Ali Slagle’s mixture of grainy mustard and fruit preserves is the ideal pairing for the seared chops.
Easy is the name of the game this week, as it’s still not quite feeling like spring — though we’re close — and Covid is still hanging on. But a few recipes are keeping me going and bringing some energy to my routine: Ali Slagle’s pork chops, coated in a sauce of mustard and jam, and Eric Kim’s gochugaru salmon, glazed with a mixture of red pepper, maple syrup, butter and rice vinegar. Also Naz Deravian’s sheveed polo — dill rice, from Iran — is a perfect teaser for spring, a gorgeously green moment that will resonate with dill lovers (me!).
What are you cooking? Share it with me and you may see it in a future newsletter: dearemily@nytimes.com.
1. Pork Chops With Jammy-Mustard Glaze
Ali Slagle strikes again with a method for searing pork chops that keeps the meat juicy, and a two-ingredient sauce to finish the dish off. That sauce — made with grainy mustard and fruit preserves — is both tangy and sweet, and just right with potatoes and a green salad.
2. Gochugaru Salmon With Crispy Rice
I love this easy recipe from Eric Kim. The red pepper-maple syrup pan sauce is what shines here, both figuratively (it’s delicious) and literally (it glosses the rich salmon fillets in an irresistible way).
3. Smoky Lo Mein With Shiitake and Vegetables
J. Kenji López-Alt wrote this recipe to go with a column about wok hei, the Cantonese name for the smoky flavor and aroma you can find in restaurant dishes cooked in a wok over powerful flames. You can use a small kitchen blow torch to approximate the effect. But if you don’t have said blow torch — I do not — you can skip that and still have mouthwatering lo mein for dinner, packed with mushrooms, carrots, cabbage and scallions. (You don’t need a wok, either; a heavy skillet works.)
4. Braised Ligurian Chicken
This recipe in the New York Times Cooking archives comes from the renowned chef and author Jamie Oliver, and it’s remarkably good and simple to make. Its immense flavor comes from garlic (lots of it), olives and anchovies. Feel free to use all thighs or all bone-in breast meat if you like.
5. Sheveed Polo (Dill Rice)
I had this Iranian rice from Naz Deravian for dinner twice this week: Once fragrant and fresh, accompanied by her superb roasted dill salmon, and then again as leftovers, with steamed broccoli smushed in and a runny poached egg on top. It’s wonderful and will enliven simple accompaniments, like plain fish or chicken. Both recipes are from Naz’s 2018 cookbook, “Bottom of the Pot.”
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A Two-Ingredient Sauce for Pork Chops - The New York Times
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