6 Recipes That Got Us Through Another Week – Eater Staff

Strawberry shortcake cobbbler | Lesley Suter

Summery strawberry-shortcake cobbler, a single sheet-pan fish, and penne alla vodka

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 11, 2021

Strawberry Shortcake Cobbler

Alison Roman, A Newsletter

It was kismet. My parents were coming into town for a night and I wanted to impress; I had a bucket of fresh strawberries on my counter that were edging closer to mush every minute; and my inbox threw me Alison Roman’s latest recipe for what she calls a Strawberry Shortcake Cobbler. The name is confusing, to which Roman explains it’s sort of smack in between a shortcake and a cobbler, which is an ambiguity I’m happy to explore. I’m also very down to clown when it comes to ambitious baking projects, but this one was awesomely easy. The shortbread-biscuity discs came together with nothing more than a bowl, my fingers, and something round to cut with, and the rest was just tossing fruit with some sugar, cornstarch, and lemon juice. I didn’t have quite enough strawberries in the end so I filled out the required five cups with some pitted fresh cherries and this was very much not a problem. This recipe is so basic, in fact, that I can’t say it rises significantly above any other baked fruit dessert I’ve had 1,000 times before, but the recipe itself was easy, clearly written, and my family cleaned the whole pie tin in one night, with scoops of vanilla on the side. — Lesley Suter, Eater travel editor

Chicken Gyro Salad

Deb Perelman, Smitten Kitchen

My husband and I are generally pretty high on having a “big salad” for dinner, Elaine Benes-style, even more so when the summer months bring hotter temperatures and better tomatoes. I probably have about 47 spins on a Greek salad in my dinner repertoire, but that still didn’t keep us from giving Smitten Kitchen’s “gyro salad” a whirl when I saw it show up in her social media feed. Our minor adaptations: skipping the pita bread (we didn’t have any), and adding in some feta that I needed to use up. The straightforward marinade for the chicken provides a nice dose of flavor, and while I thought I would find myself wanting a vinaigrette in addition to the tzatziki, the latter provided more than enough of a dressing for the salad. — Missy Frederick, Eater cities manager

Matthew Kang
Rigatoni alla vodka

Penne alla Vodka


I was thinking of my recent meal at Carbone in Las Vegas and was desperate to replicate it for less than $32 a plate. I used DOP San Marzano tomatoes, sliced a small mountain of garlic, and followed this recipe almost exactly as written, but subbed rigatoni for the penne. My only prescription would be to allow a bit more time for the sauce, maybe 10 minutes, so it can fully thicken toward the end (the recipe doesn’t specify a time, just says stir until smooth) — I had to keep stirring mine in the Dutch oven to get the sauce thick enough to adhere to the pasta. But otherwise, this is a terrific weeknight pasta you can make in literally under 20 minutes, and you’re almost guaranteed to have the ingredients in your pantry and fridge. — Matthew Kang, Eater LA editor

Roasted Fish With Spice Butter and Tomatoes

Melissa Clark, NYT Cooking

I just moved, and about three-fourths of my kitchen has yet to be unpacked. As a result, my home-cooking regimen has been somewhat haphazard, determined almost solely by whatever kitchen tools I’ve been able to excavate from the small mountain range of cardboard boxes still residing in my apartment. To wit: I have been able to find one sheet tray, but not two, which made Melissa Clark’s Roasted Fish With Spice Butter and Tomatoes an easy choice this past week. Being confined to a single sheet tray is only the first of this recipe’s many virtues. There’s also its use of cherry tomatoes, which are now abundant at my local farmers market; the fact that you can use any spice blend you want, which gave me an excuse to shake the hell out of a jar of Old Bay; its insistence that you use 6 tablespoons of butter, which creates gorgeous, oozing pools of caramelized tomato butter when baked; its relatively quick prep and cooking time; and, above all, its versatility. You get to pick whichever fish, spice blend, and fresh herbs you want to use; this is very much a “you do you” recipe, and will stay on rotation even after I finally find my second sheet tray. — Rebecca Flint Marx, Eater senior editor

Charred Corn Salad

Kate Merker and Kristina Kurek, Country Living

When tasked with bringing a dish to a burger cookout, I scoured the internet for “easy summer sides” until I stumbled upon Country Living’s charred corn salad. It hit all my requirements — I had most of the ingredients, and it gave me an excuse to go to the local farmers market for the six ears of corn I didn’t have on hand. (I love a good farmers market.) The magic to this side dish is the char. I used a grill pan to sear the corn, and a warning, there will be loud popping noises as the heat hits the particularly juicy kernels. The only real hard part of this recipe is cutting the corn from the cob; even with the inverted bowl hack, I’m still finding kernels under the kitchen cabinets. But the salad was delicious, with a kick of heat from the red chili and a cooling effect from the cilantro. — Erin Perkins, Eater Charleston editor

Spicy Shrimp and Chickpea Salad

Yasmin Fahr, NYT Cooking

This recipe legit took 15 minutes, tops, to make. First you start with the chickpea salad, which is tangy, full of citrus, and has a slight kick of heat. Bonus: The portion is huge, so I had plenty for the week to add to my “sad desk lunch” salads. Next you saute a lot of garlic and red pepper flakes and toss in shrimp to cook until pink on each side. For such an easy recipe, this was a showstopper. Add it to your summer menus! — Stephen Pelletteri, Eater executive producer

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

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

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


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

Ellen Fort

Paella Mixta

Joanne Weir, JoanneWeir.com

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


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

Hetty McKinnon, To Asia, With Love

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.

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