A hearty way to show off

pork com ing from fam ily

farm ers, this Sunday supper

roast is rubbed with a

hom e-ground spice blend of

coriander, cloves, and bay

leaf and served with roasted

corn and green beans.

Recipes begin on page 2 0 0

S P IC E D PO RK

R IB RO A ST W IT H

SEA SO N A L

V EG ETA B LES

W e’re finally embracing our food traditions, rituals, and customs, and

celebrating co o k in g th a t is distinctively A m erican.”

-CHEF SCOTT PEACOCK