A classic split pea soup gussied up with smoky ham hocks for a substantial supper. Can be made gratifyingly thick or pleasingly thin.
About Tom Valenti
Tom Valenti is the chef and owner of New York’s Ouest, where he was named a Food & Wine “Best New Chef” in 1990. He’s also the co-writer of nearly half a dozen cookbooks, including Tom Valenti’s Soups, Stews, and One-Pot Meals and You Don’t Have to be Diabetic to Love This Cookbook. Valenti also established Windows of Hope, a nonprofit organization providing aid to families affected by the September 11 attacks. @cheftomvalenti
Portuguese-Style Pork Roast with Clams
Pork and clams, a classic Portuguese combination, are paired with tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.