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Food Drink Buzz Search: Eater
More Restaurants and Bars Are Becoming Worker-Owned in NYC
Lille Allen/Eater
1 day ago - Eater
Shojo Is Opening in Cambridge's Central Square in April
A couple of years ago, it was reported that a restaurant in Boston that features inventive takes on Asian food was planning to expand to Cambridge, and now we have learned that...
2 days ago - Boston Restaurant
Eater's First Cookbook Is Now Available for Preorder
Nat Belkov/Eater Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters celebrates America's iconic restaurants Eater has covered...
3 days ago - Eater
This MIT Researcher and I Disagree About How to Eat Oreos
Oreo preferences are surprisingly contentious. Don't believe me? Ask your group chat if anyone prefers classic Oreos to Double Stuf , or vanilla Oreos to chocolate, and watch...
7 days ago - PopSugar
How Cookie Jars Capture American Kitsch
Cookie jars from CB2, BBC Ice Cream x Todd James, Supreme x Pillsbury, World Market, Hazy Mae, Williams-Sonoma, and Modigliani. | Lille Allen/Eater The cookie jar continues to...
7 days ago - Eater
Beef Rib Roast with Green Peppercorn Sauce
If indulgence is what you are seeking, then look no further than this exceptional beef rib roast with green peppercorn sauce. A classic dish with rich beef flavor and a simple...
7 days ago - Paleo Leap
A Crunchy, Extra-Crispy Recipe for Chicken Milanese
Louiie Victa/Eater Egg whites are chef Philip Krajeck's secret weapon for a perfect cutlet crust There are few foods more perfectly satisfying than a crispy cutlet. Whether...
8 days ago - Eater
Old Fashioned Salmon Patties Recipe
Made of simple ingredients from the pantry, our Old-Fashioned Salmon Patties recipe yields sizzling, golden brown salmon cakes that are crunchy on the outside and tender on the...
9 days ago - Foodie With Family
The 5 Questions to Ask to Get a Better Restaurant Meal
Photo-illustration by Eater Or, how to dine out like an absolute pro The world of dining and drinking is an obstacle course wrapped in a labyrinth wrapped in a logic puzzle...
9 days ago - Eater
The Workers Behind Two Popular Food Network Shows Are Unionizing
BSTV Entertainment organizers say theirs is the first nonfiction food television union. | Getty Images Writers, producers, stylists, and other workers on “Trisha's Southern...
11 days ago - Eater
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An Early Modern Christmas Party
Or The Pastry Kunstkammer The Burghley Nef. Nautilus shell with parcel-gilt silver mounts, raised, chased, engraved and cast, and pearls. France 1527-1528 Courtesy Victoria and...
Royal Jelly
Jim Broadbent as King William IV having a row with the Duchess of Kent in front of an assemblage of some of my Georgian dessert food, including some Savoy cakes and a moulded...
Some Christmas Night Caps
My favourite Christmas tipple - Punch Royal - but why the orange peel? Recipe and explanation below. I was recently given a small job by a television production company to...
Chef Comes To Pemberley
And Throws His Teddy Bear Out Of The Pram! A still from a kitchen scene in Death Comes to Pemberley, a BBC drama production based on the novel by P.D. James Earlier this year I...
Macedoine Jelly Revisited
A couple of glamorous victorian entremets in my kitchen Just a quickie. I have just spent a couple of days filming with a BBC crew making a number of items of period food...
To Roast a Pound of Butter
Some butter rotates 'a good distance from the fire' on a wooden spit in an abortive attempt to roast a pound of butter according to instructions from William Ellis, The Family...
To Roast a Pike
A pike roasted in front of the fire according to the directions in Elizabeth Birkett Here Booke 1699. It is stuffed with pickled herring, herbs, spices, anchovies, butter and...
A Medieval Meal for Real
The roasting range in the kitchen of Gainsborough Hall, probably being used for the first time in four hundred years as it was intended, for roasting a full range of meats and...
A Victorian Altar to Curry and Other Events
A high Victorian table at Hutton-in-the-Forest I have been so busy over the past few months, that I have had no time at all to post on this blog. I have really missed it. So...
Ryce Puddings in Scoured Guts
Rice puddings boiled in skins made from Gervase Markham's 1615 recipe When I was a child, I frequently heard the popular idiom, 'he could n't knock the skin off a rice...