Most of All, I’ve Missed the Dinner Parties
A few recipes have gotten my partner and I through this pandemic. We’ve eaten a lot of fried rice made with whatever vegetables are flailing in the fridge, occasionally buffered by shrimp. We’ve made...
View ArticleThe Perfect Ice Cream Bar Is Actually Just a Frozen Baked Sweet Potato
Summer in Taiwan made George Lee’s skin itch: The humidity trapped the sweat on his body, the air thick and heavy. On these “dreadful” days, Lee dipped into a convenience store, making a beeline for...
View ArticleChef Nyesha Arrington’s Recipe for Puffy Pommes Soufflées
Is one type of French fry ever enough? The answer is a resounding no. On this episode of Plateworthy, chef Nyesha Arrington demonstrates her methods for making 10 different styles. But here, we’re...
View ArticleDon’t Buy a Separate Bottle of Wine for Cooking
This post originally appeared in the April 26, 2021 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but...
View ArticleBring a Small Bonfire to Your Countertop With a Bulgarian Vegetable Roaster
One of my first introductions to Bulgarian cooking was lyutenitsa, the country’s ubiquitous roasted red pepper and tomato spread, which is served at all times of day with everything from toast to rice...
View ArticleChef Nyesha Arrington’s Recipe for a Homemade Version of Stouffer’s Salisbury...
What’s more nostalgic than peeling open a piping hot TV dinner straight from the microwave? Whether you were a latchkey kid looking for an easy meal, or just someone who enjoyed getting a steamy whiff...
View ArticleThis Crumb Cake Recipe Is a Sweet, Salty Ode to the PB&J Sandwich
This is the first official installment of For Goodness Cake, a monthly cake column from pastry chef Joy Cho. Each month we’ll give you a recipe for cake that is not only relatively easy to make but...
View ArticleMy Go-To ‘First Day Back From Vacation’ Meal
This post originally appeared in the May 10, 2021 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but...
View ArticleA Tortellini en Brodo Recipe That Packs an Umami Punch
Like a remake of a classic movie or TV show, chefs like to put their own spins on beloved dishes. That impulse can translate into babka that’s more reminiscent of pizza than rugelach, duck breast...
View ArticleA Shrimp Creole Recipe That’s Fed Generations on a Coastal Georgia Farm
Matthew Raiford, a chef and farmer, always wanted to write a cookbook, specifically a cookbook about the South. The opportunity presented itself after he gave a TEDx talk in 2018. As Raiford sat...
View ArticleChef Nyesha Arrington’s Easy Recipe for Homemade Totino’s Pizza Rolls
“Ten-year-old Nyesha would have loved to recreate these today,” says Nyesha Arrington as she looks lovingly at a bag of frozen Totino’s pizza rolls. “And that’s what we’re going to do.” Not only does...
View ArticleYou Should Absolutely Age Your Own Wine. Here’s How to Do It
When my daughter was born in 2016, I asked wine shop owners across Portland (my home city) which Oregon winemaker they might recommend with an eye toward long-term aging. The idea was to keep a case or...
View ArticleA Flaky, Buttery Beef Empanada Recipe From an Essential San Diego Restaurant
Nearly every country has its beloved version of a filled half-moon pastry. Patties in Jamaica, pastizzi in Malta, salteñas in Bolivia — a flakey, buttery pastry filled with everything from pulled...
View ArticleA Vibrant Matcha Blackberry Cake Recipe to Kick Off Summer
Although autumn is my favorite season by a long shot, I’ll readily concede that summer has a lot going for it. The warmer months usher in a unique joy and vibrancy as the city comes alive with park...
View ArticleTingmomo Is a Tibetan Treat You Should Know. Here’s How to Make It.
What comes to mind when you think of Tibetan cuisine? It probably depends on which part of the world you live in. If you’re in North America, it may be the famous Tibetan butter tea, or bhocha, as it...
View ArticleSave Your Ramen Seasoning for the Grill
This post originally appeared in the June 7, 2021 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but...
View ArticleSome of NYC’s Best Cambodian Food Comes From a Family Garden, 10 Hours Away
Chinchakriya Un holds handfuls of herbs over an inflatable kiddie pool, the water from a garden hose washing dirt and sand off the lemon balm, fish mint, cilantro, sawtooth coriander, and water celery...
View ArticleThe Best Way to Enjoy Summer Produce Is Over the Grill
I spend all year daydreaming about summer. More specifically, I daydream about throwing an entire farmers market’s worth of produce onto a flaming grill. I know what you’re thinking: What about burgers...
View ArticleHow to Make Savory, Sublime Potato and Peanut Empanaditas
Bogotá native Mariana Velásquez is aware that Colombian cuisine hasn’t quite made its way to the American mainstream. “Colombian food doesn’t necessarily travel so well, because it’s home-cooked food,”...
View ArticleYou Should Add Salt to Your Fruit
This post originally appeared in the June 21, 2021 edition of The Move, a place for Eater’s editors and writers to reveal their recommendations and pro dining tips. Subscribe now. During a recent...
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