Eater at Home

Eater at Home

Make It Look Nice

With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks

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‘English Food’ Restored a Nation’s Culinary Reputation

By Aimee Levitt

The Brands Moving South Asian Food Beyond the Ethnic Aisle

By Mahira Rivers

More Ginger, Less Seahorse

By Cathy Erway

The 16 Best Cookbooks of Fall 2023

By Eater Staff

Tired of Wasting Baby Carrots? Roast Them Instead

By Rebecca Flint Marx November 21

Make It Look Nice

How to Level Up Your Thanksgiving Tablescape

By Kelly Pau November 17

Make It Look Nice

You Should Be Infusing Your Whipped Cream

By Tanya Bush November 15

Make It Look Nice

Make Your Favorite Cocktail Low-Proof

By Mary Anne Porto November 14

Make It Look Nice

Serve a Showstopper Cheese for the Holidays

By Bettina Makalintal November 14

The Best Cookie Recipes, According to Eater Staff

By Eater Staff November 13

Sohla El-Waylly Is Making a Lot of Sheet Pan Roast Chicken These Days

By Ali Slagle November 10

Make It Look Nice

This Roasted Sweet Potato Recipe Makes an Easy Thanksgiving Upgrade

By Eater Staff November 9

Eater Cookware Is Here

By Eater Staff November 9

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Putting It All on the Table

Arranging a table isn’t just about accessories — it’s about attitude. The way we approach both is changing.

By Rachel del Valle November 8

Make It Look Nice

Use Your Dang Gravy Boat

By Jaya Saxena November 7

Make It Look Nice

The Garnish Should Never Be Optional

By Nick Mancall-Bitel November 6

Make It Look Nice

A Brief Guide to Buying Champagne

In the market for Champagne for whatever reason? Start with a bottle from one of these Champagne houses.

By Jordan Michelman November 1

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Abundance Is Everything

By Monica Burton November 1

Make It Look Nice

Go On, Put Oysters in Your Dressing

By Jess Mayhugh November 1

Make It Look Nice

How to Get a Golden-Brown Turkey Every Single Time

By Ivy Manning November 1

Make It Look Nice

This Thanksgiving, Consider the Beef Wellington

By Hillary Dixler Canavan November 1

Turn Your Leftover Halloween Candy Into a Silky, Chocolate Cake Glaze

By Jaya Saxena November 1

Everything You Ever Wanted to Know About Persimmons

By Sylvio Martins October 31

A Palestinian Stuffed Grape Leaves Recipe That Preserves Tradition

By Adam Sella October 31

How Snack Cakes Sold a New Generation on an Old Concept

Unfussy, delicious, and (usually) limited to one bowl, the snackable bake is history’s most approachable baking trend

By Jaya Saxena October 27

Choosing the Right Salt Just Got More Complicated

By Bettina Makalintal October 17

A Tofu and Kimchi Recipe From a Legendary LA Koreatown Restaurant

By Bettina Makalintal October 16

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

By Aimee Levitt October 13

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

By Ali Slagle October 10

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

By Aimee Levitt October 6

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