Eater at Home

A New Cookbook Brings the Beloved Recipes of ‘Stardew Valley’ to Life

By Amy McCarthy

Melt With You

Everything You Need to Throw the Ultimate Fondue Party

By Monica Burton

In My Family, Marmite Is a Unifying Force

By Halima Mansoor

A Tomato and Mozzarella Pasta Recipe That Celebrates Summer Produce

By Emma Wartzman

Banana Ketchup Should Be Everywhere

By Rai Mincey

Eater’s Cookbook Is a Must-Have for Your Home Kitchen

How to Throw a Dinner Party, Eater-Style

Shop Eater’s Chef-Approved Cookware Line

Do You Really Need a Label Maker?

By Amy McCarthy July 24

A Dinner Party-Ready Cake Recipe Doable in 20 Minutes

By Ivy Manning July 22

The Walmart Frozen Foods Aisle Is a Stoner’s Paradise

By Amy McCarthy July 19

My Garage Freezer Envy, Myself

By Lesley Suter July 18

For Fancy Fish at Home, Frozen Is the Way to Go

By Caitlin Gunther July 17

The Best Frozen Pizzas, According to Eater Staff

Classic pepperoni, gluten-free options, and even a Hainan chicken pie

By Eater Staff July 17

How to Share Freezer Space With Your Roommates

By Amy McCarthy July 17

Let the Freezer Transform Your Tofu

By Bettina Makalintal July 16

Sign Up for Dining In, the New Eater at Home Newsletter

By Eater Staff March 5

Cookbooks

The 17 Best Cookbooks of Spring 2024

New books from Von Diaz, Edward Lee, Benjamina Ebuehi, and more will add sparkle to your cooking repertoire

By Eater Staff March 13

The (Very Persuasive) Case for Using Your Freezer as a Cooking Tool

By Anna Hezel July 16

Make Ice Cube Trays the Unsung Heroes of Your Freezer

By Kat Thompson July 15

Freezer Face-Off: Comparing Classic Foods With Their ‘Fancier’ Upgrades

Can a frozen pizza bagel really be improved? Does it need to be?

By Kat Thompson July 15

How to Get the Most Out of Your Freezer, According to Eater Staff

By Eater Staff July 15

How the Air Fryer Sparked a Frozen Food Revolution

By Amy McCarthy July 15

Give Your Blueberry Muffin Mix an Upgrade With These Hacks

By Courtney E. Smith July 12

A Pitch-Perfect Peaches and Cream Semifreddo Recipe From ‘Dolci!’

By Rebecca Flint Marx July 11

Hay Comida en la Casa

A Breakfast Ritual in My Blood

How we eat is usually influenced by family. With my bicultural upbringing, inspiration lands on the plate in sometimes unexpected — and comforting — ways.

By Serena Maria Daniels July 11

Meet the Six New Additions to Eater Cookware

By Eater Staff July 10

Is Making Your Own Lobster Rolls Worth It?

By Tanya Edwards July 9

For Restaurant-Level Korean Food at Home, You Need a Portable Burner

By Amber Lee July 8

Momofuku’s Bo Ssam Recipe Can Be Yours in Less Than Two Hours

By Ivy Manning July 3

Which Crab Dip Recipe Is Worth the Splurge?

If I’m spending $25 on eight ounces of lump crabmeat, I want to taste it

By Bettina Makalintal July 1

Hay Comida en la Casa

My Mother, Her Verdolagas, and Me

Considered by some to be an invasive weed, generations of Mexican cooks have harnessed the power of purslane — including those in my family

By Alejandra Molina June 28

‘The Gay Cookbook’ Was of and Ahead of Its Time

By Aimee Levitt June 27

A Roasted Cod With Old Bay Potatoes Recipe to Tide Over Seaside Cravings

By Emma Wartzman June 26

When It’s This Hot Out, Eat Like a Toddler

By Amy McCarthy June 25

Chile Belachan Is Pure Fire, But There’s Depth to Its Heat

By Mehr Singh June 25

Vân Vân’s Single-Origin Spices Dial Into the Regional Flavors of Vietnam

By Nat Belkov June 24

Eater Travel

Bring Your Vacation Home With a Travel-Inspired Dinner Party

Edible souvenirs, recreated dishes, mood-setting playlists, and global dining customs treat dinner guests to a snippet of a host’s travels

By Devra Ferst June 20

Hot Dog Summer Is Here

How to throw the ultimate backyard cookout celebrating the humble but mighty hot dog

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Hot Dog Summer Is Here

A Summery Recipe for Strawberries and Cream Slab Cake

By Joy Cho June 17