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Eater
6 days ago
- General
- Eater
The Best Ground Chicken Recipes, According to Eater Editors
If there's one thing I keep in my freezer at all times, it's ground chicken. It might seem kind of boring — reminiscent of the ground-chicken-and-broccoli diets of protein bros — but ground chicken is surprisingly versatile (and, yes, leaner than beef and pork). It can be thrown into spaghetti, stir-fried into rice bowls, or added to mapo tofu. You can even turn it into a salad with tons of fresh herbs, like larb. Here are Eater editors' favorite recipes for using up that pack of ground chicken that you undoubtedly also have stowed away in your freezer. Namiko Chen, Just One Cookbook If I'm being honest, my go-to application for ground chicken is meatballs: these basic ones from Smitten Kitchen, any sort of tsukune (Japanese izakaya-style meatballs), or experimenting with new recipes (these had promise earlier this week, though I found the accompanying greens a little one-note). But I'm going to shout out a recipe that involves even less work than meatballs: soborodon. This colorful, simple donburi (or rice bowl) makes good use of ground chicken's delicate flavor; I love the speediness of the recipe for a weeknight meal (and I usually have the ingredients on hand), and the color balance of the dish adds visual appeal. It also makes a terrific next-day bento. — Missy Frederick, cities director Kaitlin Leung, The Woks of Life Mapo tofu is traditionally made with pork, but sometimes when I have the craving for this spicy, numbing dish — and only have a pound of ground chicken in the freezer — I use chicken instead. It still works! For me, the highlight of this recipe is the doubanjiang (spicy chile bean sauce) and the Sichuan peppercorn; the rest I've adapted with great success. Silken tofu is preferred, but I've used firm in a pinch and, again, the animal protein can be switched around (or omitted entirely!). The whole dish comes together in half an hour which is why it's on constant rotation in my household. — Kat Thompson, associate editor, Eater at Home José R. Ralat, Texas Monthly I have a strongly held belief that all lighthearted social gatherings could be improved by the addition of queso fundido, a Mexican dish of melty Oaxaca cheese, charred onions and vegetables, and often, a shower of still-sizzling chorizo sprinkled over the top. The only catch? Some members within my extended, blended family have a tenuous relationship with spice. That's why I sub ground chicken, seasoned with Ancho chile powder, smoked paprika, garlic powder, and a little dash of ground white pepper to bolster the many layers of smoky heat without relying on prohibitively hot peppers like serrano or jalapeño. Ground chicken's versatility allows it to replace its more fiery counterpart without losing all sense of the dish's original taste or identity. — Jesse Sparks, senior editor Kris Yembanroong, Night + Market Cutting back on carbs can be fun if you ignore pseudoscience (looking at you, Mr. Brady). Night + Market is one of my favorite stops in LA, and after my first visit, I knew we had to procure Kris Yenbamroong's cookbook, which provides an outstanding overview of larb. Yenbamroong states that once you master the ground chicken version, you unlock other possibilities. You can alter the heat and flavorings, like graduating from the pedestrian ground red pepper flakes you'd use on pizza to grinding red Thai chiles instead. That alone is enough to liven up ground chicken breast. The timing and order of mixing ingredients play key roles in this deceptively simple, high-reward dish; pay attention to that, and make sure you've got fresh cabbage or lettuce and the rest of your pantry ingredients beforehand, and this quick, light meal will be aces, even on a weekday. — Ashok Selvam, regional editor, Eater Midwest Dan Pelosi, NYT Cooking Dan Pelosi of Grossy Pelosi fame is known for his approachable recipes. This recipe is a prime example: it's just ground chicken, an egg, Parm, panko, and pesto. The results? Well, to stay with the alliteration theme, let's call them perfectly pleasant. You mix everything into a bowl, shape the meatballs, and throw it all into the oven for 10 minutes, though the air fryer works well too. The pesto adds lots of flavor for little work. There's a reason everyone loves Grossy Pelosi! — Bettina Makalintal, senior reporter Dining In With Eater at Home Highlighting the people, products, and trends inspiring how we cook now Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
7 days ago
- Entertainment
- Eater
Best Dishes and Cocktails Eater Editors Had in NOLA This Week
The annual Tales of the Cocktail, a gathering for cocktail and spirits industry professionals, is in full swing in New Orleans this week. Bartenders from around the country have gathered in the city to show down, learn, and network. In the midst of it all, we've been gathering our notes on some of the best dishes and cocktails we've had in NOLA recently. Here are ones that stood out. The seasonal tres leches cake at Acamaya is a reason to revisit the restaurant. Missy Frederick Tres leches cake at Acamaya Acamaya, Eater's 2024 Best New Restaurant for NOLA, has still been getting a lot of attention lately (NYT reviewed it not long after our team stopped by on a recent trip), and for good reason. The restaurant impresses on several fronts: the intriguing wine and cocktail list, its punchy and robust raw dishes, and some surprising stunners, such as a humble sweet potato given main character energy with peanut mole, turmeric, and lime. Dessert is usually the least exciting part of a meal for me, but here, it's the dish that seems to be lingering in my memory the longest. Tres leches cake gets a more robust, substantive quality with the use of masa, and mango adds an assertive tartness for balance. The flavor of the cake seems to change a bit with the seasons — the peach version on the menu currently seems a good enough excuse as any to revisit this special place. — Missy Frederick, Eater cities director. Columbina cocktail at Jewel of the South Jewel of the South is well-accoladed for its concoctions, and it's sure to be a major stop for Tales of the Cocktail visitors this week. On a recent visit on a Friday afternoon, the team and I cozied up at the bar and ordered a slew of cocktails. I started with the ambitious Durian Fields ($26) made with durian yellow chartreuse, eau de vie, and garnished with a chewy durian candy. It was a gamble, durian is an acquired taste with its combination of earthy sweetness and oniony savory notes. It's a geeky drink, with creativity worth admiring, though one I may wait long to revisit. Next, I ordered the seasonal Columbina ($15), and that may be one of the best cocktails I've ever had. The tiny sipper was made with gin, a cardamom pear cordial, and lemon, garnished with a fresh sprig of thyme. The cocktail was refreshing with pear and lemon, offset with cool baking spice notes of cardamom, and that sprig of thyme pulled the aromatics together in perfume. It is an understated drink with no frills and nothing to hide behind but brilliance. — Henna Bakshi, Eater regional editor, South. Pot of rice at Dakar With a slew of awards and accolades over the past few years, including Eater NOLA's Best New Restaurant Award in 2023, Dakar has solidified itself as a dining destination in New Orleans. Chef Serigne Mbaye cooks the cuisine of Senegal, honoring his mother and also the countless enslaved Senegalese people brought to Louisiana. One of his most memorable dishes is also the simplest seeming — a pot of rice. On a recent visit, the Rice Connection course featured a cast-iron pot with steamed rice, finely diced bell peppers, and a sprinkling of chives. The dish was passed around the table to share among strangers. It was the best rice I've ever tasted — each grain perceivable by the tongue, immaculately cooked. Rice carries a dark history in the South as the reason so many Africans were forced to the United States, and diners can't help but contemplate this while sitting in the Dakar dining room. But it is not a somber affair — as the menu states, 'In Wolof 'benachin' means one pot. In that one pot rice meets magic.' — Erin Perkins, Eater editor, South. Yellowfin tuna solera at the Kingsway is an umami, sweet, and spicy treat. Henna Bakshi Yellowfin tuna solera at the Kingsway The team behind the award-winning restaurant, Saffron, has newly opened a gem on Magazine Street. The Kingsway by chef Ashwin Vilkhu is an elegant but relaxed affair, putting Singaporean street food in a fine-dining setting. Dinner is a four-course prix fixe for $92, and it amazes right from the first course. The Gulf yellowfin tuna solera (an additional $16 supplement) is an umami, sweet, and spicy beauty. The raw fish is served in a five-year chile sauce on top of sticky rice, and garnished with thinly sliced scallions and edible flower petals. Bites are eaten wrapped in seaweed. It is a powerful way to begin a meal, lighting up all parts of the palate. Layers of chile, offset with white rice and acid, the velvety texture of the fish with the crispy seaweed and scallion, all dance in harmony. It readies you for the incredible ABC chicken to come. — Henna Bakshi, Eater regional editor, South. Truffle butter martini at Hungry Eyes In a world of super dirty, extra filthy martinis, the truffle butter martini at Hungry Eyes might be the final boss. It doesn't wallop you over the head with fake truffle flavor but is more nuanced and savory. The drink is best paired with the steak tartare in a 'burger grease' vinaigrette — it tastes like a hot-off-the-griddle fast food favorite. — Erin Perkins, Eater editor, South. Eater New Orleans All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
08-07-2025
- Lifestyle
- Eater
The Best Cucumber Recipes, According to Eater Staff
A summer without eating cucumbers would be a summer wasted. On a hot day, it's hard to find another ingredient that feels as refreshing and cooling as the mighty cucumber, which comes in so many varieties and — with its mild and watery flavor — can be a vehicle for even punchier pairings. You can use cucumbers for salads, of course, but it's also ideal in a chilled, fish sauce-kissed gazpacho and perfect in a spicy margarita. Here are all the recipes Eater staffers will be making with cucumber this summer. Kendra Vaculin, Bon Appétit Sure, tomatoes provide the more dominant flavor in this nuoc cham gazpacho I fell in love with two years ago. But the humble cucumber is still necessary to provide a clean-tasting balance for a dish that can often come across as one-note. The less traditional additions of sesame oil and fish sauce bring additional complexity. This summer-friendly, drinkable soup is an excellent vehicle for summer produce that isn't just another salad. — Missy Frederick, cities director Julia Moskin, NYT Cooking These Chinese smashed cucumbers with sesame oil and garlic are probably the most frequently made recipe-based dish in my household, thanks to the fact that they're super easy (I fast-forward a bit through some the steps and they turn out equally delicious), I tend to have all of the ingredients on hand, and I can make the case to myself that they're healthy and versatile enough to enjoy with every meal. I've been known to make a batch (four to six servings) and consume it all within 24 hours. They're spicy yet refreshing; incredibly simple, yet restaurant-quality complex in flavor. Truly the perfect snack for a hot day, since they're, quite literally, cool as a cucumber. — Hilary Pollack, senior editor Hetty McKinnon, NYT Cooking I started making this recipe while it was still cold outside, but it really comes into its own during the summer, when the idea of standing over a stove starts to feel as appealing as a pelvic exam. That said, you do stand over a stove here, but only to put a bag of frozen dumplings in a saute pan (I use Vanessa's vegetarian ones, but you can use whatever you want). Then you walk away. The dumplings take approximately five minutes to cook, which I find is plenty of time to smash some cucumbers (this is fun to do with a rolling pin) and stir up a sauce of peanut butter, rice vinegar, soy sauce, a garlic clove, and some chile oil. It's incredibly easy to make, and, thanks to its textures and robust flavor, even easier to keep eating until everything is all gone. — Rebecca Flint Marx, Home editor Rachel Perlmutter, The Kitchn In the summer in the South, there are few dishes more ubiquitous than cucumber salad. Growing up, we almost always had a container of the stuff in the fridge during the hot months, and for good reason — it's cooling and refreshing, just the kind of thing you want to eat when it's a billion degrees outside. You can tweak this recipe from the Kitchn to suit your tastes — add more or less sugar, try different types of vinegar, or add in other crunchy summer veg. The only hard and fast rule here is that you absolutely must salt the cucumbers and let them rest for 15 or 20 minutes, just until the excess water seeps out. Pat them dry, then toss in the dressing, and you'll have a salad that stays shockingly crunchy for days. And, if you really want to take things up a notch, stir a hefty dollop of mayo into the dressing as you're mixing it for a creamy-cool salad that you'll crave until fall arrives. — Amy McCarthy, reporter Erin O'Brien I love margaritas year round, but something about muddling a cucumber into everyone's favorite tequila cocktail feels perfect for summer — especially when you include jalapeño, too. I like my margaritas with a pinch of salt and extra lime, but this recipe from Erin O'Brien is easily adaptable. You can make it as spicy and sour as you'd like; the Cointreau and agave bring balance. A Tajín rim is necessary. — Kat Thompson, associate editor Dining In With Eater at Home Highlighting the people, products, and trends inspiring how we cook now Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
