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A Steak au Poivre Recipe Perfect for Any Date Night

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Lemony macaroni salad, date-night steak au poivre, and buttermilk pancakes that are actually worth a recipe

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.

June 4, 2021

Macaroni Salad with Lemon and Herbs

Alexa Weibel, NYT Cooking

I’ve never made a macaroni salad in my life. I’ve barely even eaten it — 99.9% of my life has been spent in California, and those kinds of mayo-tossed, barbecue-adjacent salads just aren’t as prevalent here as in other parts of the country. (We prefer our mayo slathered on elote or squiggled over wacky sushi rolls.) But it was Memorial Day, and this light, herby version spoke to me as I scrolled across it in my NYT Cooking app. It was a helluva lot of chopping — next time I’ll use a food processor and just whiz all the herbs and pickley bits together. But in the end this was everything I’d hoped it would be: creamy and rich but mostly bright, fresh, and lemony. Plus, I now have a giant jar of bread-and-butter pickles in my fridge, a treat I’m thankful for every day, come lunchtime. — Lesley Suter, Eater travel editor

Aubergine and Ricotta Dumplings in Tomato Sauce

Yottam Ottolenghi, The Guardian

Like many Ottolenghi creations, this eggplant dumpling recipe is what we call in my house patchke, which is Yiddish for overly fussy and painstaking. Simply put, it requires a lot of steps and dishes. But, also like many Ottolenghi creations, it’s very much worth it, especially since it makes a great main dish — hearty, tasty, and vegetarian to boot — for a dinner party. (Thank you, vaccines.) It’s perfect for a six-person meal; serve it to four people and you’ll have substantial leftovers, which reheat excellently. My partner recommends using high-quality San Marzano canned tomatoes, and we skip the olives. But otherwise, follow this recipe to a tee and you’ll be rewarded with what’s essentially eggplant parm in cheesy meatball form. And who doesn’t love cheesy meatballs? — Ellie Krupnick, Eater director of editorial operations

Carrot Salad with Oranges, Cashews, and Charred Chile Dressing

Gregory Gourdet, Everyone’s Table

Gregory Gourdet’s new cookbook, Everyone’s Table, includes a number of dishes that I really adored during his time at Portland’s Departure restaurant — a stone fruit, corn, and berry salad buried in herbs, for instance — but this cashew carrot salad was new to me. Still, I knew the peak-season carrots would be tasty enough to shine, and God, did they. The sweetness of the roasted carrots is tempered by shallots and garlic, and by charring the hell out of some Fresnos, the dressing had an earthy, lingering spice that worked well with the whole bunch. I always forget to use cashews in salads, and that’s a personal failing; they often add some lovely crunch and creamy sweetness. It was an absolutely gorgeous salad to behold, and it sort of overshadowed the low-country boil I had made alongside it. I can’t wait to cook my way through the rest of the book. — Brooke Jackson-Glidden, Eater Portland editor

Strip Steak au Poivre

Molly Baz, Bon Appétit

Toward the end of the holiday weekend, my wife asked for a date night. Instead of finding a table at a restaurant, I opted to make this steak au poivre at home, thinking of our fantastic meal at La Bourse et la Vie in Paris back in 2019. Molly Baz’s version, based on the recipe in her new cookbook, is really easy to follow. My only adjustment came at the end after I tasted the sauce. The au poivre just didn’t pop enough on the palate, so my cheat was using a half teaspoon of Better Than Bouillon to boost the umami, and it did the trick. The sauce was rounded, beefy, and absolutely delicious when spooned gently over the grass-fed New York strips. — Matthew Kang, Eater LA editor

Tuna Tataki

Just One Cookbook

Find yourself a neighbor who will... offer you tuna that his boss caught in Bermuda? We were lucky to find ourselves on the receiving end of such generosity this week, so I was eager to make a recipe that would show off the quality of the fresh fish. Just One Cookbook, my go-to for most Japanese recipes I make at home, delivers with this tataki recipe. It’s ridiculously simple and lets good fish shine with just a little bit of a savory enhancement. Paired with rice, quick-pickled cucumbers, and teriyaki bok choy, it all added up to a terrific weeknight dinner. I even had time to make our neighbor a batch of last week’s almond rhubarb picnic bars as a thank you. — Missy Frederick, Eater cities director

Perfect Buttermilk Pancakes

Alison Roman, NYT Cooking

I don’t typically seek out a recipe for something as straightforward as pancakes, but I wanted to whip up a special stack for my sister’s birthday this week, so I decided what the heck, I’ll look for a sort-of fancy pancake recipe. Whenever I need recipe suggestions I consult my coworkers, which this time led me to Alison Roman’s buttermilk pancakes. Buttermilk aside, everything on the ingredient list is a kitchen staple, and truthfully, you’ll want to keep your fridge stocked with buttermilk after trying these. They come together so easily and are incredibly fluffy. Definitely keep your pancakes warm in the oven while you make the subsequent batches, like the recipe notes; I also always warm up the maple syrup for good measure. I topped the cakes with this caramelized banana recipe for my sister’s birthday and studded them with chocolate chips the following day (after keeping the batter in an airtight container in the fridge). Winners all around. — Patty Diez, Eater project manager

May 28, 2021

May 21, 2021

Croque Madame

  • Cook’s Country

Gambas al Ajillo

  • Anya von Bremzen, Food & Wine

Sheet-Pan Chicken With Artichokes and Herbs

  • Kay Chun, NYT Cooking

Tehina Shakes

  • Michael Solomonov and Steven Cook, the Splendid Table

Rhubarb Upside-Down Cake

  • Melissa Clark, NYT Cooking

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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