6 Ways to Improve Your Life Before Saturday
—Channing Hargrove, New York City
Dear Channing, When I first moved to the United States from Australia, I also lived alone, so I get it. Here's my advice: Make things that can morph into multiple meals over the next few days. If you start with pork, you can shred it, mix in cilantro, and top with avocado for tacos; toss it with marinara and serve it with spaghetti; or sauté it until crispy and throw it in a salad with apples, goat cheese, and walnuts.
—Curtis Stone, chef and O food columnist
Simple Braised Pork
Salt & black pepper
Preheat oven to 300°. Heat 3 Tbsp. olive oil in a wide ovenproof pot over high heat. Season 3 pounds boneless pork shoulder, cut into 8 chunks, with salt and black pepper. Sear 2 minutes per side. Add 1 cup dry white wine and use a wooden spoon to scrape up brown bits. Add 3 cups chicken broth, 4 sliced shallots, 8 chopped garlic cloves, and 10 sprigs fresh thyme and bring to a simmer. Transfer to oven and cook, covered, 3 hours, flipping pieces halfway through. Continue cooking, uncovered, until pork is tender enough to pull apart with a spoon and liquid is reduced by ⅓, 1 hour more. Discard thyme and serve. Can be refrigerated in an airtight container up to 3 days.
Active time: 20 minutes. Total time: 4 hours 20 minutes.