Five Dishes That Got Us Through Another Week – Eater Staff

Salty PB&J ice cream pie, grilled chorizo soup, Smitten Kitchen’s fava sausage pasta, and more

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.

July 9, 2021

Salted PB&J Ice Cream Pie

Sohla El-Waylly, Bon Appétit

It’s hot. This is obvious. Ice cream is good when it’s hot. This is also obvious. What’s less obvious is that nut butter blended with some eggs, sugar, and whipped cream makes a decent dupe for ice cream, or that swirling in some jelly and setting the mixture in the freezer in a salty-sweet Ritz cracker shell improves it even further. Though there are several steps of whipping, whisking, and folding various mixtures together in Sohla El-Waylly’s ice cream-esque recipe, the textures and flavors come together seamlessly (even if extracting the pie from the plate is a bit of a challenge). It’s a new addition to my summer dessert lineup. — Nick Mancall-Bitel, associate editor

Grilled Chorizo Soup with Kale and Sweet Potatoes

Chris Schlesinger, The Thrill of the Grill

One of my favorite Boston-area restaurants, East Coast Grill, closed a few years back; it served killer barbecue and seafood dishes, and it hosted a semi-annual event called Hell Night, when everything was super spicy and getting a reservation required old-school Ticketmaster phone-dialing skills. Fortunately founder Chris Schlesinger has written several excellent cookbooks (along with food writer John Willoughby), including The Thrill of the Grill. Many of the recipes require or work best with outdoor grilling, hence the name, but there are also a fair amount of options suitable for other cooking methods, or at least an indoor grill pan. A cool day and scattered thunderstorms made me think of soup, so I settled on the Portuguese-inspired grilled chorizo soup with kale and sweet potatoes. My shoddy knife skills got a workout on this one, chopping up four giant onions, but it was well worth the effort for a mega portion of soup we’re still working through a few days later. It’s a little bit spicy and a little bit smoky, and it perfectly straddles the line between hearty and light. Throw some bread on the side if you’re hungry. — Rachel Blumenthal, Eater Boston editor

Crab and Shrimp Etouffee

Spicy Southern Kitchen

I have a habit of over-ordering Maryland crabs at whatever social gathering of the summer features them. It’s fine — I’ll pay for them, I’ll pick them clean the next day (most likely while singing along obnoxiously to some sort of show tunes album), and I’ll find something delicious to do with all of that meat afterwards. The last two times this has happened, that something has been this lovely crab and shrimp etouffee. Sure, it involves springing for shrimp right after you just bought a bunch of crabs, but you really need both to bring substance to this recipe. I recommend halving it, which makes just over four savory portions of this dish. It takes a little time, but it can be done on the stovetop and is not as elaborate as, say, throwing together a hearty bowl of gumbo in the middle of summer. And the complexity of flavors you get in less than an hour of hands-on cooking is worth the effort. Now, if only I could be the kind of crab chef who doesn’t end up with more than the occasional stray piece of shell in the dish, I could even serve it for company. — Missy Frederick, Eater cities director

Pasta with Favas, Tomatoes, and Sausage

Smitten Kitchen

It’s CSA season, which means every week is a fun experiment/mad scramble to use every vegetable we get before the next batch comes in. Every year when my spouse and I get fava beans, we make this Smitten Kitchen recipe. The favas turn what would have been a pretty simple and heavy meat sauce into a summery treat, and even though I cooked it in the middle of a heat wave, it comes together so quickly I didn’t have time to be bothered by the stove. I used fresh fettuccine, and served it with a romaine and shaved fennel salad — using up even more vegetables. — Jaya Saxena, Eater staff writer

Oven-Roasted Chicken Shawarma

Sam Sifton, NYT Cooking

I wanted to make something easy, and this oven-roasted chicken shawarma fit the bill. My H-E-B was weirdly out of chicken thighs and garlic so I opted to use thinner chicken tenders and my handy jar of minced garlic instead (both worked well). I marinated everything overnight, adding a bit more lemon juice than called for. After placing the mixed chicken and onions on the sheet pan, I drizzled them with leftover marinade and added halved lemons. After the chicken/onions/lemons roasted, I took out the chicken and cut it into smaller bits. Then I sliced up cucumbers and dragged ‘em through the leftover marinade on the sheet pan, which added a little spice. I mixed everything together with the juice from the roasted lemons and chopped parsley, and it was so good: spicy with a nice acidic level. Pro-tip: I’ve been using the chicken to build my own little tacos with corn tortillas. — Nadia Chaudhury, Eater Austin editor

July 2, 2021

Spicy Peanut Soba Noodles With Green Beans

Aaron Hutcherson, the Washington Post

Impossible Street Tacos

J. Michael Melton, Impossible Foods

Simple Butter Roasted Salmon

Alison Roman, YouTube

Kale Pesto

Nancy Silverton, The Mozza Cookbook

Dark Chocolate Tahini Swirl Bundt Cake

Soom Foods

June 25, 2021

Tzatziki Potato Salad

Hetty McKinnon, NYT Cooking

Buttermilk Biscuits and Sausage Gravy

Sally McKenney, Sally’s Baking Addiction; Sam Sifton, NYT Cooking

Shaking Tofu

Andrea Nguyen, Food & Wine

Tomato and Cucumber Salad and Honey Hush Cornbread

Dinosaur Bar-B-Que: An American Roadhouse

Easy Sheet Cake with Chocolate-Cream Cheese Frosting

Claire Saffitz, Bon Appétit

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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