Eater at Home

Eater at Home

A Tofu and Kimchi Recipe from a Legendary LA Koreatown Restaurant

By Bettina Makalintal

Cookbooks

‘The Breakfast Book’ Taught the Art of Waffles and ‘Honest Simplicity’

By Aimee Levitt

For Justine Snacks, AKA Justine Doiron, TikTok Leftovers Mean Dinner

By Ali Slagle

The 16 Best Cookbooks of Fall 2023

By Eater Staff

A Sweet and Sour Cabbage Soup Recipe From a Legendary Chicago Cafe

By Aimee Levitt

Three New Cookbooks Put Corn in the Spotlight

By Elena Valeriote October 5

The Best Chicken Breast Recipes, According to Eater Staff

By Eater Staff September 29

Salted Egg Yolks Are China’s Answer to Parmesan

By Carolyn Phillips September 29

Everything You Need to Know About Baking in the Air Fryer

By Bettina Makalintal September 27

A Recipe for Chewy Sesame Cookies With Cherries and Lemon

By Zoë Kanan September 18

Keep a Rotisserie Chicken in the Fridge

By Hillary Dixler Canavan September 14

Turn Your Kitchen Into a Proper Bistro with Frenchette’s Tartare Frites

By Hillary Dixler Canavan September 12

Make a Brain-Dump Meal Plan

By Bettina Makalintal September 12

‘In Pursuit of Flavor’ Taught Us to Treat Ingredients With Respect

By Aimee Levitt September 8

A Charred Broccolini Salad Full of Sneaky Flavor, Care of Here’s Looking at You

By Hillary Dixler Canavan September 7

Sandwich Week

The Ultimate Guide to Sandwich Breads

Without the bread, a sandwich is nothing but a charcuterie board; a lost pile of meat, cheese, toppings, and spreads

By Dayna Evans September 7

Leah Koenig Freezer Dives for Dinner Inspiration

By Ali Slagle September 6

You Only Need One Pan to Make Migas Like Veracruz All Natural

By Hillary Dixler Canavan September 5

The Best Packable Lunch Recipes, According to Eater Staff

By Eater Staff August 30

The Ultimate Guide to Chile Crisps

By James Park August 29

How to Stock a Lunch-Ready Pantry

By Hillary Dixler Canavan August 29

How to Make Kasama’s Umami-Packed Mushroom Adobo at Home

By Hillary Dixler Canavan August 24

Angel Hair Is Good? Always Has Been.

By Jaya Saxena August 21

‘Rebel Canning’ Is Having a Moment, Whether or Not It Should

By Amy McCarthy August 18

The Absolute Best (and Sometimes Worst) Vegan Ice Cream

We tried 21 kinds of vegan ice creams so you don’t have to

By Rebecca Flint Marx August 16

Too Tired to Meal Prep? Make Dinner in Your Rice Cooker.

By Joseph Hernandez August 15

More Sandwiches Should Be Topped With Shredded Cheese

By Amy McCarthy August 10

Nakul and Arjun Mahendro Take Eggs and Toast Very Seriously

By Ali Slagle August 8

This Cookbook Isn’t Vegetarian. It’s ‘Vegetable-Forward.’

By Jaya Saxena August 4

A Sweet Potato Bread Recipe That Welcomes Beginner Bakers

By Bettina Makalintal August 3

Everyone Needs a Masala Dabba

By Jaya Saxena July 31

The Best Pasta Salad Recipes, According to Eater Staff

By Eater Staff July 28

‘The Vegetarian Epicure’ Extolled the Joy of Vegetables

By Aimee Levitt July 27

A Mandyara Beats a Blender Every Time

By Natasha Amar July 26

A Fluffy, Buttery Biscuit Recipe Made With One of the South’s Favorite Condiments

By Amy McCarthy July 25

Tabitha Brown’s Spirit Moves Her to Vegan Tacos

By Ali Slagle July 21

The Best Way to Use Random Summer Vegetables Is With Korean Pancake Mix

By Bettina Makalintal July 21