Easy is the name of the game this week as it still doesn’t feel quite like spring – although we are close – and Covid is still lingering. But a few recipes keep me going and inject some energy into my routine: Ali Slagle’s pork chops, coated in a mustard and jam sauce, 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 beautiful green moment that will resonate with dill lovers (me!).
What are you cooking? Share it with me and maybe you’ll see it in a future newsletter: dearemily..
1. Pork Chops With Jammy Mustard Glaze
Ali Slagle strikes again with a searing pork chop method that keeps the meat juicy, and a two-ingredient sauce to finish the dish. That sauce — made with grainy mustard and fruit preserves — is both spicy 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 shines the rich salmon fillets in an irresistible way).
Check out this recipe.
3. Smoky Lo Mein With Shiitake And Vegetables
J. Kenji López-Alt wrote this recipe for a column on wok hei, the Cantonese name for the smoky taste and smell found in restaurant dishes cooked in a wok over powerful flames. You can use a small kitchen burner to approximate the effect. But if you didn’t say the torch—I didn’t—you can skip that and still have scrumptious lo mein for dinner, packed with mushrooms, carrots, cabbage, and spring onions. (You don’t need a wok either, a heavy skillet will work.)
4. Braised Ligurian Chicken
This recipe in the DailyExpertNews Cooking archives comes from celebrity chef and author Jamie Oliver, and it’s remarkably good and simple to make. The immense flavor comes from garlic (a lot), olives and anchovies. Feel free to use all thighs or all breast meat with bone if you like.
Check out this recipe.
5. Sheveed Polo (Dill Rice)
I’ve eaten this Iranian rice from Naz Deravian twice this week: once fragrant and fresh, accompanied by her exquisite roasted dill salmon, and then again as leftovers, with steamed broccoli spilled into it and a runny poached egg on top. It’s delicious and will liven up simple side dishes like regular fish or chicken. Both recipes are from Naz’ 2018 cookbook, “Bottom of the Pot.”