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Buttery brioche, coconutty collards, and a truly iconic salad from NYC’s Via Carota

Sometimes we all hit a cooking rut — and maybe, for you, that sometimes is now. 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. So you scroll a few blogs, flip through some cookbooks, and give up. Beany Thursday strikes again.

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.

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June 17, 2021

Brioche Bread

June Xie, Delish

Ever taste something so absurdly delicious, you could just settle into it for a long nap? For me, it’s this brioche. I consider myself a pretty adept home cook, but bread making had always been uncharted territory until the sudden craving for buttery, pillowy goodness smacked me square in the face one Saturday morning. I had all the ingredients on hand already, so I dove headfirst into this brioche recipe by the folks at Delish. Absolutely foolproof, the recipe is incredibly thorough and even includes a step-by-step video. At first I was a bit intimidated, but with a little time and patience I knocked out two beautiful, scrumptious loaves of the fluffy stuff that disappeared before the weekend was over. Follow the instructions carefully and watch the video as you go, and you’ll be floating in buttery bliss before you know it. — Stefania Orrù, Eater coordinating producer

Via Carota’s Insalata Verde

Samin Nosrat, NYT Cooking

I’ve long wanted to make this salad, as, 1) I, like most New Yorkers, love Via Carota, the iconic Italian restaurant in the West Village, 2) Leafy green salads are my “cooking” specialty, 3) I live for a good Dijon-based vinaigrette. So it was a sign from the universe when my CSA box arrived last week filled with lettuces of all kinds, prompting me to tackle this salad. The recipe is a little deceiving on two fronts: The dressing is far easier than you’d imagine, for something so heralded, while the greens aspect is actually kind of a pain, as Samin Nosrat’s translation of the salad instructs you to painstakingly soak all five of the greens. (I’m sure it helped them maintain their crunch and brightness, but it was annoying.) Otherwise, this salad is a winner, with a dressing that you could literally ingest “spoonfuls of,” as Via Carota co-owner Jody Williams suggests. — Ellie Krupnick, director of editorial operations

Chicken With Rajas

Cooks Country

I’ve been eating leftovers of this dish all week and still am not tired of it, which to me is always an endorsement of a recipe. Though there’s some labor involved here (charring and peeling the poblanos, for example), using prepared crema lets this delicious sauce come together quite easily. This is one of the best taco recipes I’ve made this year, and that’s saying a lot given I’ve challenged myself to make about a taco recipe a week through 2021. The chicken and peppers mixture would work just as well served over rice or folded into a quesadilla. I’d even enjoy it without the chicken. — Missy Frederick, Eater cities manager

Italian Sausage and Kale Casserole

Michelle Tam, Nom Nom Paleo

I don’t like sweets for breakfast so I’m always looking for a recipe that can serve double duty as morning leftovers. This tasty casserole is billed as a dinner dish, with mushrooms, marinara, and other ingredients that incorporate pizza-like flavors. But the Italian sausage and eggs make it feel breakfast-y too, and it’s loaded with veggies — the kale cooks down nicely and softens thanks to the sauce and fat from the sausage. Ignore the paleo designation — I bet this wound be delicious with some feta or other cheese tossed in. It also seems like it would keep well if you wanted to freeze individual servings for breakfast later, but I ate all mine over the course of two days. — Brittanie Shey, Eater Houston/Dallas associate editor

Coconut-Braised Collard Greens

Von Diaz/Julia Moskin, NYT Cooking

I’d like to coin a new cognitive condition: recipe amnesia. This is when a person buys ingredients with specific recipes in mind at the store, but can’t remember what the hell they wanted to make when they get it all home. Widespread acceptance of this term among medical authorities would give me a quick way to explain how I ended up with a bunch of collard greens the other day. Thankfully my dilemma was solved by this recipe for coconut-braised collards. As commenters suggested, I sauteed some garlic at the beginning and let the collards cook an extra 20 minutes, then topped my bowl with packaged fried onions and some leftover chile oil for a resourceful, meatless meal. — Nick Mancall-Bitel, Eater associate editor

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June 11, 2021

Matthew Kang

Penne alla Vodka

• Saveur

Strawberry Shortcake Cobbler

• Alison Roman, A Newsletter

Chicken Gyro Salad

• Deb Perelman, Smitten Kitchen

Roasted Fish With Spice Butter and Tomatoes

• Melissa Clark, NYT Cooking

Charred Corn Salad

• Kate Merker and Kristina Kurek, Country Living

Spicy Shrimp and Chickpea Salad

• Yasmin Fahr, NYT Cooking

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June 4, 2021

Macaroni Salad With Lemon and Herbs

• Alexa Weibel, NYT Cooking

Aubergine and Ricotta Dumplings in Tomato Sauce

• Yottam Ottolenghi, The Guardian

Carrot Salad with Oranges, Cashews, and Charred Chile Dressing

• Gregory Gourdet, Everyone’s Table

Strip Steak au Poivre

• Molly Baz, Bon Appétit

Tuna Tataki

• Just One Cookbook

Perfect Buttermilk Pancakes

• Alison Roman, NYT Cooking

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May 28, 2021

Trail Mix Cookies

• Sohla El-Waylly, Bon Appétit

Korean Pork and Rice Cakes With Bok Choy

• Blue Apron

Grilled Striped Bass With Charred Kale and Yellow Squash

• Jeff Schwarz and Greg Kessler, NYT Cooking

Easiest Chicken Adobo

• Claire Saffitz, Bon Appétit Basically

Vegan Ranch Dip

• Betsy Carter, Tasty

Almond Rhubarb Picnic Bars

• Smitten Kitchen

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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