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You Must Make Sohla’s Essential (and Easy) Trail Mix Cookies

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Chunky trail-mix cookies, easy chicken adobo, and a pile of rhubarb picnic bars for your Memorial Day feast

It’s week trazillion and sixteen 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 firsthand 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.

May 28, 2021

Trail-Mix Cookies

Sohla El-Waylly, Bon Appétit

This kitchen sink-style recipe takes any mix of nuts and dried fruit in your pantry (in my case, walnuts, pistachios, dates, sunflower seeds, and sesame seeds), then combines it all with some old-fashioned oats, sugar, and butter, and throws in just enough flour and egg to (surprisingly) hold it all together — even if you only leave the dough to chill in the fridge for the bare minimum of two hours. As with the outdoorsy snack for which they’re named, these cookies are best with enough chocolate chips (and butterscotch chips, in my case) to disqualify them as healthy. I made mine big and chewy and riddled with flaky sea salt, and you should too. — Nicholas Mancall-Bitel, Eater associate editor

Korean Pork and Rice Cakes With Bok Choy

Blue Apron

I’ve dabbled in meal kits over the past few years, scheduling them to arrive when I’m in a particularly deep cooking rut, and usually find them to be hit or miss. But one recipe has made my on-again, off-again relationship with Blue Apron entirely worth it, and it’s this one for Korean rice cakes with ground pork, which has now entered my permanent rotation (and has made Korean rice cakes a must-buy during trips to H Mart). The baseline for a good, actually quick dinner is all here, but over the years, it’s morphed a bit in my kitchen. I skip the creme fraiche entirely, and instead of the meal kit’s “soy glaze” and black bean sauce, I hit the dish with oyster sauce when adding the cooked cakes to the rest of the stir fry. Usually gochujang is scrapped for a drizzle of chile oil right at the end. But it’s truly a fast, great, last-minute solution to the endless “what’s for dinner” question. — Erin DeJesus, Eater lead editor

Grilled Striped Bass With Charred Kale and Yellow Squash

Jeff Schwarz and Greg Kessler, NYT Cooking

My boyfriend and I recently moved one block closer to Venice’s Friday farmers market, a negligible change that has nonetheless propelled us to now go every week. Last week, we picked up our usual array of greens, herbs, and squash, and supplemented it with a visit to a new Santa Monica fish market and outdoor restaurant: Crudo e Nudo. We asked for the chef’s recommendation for the best fish to buy that day and were steered toward the striped bass, a fish we don’t often cook. Cue a Google recipe rabbit hole, which led us to blend — philosophically — multiple methods that night, with the main guide being this New York Times take on grilled striped bass with grilled veggies. My boyfriend kicked up its oregano-heavy chimichurri sauce/marinade with finely chopped fresh sage, parsley, and thyme, which later became a gremolata that we spooned over the fish before we ate. We tossed the squash and other veggies lightly in olive oil and salt before grilling, then brushed on a blended dressing we call the nectar of the gods: an unholy amount garlic, basil, olive oil, and lemon (which you can loosen with water as needed). — Nicole Adlman, Eater cities manager

Easiest Chicken Adobo

Claire Saffitz, Bon Appétit Basically

It was a challenge to find a chicken adobo recipe that was good enough to please my wife’s family. Their mantra is always bone-in chicken with more vinegar than soy sauce. The first few times I made this recipe, they recoiled at the addition of jalapeno, so I took that out, and I still find it hard to get the texture of the broth right. Simmer it too long and it’s more of a sauce; add too much water and it’s too thin. The best version of chicken adobo, which this recipe can help you achieve with a little practice, is somewhere happily in between: a sort of brothy sauce that gently coats the chicken as you place it over a pile of steaming-hot white rice. I’m still sort of self-conscious about how I make chicken adobo, but if my wife and her family like it, that’s all the approval I need. — Matthew Kang, Eater LA editor

Vegan Ranch

Betsy Carter, Tasty

Welp, it’s officially salad season, which means that for the remainder of the summer my work-from-home lunches move from something hot and soupy to something cold and crunchy. I’m also a relatively recent convert to the idea that what you put in the salad is way less important than what you put on it. A nuanced dressing can take whatever pile of fridge produce you have and turn it into something that you actually look forward to eating each day. The particular allure of ranch is the opposite of newsworthy, but as I’ve been cutting down on most forms of dairy lately, I needed to travel beyond the Hidden Valley. A quick google led me to this well-reviewed vegan ranch dip that I thinned out a bit to make it more dressing-y. I also threw in a little nutritional yeast because, well, umami. The result is incredibly satisfying on my pile of little gems and cukes; later I put a few fried-chicken tenders from the freezer on top and felt like I was at a TGI Fridays (which was sort of what I was going for). You can add a little salsa to go “Southwestern,” or keep it thick as a dip for your carrot sticks and pizza crust. It’s ranch! — Lesley Suter, Eater travel editor

Almond Rhubarb Picnic Bars

Smitten Kitchen

Give me your ramps, your morels, your fiddleheads, and eventually your rhubarb. I’m one of those farmers market nerds who gets particularly excited around the arrival of just about any spring seasonal ingredient, and rhubarb is no exception; once late May rolls around in northern Virginia, I know this recipe’s time will come soon. That moment arrived last weekend! I’m not much of a dessert person (or dessert baker), but these are an exception I always make time for — they’re tart enough to keep my attention, and the almond filling provides a rich contrast with the star ingredient. These are reasonably easy to make, though I’ve never been able to get my design to turn out as beautiful as the Smitten Kitchen photo. (I also seem to end up using up a lot less rhubarb than she does.) Take them to a picnic as the recipe title suggests, or a friend’s barbecue, or just eat them chilled right out of the refrigerator (they make a great breakfast) as we tend to do. — Missy Frederick, Eater cities director

May 21, 2021

May 15, 2021

Asparagus and Brie Puff Pastry With Thyme Honey

  • Tieghan Gerard, Half-Baked Harvest

Salted Tahini Chocolate Chip Cookies

  • Danielle Oron, NYT Cooking

Cured Egg Yolks atop Cacio e Pepe

  • Christopher Kostow, Bon Appétit and Gimme Some Oven

Croquembouche

  • Claire Saffitz, Vice Munchies

Littleneck Clams in the Style of Escargot

  • Mary-Frances Heck, Food & Wine

Asparagus, Goat Cheese, and Lemon Pasta

  • Smitten Kitchen

May 7, 2021

Paella in a pan. Ellen Fort

Paella Mixta

Pickled Ramps

  • Claire Saffitz, Bon Appétit

Chicken Katsu

  • Kay Chun, NYT Cooking

Farro With Blistered Tomatoes, Pesto, and Spinach

  • Yasmin Fahr, NYT Cooking

Neapolitan Pie

  • Bill Clark, A Piece of Cake

Rustic Buckwheat Apple Ginger Cake

  • Melissa Clark, Dinner in French

April 30, 2021

Neapolitan Cookies

  • Sarah Kieffer, 100 Cookies/The Vanilla Bean Blog

Taiwanese Popcorn Chicken With Fried Basil

  • Sue Li, NYT Cooking

Picadillo

  • Rick Martinez, Bon Appétit

Smoked Brisket

  • Danielle Bennett, Traeger Grills

Conveyor Belt Chicken

  • Samin Nosrat, Salt Fat Acid Heat

Roasted Chicken Matzo Ball Soup

  • Jake Cohen, Jew-Ish (excerpted by the Pioneer Woman)

April 23, 2021

Missy Frederick

Sourdough English Muffins

  • King Arthur Baking

Prakas’ Rib-Eye

  • Kris Yenbamroong, Food & Wine

Green Rice With Tomatoes, Eggs, and Almonds

  • David Tamarkin, Epicurious

Overnight Chia Pudding

  • Solid Starts

Butter Mochi

  • Sheldon Simeon, Cook Real Hawaiʻi

Zoe’s Devil’s Food Cake

  • Zoe François, Zoe Bakes

April 16, 2021

Chocolate Thumbprints

  • Martha Stewart

Farro Salad With Leeks, Chickpeas, and Currants

  • Melissa Clark, NYT Cooking

Blueberry Crumb Cake

  • Maida Heatter, Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake

Lamb Chops With Red Lentils

  • Nik Sharma, Sunset

Simple Quiche With Sweet Potato Crust

  • Chris Morocco, Bon Appétit

Whole Roasted Gochujang Cauliflower With Smashed Roasted Butter Beans

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
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