A Greek-style braise of thinly sliced fried pork doused in garlicky oregano oil and topped with new-season peas I love to buy peas at the market so they’re at their freshest and sweetest. If there are small hands in the house, they will make light work of podding (and eating). Otherwise, sit down with the TV or radio for company, and lose yourself in this most comforting and methodical of jobs that connects you so completely to the season. Peas are perfect for this Greek braise, but frozen will work well, too. Continue reading...
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