Eater: All Posts by Stephanie Wuhttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2024-03-27T09:14:00-04:00https://www.eater.com/authors/stephanie-wu/rss2024-03-27T09:14:00-04:002024-03-27T09:14:00-04:00Our Editor-in-Chief’s Food-Themed Spring Preview
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<img alt="A collage featuring cookbook covers, a movie still of ‘Unfrosted,’ and ‘Top Chef.’" src="https://cdn.vox-cdn.com/thumbor/wgbL9yJaoiLlbL4AgSUCanmcZmo=/200x0:1400x900/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73236000/24.03__Steph_sCollage.0.png" />
<figcaption>Movies, books, and television we’re excited about this spring. | Lille Allen; John P. Johnson/Netflix; David Moir/Bravo</figcaption>
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<p>The food novels, cookbooks, movies, and TV on my list. </p> <p id="TxR5b0"><em>A version of this post originally appeared on March 23, 2024, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. </em><a href="https://www.eater.com/editor-newsletter"><em>Read the archives</em></a><em> and </em><a href="http://eater.com/pages/newsletter"><em>subscribe now</em></a><em>.</em></p>
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<p id="MSlueA">We’ve just published our <a href="https://www.eater.com/24097545/best-cookbooks-spring-2024-edward-lee-vonz-diaz-benjamina-ebuehi">spring cookbook preview</a>, which includes 17 different cookbooks ranging in topics from desserts by a former<em> Great British Bake Off </em>contestant to sheet pan recipes. I wrote about <em>Jang</em>, a new cookbook from Mingles chef Mingoo Kang that focuses on three sauces that are the foundation of Korean cooking. </p>
<p id="rA1DZ4">I love that our preview comes from staffers across the company, many of whom test out recipes and provide a glimpse into the dishes that intrigued them the most. Inspired by this compilation, and other recent <a href="https://www.eater.com/24072750/best-food-books-to-read-this-spring-paris-novel-if-you-cant-take-the-heat">pop culture</a> <a href="https://www.eater.com/24071727/best-food-movies-tampopo-the-taste-of-things-ratatouille">stories</a> from the team, I’m putting together my own mini spring preview of the books, movies, and TV that I’m most excited about in the upcoming months. </p>
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<em>Top Chef</em> (March 20, Bravo)</h2>
<p id="KQnj1R">Somehow, <a href="https://www.eater.com/24107150/new-top-chef-season-21-kristen-kish-review">we’re on Season 21</a> of Bravo’s reality TV food show, which has had its share of <a href="https://austin.eater.com/2021/7/2/22559953/top-chef-winner-gabe-erales-comedor-fired-harassment-controversy">scandals</a> as well as <a href="https://ny.eater.com/2022/11/1/23423172/opening-tatiana-lincoln-center-restaurant-david-geffen-hall">star</a>-<a href="https://pdx.eater.com/2022/8/4/23292277/kann-gregory-gourdet-opening">making</a> <a href="https://la.eater.com/2021/3/11/22325740/daybird-mei-lin-fried-chicken-sandwich-silver-lake">turns</a>. This season, based in Wisconsin, has a new host (Season 10 winner <a href="https://www.eater.com/23817078/kristen-kish-top-chef-ninja-pizza-oven-interview">Kristen Kish</a>), a new runtime (75 minutes instead of the usual 60), and some new rules (no more immunity from Quickfires, winners get money instead). In this week’s premiere, Kish did a great job keeping up the banter with her co-judges and peppering in snippets from her own experience. I’m not sold on the longer format yet, but will I still be watching? Yup.</p>
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<a href="https://www.amazon.com/Big-Dip-Energy-Parties-Snacking/dp/0063320495?&linkCode=ll1&tag=eater0c-20&linkId=c9d6d6d29d77519573515c9e7ca0bf27&language=en_US&ref_=as_li_ss_tl" rel="sponsored nofollow noopener" target="_blank"><em>Big Dip Energy</em></a><em> </em>(April 16, HarperCollins)</h2>
<p id="WXTCbt">Alyse Whitney’s exuberant new cookbook is dedicated to dips (and features some excellent “dipliberate” puns). I fervently believe that dips deserve much more attention, whether at watch parties, game nights, or even dinner parties, and am so excited to try things like saag paneer artichoke dip and deviled spam musubi dip. The book is bursting with fun moments and a great gift for those who entertain like it’s their job. </p>
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<a href="https://www.amazon.com/Paris-Novel-Ruth-Reichl/dp/0812996305?&linkCode=ll1&tag=eater0c-20&linkId=eeebbab370cf782bca740962847e0b82&language=en_US&ref_=as_li_ss_tl" rel="sponsored nofollow noopener" target="_blank"><em>The Paris Novel</em></a> (April 23, Random House)</h2>
<p id="plpYQN">I’m a fan of just about everything Ruth Reichl writes, so I’m looking forward to her new novel, about a young woman who receives a one-way ticket to Paris as an inheritance after her mother dies. There, she dines at the iconic Les Deux Magots and discovers a new world of food and art, meets literary giants, and chases an art history mystery — all while learning more about her mother along the way. </p>
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<a href="https://www.amazon.com/Priyas-Kitchen-Adventures-Cookbook-Kids/dp/0358692938?&linkCode=ll1&tag=eater0c-20&linkId=114773ddb76132ba4e4fc41c538cd0c1&language=en_US&ref_=as_li_ss_tl" rel="sponsored nofollow noopener" target="_blank"><em>Priya’s Kitchen Adventures</em></a><em> </em>(April 30, HarperCollins)</h2>
<p id="og9S6V">Priya Krishna’s new cookbook is <a href="https://www.eater.com/24074118/kids-cookbooks-priya-krishna-maile-carpenter?ueid=38a33d53be8d978f4a7183b77083884f">geared toward kids</a>, but it’s far from the food you might find on a typical restaurant’s kids’ menu. With recipes that are broken down by difficulty level and icons that alert where an adult might be needed for chopping, zesting, or grating, it’s an accessible cookbook — featuring recipes from around the world — that any beginner, kid or adult, can enjoy. I can’t wait to try the two-ingredient chocolate mousse recipe. </p>
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<em>Unfrosted</em> (May 3, Netflix)</h2>
<p id="0FrUDa">As ridiculous as it sounds, we’re getting a movie dedicated to Pop-Tarts, with Jerry Seinfeld directing, writing, and starring. It’s the story of the race between Kellogg’s and Post to invent a breakfast pastry, with a stacked cast that includes Melissa McCarthy, Amy Schumer, Hugh Grant, Daniel Levy, and more. </p>
<p id="faqQ67">What food-related entertainment are you looking forward to this spring and summer? Shoot me a note at <a href="mailto:fromtheeditor@eater.com">fromtheeditor@eater.com</a> and share! </p>
<aside id="oQOovl"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"The 17 Best Cookbooks of Spring 2024","url":"https://www.eater.com/24097545/best-cookbooks-spring-2024-edward-lee-vonz-diaz-benjamina-ebuehi"},{"title":"The Best Food Books to Read This Spring ","url":"https://www.eater.com/24072750/best-food-books-to-read-this-spring-paris-novel-if-you-cant-take-the-heat"},{"title":"The 38 All-Time Best Food Movies ","url":"https://www.eater.com/24071727/best-food-movies-tampopo-the-taste-of-things-ratatouille"}]}'></div></aside><aside id="W50ViL"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"from_the_editor"}'></div></aside><p id="piWnLG"></p>
https://www.eater.com/24108234/spring-preview-eater-editor-in-chiefStephanie Wu2024-03-12T12:00:00-04:002024-03-12T12:00:00-04:00Preorder the Eater Guides to New York City and Los Angeles
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<img alt="Two books, one green and one blue, on a red background." src="https://cdn.vox-cdn.com/thumbor/MFE-82CUI5-DVEqi2AgcULDmmPw=/200x0:1400x900/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73201218/lead.0.png" />
<figcaption>Eater’s new guidebooks to Los Angeles and New York. | Nat Belkov; Los Angeles illustrations by Clay Hickson; New York illustrations by Naomi Otsu</figcaption>
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<p>Our new travel guides cover two of the country’s biggest dining destinations</p> <p class="p--has-dropcap p-large-text" id="E5kw7V">For nearly two decades, Eater’s core mission has been to cover the world’s biggest food cities, tracking the biggest openings, reporting on restaurants big and small, and recommending where to eat based on our deep expertise. And there’s nothing more important to us than making sure every meal is a great one, especially in a new-to-you city. </p>
<p id="0GcCgD">We’ve heard repeatedly that readers use Eater not only to stay on top of what’s happening in their city, but also to <a href="https://www.eater.com/travel-restaurants">plan their travels</a>. With that in mind, we’re excited to share that our first-ever travel guides, published by Abrams, are now available for preorder. In the <em>Eater Guide to New York City </em>and the <em>Eater Guide to Los Angeles,</em> our local writers, editors, and contributors have put together the ultimate compendium to dining in their city. </p>
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<cite>Nat Belkov and Hilary Sharp; illustration by Naomi Otsu</cite>
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<p id="Awwn3i">In both books, we’ve broken down the sprawling cities into seven main areas, with our top restaurant and shop recommendations in each neighborhood. You can see all our favorite spots on a beautifully illustrated map, which will make planning your travel itinerary — or even exploring a new neighborhood, if you’re a local — much easier. You’ll also find a 24-hour guide with a play-by-play of the best food you can find at any time of day, hotels to stay in if sleeping above top-notch restaurants is appealing, where to eat near major tourist attractions, and our tips and tricks for getting a seat at the hottest tables in town.</p>
<p id="NfEPm7">In the New York book, we dive deep into late-night food and everything you’ve ever wanted to know at bodegas — including a few New Yorkers’ go-to orders. We’ve also asked some of our friends for their overnight trip recommendations: designer Phillip Lim’s guide to the North Fork, Korean cooking star Maangchi’s Montauk favorites, and opera singer-turned-chef Alexander Smalls’s Hudson Valley picks. </p>
<p id="iPmIG5">In the Los Angeles book, we tell you the restaurants to visit if you’re looking to spot celebrities, plus where to find the city’s must-try sushi, tacos, and burgers. If you’re ready to get out of town, Hedley & Bennett’s Ellen Bennett shared her Yucca Valley itinerary, Mario Lopez took us through his hometown of San Diego, and chef Nyesha Arrington revealed her favorites in the central coast wine town of Los Alamos. </p>
<p id="Eh63FB">There’s more to the books than you could ever fit in a single trip, which is why we hope you’ll refer back to them as you return, over and over again, to two of our favorite food cities. The books also include QR codes that will take you to the latest versions of our online maps at <a href="https://ny.eater.com/">Eater NY</a> and <a href="https://la.eater.com/">Eater LA</a>, so you’ll always have the most up-to-date intel at your fingertips. </p>
<p id="RpJgaM">Preorder the <em>Eater Guide to New York City</em> from the following retailers:</p>
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<li id="Z5LwFT"><a href="https://www.amazon.com/dp/1419765817?&linkCode=ll1&tag=eater0c-20&linkId=b0328ef901b52dd1659f4180769cb5f0&language=en_US&ref_=as_li_ss_tl" rel="sponsored nofollow noopener" target="_blank">Amazon</a></li>
<li id="DAb4ab"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.booksamillion.com%2Fp%2Fproduct%2Fsearch%2F9781419765810&xcust=EaterGuideToNewYorkCity" rel="sponsored nofollow noopener" target="_blank">BAM</a></li>
<li id="HSPZhe"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.barnesandnoble.com%2Fw%2Fthe-eater-guide-to-new-york-city-eater%2F1144125676%3Fean%3D9781419765810&xcust=EaterGuideToNewYorkCity" rel="sponsored nofollow noopener" target="_blank">Barnes & Noble</a></li>
<li id="P1UMha"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fbookshop.org%2Fp%2Fbooks%2Feater-city-guide-new-york-eater%2F20351508%3Fean%3D9781419765810&xcust=EaterGuideToNewYorkCity" rel="sponsored nofollow noopener" target="_blank">Bookshop</a></li>
<li id="VZ6Pz4"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.indigo.ca%2Fen-ca%2Feater-city-guide-new-york%2F9781419765810.html&xcust=EaterGuideToNewYorkCity" rel="sponsored nofollow noopener" target="_blank">Indigo</a></li>
<li id="3QJpp4"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.powells.com%2Fbook%2Feater-guide-to-new-york-city-9781419765810&xcust=EaterGuideToNewYorkCity" rel="sponsored nofollow noopener" target="_blank">Powell’s</a></li>
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<p id="bVgj9K">Preorder the <em>Eater Guide to Los Angeles</em> from the following retailers:</p>
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<li id="MbTxq9"><a href="https://www.amazon.com/dp/1419765825?&linkCode=ll1&tag=eater0c-20&linkId=6d095519f8d584bdd10ad09226fc3f35&language=en_US&ref_=as_li_ss_tl" rel="sponsored nofollow noopener" target="_blank">Amazon</a></li>
<li id="8ldjiZ"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.booksamillion.com%2Fp%2Fproduct%2Fsearch%2F9781419765827&xcust=EaterGuideToLA" rel="sponsored nofollow noopener" target="_blank">BAM</a></li>
<li id="RxHiOn"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.barnesandnoble.com%2Fw%2Fthe-eater-guide-to-los-angeles-eater%2F1144125677%3Fean%3D9781419765827&xcust=EaterGuideToLA" rel="sponsored nofollow noopener" target="_blank">Barnes & Noble</a></li>
<li id="vY2Plo"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fbookshop.org%2Fp%2Fbooks%2Feater-city-guide-los-angeles-eater%2F20351512%3Fean%3D9781419765827&xcust=EaterGuideToLA" rel="sponsored nofollow noopener" target="_blank">Bookshop</a></li>
<li id="vwMTrE"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.indigo.ca%2Fen-ca%2Feater-city-guide-los-angeles%2F9781419765827.html&xcust=EaterGuideToLA" rel="sponsored nofollow noopener" target="_blank">Indigo</a></li>
<li id="ewsgLw"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.powells.com%2Fbook%2Feater-guide-to-los-angeles-9781419765827&xcust=EaterGuideToLA" rel="sponsored nofollow noopener" target="_blank">Powell’s</a></li>
</ul>
<p class="c-end-para" id="kbla6x">Learn more about <a href="https://www.eater.com/23875465/where-to-buy-the-eater-cookbook-100-essential-restaurant-recipes">Eater’s debut cookbook here</a>, and sign up for the <a href="https://www.eater.com/23132703/from-the-editor-newsletter-sign-up">From the Editor newsletter</a> for information on our next slate of travel guides, coming out next spring. </p>
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<cite>Nat Belkov and Hilary Sharp; illustration by Clay Hickson</cite>
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<p id="OknEJY"><small><em>Los Angeles guide illustrations by Clay Hickson</em></small><br><small><em>New York City guide illustrations by Naomi Otsu</em></small></p>
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https://www.eater.com/24097528/eater-books-guides-to-new-york-city-and-los-angelesStephanie Wu2023-12-08T10:00:00-05:002023-12-08T10:00:00-05:00What Eater’s Editor-in-Chief Is Buying This Year
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<img alt="A collection of gifts, including chile crisp, a hat, a pan, charcuterie, and earrings, on a dark red background." src="https://cdn.vox-cdn.com/thumbor/P5UKeFdtP4OusVt1TyraDdypD1U=/200x0:1400x900/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72943816/StephanieWu_Gift_Guide.0.png" />
<figcaption>Lille Allen/Eater</figcaption>
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<p>The gifts I’m getting for my favorite people</p> <p id="TxR5b0"><em>A version of this post originally appeared on </em><a href="https://link.eater.com/view/628d327157356048b806b85ajz5zb.4lw/1d26dec4"><em>December 2, 2023</em></a><em>, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. </em><a href="https://www.eater.com/editor-newsletter"><em>Read the archives</em></a><em> and </em><a href="http://eater.com/pages/newsletter"><em>subscribe now</em></a><em>.</em></p>
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<p id="oQOovl">I’ll admit it: I’ve done a lot of shopping in the past few weeks. I take Black Friday very seriously — I have a running list of big-ticket items that I think will likely go on sale, and I also take advantage of discounts to grab things I purchase regularly, from replenishing skincare staples to replacing a worn-out pair of shoes. After my marathon browsing weekend, I’m excited to share the food-themed gifts I have my eye on this year, whether for close friends, family, or even myself.</p>
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<h2 id="E2TfcJ"><strong>Kari Kari garlic chili crisp</strong></h2>
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<img alt="A jar of chili crisp with a blue and red label." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/W9V8uOxLjwxzHWaznLLbESHR2cM=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25138507/3.png">
<cite>Lille Allen/Eater</cite>
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<p id="5rknmy">I was turned on to Kari Kari garlic chili crisp after a visit to Musang in <a href="https://seattle.eater.com/maps/best-restaurants-seattle-38">Seattle</a> this summer. The Filipino restaurant serves it at their restaurant, but the real move is to just buy a jar and take it home. I found the last jar at my local cheese shop back in New York, and we went through it unbelievably quickly. This is the gift I’m getting for any spice lover, and if you’re shopping for yourself, go ahead and just buy the big one. You won’t regret it. </p>
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<h2 id="6vk024"><strong>Campo Grande charcuterie</strong></h2>
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<img alt="A pack of Iberico paleta charcuterie in a red package." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/WLkNKuuR_FE5J1g-rOWqyHPiSb4=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25138520/4.png">
<cite>Lille Allen/Eater</cite>
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<p id="0h9za6">I discovered Campo Grande’s Iberico pork charcuterie this year, and it’s now my favorite thing to add to cheese boards (it pairs beautifully with a <a href="https://www.eater.com/23959142/cheese-board-thanksgiving-appetizer-ideas-best-party-cheese-harbison">showstopper cheese</a>). Pick up a few packs, and if you really love Iberico pork, their <a href="http://carte.eatcampogrande.com/product/iberico-pork-secreto-steak">secreto</a> is also incredibly delicious and nearly impossible to mess up. </p>
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<h2 id="W7P9tP"><strong>Ninja Nutri-Blender Pro</strong></h2>
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<img alt="A silver blender filled with unblended fruits, vegetables, and ice." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/95Zzqcez8_RrmDeWO9JFparcgkU=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25138740/2.png">
<cite>Lille Allen/Eater</cite>
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<p id="iiDmuZ">I’m determined to get back into my smoothie routine after falling off because I hate cleaning my blender. When Julia Turshen sent out a <a href="https://juliaturshen.substack.com/p/smoothie-chart-cole-kazdin-7-questions">newsletter</a> recommending this mini Ninja machine that blends right into the drinking vessel, I knew I had to try it. This was one of my Black Friday purchases, and I’m very excited to no longer have to attempt to clean blades at the bottom of an absurdly heavy appliance.</p>
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<h2 id="I1X8sQ"><strong>Haricot Vert earrings</strong></h2>
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<img alt="Two mis-matched dangling earrings with various food images and jewels." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/-JUrlBELAG_h1aST5IDKX1KHl4g=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25139126/1.png">
<cite>Lille Allen/Eater</cite>
</figure>
<p id="Q62Ux0">And now for something totally adorable: I have my eye on these food- and drink-themed Haricot Vert earrings. Shop a premade set of cocktail hour-inspired dangling earrings featuring olives, bitters, and more — or make your own design. They’ll make any outfit holiday party-worthy. </p>
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<hr class="p-entry-hr" id="CJedvy">
<h2 id="LQ8t21">The Eater cookbook</h2>
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<img alt="A yellow cookbook, titled Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/F_5QLla9n3e_g8BTCSjAXAtOuAI=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25139129/7.png">
<cite>Lille Allen/Eater</cite>
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<p id="9dfyrZ">I’d be remiss if I didn’t mention a few other gifts you can’t go wrong with, including the Eater cookbook for any restaurant lover that wants to try their hand at recreating iconic dishes.</p>
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<h2 id="KqzfAg"><strong>Eater x Heritage Steel pans</strong></h2>
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<img alt="A silver pan with a handle and a lid." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/CGs4jApFN4OeYTC1kEWZWaoIDIE=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25139134/6.png">
<cite>Lille Allen/Eater</cite>
</figure>
<p id="qjfE8V">Our painstakingly made <a href="https://www.amazon.com/stores/page/579AAC3B-DB9F-419C-AD6A-7D3EB2A47A11">Eater x Heritage Steel pans</a> cook beautifully. I keep pulling out the 4-quart saute pan, which I love because it can go straight from the stovetop to the oven to the dining table.</p>
<div id="j7Blty"><div data-anthem-component="productcard:12130164" data-anthem-component-data='{"layout":"buttons_only"}'></div></div>
<hr class="p-entry-hr" id="LW1mao">
<h2 id="GvFkgp"><strong>A chile pepper hat </strong></h2>
<figure class="e-image">
<img alt="A pink hat with a red chile pepper." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/t_R67gRiVwJrN63eEgPz4kvkH9g=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25139139/5.png">
<cite>Lille Allen/Eater</cite>
</figure>
<p id="Knr9Qz">Our merch store has some great sleeper hits in the form of <a href="https://shop.eater.com/">food-themed apparel</a>. I love this hat from our cookbook-inspired collection. If you buy something from our store this season, you can use my discount code: <strong>HOLIDAY15</strong> for 15 percent off. </p>
<div id="gNODCj"><div data-anthem-component="productcard:12173666" data-anthem-component-data='{"layout":"buttons_only"}'></div></div>
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<aside id="9Z4P9O"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"The Gifts Holiday Hosts Actually Want","url":"https://www.eater.com/23955316/host-gifts-holiday-thanksgiving-design-home-decor"},{"title":"The Only Food Gift Guide You Need","url":"https://www.eater.com/23961379/best-food-gift-guide-2023"},{"title":"Holiday Gift Guides - Eater","url":"https://www.eater.com/gift-guides"}]}'></div></aside><aside id="W50ViL"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"from_the_editor"}'></div></aside><p id="piWnLG"></p>
https://www.eater.com/23990691/editor-in-chief-gift-guide-2023Stephanie Wu2023-09-19T09:00:00-04:002023-09-19T09:00:00-04:00Where to Buy the Eater Cookbook
<figure>
<img alt="A plate of noodles with cream sauce on a blue plate and background next to a yellow cookbook with the red Eater logo." src="https://cdn.vox-cdn.com/thumbor/0kcs97gYwX0LEIh3zrCFfKM81h0=/200x0:1400x900/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72664230/Cookbook.0.png" />
<figcaption>The Eater cookbook is now available in bookstores and online. | Photo illustration by Lille Allen/Eater; photography by Laura Murray</figcaption>
</figure>
<p>Our first cookbook, <em>Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters</em>, is now in stores and available online</p> <p id="5LsGZF">For the past two years, we’ve been working on bringing Eater to life in <a href="https://www.eater.com/23658905/eater-cookbook-100-essential-restaurant-recipes-preorder">cookbook form</a>, and distilling decades of covering restaurants into a compendium that’s timeless yet of the moment. And now, the cookbook for anyone who loves food and dining is here. </p>
<p id="AcwT7G">Restaurant editor and cookbook author Hillary Dixler Canavan gathered the restaurants across the county that tell a story of what’s most exciting about dining out right now, and dug deep into her rolodex to get chefs and restaurant pros to share how to make their iconic dishes — so you can recreate that same magic at home. </p>
<div id="0679VO"><div data-anthem-component="productcard:11891741"></div></div>
<p id="uXFxSt">You can now purchase the book at the following retailers</p>
<ul>
<li id="IoyKMZ"><a href="https://www.amazon.com/dp/1419765760?ots=1&slotNum=1&imprToken=b6c54635-c5be-6cb8-6e2&ascsubtag=___et__p_23422946__t_w__r_google.com__d_D&linkCode=ll1&tag=eater0c-20&linkId=3a3e0d8d08b4d4cd32fd0afb920b0089&language=en_US&ref_=as_li_ss_tl" rel="sponsored nofollow noopener" target="_blank">Amazon</a></li>
<li id="rLutad"><a href="https://www.anrdoezrs.net/links/8532386/type/dlg/sid/eater/https://www.barnesandnoble.com/w/eater-eater/1143035851?cjdata=MXxOfDB8WXww&st=AFF&SID=Barnes+%26+Noble&2sid=Skimlinks_100037205_NA&sourceId=AFFSkimlinks&cjevent=e1dc25b8531911ee810f07490a82b824&dpid=tekz25v83" rel="sponsored nofollow noopener" target="_blank">Barnes & Noble</a></li>
<li id="2H2bEg"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fbookshop.org%2Fp%2Fbooks%2Feater-100-essential-restaurant-recipes-from-the-authority-on-where-to-eat-and-why-it-matters-eater%2F19736767%3Fean%3D9781419765766" rel="sponsored nofollow noopener" target="_blank">Bookshop.org</a></li>
<li id="3HUghw"><a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.booksamillion.com%2Fp%2Fproduct%2Fsearch%2F9781419765766%3F" rel="sponsored nofollow noopener" target="_blank">BAM</a></li>
<li id="Xdzh8A">
<a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwww.indigo.ca%2Fen-ca%2Feater-100-essential-restaurant-recipes-from-the-authority-on-where-to-eat-and-why-it-matters%2F9781419765766.html" rel="sponsored nofollow noopener" target="_blank">Indigo</a> (Canadian retailer)</li>
</ul>
<figure class="e-image">
<img alt="A hand holding a fork breaks a fried egg yolk that sits atop a bowl of mushroom adobo and rice, garnished with scallions." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/bxBaISeHgRbLq81zjSHtVBpHKDI=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24870754/Kasama.png">
<cite>Laura Murray/Eater</cite>
<figcaption>Kasama’s mushroom adobo is one of the recipes in Eater’s upcoming cookbook.</figcaption>
</figure>
<p id="sODQ86">We’ve also published a few sneak peeks to get you excited. </p>
<ul>
<li id="JqS5ES"><a href="https://www.eater.com/23793812/eater-cookbook-kasama-restaurant-mushroom-adobo-recipe">How to Make Kasama’s Umami-Packed Mushroom Adobo at Home</a></li>
<li id="5INirz"><a href="https://www.eater.com/23799240/chefs-pick-best-pantry-staples-condiments-for-lunch-at-home-eater-cookbook-excerpt">How to Stock a Lunch-Ready Pantry</a></li>
<li id="9ISyNt"><a href="https://www.eater.com/23798998/austin-tacos-veracruz-all-natural-migas-recipe-eater-cookbook-excerpt">You Only Need One Pan to Make Migas Like Veracruz All Natural</a></li>
<li id="y3uxhh"><a href="https://www.eater.com/23799296/charred-broccolini-salad-recipe-eater-cookbook-excerpt-heres-looking-at-you-los-angeles-restaurant">A Charred Broccolini Salad Full of Sneaky Flavor, Care of Here’s Looking at You</a></li>
<li id="d9nNYZ"><a href="https://www.eater.com/23799314/eater-cookbook-preview-beef-tartare-frites-french-fry-recipe-frenchette-nyc">Turn Your Kitchen Into a Proper Bistro with Frenchette’s Tartare Frites</a></li>
<li id="qPinQM"><a href="https://www.eater.com/23861790/rotisserie-chicken-dinner-ideas-from-chefs-eater-cookbook-preview">Keep a Rotisserie Chicken in the Fridge</a></li>
</ul>
<p id="tDm348">Come celebrate the book with us this fall at our cookbook events around the country. We’re kicking things off with parties in <a href="https://archestrat.us/products/tues-sep-19-eater-100-essential-restaurant-recipes-from-the-authority-on-where-to-eat-and-why-it-matters-by-eater-and-hillary-dixler-canavan-foreword-by-stephanie-wu">New York City</a> and <a href="https://acehotel.com/los-angeles/going-on/eater-cookbook-release-party/">Los Angeles</a>, with <a href="https://www.eater.com/23840319/eater-cookbook-events-book-tour-nyc-la-portland-dc-texas">book signings, panel conversations, cooking demos, and dinners</a> to follow. </p>
<p id="72gtAX">And finally, you’ll find fun, cookbook-inspired merchandise available for purchase in <a href="https://shop.eater.com/collections/all">our store</a>, including T-shirts, hats, and totes. </p>
<p id="2JP0Zb">Sign up for the <a href="https://www.eater.com/23132703/from-the-editor-newsletter-sign-up">From the Editor newsletter</a> for information on our next slate of books: city guides to New York City and Los Angeles that show off the breadth and depth of our coverage, and just how obsessed we are with these culture-setting, world-class dining destinations. </p>
<aside id="KzG4hX"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"from_the_editor"}'></div></aside>
https://www.eater.com/23875465/where-to-buy-the-eater-cookbook-100-essential-restaurant-recipesStephanie Wu2023-08-31T10:20:00-04:002023-08-31T10:20:00-04:00Where to Find Postpartum Meal Delivery Services
<figure>
<img alt="An overhead image of various brown colored liquids, including a broth being poured into a bowl from a kettle." src="https://cdn.vox-cdn.com/thumbor/KDYmrMCCOquXJAqSWG5uoPf6CRk=/0x675:1800x2025/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72597840/WeAreChiyo_tonics.0.jpg" />
<figcaption>Chiyo’s tonic and broth bundle. | Chiyo</figcaption>
</figure>
<p>Some of these meals are based largely on the Chinese traditions of zuo yue zi, or sitting the month</p> <p id="TxR5b0"><em>A version of this post originally appeared on </em><a href="http://link.eater.com/public/32513379"><em>August 26, 2023</em></a><em>, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. </em><a href="https://www.eater.com/editor-newsletter"><em>Read the archives</em></a><em> and </em><a href="http://eater.com/pages/newsletter"><em>subscribe now</em></a><em>.</em></p>
<hr class="p-entry-hr" id="Ve4HbK">
<p id="zyprar">After giving birth, the thing I most looked forward to was going to the doctor. That’s because I spent a month in postpartum confinement, and the only time I left the house in those first 30 days was for a pediatrician or OB-GYN appointment. This practice is part of a Chinese tradition called zuo yue zi, which translates literally to “sitting the month.” The idea is that after giving birth, mothers’ bodies are very vulnerable, given all the changes they’ve gone through in the past 30-plus weeks, and the first postpartum month should be dedicated to healing the body and bonding with the baby. In ancient times, this meant not leaving your house, not getting the body cold or wet, not receiving any visitors, and a strict diet of <a href="https://ny.eater.com/2023/2/22/23604546/soup-doula-marisa-mendez-marthaller">warming and nourishing foods</a>. These traditions are, of course, very restrictive and not realistic for most. Those who want to follow these rituals tend to stay at a <a href="https://www.nytimes.com/2022/06/01/style/postpartum-boram-postnatal-retreat.html">dedicated postpartum center</a> or pick and choose what makes sense for them. </p>
<p id="NkMdiG">With both my pregnancies, I was able to implement some of these practices — and as with most Chinese traditions, there is a large food component. My mother-in-law, who is Cantonese, cooked meals that included the recommended foods, such as pork knuckle (high in calcium and collagen), lots and lots of ginger (to boost the immune system), and papaya (said to stimulate milk production). I largely avoided cold foods (I missed ice cream a lot). And I did manage to mostly stay indoors, aside from doctors’ visits, and focus on resting and healing by napping whenever possible. </p>
<p id="DeXUq5">For many people, giving birth comes with the freedom of going back to foods that doctors often recommend avoiding during pregnancy — sushi, cured meats, soft cheese, raw egg, and more. And don’t get me wrong, I had plenty of those things once I got home, in addition to a drink or two. But we balanced these out with nourishing traditional Chinese foods, as well as the thoughtful food deliveries that we received from friends and family. </p>
<p id="O5NlHm">With two children and untold amounts of baby-related things in my house, I’ve become a huge proponent of celebrating a new family member with a ready-to-eat food delivery instead of yet another (adorable) onesie. When you’re sleep deprived and covered in spit-up, feeding yourself somehow shoots to the bottom of the priority list. Thankfully, there are so many no-prep food delivery services now that it’s easy to send a meaningful gift — or buy something for yourself in advance. Aside from the more general services — <a href="https://purple-carrot.wk5q.net/c/482924/541521/9141?u=https%3A%2F%2Fwww.purplecarrot.com%2F&subid1=Eater">Purple Carrot</a>, <a href="https://go.skimresources.com/?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.territoryfoods.com%2F" rel="sponsored nofollow noopener" target="_blank">Territory Foods</a>, <a href="https://cookunity.pxf.io/c/482924/1097590/13973?u=https%3A%2F%2Fwww.cookunity.com%2Flp%2Fcookunity-organic&subid1=Eater">CookUnity</a>, and <a href="https://go.skimresources.com/?id=1025X1701644&xs=1&url=https%3A%2F%2Featipsa.com%2F&xcust=082823" rel="sponsored nofollow noopener" target="_blank">Ipsa Provisions</a> — these are are some of the postpartum-specific ones on my radar.</p>
<h2 id="7hPk90">Chiyo</h2>
<p id="ZUd9Ze">This <a href="https://go.skimresources.com?id=1025X1701644&xs=1&url=https%3A%2F%2Fwearechiyo.com%2F&xcust=082823" rel="sponsored nofollow noopener" target="_blank">nationwide food delivery service</a> is based on the principles of zuo yue zi, with meal plans dedicated to fertility, prenatal, and postpartum needs. Choose from a one-day trial or multiple deliveries a week, and personalize the plans based on needs like nausea, fatigue, and other symptoms. The dishes tend to be based in Asian cuisines, such as tofu seaweed soup, coconut-braised mushroom stew with chicken, and Thai basil tofu with gochujang mustard sauce. Tonics and broths are included in the postpartum plan and the ingredients vary based on how many weeks it’s been since giving birth — ginger root in week one to alleviate lower abdominal pain, hawthorn berry in week two to promote blood circulation. <em>From $95 for a one-day trial, local delivery to New York City, New Jersey, and Connecticut and nationwide shipping.</em></p>
<h2 id="Ed9tIi">Welcome Home</h2>
<p id="9CUlT1">Brooklyn-based <a href="https://www.getwelcomehome.co/">Welcome Home</a> prepares food that is postpartum nutritionist-approved, but also designed to feed the whole family. The meals are frozen for easy reheating, and everything is dairy-free and gluten-free. Sample dishes include chickpea curry, baked oatmeal, and meatballs with tomato sauce.<em> From $325 for a one-week plan, delivery to New York City and New Jersey.</em></p>
<h2 id="PEbtxN">Chen Mommy Kitchen</h2>
<p id="DSnbNq">If you’re looking to adhere to zuo yue zi traditions as closely as possible, <a href="https://chenmommykitchen.com/about-us.html">Chen Mommy</a> has been providing the New York area with Taiwanese-style postpartum meals since 2011. A friend had these meals delivered after she had her son, and raved about the convenience of not having to plan meals and knowing her family had nutritious food on hand. The portions easily feed two, and dishes include pork liver with sesame oil, fish soup with ginseng and other Chinese herbs, and black chicken with wood ear mushrooms. Dessert options include sweet congee, taro soup, and tangyuan (sweet rice flour balls). <em>Tastings available for $20, delivery to New York City and New Jersey.</em></p>
<h2 id="bHpDSN">Mama Meals</h2>
<p id="9G3Q5L">The family-run <a href="https://mama-meals.com/">Mama Meals</a> has a variety of package sizes, from smaller gift boxes to enough food to last multiple weeks. Their foods come frozen and are easily reheated, and are largely designed based on Chinese and Ayurvedic medicine. Dishes include berry date oatmeal, sausage stew, and sweet potato curry soup, the latter two of which are fortified with organ meat to up the amount of nutrients. <em>From $185 for a gift box, nationwide delivery.</em></p>
<aside id="onD28o"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"from_the_editor"}'></div></aside>
https://www.eater.com/23845142/postpartum-meal-delivery-servicesStephanie Wu2023-03-28T11:00:00-04:002023-03-28T11:00:00-04:00Eater’s First Cookbook Is Now Available for Preorder
<figure>
<img alt="The cover of the Eater cookbook." src="https://cdn.vox-cdn.com/thumbor/UeqRy_cP-CHkx_RRXET78wAi_hI=/167x0:2834x2000/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72123088/Eater_Cookbook_Mock_1.0.png" />
<figcaption>Nat Belkov/Eater</figcaption>
</figure>
<p><em>Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters</em> celebrates America’s iconic restaurants</p> <p id="Buxvsc">Eater has covered restaurants obsessively since 2005. In many ways, it feels natural for us to compile what we consider some of our favorite restaurant recipes into a <a href="https://www.eater.com/2022/11/1/23433794/eater-books-abrams-deal-cookbook">cookbook</a>. Or, you could argue, with years and years of reporting under our belts, we gave ourselves the impossible task of distilling everything we love about restaurants, restaurant culture, and how restaurants changed the way we eat at home into a single book.</p>
<figure class="e-image">
<img alt="The cover of the Eater cookbook." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/JAEHw0lzrXUCy0rFG2m5VQ04FTM=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24540711/Eater_Cookbook_Mock_1.png">
<cite>Nat Belkov/Eater</cite>
</figure>
<p id="qocDmt">We started, as we always do, with our team of 60-plus writers and editors — the most plugged-in restaurant and dining experts from coast to coast. The not-so-simple question: What are the restaurants, chefs, recipes, trucks, snacks, drinks, and so forth that you would most want to see in our first-ever cookbook? This led to a spreadsheet of 300 or so entries, which restaurant editor and cookbook author Hillary Dixler Canavan painstakingly delved into, eventually compiling what we consider to be a celebration of America’s iconic restaurants. <a href="https://www.amazon.com/dp/1419765760?ots=1&ascsubtag=___et__p_23550152__t_w__d_D&linkCode=ll1&tag=eater0c-20&linkId=3a3e0d8d08b4d4cd32fd0afb920b0089&language=en_US&ref_=as_li_ss_tl&utm_source=Product+Card&utm_medium=product+card&utm_campaign=Cookbook" rel="sponsored nofollow noopener" target="_blank"><em>Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters</em></a> spans restaurants from Hawai’i to Maine, with recipes from the chefs and creative minds behind food trucks and Michelin-starred restaurants, bakeries and bars, and more. The country’s foremost food experts also shared invaluable insider intel — how to make eggs like a brunch line cook, the dried noodle brands chefs love, and tricks for making a great aperitivo. No matter if it’s an emerging spot like Bridgetown Roti in Los Angeles or a splashy hotel restaurant like Nina Compton’s Compère Lapin in New Orleans, every single one of the places we’ve included are worth a visit. But until you get to all 100 of them, we’re bringing their standout dishes to your home kitchen. </p>
<figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/kTod7VQR8YHehD_2vM1bGeSwyrY=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24540901/Eater_Cookbook_Mock_4.png">
<cite>Nat Belkov/Eater</cite>
</figure>
<p id="9lGFfp">The cookbook, which comes out on September 19, is now available for preorder wherever you buy your books. </p>
<ul>
<li id="H4jDkg"><a href="https://www.amazon.com/dp/1419765760?&linkCode=ll1&tag=eater0c-20&linkId=3a3e0d8d08b4d4cd32fd0afb920b0089&language=en_US&ref_=as_li_ss_tl" rel="sponsored nofollow noopener" target="_blank">Amazon</a></li>
<li id="DzDoDV"><a href="https://go.skimresources.com?id=1025X1701651&xs=1&url=https%3A%2F%2Fwww.barnesandnoble.com%2Fw%2Feater-eater%2F1143035851%3Fean%3D9781419765766&xcust=eater032423" rel="sponsored nofollow noopener" target="_blank">Barnes & Noble </a></li>
<li id="YyWd6d"><a href="https://go.skimresources.com?id=1025X1701651&xs=1&url=https%3A%2F%2Fbookshop.org%2Fp%2Fbooks%2Feater-100-essential-restaurant-recipes-from-the-authority-on-where-to-eat-and-why-it-matters-eater%2F19736767%3Fean%3D9781419765766&xcust=eater032423" rel="sponsored nofollow noopener" target="_blank">Bookshop.org</a></li>
<li id="iEVsTU">
<a href="https://go.skimresources.com?id=1025X1701651&xs=1&url=https%3A%2F%2Fwww.booksamillion.com%2Fp%2Fproduct%2Fsearch%2F9781419765766&xcust=eater032423" rel="sponsored nofollow noopener" target="_blank">BAM</a> </li>
<li id="ERqnsK">
<a href="https://go.skimresources.com?id=1025X1701651&xs=1&url=https%3A%2F%2Fwww.chapters.indigo.ca%2Fen-ca%2Fbooks%2Feater%2F9781419765766-item.html&xcust=eater032423" rel="sponsored nofollow noopener" target="_blank">Indigo</a> (Canadian retailer) </li>
</ul>
<p id="rnovuz">Save your receipts as we’re working on some extra surprises for those who buy early — more details to come in the summer. We’re so thankful for the entire Eater team that helped put this together, all the chefs and restaurant experts who contributed, and the Eater audience for joining us in our first foray into print.</p>
<figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/lxAfdQ13g5t-fDLvqzfAEy0n5xw=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24540733/Eater_Cookbook_Mock_3.png">
<cite>Nat Belkov/Eater</cite>
</figure>
<aside id="NwHgBg"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"eater"}'></div></aside><p id="eWUKwC"></p>
https://www.eater.com/23658905/eater-cookbook-100-essential-restaurant-recipes-preorderStephanie Wu2022-12-31T09:05:00-05:002022-12-31T09:05:00-05:00How Eater Editors Are Celebrating the New Year
<figure>
<img alt="A man picks up food from a table using a utensil, sitting between two women." src="https://cdn.vox-cdn.com/thumbor/bAovpQg5pUEkV8s2w5b1ZeqZMGA=/326x0:4437x3083/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/71809825/GettyImages_163436979.0.jpg" />
<figcaption>Sihung Lung serving himself at the table in a scene from the film ‘Eat Drink Man Woman’, 1994. | Buena Vista International/Getty Images</figcaption>
</figure>
<p>15 ideas to kick off 2023 with lots of food and drink</p> <p id="TxR5b0"><em>A version of this post originally appeared on December 31, 2022, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. </em><a href="https://www.eater.com/editor-newsletter"><em>Read the archives</em></a><em> and </em><a href="http://eater.com/pages/newsletter"><em>subscribe now</em></a><em>.</em></p>
<hr class="p-entry-hr" id="1jva3a">
<p id="RuXk1B">We’ve made it to the final day of 2022. <a href="https://www.eater.com/22197814/champagne-fast-food-pairing">New Year’s Eve</a> ranks among my favorite holidays, largely because I have a <a href="https://www.eater.com/2016/12/29/14112960/new-years-eve-stay-home-dinner-party">tradition</a> of getting together with friends from high school that I typically haven’t seen in quite some time. There’s something sweet about an end-of-year celebration that doubles as a reunion and a chance to catch up with old friends. </p>
<p id="kdYA7S">But New Year’s Day? My typical MO is not to make any plans whatsoever, in case I’m in recovery mode and want to stay in bed until way past noon. Late nights out are a lot harder now that I have a toddler at home, so this year, I surveyed the Eater and Punch teams to see what a group of food and drink experts has planned for the first day of the year. Whether you like a New Year’s Day routine or prefer to take it easy, I hope these provide some inspiration to kick off 2023. </p>
<p id="IqLluf">“College football; champagne and hot toddies; and a meal of cornbread, collards, black-eyed peas, and pork are on the menu for New Year’s Day at our house. We often make dumplings or a noodle dish for extra good luck and good fortune. This year, those collards are coming from our backyard vegetable garden!” — <em>Beth McKibben, Eater Atlanta editor, </em><a href="https://www.instagram.com/sopermckibben"><em>@sopermckibben</em></a></p>
<p id="b81XEV">“New Year’s Eve is Russia’s biggest and most important holiday of the year — and I intend to go all out with black caviar, Soviet Champagne, goodie bags from Dedushka Moroz (Grandpa Frost), and an at-home Polaroid photo booth. As they say back home, how you greet the year is how you’ll spend it. So after greeting it with a bang, I’ll be sleeping in and lazily snacking on salad olivier straight from the serving bowl. I’ve earned it.” <em>— Irina Groushevaia, Punch social media editor, </em><a href="http://www.instagram.com/groushevaia"><em>@groushevaia</em></a></p>
<p id="qdO2hu">“I have to take a cold dip, whether it’s in the ocean, river, or the shower. The plan this year is to go to a river or lake, since I’ll be in upstate New York. We also make homemade ramen every year. It’s warm and hearty post-New Year’s Eve drinking.” — <em>Stephen Pelletteri, Eater executive producer, </em><a href="https://www.instagram.com/stephenbarry"><em>@stephenbarry</em></a></p>
<p id="xqCr3h">“It’s probably a little silly to still be celebrating your ‘dating anniversary’ when you’ve been married almost 13 years, but my husband’s and mine’s is on New Year’s Day. Every year, we go on a hike together. Sometimes we stretch the term ‘hike’ a little if we’re traveling or life gets in the way, but the day will always involve some sort of outdoor walking effort, for as long as we’re able to do it together.” <em>—</em> <em>Missy Frederick, Eater cities director, </em><a href="https://www.instagram.com/bylinemjf"><em>@bylinemjf</em></a></p>
<p id="cbixg8">“My family has always eaten lobster on New Year’s Day! As my mom puts it, ‘to start off the year with something fancy’ and supposedly set the tone for a luxurious year ahead. It doesn’t work, but we all agree that lobster is delicious.” <em>— Stefania Orrù, Eater supervising producer, </em><a href="https://www.instagram.com/stefferonipizza/"><em>@stefferonipizza</em></a><em> </em></p>
<p id="pWDOQh">“This year, I’m going to see <em>Eat Drink Man Woman</em> at Metrograph on New Year’s Day, and then will probably get dinner in Chinatown somewhere after, likely Wu’s Wonton King since it’s right there.” <em>— Monica Burton, Eater.com deputy editor, </em><a href="https://www.instagram.com/monkburton/?hl=en"><em>@monkburton</em></a></p>
<p id="xMB3Kp">“My partner Rick and I sometimes have people over for New Year’s Day, and we all make pierogies together and eat cotechino.” <em>— Melissa McCart, Eater NY editor, </em><a href="https://www.instagram.com/melissamccart/?hl=en"><em>@melissamccart</em></a></p>
<p id="ZF6HL6">“I go to an epic party <a href="https://austin.eater.com/maps/best-new-years-eve-parties-austin-restaurants">from our list</a> so I can wear my perfect indie sleaze outfit — fishnets, sequined silver dress, colorful makeup — and get champagne, and then I always get dumplings and noodles on New Year’s Day.” <em>— Nadia Chaudhury, Eater Austin editor, </em><a href="https://www.instagram.com/nadiachaudhury/?hl=en"><em>@nadiachaudhury</em></a></p>
<p id="MrIhij">“New Year’s Eve and New Year’s Day are huge for my husband’s Greek family, so on NYE we host a big party at our apartment where we have a spread of Greek food and at midnight cut the vasilopita, a traditional cake. The person with a hidden coin inside their slice will have the best year. On New Year’s Day, we go to his cousin’s house and do it all over again, but with mimosas and bagels.” — <em>Amanda Kludt, Eater publisher, </em><a href="https://www.instagram.com/kludt/"><em>@kludt</em></a><em> </em></p>
<p id="YWhyeD">“My family subscribes to the ‘eat cabbage and black-eyed peas for good luck and money’ school of thought, so I’ll be making <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Ffood52.com%2Frecipes%2F64451-sheet-pan-roast-chicken-and-cabbage&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2F23522650%2Fnew-years-celebration-ideas-low-key-food-plans" rel="sponsored nofollow noopener" target="_blank">this recipe</a>, which has become one of my absolute favorites.” <em>— Courtney Smith, Eater Dallas editor, </em><a href="https://www.instagram.com/thecourtneyesmith"><em>@thecourtneyesmith</em></a></p>
<p id="MhwdKO">“Before I had a kid, my favorite New Year’s Day tradition was books and coffee at a great coffee shop. But toddlers simply do not care about holidays or days off. And so on New Year’s Day I plan on waking, as I always do, sometime between 6 and 7, making coffee, and then setting out a nice breakfast for my daughter that she may or may not eat. This year, however, I think she’ll nail saying ‘Happy New Year!’” <em>— Hillary Dixler Canavan, Eater restaurant editor, </em><a href="https://www.instagram.com/hillarydixlercanavan/?hl=en"><em>@hillarydixlercanavan</em></a></p>
<p id="LmszCA">“My family is Haitian and January 1 is both New Year’s Day and Haiti Independence Day, and it’s Haitian tradition to eat <a href="https://en.wikipedia.org/wiki/Soup_joumou">soup joumou</a> — pretty much a spicy squash soup with beef — to celebrate our freedom, as enslaved Haitians were forbidden from having the dish by their enslavers. Sometimes my mom makes the soup, sometimes her dad does, or sometimes we’ll get some from a family friend who makes large batches every year. No matter where it’s from, we always make sure to have it. It’s one of my favorite things in the world.” <em>— Annie Harrigan, lifestyle editorial coordinator, </em><a href="https://www.instagram.com/annieharrigan/?hl=en"><em>@annieharrigan</em></a></p>
<p id="YJg5mH">“This year my goal is to make a ton of Chex Mix and watch some good movies at home, and then go for a freezing walk on the beach the next day.” <em>— Rebecca Flint Marx, Eater at Home editor, </em><a href="https://twitter.com/ediblecomplex"><em>@ediblecomplex</em></a></p>
<p id="psfMuT">“I always have cake on New Year’s Day, because January 1 is my birthday (yes, really). There have been years with multiple cakes — one after the midnight countdown and an entirely different one for after dinner — and tastes have varied, including homemade chocolate cake, supermarket bakery pineapple cake (a backfire), Baskin-Robbins ice cream cake, Paris Baguette cake, or cupcakes from Martha’s Country Bakery in Queens. Birthday or no, I highly recommend.” <em>— Nadia Q. Ahmad, Eater copy editor, </em><a href="https://www.instagram.com/aminad1a/"><em>@aminad1a</em></a></p>
<p id="2CB3zC">“Over the course of the past year a friend and I have been saving a few dollars from each of our paychecks, and on New Year’s Day we’re going to split that $600 king crab at Wu’s Wonton King. They price the crab by the pound, which is how you end up with that eye-popping price tag, and serve it in three-ish dishes (steamed legs, fried legs, and crab fried rice). It’s really meant for groups of like six to eight, but we’ll see if we can finish it between two people.” <em>— Luke Fortney, Eater NY reporter, </em><a href="https://www.instagram.com/luke.fortney/"><em>@luke.fortney</em></a></p>
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https://www.eater.com/23522650/new-years-celebration-ideas-low-key-food-plansStephanie Wu2022-12-05T12:14:09-05:002022-12-05T12:14:09-05:00Where Eater’s Editor-in-Chief Is Buying All Her Gifts This Year
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<img alt="Dried fruit, panettone, pasta earrings, tinned fish, and fried chicken-shaped ice cream on a colorful background." src="https://cdn.vox-cdn.com/thumbor/s8-ZVI9uigLog1E7zw_AJN6QwFM=/200x0:1400x900/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/71712907/EICGG_Lede.0.png" />
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<p>A one-stop shop makes things so much easier</p> <p id="TxR5b0"><em>A version of this post originally appeared on December 3, 2022, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. </em><a href="https://www.eater.com/editor-newsletter"><em>Read the archives</em></a><em> and </em><a href="http://eater.com/pages/newsletter"><em>subscribe now</em></a><em>.</em></p>
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<p id="gGcAHO">As much as I enjoy shopping, the idea of gift-giving stresses me out, particularly around the holidays. I’m a fan of <a href="https://www.eater.com/gift-guides">spontaneous gifting</a> — coming across a trinket or card for someone on my travels, or buying something for others after I’ve tested and loved it. But I get total decision paralysis when shopping for lots of people at a time. </p>
<p id="7Dsg94">Recently I’ve started embracing the one-stop shop: buying the same ultra-versatile gift for friends and family, or doing all my shopping from one store. </p>
<p id="bYE5Sm">Some of my favorite options for this are <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Featfishwife.com%2Fproducts%2F%25F0%259F%2594%25A5-the-smoky-trio-%25F0%259F%2594%25A5&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2Feditor-newsletter%2F23490194%2Fbuy-all-your-gifts-from-the-same-place" rel="sponsored nofollow noopener" target="_blank">Fishwife</a> — I love giving food gifts, but know that they often go to waste during the holidays, so the fact that tinned fish lasts forever is a bonus. For a real showstopper, I’d go with a <a href="https://www.thisisfromroy.com/">From Roy</a> panettone from. Yes, $85 dollars is a lot to spend on a baked good, but it’s the best panettone I’ve ever had, and works equally well for breakfast, an afternoon snack, or dessert. It’s got a one-month shelf life, but I’ll be incredibly impressed if anyone can make it last that long. </p>
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<p id="kThXT5">Another gift that’s hard to go wrong with is a Goldbelly delivery. You can now send Goldbelly gifts with just an email address, so your recipient can pick the best time for delivery, instead of you blindly guessing at someone else’s schedule. Inspired by coworkers, I just bought myself a <a href="https://goldbelly.pxf.io/c/482924/1032087/13451?u=https%3A%2F%2Fwww.goldbelly.com%2Flife-raft-treats%2Fnot-fried-chicken-ice-cream-bucket-9-pieces&subid1=EaterGiftGuide2022">Not Fried Chicken ice cream bucket</a> from <a href="https://carolinas.eater.com/2022/10/12/23400043/life-raft-treats-lowcountry-boil-ice-cream">Life Raft Treats</a> and prescheduled it for mid-January, after the holiday madness. Some other hits include the <a href="https://goldbelly.pxf.io/c/482924/1032087/13451?u=https%3A%2F%2Fwww.goldbelly.com%2Fruss-and-daughters%2F18810-new-york-brunch&subid1=EaterGiftGuide2022">New York Brunch package</a> — bagels, lox, and babka — from <a href="https://ny.eater.com/2022/10/11/23399436/russ-and-daughters-opening-hudson-yards">Russ and Daughters</a> and Kelly Fields’s <a href="https://goldbelly.pxf.io/c/482924/1032087/13451?u=https%3A%2F%2Fwww.goldbelly.com%2Fkelly-fields%2Fbuttermilk-biscuits-and-pimento-cheese-kit-for-6-8&subid1=EaterGiftGuide2022">biscuits and pimento cheese kit</a>.</p>
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<p id="B4ABIt">This year, I’m eyeing the selection at Yun Hai, a Brooklyn-based Taiwanese provisions shop that ships nationwide. You could go for one of their gift sets — <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fyunhai.shop%2Fcollections%2Fbundles%2Fproducts%2Fyun-hai-dried-fruit-sampler&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2Feditor-newsletter%2F23490194%2Fbuy-all-your-gifts-from-the-same-place" rel="sponsored nofollow noopener" target="_blank">dried fruit sampler</a>, <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fyunhai.shop%2Fcollections%2Fbundles%2Fproducts%2Fsu-chili-crisp-trio&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2Feditor-newsletter%2F23490194%2Fbuy-all-your-gifts-from-the-same-place" rel="sponsored nofollow noopener" target="_blank">chile crisp trio</a>, or a <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fyunhai.shop%2Fcollections%2Fbundles%2Fproducts%2Fbestof-bundle&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2Feditor-newsletter%2F23490194%2Fbuy-all-your-gifts-from-the-same-place" rel="sponsored nofollow noopener" target="_blank">Best Of</a> bundle that includes small-batch soy sauce, sesame oil, and more — or simply pick and choose from all their products. </p>
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<p id="OP8sXj">If you’re looking for a food-inspired gift that isn’t edible, I’ve been intrigued by Delicacies Jewelry. Their collections include <a href="https://delicaciesjewelry.com/product-category/collections/dumpling-collection/">dumpling</a>- and <a href="https://delicaciesjewelry.com/product-category/collections/al-dente-pasta/">pasta</a>-themed necklaces and bracelets. If you’re wondering, yes, I would absolutely rock a gold farfalle necklace. </p>
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<p id="brf7NK">Still not quite sure what to get? For those of you in New York or Los Angeles, I’ve got great news. Eater has partnered with Shopify for the ultimate one-stop shop — we’re bringing our holiday gift guides to life with an IRL shopping experience from December 10 to 18 where you can find food, drink, and home gifts for absolutely everyone. Get all the programming details <a href="https://www.eater.com/23484713/eater-shopify-holiday-market-new-york-los-angeles">here</a>, and RSVP on our splash pages in <a href="http://newyork.shopify.com/holidaymarket">New York</a> and <a href="http://losangeles.shopify.com/holidaymarket">Los Angeles</a> if you’re planning to stop by. </p>
<aside id="6yfxJz"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"Gifts for the Host Who Gets Every Design Magazine ","url":"https://www.eater.com/23482193/best-gifts-dining-design-decor-ultimate-host"},{"title":"Gifts for the Person Who Knows Food Is Always in Style","url":"https://www.eater.com/23470220/best-food-clothing-restaurant-merch-gifts-2022"},{"title":"Gifts for the Person Who’d Always Rather Be Eating","url":"https://www.eater.com/23449500/best-food-gifts-holiday-gift-guide-2022"},{"title":"Gifts for the Person Who Already Knows How to Use a Sous Vide","url":"https://www.eater.com/23453636/best-gifts-for-home-cook-holiday-gift-guide-2022"}]}'></div></aside><aside id="Npu3MY"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"from_the_editor"}'></div></aside><p id="8XpXRh"></p>
https://www.eater.com/editor-newsletter/23490194/buy-all-your-gifts-from-the-same-placeStephanie Wu2022-11-21T21:15:00-05:002022-11-21T21:15:00-05:00Make Your Own Rules on Thanksgiving
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<img alt="An overhead image of various dishes, including a carved roast duck, yellow biscuits, orange mashed sweet potatoes, and brown stuffing." src="https://cdn.vox-cdn.com/thumbor/q5CB_JH5TCpHWsoJE4rsR6YZtNE=/0x6:4080x3066/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/71659891/PXL_20211125_221137977.0.jpg" />
<figcaption>Last year’s Thanksgiving spread included roast duck, biscuits, mac and cheese, stuffing, sweet potatoes, and Brussels sprouts. | Stephanie Wu</figcaption>
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<p>My ideal holiday consists of just two things</p> <p id="TxR5b0"><em>A version of this post originally appeared on November 19, 2022, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. </em><a href="https://www.eater.com/editor-newsletter"><em>Read the archives</em></a><em> and </em><a href="http://eater.com/pages/newsletter"><em>subscribe now</em></a><em>.</em></p>
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<p id="5l7iTn">Thanksgiving has always ranked as one of my favorite holidays. As someone who moved far away from home for college, the four-day break was the first time I experienced friends coming together as a satellite family, and capturing that feeling of home from afar. </p>
<p id="uYju7J">Celebrating Thanksgiving — a holiday with complicated, colonial origins — became more of an event as time went on. My freshman year, the first time I spent the holiday in the U.S., consisted of a bunch of friends from colleges throughout the Northeast gathered in my dorm room only to find that none of us knew how to work a can opener. Eventually, we caught onto the fact that Thanksgiving is one of the best times of year to travel if you pick your dates right, leading to reunions in <a href="https://vegas.eater.com/maps/best-restaurants-las-vegas-38-map">Vegas</a> and tacos in <a href="https://www.eater.com/maps/best-mexico-city-restaurants-38">Mexico City</a>. </p>
<p id="y7VQtZ">Along the way, I’ve hosted my fair share of Thanksgivings and Friendsgivings, too. Our most memorable dishes include five-spice turkey served in Chinese bao, my friend’s infamous corn casserole (adapted from the recipe of a notorious Southern chef I’d rather not name), and endless variations on <a href="https://www.eater.com/23438638/brussels-sprouts-with-kimchi-and-scallions-recipe-gregory-gourdet">Brussels sprouts</a>, <a href="https://www.eater.com/23439288/roasted-smashed-fried-potatoes-with-fish-sauce-caramel-recipe-katianna-john-hong-yangban-society">potatoes</a>, and <a href="https://www.eater.com/23439567/how-to-blind-bake-parbake-pie-crust-with-baking-steel">pie</a>. In more recent years, we’ve embraced Sidesgiving, where we pick up roast meat from Chinatown and everyone chips in with <a href="https://www.eater.com/23441205/jiffy-corn-mix-best-corn-muffins-cornbread">sides</a> — truly the best part. </p>
<p id="QLKOz3">For the past few weeks, the Eater team has been sharing their own <a href="https://www.eater.com/23439174/holiday-cooking-planning-guide">Thanksgiving strategies</a> — <a href="https://www.eater.com/23459444/thanksgiving-snacks-ideas-snacking-is-the-best-part">snacking through the day</a>, <a href="https://www.eater.com/23441239/thanksgiving-dinner-menu-tradition-is-having-no-tradition">making a different menu every year</a>, or <a href="https://www.eater.com/23449480/thanksgiving-food-should-be-bland-by-design">embracing the tried-and-true</a> — as well as recipes worth building a meal upon (<a href="https://www.eater.com/23439074/yam-gnocchi-with-berbere-cream-sauce-recipe-jewfro-ari-augenbaum">yam gnocchi</a>, anyone?). Despite all this inspiration, my Thanksgiving is still completely up in the air. We’ll likely host a low-key meal for the family, and I’ve volunteered to make sure we have no shortage of <a href="https://ny.eater.com/maps/best-pie-nyc">pies</a> and cakes. I don’t love not having plans set in stone, but I’ll admit this is part of Thanksgiving’s appeal — four whole days off with barely any prescribed activities. The only things that are guaranteed? A decent amount of carbs, and a whole lot of time with loved ones. </p>
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https://www.eater.com/2022/11/21/23465413/make-your-own-rules-on-thanksgivingStephanie Wu2022-10-24T09:45:00-04:002022-10-24T09:45:00-04:00Recapturing the Joy of Cooking for a Crowd
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<img alt="Autumnal trees surrounding a lake with a dock." src="https://cdn.vox-cdn.com/thumbor/cJajqhwwCsjq3QHT1CiJkXISTho=/0x6:4080x3066/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/71535947/FallWeekendUpstateNY.0.jpg" />
<figcaption>Glorious fall colors in upstate New York. | Stephanie Wu/Eater</figcaption>
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<p>How we menu-planned for a cozy fall weekend in upstate New York</p> <p id="TxR5b0"><em>A version of this post originally appeared on October 22, 2022, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. </em><a href="https://www.eater.com/editor-newsletter"><em>Read the archives</em></a><em> and </em><a href="http://eater.com/pages/newsletter"><em>subscribe now</em></a><em>.</em></p>
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<p id="yPnrOY">I spent last weekend at a friend’s place in upstate New York. Before our visit, she posed a question: “What’s a dish you’ve been wanting to make?” I’m used to <a href="https://www.eater.com/23369063/tips-for-your-next-trip-to-paris">city</a> <a href="https://www.eater.com/23302360/the-5-best-bites-i-ate-in-la">trips</a> planned around new restaurants, and though I’m someone who rarely cooks, the idea of planning a weekend around <a href="https://www.eater.com/eater-at-home">home-cooked meals</a> that we’d all make together was surprisingly appealing to me.</p>
<p id="r4tppO">We landed on two recipes I’d bookmarked some time ago — <a href="https://www.danpelosi.com/post/grossy-vodka-sawce">Grossy Pelosi’s vodka sauce</a> and <a href="https://www.youtube.com/watch?v=4uzxRFtjNcg">Tandem Coffee Roasters’ biscuits</a>. I’d attempted both before, and wasn’t completely happy with the results; I hoped that by cooking alongside my more experienced friend Mary, I’d pick up some tips and feel more confident the next time around. For the rest of the menu, we looked at what ingredients we’d already have on hand — pancakes to use up the buttermilk, for instance — and picked other dishes that took minimal prep time, since we didn’t want to spend all our time in the kitchen. Mary’s husband, Dillon, took the lead on making sure we had some proteins to go with our carbs. And I was mostly excited at the prospect of grazing my way through comforting, cozy food for a full weekend. </p>
<p id="0iJTWN">Here’s how our weekend menu shook out:</p>
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<img alt="A white table with multiple dishes, including pasta, bread, salad, carrots, and chicken." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/i_GbuBqkqE--EeSgSAOysbJYWd4=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24129466/FallWeekend_Food1.jpg">
<cite>Stephanie Wu/Eater</cite>
<figcaption>Vodka sauce pasta was the star, but we rounded it out with garlic bread, Caesar salad, and other sides.</figcaption>
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<img alt="A tray of biscuits on the stove next to a pot of sausage gravy with a ladle in it." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/nAYU7xjZGF9dd6PHXXHDAlecUII=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24129470/FallWeekend_Food2.jpg">
<cite>Stephanie Wu/Eater</cite>
<figcaption>Biscuits and sausage gravy for brunch.</figcaption>
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<p id="T4fI1m">Saturday breakfast: Pancakes, fruit, and bacon</p>
<p id="Txz6BG">Lunch: Sandwiches from a restaurant in nearby Roxbury</p>
<p id="WpTUrm">Dinner: Vodka pasta, fried chicken cutlets, Caesar salad, and garlic bread</p>
<p id="eod2m2">Dessert: S’mores </p>
<p id="b0Hdh8">Sunday brunch: Biscuits with sausage gravy</p>
<p id="tg86OL">We made some changes along the way — we decided to skip our original lunch plan of grilled cheese and tomato soup and grab food while walking around town. And we scrapped our ambition to bake a pie for dessert in favor of the much more low-key s’mores, because it’s not a vacation if you can’t choose to be lazy at the last minute.</p>
<p id="2jkBQY">The trip was memorable in so many ways; it was the first time I was lucky enough to do an overnight trip when the leaves were in their peak fall colors. But what I’ll remember for future trips is how fun it was to collaboratively plan a menu, one that incorporates a recipe wishlist with cooking alongside (and learning from) friends, and building off of each other’s favorite dishes to put together a weekend of meals. We took what can often feel like a group trip chore — feeding a crowd — and turned it into something worth looking forward to. </p>
<p id="tdN4Jr"><strong>Below, as always, you’ll find some of my favorite reads from the past two weeks.</strong> </p>
<h2 id="PLzwKK">On Eater</h2>
<figure class="e-image">
<img alt="Illustration of a tray featuring several smartphone screens with photos of food visible on one side, and different foods on the other. Down the middle of the tray is a feeding tube cord." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/0is7f6kjKBjI59xuuG1EBOaSWkg=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24102958/20221011_Eater_Constant_Craving_72dpi_FINAL.jpg">
<cite><a class="ql-link" href="https://www.felicia-liang.com/" target="_blank">Felicia Liang</a>/Eater</cite>
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<p id="libXF1">Alice Wong writes about (rediscovering) the <a href="https://www.eater.com/23400679/feeding-tube-food-cravings">joy of food</a> while on a feeding tube.</p>
<p id="MD1ZYI">I absolutely love this <a href="https://www.eater.com/23379089/insalata-verde-recipe-via-carota-jody-williams-rita-sodi">Via Carota salad</a>, but will admit that I’d rather pay for it at the restaurant than attempt it on my own. </p>
<p id="7yPxBj">Where to find apple cider doughnuts in the <a href="https://dc.eater.com/maps/apple-cider-doughnuts-dc-fall-2022">D.C. area</a> and in <a href="https://pdx.eater.com/maps/apple-cider-doughnuts-oregon-near-portland">Oregon</a>.</p>
<p id="NlKolT">How our obsession with <a href="https://www.eater.com/23399320/secret-menu-order-hacks-starbucks-workers">off-menu ordering</a> and hacking food apps is impacting restaurant workers. </p>
<p id="7yx40T">The <a href="https://www.eater.com/pop-culture/23409544/star-trek-food-cookbook-review">Star Trek cookbook</a> was made for the most fervent of fans, but falls short when it comes to inspiring actual cooking, writes Rachel P. Kreiter. </p>
<p id="HPAWhg"><a href="https://vegas.eater.com/2022/10/18/23410695/alon-shaya-mediterranean-restaurant-las-vegas-waterfall">Alon Shaya’s next restaurant</a> will be located on the Las Vegas Strip. </p>
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<img alt="A platter of Indian desserts." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/Jg2Ftj35u0DxcTViih0NPaf8hmA=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24104136/TastingIndia_DiwaliDesserts_13.jpg">
<cite>Jack X. Li/Eater Chicago</cite>
<figcaption>Diwali is often marked with desserts.</figcaption>
</figure>
<p id="rccmqJ">In honor of Diwali weekend, Eater Chicago talked to chefs around the country about the evolution of <a href="https://chicago.eater.com/2022/10/14/23401400/diwali-south-asian-indian-pakistani-sweets-mithai-evolution">South Asian sweets</a>, also known as mithai. </p>
<p id="CJNl0l">Southern California’s most <a href="https://la.eater.com/2022/10/12/23393283/orange-county-ritz-carlton-hotel-chef-sanjay-rawat-indian-weddings-catering-diwali">in-demand wedding chef</a> is known for his elaborate spreads and Indian specialties. </p>
<p id="fPH2xV">The <a href="https://www.eater.com/23414355/how-to-get-a-mcdonalds-boo-bucket-2022">McDonald’s Boo Bucket</a> is not just for kids, says Amy McCarthy. Did you nab yours yet? </p>
<p id="EiEUa0">It’s never a bad time to be <a href="https://sf.eater.com/2022/10/20/23414832/ediths-pie-thanksgiving-menu-order-2022">thinking</a> about <a href="https://philly.eater.com/2021/10/14/22726006/where-to-order-pie-philly-thanksgiving">pie</a> — whether for Thanksgiving or for a weekend slice.</p>
<h2 id="IlTTtM">Off Eater</h2>
<p id="WKSaHM">Nneka M. Okona writes in the <em>Washington Post </em>about <a href="https://www.washingtonpost.com/food/2022/10/18/black-people-spaghetti-symbolizes-connection-ingenuity/">various iterations of spaghetti</a> — and how the dish has become “the essence of Black ingenuity.” </p>
<p id="RT2Wxw">Jennifer Fergesen dives deep into <a href="https://www.sfchronicle.com/food/article/filipino-vinegar-17484007.php">Filipino vinegars</a> as part of the <em>San Francisco Chronicle’s </em><a href="https://www.sfchronicle.com/projects/2022/asian-american-food/">Field Notes From Asian American Kitchens</a> project. </p>
<p id="vowhBI">Also in the <em>Chronicle</em>, critic Soleil Ho digs into whether the <a href="https://www.sfchronicle.com/food/restaurants/article/french-laundry-17488932.php">French Laundry</a> is worth the splurge — and the stressful mad dash for reservations.</p>
<p id="DFMF1x">Look out for the <a href="https://punchdrink.com/articles/popcorn-cocktail-garnish/">popcorn cocktail</a> at a bar near you, via our sister publication Punch.</p>
<p id="SgLdAg">Grub Street highlights six ways COVID permanently altered <a href="https://www.grubstreet.com/2022/10/how-covid-forever-changed-nyc-restaurants.html">the restaurant landscape</a>.</p>
<aside id="dYWlaW"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"from_the_editor"}'></div></aside><p id="y0fAV4"></p>
https://www.eater.com/2022/10/24/23416440/menu-planning-for-a-crowdStephanie Wu