Is It Bad to Run Your Dishwasher Every Day?

Ice cream topped with pineapple syrup | Nick Mancall-Bitel

Italian beef sandwiches, fiery ande ki kari, and an easy pineapple syrup to put on everything but definitely ice cream

It’s week trazillion-and-ten of pandemic cooking, and you’ve hit a rut. Nay, a trench. You’ve done all the things one can do to a bean, and while the digital cook-o-sphere is loaded with ideas, there are just too many of them. You scroll a few blogs, flip through some cookbooks, and give up. Beany Thursday strikes again.

We’ve been there. We are there. But help is here. To sort through the noise of TikTok tortilla wraps and feta pastas, Eater has compiled a handful of the recipes — from blogs, magazines, publications, and cookbooks — that put the pep back in our pans this week and that we hope will do the same for you. These are the dishes that Eater editors from across the country actually made recently, and we’re passing along any first-hand tips, hacks, or dietary substitutions that, hey, worked for us. Here, then, are this week’s must-try recipes from Eater’s very-much-average but highly enthusiastic home cooks.

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March 26, 2021

Fresh Pineapple Syrup

Stella Parks, Serious Eats

This pineapple syrup, made from discarded pineapple core and pips, has been like a bright, Swiss army knife of flavor all week. I’ve used it to add some pizzazz to drinks, topped my morning oatmeal with it, poured some over chunks of cornbread with buttermilk, and, of course, doused ice cream (Ample Hills’ PB Wins the Cup). The recipe, developed by Stella Parks, was a breeze (I let the mixture mingle overnight to extract maximum flavor). It felt especially rewarding since it uses pineapple scraps and required very little effort beyond chopping up the fruit, a task that usually feels so wasteful. — Nick Mancall-Bitel, Eater editorial associate

Ande Ki Kari (Eggs in Spicy Tomato Sauce)

Julie Sahni, NYT Cooking

Julie Sahni is my rock when it comes to North Indian cooking, especially since my grandma is very cagey and unspecific when I ask her for her recipes. Egg curry is also a godsend of a meal, with all the flavor and heft of a meat-based curry but with hard boiled eggs as the star instead, bathed in an oniony, tomato-based sauce. If you can get your hands on Sahni’s Classic Indian Cooking, use the recipe there, though Clark adapted the recipe for the New York Times. If you go by her recipe, omit the coconut oil, use red chili powder instead of red pepper flakes, and use at least twice as much ghee. After all, why mess with a classic? — Jaya Saxena, Eater staff writer

Missy Frederick

Stewed beans with salsa fresca over rice

Mexican Stewed Beans With Salsa Fresca

Diane Unger, Milk Street

Beans are my go-to option for meatless meals, and I was oddly mesmerized by this recipe while watching an episode of “Milk Street” on a lazy Sunday. It’s admittedly a lot of steps — you probably are less inclined to soak beans overnight, build a sofrito, simmer beans for more than an hour, and make a separate accompanying salsa on a random Tuesday. But it proved to be a fun Sunday project, and the resulting bean dish is bright, creamy, and full of contrast courtesy of the tomato-based topping. It also makes a ton; we had stewed beans as a side for mushroom tacos, a Main Event rice-and-beans Meatless Monday meal, an egg accompaniment for breakfast, plus two quarts of leftovers for the freezer. — Missy Frederick, Eater cities director

Broccoli Pesto Pasta

Dawn Perry, Bon Appétit

I’ve been eating a lot of pasta in this here pandemic, and I’m always on the lookout for fun, easy ways to keep that going. I found this particular 2015 Bon App number in a giant listicle of recipes they recommend making your kids for lunch (nearly all of which I can already tell are way more effort than I will be putting in when it’s my baby’s turn to eat from a lunch box). But for an easy weeknight meal? A perfect time to boil broccoli and blitz it up with basil to make a bright, springy dinner. This is not a recipe that will change your life, but it is a recipe that will turn a large amount of fresh broccoli into a nice pasta sauce. — Hillary Dixler Canavan, Eater restaurant editor

Instant Pot Italian Beef Sandwiches

Lindsay Ostrom, Pinch of Yum

My boyfriend was missing Chicago — his native city — on its most celebratory day: St. Patrick’s Day. I decided to give him a taste of home via a not-at-all-Irish but very-Chicago classic: the Italian beef sandwich. The recipe calls for beef chuck, garlic, onion, beef broth, and Italian seasoning to be thrown right into the pressure cooker, but I tweaked it a bit by sauteing the garlic and onions using the machine’s saute function before adding everything else. I also subbed jarred pepperoncini for the Giardiniera, and added an extra cup of beef broth than the recipe called for to ensure there was plenty of rich jus to dunk these babies in after the rolls were toasted, cheese melted, and the sandwiches were stuffed with as much tender, juicy meat as they could hold. A bonus I didn’t anticipate: the leftovers made for excellent next-day work-from-home lunches. — Terri Ciccone, Eater audience development manager

Soft Dinner Rolls

Sally McKenney, Sally’s Baking Addiction

Despite being soft and pillowy and delightfully golden brown on the outside, homemade yeast rolls are an intimidating prospect. The dough, enriched with milk, egg, and butter, seems at first a little too complicated for someone (like myself) who has barely mastered the classic no-knead loaf. But this recipe breaks down each of the steps in a way that’s really easy for a total novice to understand. It also only requires three hours of rise time thanks to instant yeast, which means that you can just up and decide to have buttery yeast rolls in the middle of the afternoon. Eat fresh from the oven and slathered with butter alongside a steak dinner and repurpose the leftovers as slider buns. — Amy McCarthy, Eater Dallas and Eater Houston editor

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March 19, 2021

Brooke Jackson-Glidden

• Orecchiette With Sausage and Chicory

Michael White/Food & Wine

• Lemony Salmon With Fennel and Orange Salad

Adeena Sussman/Adeenasussman.com

• Edna Lewis and Scott Peacock’s Shrimp Grits

Food52

• Breakfast Dumplings

Lori Yates/Foxes Love Lemons

• Vegan Coconut-Ginger Black Beans

Ali Slagle/NYT Cooking

• Bouchon Chocolate Chip Cookies

Thomas Keller/Bouchon Bakery Cookbook

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March 12, 2021

James Park

• Easy Air-Fryer Durian Basque Cheesecake

What to Cook Today

• Red Lentil Soup, Barrett Prendergast

Barrett and the Boys

• Sesame Tofu with Broccoli

Hetty McKinnon, Bon Appétit

• Meat Loaf

Ina Garden, Food Network

• Kimchi Jjigae

Sohui Kim/Bon Appétit

• Vegan Chocolate Cake

Bea Vo/Leite’s Culinaria

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For the complete list of everything Eater editors have enjoyed cooking so far this year (pizza babka! air-fryer ube cheesecake! spiced coconut chicken and rice!), head to the archive.

Source : food