CAMBRIDGE — On the stovetop in Carolyn Johnson and Bill Flumerfelt’s kitchen, there’s a beautifully browned pork roast stuffed with herbs and garlic, a pan of meltingly tender braised red cabbage, and a pot of black-eyed peas simmered in pork broth. It’s the kind of comforting meal the chefs — Johnson, of 80 Thoreau in Concord, and Flumerfelt, of Nubar in the Sheraton Commander Hotel in Cambridge — would make for guests.
Earlier, they had a disagreement about the cabbage. Flumerfelt suggested tossing the slivers with red vinegar before cooking, a technique that helps preserve the vibrant color. Johnson didn’t like the idea. “You can’t really sear it once it’s wet,” she countered. “I usually add the vinegar in after.”