A few weeks ago, I wrote about unlikely sources of cooking inspiration, and asked you for yours. I got so many great emails. But among the many movies (“Big Night”), TV (“The Sopranos”) and books (“The Lion, the Witch and the Wardrobe”) you described, one reader’s email stood out:
“I once served on a jury during which a witness testified, as part of her recollection of a particular evening, that she had shouted up the stairs to her husband, ‘Come get your pork chop!’ and it took all my willpower to stay focused for the rest of the testimony. I hadn’t had a pork chop in forever and I could suddenly think of nothing else. You better believe we had pork chops for dinner that night at my house.”
Obviously I will be shouting “Come get your pork chop!” whenever I cook the Melissa Clark recipe below.
Those chops also happen to be perfect for a small Easter celebration. If you’re in need of more recipes for the holiday, we have many beautiful options right over here, like Sue Li’s carrot tart with ricotta and feta, and Yossy Arefi’s lemon sweet rolls. My husband wants to make this baked alaska, from the cookbook author Zoë François. (Don’t know if that’s going to happen.)
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As always, tell me what you’re making: dearemily@nytimes.com. Happy Easter!
2. Chicken and Mushroom Bulgogi Lettuce Wraps
You often see bulgogi with beef and pork, but chicken is also used to delicious effect, as in this recipe from Kay Chun. (Or, to make it meatless, you could use tofu or vegetables.) The sweet and salty glaze on the chicken provides a contrast to the kimchi served with it, and the fresh lettuce leaves in which both are wrapped.
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4. Slow-Roasted Salmon With Mushroom-Leek Broth
This recipe by Sue Li is inspired by ochazuke, the Japanese dish of rice with green tea poured on top, which may be served with fish. Here, she uses a shiitake mushroom and leek broth, rich slow-roasted salmon, and fresh ginger to finish. It’s especially nice for a chilly early spring evening.
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