clock menu more-arrow no yes mobile
Eater at Home

Eater at Home

 

Filed under:

Eater at Home for the Holidays

View All Stories

Filed under:

The Best Holiday Cocktails, According to Eater Editors

Filed under:

It’s Time to Turn Your Thanksgiving Leftovers Into Lasagna

Filed under:

Snacking Is the Best Part of Thanksgiving

Shared from:

15 Cookbooks by Atlanta Chefs You Need in Your Kitchen

A Chicken Inasal Recipe That Shows Another Side of Filipino Food

The Best Apple Recipes, According to Eater Editors

A Sticky Bun Recipe That May Momentarily Change Your Outlook on Life

The Joy of Communal Cooking

In her first in-person classes since the pandemic, the beloved cooking teacher Sonoko Sakai is using noodles to ‘tighten the social unit’

Shared from:

The Very Best Skillets

Everything You Ever Wanted to Know About Epazote

Known for its bold flavor and aroma, the herb lends a key flavor to many Mexican dishes

The Key to Better Salads Is at the Bottom of the Bowl

The Best Pumpkin Recipes, According to Eater Editors

Steve Sando Roasts His Fish With Fig Leaves

A Glorious Browned Butter Skillet Fig Cake Recipe to Welcome Early Fall

Maggi Seasoning Is Best When It’s (Kind of) a Secret

Just Put Lemon Pepper on Everything

You Should Be Infusing Your Whipped Cream

Mentaiko Is Ready for Its Moment

Everything You Ever Wanted to Know About Achiote

I’m Finally Getting Rid of My Instant Pot, and I’m Not the Only One

A Hot, Crispy Hobakjeon Recipe for Chuseok

Filed under:

The 10 Best Cookbooks of Fall 2022

New books by Deb Perelman, Molly Yeh, and Illyanna Maisonet provide kitchen inspiration this fall

How I Gave Up and Gave In to Jarlic 

Put Tomatoes on Your Ice Cream

Everything You Ever Wanted to Know About Ghee

The Unlimited Potential of Meat-Free Asian Cookbooks

Releases like Hetty McKinnon’s To Asia, With Love and Hannah Che’s The Vegan Chinese Kitchen give cooks a chance to tell specific stories

The Best Late Summer Barbecue Sides, According to Eater Editors

Sana Javeri Kadri’s ‘Primary Food Group” Is Soondubu Jjigae

Why Do So Many Recipes Call for So Little Garlic?

Garlic lovers poke fun at recipes that call for a single clove — but maybe there’s a reason for those stingy measurements

Get Yourself a Half-Bottle of Wine, as a Treat

Vishwesh Bhatt’s Eggplant and Okra Caponata Recipe Is Summer Personified

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day