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!).
