Eater at Home

Eater at Home

A Nostalgic Wedge Salad Recipe from the Kismet Cookbook

By Kat Thompson

What Does It Take to Actually Cook Like a Tradwife?

By Amy McCarthy

‘Bethlehem’ Tells the Story of a People

By Charlotte Druckman

Wine

The 6 Best Canned Wines

By Jordan Michelman

Your Kitchen Needs a First Aid Kit

By Jaya Saxena

Illustration of a stack of books

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

Illustration of two hands clinking wine glasses

How to Throw a Dinner Party, Eater-Style

Illustration of saucepans hanging from a rack

Shop Eater’s Chef-Approved Cookware Line

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

By Amy McCarthy May 10

The Best Sriracha Substitutes to Survive the Huy Fong Shortage

By Amy McCarthy May 9

The Ultimate Guide to Tequila

Are you a silver, reposado, or an añejo kind of drinker? These 20 recommended bottles can help you decide.

By Bill Esparza May 8

Is Making Your Own Seafood Stock Worth It?

By Tanya Edwards May 8

How to Keep Your Microplane Sharp

By Anna Hezel May 6

What Do I Do With Sourdough Discard?

By Brooke Jackson-Glidden May 2

The Cozy Appeal of Turning Your Apartment Into a ‘Coffee Shop’

The home cafe playfully romanticizes a very basic idea: having friends over for coffee

By Bettina Makalintal May 1

Which Meatloaf Recipe Is the Best on the Internet?

By Bettina Makalintal April 30

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

A Game-Changing Recipe for Chicken Skewers With Lemony Couscous

By Emma Wartzman April 29

The Quaker Oats Guy Makes Some Damn Good Oatmeal Raisin Cookies

By Gabrielle Scelzo April 25

What Do I Do With Fiddlehead Ferns?

By Elena Valeriote April 24

The Best Brunch Recipes, According to Eater Staff

By Eater Staff April 23

Can Matzo Be Yassified?

Manischewitz’s new rebrand is about more than just packaging

By Stephanie Ganz April 22

A Beloved Lasagna Made Weeknight-Friendly

By Ivy Manning April 19

Is It Okay to Ask Your Dinner Party Guests to Venmo You?

By Amy McCarthy April 18

A Simple and Delicious Nasi Ulam Recipe

By Jackson Kao April 17

‘The Vilna Vegetarian Cookbook’ Was Ahead of Its Time

By Aimee Levitt April 16

The Great Matzo Taste Test

Sometimes it’s not about finding the best, but the least bad

By Rebecca Flint Marx April 16

An Arepa Maker Worth the Countertop Space

By Mehr Singh April 15

Shan’s Sindhi Biryani Mix Is My Home Away From Home

By Halima Mansoor April 11

Salsa Espinaler Is a Hot Sauce Without Borders

By Nat Belkov April 9

A Kitchen Upgrade for Every Life Stage

The best kitchen essentials, from appliances to pantry staples to cookware.

By Eater Staff April 9

Bar Keepers Friend Is the Best Part of Doing Dishes

By Amy McCarthy April 2

I Baked the Bisquick Coffee Cake So You Don’t Have To

By Gabrielle Scelzo March 29

It’s Time to Embrace the ‘Bad Mug’ — Even If That Means Never Using It

Despite its lame typography or weird texture, the dumbest cup in your cupboard serves an invaluable purpose

By Daniel Lavery March 28

Three New Cookbooks Celebrate Foraging

By Elena Valeriote March 27

No, You Don’t Need to ‘Decant’ Your Groceries

By Jaya Saxena March 26

The Best Salmon Recipes, According to Eater Staff

By Eater Staff March 22

A Sausage, Rice, and Greens Soup Recipe Perfect for One

By Emma Wartzman March 20

‘Essentials of Classic Italian Cooking’ Brooks No Compromise

By Aimee Levitt March 19