New on the Menu: Green papaya salad with geoduck and white beans with Spanish anchovies

At Millstream in Woodstock, N.Y., chef Dan Silverman braises large white corona beans in the oven with tomato, celery and onion studded with cloves until the beans are tender and creamy. Then he dresses the with olive oil, parsley, spring onions and Aleppo pepper. That’s topped with long, thin pieces of celery in a lemon vinaigrette and then garnished with large Spanish anchovy fillets, celery leaves and shaved Parmigiano-Reggiano.