![]() As for the bacon, make sure it’s very crispy, and I would double it for next time. I had a Costco rotisserie chicken on hand ($5, the best deal ever) which cut down the cooking time. This is a remarkably simple recipe with a huge return. So imagine my happiness when Bill Clark of Meme’s Diner fame (RIP) wrote a recipe transforming one of my favorite sandwiches - the chicken club - into pasta salad for his newsletter. I’ve always been a huge pasta salad fan - sometimes you just need a bowl of cold cooked pasta with textural, salty, meaty, fatty components. Erin Russell, Eater Austin associate editor Club Sandwich Pasta Salad I was a little heavy-handed with the basil and olive oil because why not? And the ratatouille that resulted was an excellent showcase of late summer flavors. I don’t have the patience to make Instagram-perfect slices of everything, so I chose this recipe, which also has you roast the eggplant separately from the rest of the vegetables to allow for different cooking times and get a firmer texture. ![]() My tomato plants runneth over these days, and my weekly CSA box had zucchini and eggplant, so it felt right to use them all together in ratatouille. Nadia Chaudhury, Eater Austin editor Ratatouille The mushrooms were so perfectly tender and succulent and paired well with the spicy garlicky beans I prepared, too. After they were done roasting, I drizzled some lemon juice, forwent the cheese, and it was so delicious. Since I kept them whole, I roasted them for far longer than called for, taking them out every 12 minutes to rotate and flip the mushrooms. I opted to not slice the mushrooms and doused ’em in olive oil and loads of pepper (no salt, it’s a cooking habit of mine). Of the ones I Googled, I liked the simplicity of this recipe from Epicurious. I wanted to prep a bunch of easy things to eat for the week, and was looking for recipes that would really let the mushrooms shine. I recently lucked upon a huge box of mixed wild mushrooms, which included a bunch of beautiful king trumpet mushrooms. Missy Frederick, Eater cities director Roasted King Trumpet Mushrooms It’s also a testament to the fact that those canned French fried onions really can liven up a dish. It paired nicely with grilled Vietnamese chicken thighs and a quick cold soba noodle salad. This tomato salad gives you the chance to show off a variety of heirloom tomatoes with a punchy, fish sauce-spiked vinaigrette and lots of crunchies. And most recently, this Vietnamese tomato salad from Bon Appétit. Steak salads that prominently feature tomatoes. ![]() It’s that time of the year where all I really want to be eating is summer tomatoes. Here, then, are this week’s must-try recipes from Eater’s very-much-average but highly enthusiastic home cooks.Īnthony Ha and Sadie Mae Burns, Bon Appétit These are the dishes that Eater editors from across the country actually made recently, and we’re passing along any first-hand tips, hacks, or dietary substitutions that, hey, worked for us. 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 which we hope will do the same for you.
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