This roasted mushroom and butternut squash tart, loaded with cheese on a whole-grain crust, is more rustic than refined, and better for it.
All January and early February, as glacial winds smacked us in our face on the walk to school — and somehow back too (uphill, both ways, etc.) — I counted down the days until we would go to Florida to visit my parents (who winter-as-a-verb there like all the other smart retirees of the Northeast) and thaw our bones for five days. Show More Summary
Where to go for seriously soigné tasting menus, perfect ramen, and elegant sweets Chefs — they're just like us. They dream about going to Tokyo, and when they get there, they obsess over where to eat. And while Eater is here to helpShow More Summary
We've been thoroughly enjoying the doughnut foodie trend and the incredible creations that it has spawned. The everything bagel doughnut was the sweet and savory treat we had been craving, and unicorn doughnuts delighted our taste buds as well as our imagination. Show More Summary
I’ve just published two films on my Mornington Peninsula adventures, with an introduction to the region. The two parts go together, and feature many of the key winegrowers who have helped put this region on the map as Australia’s premier for Pinot Noir (although Tasmania may dispute this. Part 1 – in order of [...]
It’d be a great time to master the omelet, or even pommes Anna. Why not go big, and try a cassoulet?
I visited London’s Chelsea Physic Garden with bartender Ryan Chetiyawardana to find out more about his botanical cocktails, each one influenced by the ways in which plants can be used as medicine—or poison.
The second-to-last episode is full of surprises I’m going to be honest, I thought this episode was going to be the finale. I was nervous for the chefs all day thinking about it. And then, sure enough, this is not the finale. I always...Show More Summary
What’s in season: Often referred to as just “sugar peas,” sugar snap peas are known for their sweet and bright but delicate flavor and great crunch. The peas are a cross between the English pea and the snow pea developed by a plant breeder named Calvin Lamborn in the 1970s. And, they’re a cook’s...
Recently I worked with Bolthouse Farms to create some recipes using a new yogurt based spread called MAIO which comes in three versions—plain, garlic and chipotle. I do recipe development for clients all the time, but only occasionally do you see those particular recipes reprinted here on my blog. Show More Summary
If you happen to be in the city of Kassel on Earth Day, don’t be surprised if you see pork sausages being served at the vegetarian food festival.
Plus other food news to know today • Today in “be the change you wish to see in the world”: A Texas resident has started a petition to designate tacos as the official state food, yanking that status away from (a presumably no-bean) chili. Show More Summary
Most of us have encountered recipes that make excellent use of egg yolks, but leave behind a big bowl of discarded whites. The good news is, you don't have to use them up right away—whites can be frozen for several months. They're also...Show More Summary
Seeking the best and brightest new talent in the industry Young Guns is Eater's annual roll call of the next guard, our search to identify the most promising up-and-comers in the restaurant and nightlife world. The aim of Young GunsShow More Summary
You deserve all of this cheese, bacon, and heavy cream.
Seriously. Grab all the pastrami New foods aren’t the only reason to travel, but they’re perhaps the most compelling. In Open Road, a new eight-part series from Eater, brother and sister duo Fernando and Bricia Lopez take a culinary-themed...Show More Summary
If you’ve never watched "MasterChef Junior," you're missing out. The show, a competition between chefs ages 8 to 13 from all around the country, is a charming entry in the reality show oeuvre, with the little tykes busting out impressive culinary chops. Hosted and judged by the infamously volatile...
We spoke to chef and food waste campaigner Dan Barber about wastED, his new London pop-up that serves dishes made with produce that would have otherwise been chucked.
Advances during the “first mass killing of the 20th century” have saved countless lives since.
The chairman of the Asian Catering Federation has warned that chef shortages, rising costs, and changing customer tastes could spell the end of 17,000 Indian restaurants.