5 recipes that got us through the week, from buttery brioche to a truly iconic salad from NYC’s Via Carota
, 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.
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. —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.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.
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.
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