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Eater at Home

Eater at Home

 

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Add Rosemary to Your Water

By Amy McCarthy

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The Best Holiday Cookie Recipes, According to Eater Editors

By Meghan McCarron

The Best Ways to Send Holiday Cookies in the Mail

By Meghan McCarron

A Comprehensive Guide to Sending Baked Goods in the Mail

By Jenny G. Zhang

Zhajiangmian Is a Noodle Dish With a Universal Fan Base

By Cathy Erway

Let’s Raise a Can to Porch Pop Season

By Sarah Baird

Everything You Ever Wanted to Know About Fermented Shrimp

The umami powerhouse gives many Asian dishes their signature taste

By Annie Hariharan and Alia Ali

Mastering the Art of Royal Iced Cookies

By Naomi Tomky

A Kimchi Samosa Recipe Where India Meets California

By Jaya Saxena

Slicing Salmon (or Anything Else) Is a Breeze With an Ulu

By Laureli Ivanoff

Everyone Should Eat More Cottage Cheese 

By Amy McCarthy

When Times Are Tough, I Turn to Budget Bytes

By Amy McCarthy

A Fesenjan Recipe That’s Full of Light

By Rebecca Flint Marx

For Olia Hercules, Making Kolach ‘Feels Like Therapy’

By Ali Slagle

How to Throw the World’s Best Latke Party

By Adam Roberts

Claire Saffitz Put Fun (and Banoffee Pudding) on the Menu of Her New Cookbook

The baking icon wanted every page of "What’s for Dessert" to feel like a little celebration

By Dayna Evans

A Festive Sweet Potato Cheesecake Bar Recipe With a Story to Tell

By Jaya Saxena

Your Party Needs a Veggie Tray So You Can Have the Leftovers

By Missy Frederick

In Defense of Recipes

No-recipe recipes are great, but some of us need actual precise measurements to make the magic happen

By Jaya Saxena

‘The Silver Palate Cookbook’ Changed Home Cooking (and Pesto Consumption) As We Know It

By Aimee Levitt

King Arthur Wants You to Love Holiday Baking

By Jaya Saxena

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Eater at Home for the Holidays

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I Freaking Love the Apple Database

Welcome to Orange Pippin, a fruit enthusiast’s fantasia

By Dayna Evans

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The Best Holiday Cocktails, According to Eater Editors

By Eater Staff

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A Thanksgiving Congee Recipe That Will Give Delicious New Life to Your Leftovers

By Calvin Eng

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It’s Time to Turn Your Thanksgiving Leftovers Into Lasagna

By Dayna Evans

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A Honeynut Dream Cake Recipe That Will Make You Swoon

By Zoë Kanan

For Ina Garten, Dinner ‘Doesn’t Have to Be Such a Rigid Thing’

By Ali Slagle

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This Year, Make Hand Pies Instead

By Dayna Evans

Stove Top Stuffing Is a Perfect Food, Actually

By Amy McCarthy

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A Hands-Off Recipe for Roasted Brussels Sprouts With Kimchi and Scallions

By Bettina Makalintal

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A Kali Mirch Paneer Pasta Recipe That Blends Comfort With Innovation

By Rebecca Flint Marx

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Snacking Is the Best Part of Thanksgiving

By Jaya Saxena

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A Recipe for Roasted, Smashed, and Fried Potatoes That Hits All the High Notes

By Katianna and John Hong

Butter Is Back and Better Than Ever

Whether you want to make a butter board, bake a batch of cookies, or reach for the European-style spread, there’s a lot to know about butter

By Dayna Evans

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A Yam Gnocchi Recipe With Jewish and African Roots

By Ari Augenbaum

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The Secret to Flaky Pie Crusts Is a Baking Steel

Say goodbye to soggy bottoms and disappointing pie crusts

By Dayna Evans

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