack the eggs into the skillet. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.)

While the eggs are cooking, divide half the salsa between the tortillas. Divide the steak between the tortillas and top with the remaining salsa. Separate the eggs with the edge of a spatula, if needed. Slide one egg onto each tortilla. Sprinkle with the remaining 1 Tbs. cilantro and the feta. Serve immediately.

Middle Eastern Style Lamb Pita 'Pizza'

Use the leftovers from the Braised Lamb Shanks with Garlic & Vermouth recipe to make a richly flavored topping for a weeknight pizza supper.

• 2 Tbs. extra-virgin olive oil; more for brushing
• 1/2 small yellow onion, finely diced (about 1/2 cup)
• 1 medium clove garlic, finely chopped (about 1 tsp.)
• Kosher salt
• 1-1/2 tsp. cumin seeds, roughly chopped and toasted
• 1/2 tsp. ground allspice
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. freshly ground black pepper; more as needed
• 3/4 cup Pomì brand chopped tomatoes with juice (or substitute canned petite-diced tomatoes)
• 2 leftover braised lamb shanks, plus 1 Tbs. sauce (from Braised Lamb Shanks with Garlic & Vermouth)
• 2 Tbs. roughly chopped fresh mint
• 2 tsp. fresh lemon juice; more as needed
• 2 regular-size (6- to 7-inch) pita pockets, split in half to form four thin rounds
• 1/2 cup plain whole-milk yogurt

Position two oven racks in the upper and lower thirds of the oven and heat the oven to 450ºF.

Heat the olive oil in a 10-inch skillet over medium heat until just shimmering. Cook the onion and garlic in the oil with a pinch of salt, stirring occasionally, until softened, 3 to 5 minutes. Add 3/4 tsp. of the toasted cumin seeds, the allspice, red pepper flakes, and black pepper and cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until all the liquid has evaporated, 5 to 8 minutes. Remove from the heat.

Meanwhile, pull the lamb meat from the bones and cut it into chunks (you should have about 1-1/2 cups). Pulse the lamb in the food processor until it is roughly chopped, resembling the texture of very coarsely ground meat. Add the tomato sauce, lamb sauce, 1 Tbs. of the mint, the lemon juice, and 3/4 tsp. salt and pulse just to combine. Adjust the salt, pepper, and lemon juice to taste.

Put the pita halves on two baking sheets and brush them generously on both sides with olive oil. Position them with the inner sides facing up and divide the lamb mixture among the pitas, spreading it evenly over the surfaces. Bake until crisp, 5 to 10 minutes. Serve the pitas drizzled with some of the yogurt and sprinkled with the remaining toasted cumin, mint, and some freshly ground black pepper. Serve with the remaining yogurt on the side.

Star Anise & Rosemary Rib-Eye Steak

In an unusual but inspired twist, this recipe combines the decidedly Eastern flavor of star anise with a very Western herb: fresh rosemary. For a quick and delicious second meal, grill a larger steak and use the leftovers in Vietnamese Beef Noodle Soup.

• 1 Tbs. chopped fresh rosemary
• 1 tsp. ground star anise or 1/2 tsp. Chinese five-spice powder
• Kosher salt and freshly ground black pepper
• 2 tsp. olive oil; more as needed
• 1 1-1/2 to 2-inch-thick boneless rib-eye steak (1-1/2 to 2 lb.)

Tip:

Rib-eye, cut from the prime rib area of the upper back, is the most flavorful and fattiest of the common steaks. Butchers often cut this steak too thin so that a single steak will weigh a pound or less. But it's better to buy it thick, preferably at least 1-1/2 inches, because it cooks better.

In a small bowl, combine the rosemary and star anise with 2 tsp. kosher salt and 1 tsp. pepper. Coat the steak on both sides with the oil and rub the seasoning mix all over both sides, too. Set aside for half an hour at room temperature or, for even more flavor, wrap the steak in plastic wrap and refrigerate for at least 2 hours and up to 24 hours. (If refrigerating the steak, let it sit at room temperature for at least 15 min. before cooking it).

Turn on your exhaust fan. Have ready a warm platter. Heat a heavy-based (preferably cast-iron) skillet that's large enough to hold the steak over high heat until quite hot. (If not using cast iron, add 1 Tbs. oil to the pan and heat over medium-high heat.) Test by touching the steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steak and sear one side for 3 min. Sneak a peek to see if the steak is nicely browned. If not, continue to sear that side for another minute or so. Flip the steak and sear the other side for 3 min. Reduce the heat to medium-high if using cast-iron (medium if using another heavy pan), and cook for another 4 to 6 min. Flip and cook until a digital instant-read thermometer in the center of the meat reads 120°F for rare, 125°F for medium rare, and 130°F for medium, another 4 to 8 min., depending on thickness. Transfer the steak to the warm platter and let it rest, covered loosely with foil, for 5 to 7 min. To serve, slice the steak into 1/2-inch-thick strips, or cut the meat into four smaller pieces. Serve immediately.

Turkey & Sweet Potato Hash

Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

• 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
• 1 small yellow onion, small diced
• 2 cups medium-small-diced (about 1/3 inch) sweet potatoes (1 medium potato)
• 1 cup leftover turkey broth or low-salt chicken broth
• 2 Tbs. unsalted butter
• 2 cups leftover white and dark roasted turkey meat with skin, roughly chopped
• 1 heaping Tbs. chopped fresh parsley
• 1 Tbs. maple syrup
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. freshly ground black pepper; more to taste
• A few dashes Tabasco or other hot sauce; more to taste
• Kosher salt

Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.

Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.

When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.

Moussaka Gratinée

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.

• 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into 1/2-inch pieces (about 8 cups)
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into 1/2-inch dice
• 2 cloves garlic, finely chopped
• 1 Tbs. tomato paste
• 1-1/2 tsp. ground cinnamon
• Sea salt
• 1/2 cup strained leftover sauce from the leg of lamb
• 3 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1-1/2 cups whole milk
• 1 fresh bay leaf
• Pinch ground mace
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1 large egg yolk
• 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-1/2 cups)
• 1 large egg white

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside.


In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.


Raise the heat to medium high and add the lamb, stirring until it browns lightly and begins to stick to the pan, about 6 minutes. Lower the heat and add the garlic, tomato paste, cinnamon, and 1 tsp. sea salt. Pour in the sauce and stir to deglaze the pan. Cook, stirring frequently, until the liquid is slightly reduced but the lamb is still moist, 1 to 2 minutes. Stir in the parsley and season with pepper. Transfer to a large bowl and set aside.


Wash and dry the skillet. Pat the eggplant dry with paper towels. Heat the remaining 2 Tbs. olive oil in the pan over medium-high heat. When hot, add the eggplant and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Reduce the heat to medium low, cover, and cook until soft, about 10 minutes.


Position a rack in the center of the oven and heat the oven to 400°F.


Uncover and stir the eggplant with a wooden spoon, scraping the browned bits from the bottom of the pan. Remove from the heat and mash the eggplant with the back of the spoon. Stir the eggplant into the lamb mixture and season to taste with salt and pepper. Spoon the mixture into six 8-oz. ramekins. (French onion soup bowls would work, too.)

Put the milk in a 2-quart saucepan with the bay leaf and mace. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 10 minutes to infuse the milk. Strain into a liquid measuring cup and set aside.


In a 4-quart saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook until the mixture is lightly colored, about 2 minutes. Whisk in the reserved milk and cook, whisking constantly, until thickened and shiny, 3 to 4 minutes. Put the egg yolk in a small bowl and whisk with about 1/4 cup of the sauce. Add the yolk and sauce back to the saucepan and whisk to combine. Whisk in the cheese. Remove from the heat and let cool slightly.


In a small bowl, whisk the egg white until stiff peaks form and then fold the white into the cooled sauce. Spoon the sauce over the top of the eggplant and lamb mixture, dividing evenly.


Put the ramekins in a 4-quart, 15x10-inch glass baking dish, add 1 cup of water to the dish, cover with foil, and bake for 15 minutes. Uncover and continue baking until bubbling and browned, about 35 minutes more. Let cool for 10 minutes and serve.

Moussaka Gratinée

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.

• 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into 1/2-inch pieces (about 8 cups)
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into 1/2-inch dice
• 2 cloves garlic, finely chopped
• 1 Tbs. tomato paste
• 1-1/2 tsp. ground cinnamon
• Sea salt
• 1/2 cup strained leftover sauce from the leg of lamb
• 3 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1-1/2 cups whole milk
• 1 fresh bay leaf
• Pinch ground mace
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1 large egg yolk
• 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-1/2 cups)
• 1 large egg white

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside.


In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.


Raise the heat to medium high and add the lamb, stirring until it browns lightly and begins to stick to the pan, about 6 minutes. Lower the heat and add the garlic, tomato paste, cinnamon, and 1 tsp. sea salt. Pour in the sauce and stir to deglaze the pan. Cook, stirring frequently, until the liquid is slightly reduced but the lamb is still moist, 1 to 2 minutes. Stir in the parsley and season with pepper. Transfer to a large bowl and set aside.


Wash and dry the skillet. Pat the eggplant dry with paper towels. Heat the remaining 2 Tbs. olive oil in the pan over medium-high heat. When hot, add the eggplant and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Reduce the heat to medium low, cover, and cook until soft, about 10 minutes.


Position a rack in the center of the oven and heat the oven to 400°F.


Uncover and stir the eggplant with a wooden spoon, scraping the browned bits from the bottom of the pan. Remove from the heat and mash the eggplant with the back of the spoon. Stir the eggplant into the lamb mixture and season to taste with salt and pepper. Spoon the mixture into six 8-oz. ramekins. (French onion soup bowls would work, too.)

Put the milk in a 2-quart saucepan with the bay leaf and mace. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 10 minutes to infuse the milk. Strain into a liquid measuring cup and set aside.


In a 4-quart saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook until the mixture is lightly colored, about 2 minutes. Whisk in the reserved milk and cook, whisking constantly, until thickened and shiny, 3 to 4 minutes. Put the egg yolk in a small bowl and whisk with about 1/4 cup of the sauce. Add the yolk and sauce back to the saucepan and whisk to combine. Whisk in the cheese. Remove from the heat and let cool slightly.


In a small bowl, whisk the egg white until stiff peaks form and then fold the white into the cooled sauce. Spoon the sauce over the top of the eggplant and lamb mixture, dividing evenly.


Put the ramekins in a 4-quart, 15x10-inch glass baking dish, add 1 cup of water to the dish, cover with foil, and bake for 15 minutes. Uncover and continue baking until bubbling and browned, about 35 minutes more. Let cool for 10 minutes and serve.

Turkey & Sweet Potato Hash

Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

• 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
• 1 small yellow onion, small diced
• 2 cups medium-small-diced (about 1/3 inch) sweet potatoes (1 medium potato)
• 1 cup leftover turkey broth or low-salt chicken broth
• 2 Tbs. unsalted butter
• 2 cups leftover white and dark roasted turkey meat with skin, roughly chopped
• 1 heaping Tbs. chopped fresh parsley
• 1 Tbs. maple syrup
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. freshly ground black pepper; more to taste
• A few dashes Tabasco or other hot sauce; more to taste
• Kosher salt

Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.

Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.

When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.

Shrimp Fried Rice (Chau Fan)

Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these tend to be of poor quality. If that’s all you can find, use gin instead.

• 2 Tbs. soy sauce
• 2 Tbs. Chinese white rice wine or gin
• 1 Tbs. oyster sauce
• 2 tsp. granulated sugar
• 2 tsp. toasted sesame oil
• 3/4 tsp. table salt; more to taste
• White pepper, freshly ground if possible
• 3 large eggs
• 3 Tbs. peanut oil
• 1-1/2 Tbs. minced fresh ginger
• 1-1/2 Tbs. minced garlic (3 to 4 cloves)
• 1/2 lb. shrimp, shelled, deveined, and cut into 1/4-inch pieces
• 3 cups cooked extra-long-grain white rice, at room temperature (from 1 cup raw rice)
• 3 scallions, trimmed, white and green parts finely sliced (to yield 1/2 cup)

Tip:

If possible, use leftover rice and bring it to room temperature. If using freshly made rice, let it cool first.

In a small bowl, mix the soy sauce, rice wine or gin, oyster sauce, sugar, sesame oil, 1/2 tsp. salt, and a pinch of white pepper. In another small bowl, beat the eggs with 1/4 tsp. salt and a pinch of white pepper. Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbs. of the peanut oil in the pan to coat the bottom. Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose. Remove from the heat and cut the egg into small pieces with the spatula; it will finish cooking as you do this. Transfer to a bowl.

Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbs. peanut oil and swirl to coat the pan. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds. Immediately add the shrimp; stir constantly until it’s opaque, about 1 minute. Add the cooked rice. Cook, stirring constantly, for 2 minutes. Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.

Roasted Pork Loin with Maple-Mustard Crust

Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juciest results, let the pork sit in the brine for at least 8 hours but preferably 16 to 18 hours. You can scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan.The point of this dish is to serve the pork loin on a special night with ample leftovers to make zesty, weekday meals like Grilled Roast Pork Cubano Sandwiches, Chinese Pork & Mushroom Wraps, and New Mexican Pork & Green Chile Stew.

For the Brine:

• 8 cups cold apple cider or juice
• 3/4 cup kosher salt
• 1/4 cup light brown sugar
• 2 cloves garlic, smashed
• 3 sprigs fresh thyme
• One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat

For The Roast:

• 1/4 cup maple syrup
• 3 Tbs. whole-grain Dijon mustard
• 2 tsp. chopped fresh thyme
• 3/4 tsp. freshly ground black pepper; more to taste
• 1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
• 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
• 1 Tbs. olive oil
• 1/2 tsp. kosher salt

Brine the pork:

Combine 2 cups of the apple cider or juice with the salt, brown sugar, garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the remaining apple cider or juice and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for at least 8 hours and up to 18 hours.

Roast the pork:

Position a rack in the center of the oven and heat the oven to 450°F. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain the pork and pat dry with paper towels. Brush the pork all over with the mustard mixture.

In a medium bowl, toss the fennel and apple with the oil, salt, and a few generous grinds of pepper. Scatter the mixture in the bottom of a large roasting pan (large enough to hold the pork with a couple of inches of space around the perimeter). Put the pork, fat side up, on top of the fennel and apples. Roast the pork until the crust just starts to brown, about 15 minutes. Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin registers 145°F, 30 to 50 minutes more.

Let rest for 10 minutes and then thinly slice a quarter to a third of the pork. Serve, topped with the fennel, apple, and juices. Allow the remaining pork to cool to room temperature, wrap well with foil, and refrigerate for up to 5 days.

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

For the ham

• 8-1/2 lb. bone-in fresh half-ham, preferably shank end, rind (skin) removed
• 1 medium lemon
• 1/4 cup olive oil
• 1/4 cup fresh rosemary leaves
• 6 medium cloves garlic, halved
• Kosher salt and freshly ground black pepper
• 1/4 cup white wine vinegar

For the pan sauce

• 1/4 cup dry white wine
• 1/2 cup lower-salt chicken broth
• 2 tsp. unsalted butter, softened
• 2 tsp. all-purpose flour
• 1 Tbs. cherry jam

Prepare the ham

Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.


Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours.


Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F.


Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.

Make the sauce

Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.

Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.

Arancini

These classic Italian mozzarella-studded fried rice balls are a tasty way to use up leftover risotto.

• 2 cups cold leftover risotto
• 1 large egg
• 2 cups fine fresh breadcrumbs
• 5 oz. fresh mozzarella, cut into 3/4-inch cubes
• 6 cups vegetable oil, for frying
• Kosher salt

Stir together the risotto and egg until thoroughly combined. Put the breadcrumbs in a shallow bowl. Roll a small handful of risotto into a ball about 1-1/2 inches in diameter, gently push a cube of mozzarella into the center, and reshape the ball, covering the cheese completely. Coat in the breadcrumbs and transfer to a plate. Repeat until all of the risotto is used.

Pour the vegetable oil into a 3-quart saucepan and heat to 350°F over medium-high heat. Working in batches of 5 or 6, fry the arancini, turning occasionally, until browned and heated through, about 4 minutes. Transfer to a plate lined with paper towels to drain. Sprinkle with salt and serve.

Classic Meat Lasagna

Classic meat lasagna shows off its many layers. Make it as tall as your ingredients will allow.

• 2 Tbs. plus 1/3 cup olive oil
• 2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces
• 8 cloves garlic, peeled and slightly crushed
• 2 large onions, finely chopped
• 1-1/2 cups dry red wine (such as Chianti)
• Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)
• 2 Tbs. dried oregano
• 2 tsp. dried thyme
• 1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)
• 1 tsp. fennel seeds, crushed 
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbs. granulated sugar or to taste
• 3 large eggs
• 1-1/2 cups freshly grated Parmigiano-Reggiano
• 32 oz. ricotta cheese
• A large handful of fresh basil leaves, washed well and chopped
• 2-1/2 lb. fresh mozzarella cheese, sliced as thinly as possible
• 1 lb. instant (no-boil) lasagna noodles

Tip:

Pop the mozzarella in the freezer for a few minutes before slicing; the firmer cheese will be easier to slice thinly.

In a heavy based pot, heat the 2 Tbs. olive oil over medium-high heat. Add the sausage and brown it all over, breaking it up into small pieces with a wooden spoon and stirring, 10 to 12 minutes. Remove the sausage with a slotted spoon and set aside. Pour off most of the fat, but leave some behind for flavor.

To the pot, add the remaining 1/3 cup of olive oil and the garlic and heat over medium-high heat until the garlic just begins to turn light brown, about 5 minutes. Remove and discard the garlic immediately, leaving the oil in the pot. Add the onions to the pot and cook, stirring frequently, until translucent, 5 to 6 minutes. Return the sausage to the pot. Add the red wine and cook until it has reduced by at least half, about 10 minutes.

Add the crushed tomatoes and stir in the oregano, thyme, rosemary, fennel seeds, salt, pepper, and sugar. Reduce the heat to medium low and cook to blend and develop the flavors, about 30 min. Taste for seasoning. You should have about 16 cups of sauce.

Meanwhile, in a large bowl, beat the eggs and add the Parmesan. Beat in the ricotta cheese. Season with salt and pepper and fold in the chopped basil.

Heat the oven to 400°F. To make three lasagne of four layers each, begin by lightly oiling three 9x9x2- or 8x8x2-inch metal or ceramic pans (disposable pans are also fine). Cover the bottom of each pan lightly with some of the sauce. Lay down a layer of pasta in each of the three pans. Spread enough of the ricotta cheese mixture on top of the pasta to cover, about 1/2 cup. Top the ricotta with enough sauce to cover it completely, about 1/2 cup. Cover with another layer of pasta and ladle more sauce over that, followed by enough mozzarella cheese to cover, enough ricotta cheese to cover, and some more sauce. Continue with two more layers in that order: pasta, sauce, mozzarella, ricotta, and sauce. Finish with a layer of pasta, some sauce, some mozzarella cheese, and a final light layer of sauce. You should be able to easily get four layers into each pan; if you have extra components, go ahead and add another layer to one or more of the lasagne. Don’t worry if the height of the lasagna exceeds the pan; it settles as it bakes. Save any remaining sauce to serve with the lasagna.

Seal the pans with aluminum foil, tented so it doesn’t stick to the cheese. Bake until the edges are bubbling and a knife inserted into the center of each lasagna comes out very hot, 40 to 50 minutes.

Curried Turkey & Apple Salad

Stuff this salad into a pita pocket or roll up in a tortilla for a tasty post-Thanksgiving lunch.

For the dressing:

• 2 Tbs. mayonnaise
• 2 Tbs. whole-milk yogurt
• 1 Tbs. fresh lime juice, more as needed
• 1 tsp. curry powder
• 1/2 tsp. finely grated fresh ginger

For the salad

• 1 cup chopped or shredded leftover roast turkey
• 1/3 cup small-diced sweet or sweet-tart apple, such as Golden Delicious or Fuji
• 1/3 cup small-diced seeded English cucumber
• 1 Tbs. chopped shallot
• 2 Tbs. chopped fresh cilantro or mint (or both)
• Kosher salt and freshly ground black pepper

Mix the dressing ingredients in a small bowl. In a medium bowl, combine the turkey, apple, cucumber, shallot, and herbs with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and acidity, adding additional lime juice to taste.

Mediterranean Chicken Salad with Fennel, Raisins & Pine Nuts

This salad is good as an appetizer served on toasted sliced baguette, or in sandwiches on ciabatta or baguette segments. It will serve two to three as a sandwich filling, but it can easily be doubled if you have more leftover chicken. You can substitute any leftover grilled or roasted chicken or a store-bought rotisserie bird.

For the dressing:

• 1/2 small clove garlic, mashed to a paste with a pinch of kosher salt
• 3 Tbs. mayonnaise
• 1 Tbs. olive oil
• 1 Tbs. fresh lemon juice, more as needed
• Pinch cayenne

For the salad:

• 1 cup chopped or shredded leftover Butterflied Chicken Dijon 
• 1/3 cup small-diced fresh fennel
• 3 Tbs. chopped sweet onion, such as Vidalia
• 2 Tbs. toasted pine nuts
• 2 Tbs. golden raisins
• 2 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground pepper, to taste

In a small bowl, combine the garlic, mayonnaise, olive oil, 1 Tbs. lemon juice, and cayenne; mix well. In a medium bowl, combine the chicken, fennel, onion, pine nuts, golden raisins and parsley. Add the dressing and gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for one hour before serving to allow the flavors to melt. Before serving, adjust the salt, pepper, and lemon juice to taste.

Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw

For these sandwiches, the bread should be very lightly toasted so that it’s soft and warm but not dry. Be sure to use every last bit of the juices and drizzle every last drop of vinegar onto the sandwich. Both steps improve the flavor and moisten the bread, which is key.

• 1-1/2 Tbs. capers, preferably salt-packed
• 2 cups very thinly sliced green cabbage
• 1/4 small red onion, very thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 3 Tbs. thinly sliced fresh chives
• 1-1/2 tsp. finely chopped fresh oregano
• 1–2 tsp. finely chopped preserved red chiles, such as cherry peppers or Calabrian peppers, or substitute Asian chile sauce (optional)
• 2 Tbs. red wine vinegar
• Kosher salt
• 3-1/2 cups leftover shredded Slow-Roasted Pork Shoulder
• 1 baguette
• 3 Tbs. extra-virgin olive oil; more to taste

Position a rack in the center of the oven and heat the oven to 350°F.

Rinse the capers well. If using salt-packed capers, soak them in warm water for at least 5 minutes. (They should taste capery rather than salty; if not, continue soaking for a little longer.) Drain the capers and, unless they’re very small, coarsely chop them. Combine the capers, cabbage, red onion, parsley, chives, oregano, and chiles (if using). Add the vinegar and 1/4 tsp. salt, toss well, and let sit at room temperature for at least 30 minutes. Toss again and season to taste with more salt or chile.

Meanwhile, put the pork in a small baking dish. (If you have any juices left, scrape them into the dish, skimming and discarding as much of the congealed fat as possible.) Cover with foil and bake the pork until warmed through, 10 to 15 minutes. Remove the pork from the oven, position a rack 6 inches from the broiler, and heat the broiler to high.

Cut the baguette crosswise into 4 equal portions (each 5 to 6 inches long) and then slice each piece horizontally so that it opens like a book. Just before serving, put the baguette pieces on a baking sheet, opening each as much as possible, and toast very lightly under the broiler, 2 to 3 minutes. Divide the pork into 4 equal portions and mound on the bottom half of each piece of baguette. Drizzle any pan juices over the pork and then pile on the cabbage slaw. Drizzle the olive oil over the slaw. If any vinegar has collected on the bottom of the slaw bowl, distribute it among the sandwiches, and serve.

Classic Meat Lasagna

Classic meat lasagna shows off its many layers. Make it as tall as your ingredients will allow.

• 2 Tbs. plus 1/3 cup olive oil
• 2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces
• 8 cloves garlic, peeled and slightly crushed
• 2 large onions, finely chopped
• 1-1/2 cups dry red wine (such as Chianti)
• Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)
• 2 Tbs. dried oregano
• 2 tsp. dried thyme
• 1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)
• 1 tsp. fennel seeds, crushed 
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbs. granulated sugar or to taste
• 3 large eggs
• 1-1/2 cups freshly grated Parmigiano-Reggiano
• 32 oz. ricotta cheese
• A large handful of fresh basil leaves, washed well and chopped
• 2-1/2 lb. fresh mozzarella cheese, sliced as thinly as possible
• 1 lb. instant (no-boil) lasagna noodles

Tip:

Pop the mozzarella in the freezer for a few minutes before slicing; the firmer cheese will be easier to slice thinly.

In a heavy based pot, heat the 2 Tbs. olive oil over medium-high heat. Add the sausage and brown it all over, breaking it up into small pieces with a wooden spoon and stirring, 10 to 12 minutes. Remove the sausage with a slotted spoon and set aside. Pour off most of the fat, but leave some behind for flavor.

To the pot, add the remaining 1/3 cup of olive oil and the garlic and heat over medium-high heat until the garlic just begins to turn light brown, about 5 minutes. Remove and discard the garlic immediately, leaving the oil in the pot. Add the onions to the pot and cook, stirring frequently, until translucent, 5 to 6 minutes. Return the sausage to the pot. Add the red wine and cook until it has reduced by at least half, about 10 minutes.

Add the crushed tomatoes and stir in the oregano, thyme, rosemary, fennel seeds, salt, pepper, and sugar. Reduce the heat to medium low and cook to blend and develop the flavors, about 30 min. Taste for seasoning. You should have about 16 cups of sauce.

Meanwhile, in a large bowl, beat the eggs and add the Parmesan. Beat in the ricotta cheese. Season with salt and pepper and fold in the chopped basil.

Heat the oven to 400°F. To make three lasagne of four layers each, begin by lightly oiling three 9x9x2- or 8x8x2-inch metal or ceramic pans (disposable pans are also fine). Cover the bottom of each pan lightly with some of the sauce. Lay down a layer of pasta in each of the three pans. Spread enough of the ricotta cheese mixture on top of the pasta to cover, about 1/2 cup. Top the ricotta with enough sauce to cover it completely, about 1/2 cup. Cover with another layer of pasta and ladle more sauce over that, followed by enough mozzarella cheese to cover, enough ricotta cheese to cover, and some more sauce. Continue with two more layers in that order: pasta, sauce, mozzarella, ricotta, and sauce. Finish with a layer of pasta, some sauce, some mozzarella cheese, and a final light layer of sauce. You should be able to easily get four layers into each pan; if you have extra components, go ahead and add another layer to one or more of the lasagne. Don’t worry if the height of the lasagna exceeds the pan; it settles as it bakes. Save any remaining sauce to serve with the lasagna.

Seal the pans with aluminum foil, tented so it doesn’t stick to the cheese. Bake until the edges are bubbling and a knife inserted into the center of each lasagna comes out very hot, 40 to 50 minutes.

Moussaka Gratinée

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.

• 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into 1/2-inch pieces (about 8 cups)
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into 1/2-inch dice
• 2 cloves garlic, finely chopped
• 1 Tbs. tomato paste
• 1-1/2 tsp. ground cinnamon
• Sea salt
• 1/2 cup strained leftover sauce from the leg of lamb
• 3 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1-1/2 cups whole milk
• 1 fresh bay leaf
• Pinch ground mace
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1 large egg yolk
• 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-1/2 cups)
• 1 large egg white

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside.


In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.


Raise the heat to medium high and add the lamb, stirring until it browns lightly and begins to stick to the pan, about 6 minutes. Lower the heat and add the garlic, tomato paste, cinnamon, and 1 tsp. sea salt. Pour in the sauce and stir to deglaze the pan. Cook, stirring frequently, until the liquid is slightly reduced but the lamb is still moist, 1 to 2 minutes. Stir in the parsley and season with pepper. Transfer to a large bowl and set aside.


Wash and dry the skillet. Pat the eggplant dry with paper towels. Heat the remaining 2 Tbs. olive oil in the pan over medium-high heat. When hot, add the eggplant and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Reduce the heat to medium low, cover, and cook until soft, about 10 minutes.


Position a rack in the center of the oven and heat the oven to 400°F.


Uncover and stir the eggplant with a wooden spoon, scraping the browned bits from the bottom of the pan. Remove from the heat and mash the eggplant with the back of the spoon. Stir the eggplant into the lamb mixture and season to taste with salt and pepper. Spoon the mixture into six 8-oz. ramekins. (French onion soup bowls would work, too.)

Put the milk in a 2-quart saucepan with the bay leaf and mace. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 10 minutes to infuse the milk. Strain into a liquid measuring cup and set aside.


In a 4-quart saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook until the mixture is lightly colored, about 2 minutes. Whisk in the reserved milk and cook, whisking constantly, until thickened and shiny, 3 to 4 minutes. Put the egg yolk in a small bowl and whisk with about 1/4 cup of the sauce. Add the yolk and sauce back to the saucepan and whisk to combine. Whisk in the cheese. Remove from the heat and let cool slightly.


In a small bowl, whisk the egg white until stiff peaks form and then fold the white into the cooled sauce. Spoon the sauce over the top of the eggplant and lamb mixture, dividing evenly.


Put the ramekins in a 4-quart, 15x10-inch glass baking dish, add 1 cup of water to the dish, cover with foil, and bake for 15 minutes. Uncover and continue baking until bubbling and browned, about 35 minutes more. Let cool for 10 minutes and serve.

Classic Meat Lasagna

Classic meat lasagna shows off its many layers. Make it as tall as your ingredients will allow.

• 2 Tbs. plus 1/3 cup olive oil
• 2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces
• 8 cloves garlic, peeled and slightly crushed
• 2 large onions, finely chopped
• 1-1/2 cups dry red wine (such as Chianti)
• Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)
• 2 Tbs. dried oregano
• 2 tsp. dried thyme
• 1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)
• 1 tsp. fennel seeds, crushed 
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbs. granulated sugar or to taste
• 3 large eggs
• 1-1/2 cups freshly grated Parmigiano-Reggiano
• 32 oz. ricotta cheese
• A large handful of fresh basil leaves, washed well and chopped
• 2-1/2 lb. fresh mozzarella cheese, sliced as thinly as possible
• 1 lb. instant (no-boil) lasagna noodles

Tip:

Pop the mozzarella in the freezer for a few minutes before slicing; the firmer cheese will be easier to slice thinly.

In a heavy based pot, heat the 2 Tbs. olive oil over medium-high heat. Add the sausage and brown it all over, breaking it up into small pieces with a wooden spoon and stirring, 10 to 12 minutes. Remove the sausage with a slotted spoon and set aside. Pour off most of the fat, but leave some behind for flavor.

To the pot, add the remaining 1/3 cup of olive oil and the garlic and heat over medium-high heat until the garlic just begins to turn light brown, about 5 minutes. Remove and discard the garlic immediately, leaving the oil in the pot. Add the onions to the pot and cook, stirring frequently, until translucent, 5 to 6 minutes. Return the sausage to the pot. Add the red wine and cook until it has reduced by at least half, about 10 minutes.

Add the crushed tomatoes and stir in the oregano, thyme, rosemary, fennel seeds, salt, pepper, and sugar. Reduce the heat to medium low and cook to blend and develop the flavors, about 30 min. Taste for seasoning. You should have about 16 cups of sauce.

Meanwhile, in a large bowl, beat the eggs and add the Parmesan. Beat in the ricotta cheese. Season with salt and pepper and fold in the chopped basil.

Heat the oven to 400°F. To make three lasagne of four layers each, begin by lightly oiling three 9x9x2- or 8x8x2-inch metal or ceramic pans (disposable pans are also fine). Cover the bottom of each pan lightly with some of the sauce. Lay down a layer of pasta in each of the three pans. Spread enough of the ricotta cheese mixture on top of the pasta to cover, about 1/2 cup. Top the ricotta with enough sauce to cover it completely, about 1/2 cup. Cover with another layer of pasta and ladle more sauce over that, followed by enough mozzarella cheese to cover, enough ricotta cheese to cover, and some more sauce. Continue with two more layers in that order: pasta, sauce, mozzarella, ricotta, and sauce. Finish with a layer of pasta, some sauce, some mozzarella cheese, and a final light layer of sauce. You should be able to easily get four layers into each pan; if you have extra components, go ahead and add another layer to one or more of the lasagne. Don’t worry if the height of the lasagna exceeds the pan; it settles as it bakes. Save any remaining sauce to serve with the lasagna.

Seal the pans with aluminum foil, tented so it doesn’t stick to the cheese. Bake until the edges are bubbling and a knife inserted into the center of each lasagna comes out very hot, 40 to 50 minutes.

Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw

For these sandwiches, the bread should be very lightly toasted so that it’s soft and warm but not dry. Be sure to use every last bit of the juices and drizzle every last drop of vinegar onto the sandwich. Both steps improve the flavor and moisten the bread, which is key.

• 1-1/2 Tbs. capers, preferably salt-packed
• 2 cups very thinly sliced green cabbage
• 1/4 small red onion, very thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 3 Tbs. thinly sliced fresh chives
• 1-1/2 tsp. finely chopped fresh oregano
• 1–2 tsp. finely chopped preserved red chiles, such as cherry peppers or Calabrian peppers, or substitute Asian chile sauce (optional)
• 2 Tbs. red wine vinegar
• Kosher salt
• 3-1/2 cups leftover shredded Slow-Roasted Pork Shoulder
• 1 baguette
• 3 Tbs. extra-virgin olive oil; more to taste

Position a rack in the center of the oven and heat the oven to 350°F.

Rinse the capers well. If using salt-packed capers, soak them in warm water for at least 5 minutes. (They should taste capery rather than salty; if not, continue soaking for a little longer.) Drain the capers and, unless they’re very small, coarsely chop them. Combine the capers, cabbage, red onion, parsley, chives, oregano, and chiles (if using). Add the vinegar and 1/4 tsp. salt, toss well, and let sit at room temperature for at least 30 minutes. Toss again and season to taste with more salt or chile.

Meanwhile, put the pork in a small baking dish. (If you have any juices left, scrape them into the dish, skimming and discarding as much of the congealed fat as possible.) Cover with foil and bake the pork until warmed through, 10 to 15 minutes. Remove the pork from the oven, position a rack 6 inches from the broiler, and heat the broiler to high.

Cut the baguette crosswise into 4 equal portions (each 5 to 6 inches long) and then slice each piece horizontally so that it opens like a book. Just before serving, put the baguette pieces on a baking sheet, opening each as much as possible, and toast very lightly under the broiler, 2 to 3 minutes. Divide the pork into 4 equal portions and mound on the bottom half of each piece of baguette. Drizzle any pan juices over the pork and then pile on the cabbage slaw. Drizzle the olive oil over the slaw. If any vinegar has collected on the bottom of the slaw bowl, distribute it among the sandwiches, and serve.