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Illustration by Lillie Allen / Eater, Photography by Meet Fresh
THE WIGGLY WOBBLY WORLD OF ASIAN JELLIES
Quivering jellies are the base for the summer’s most refreshing desserts.
TOP NEWS
Two new cookbooks are a must for any fan of British cooking
Claire Ptak’s “Love Is a Pink Cake” and “Mary Berry’s Baking Bible” provoke differing views of the state of British baking — and Britain itself.
Give me a 16-ounce cup of coffee, you cowards
Here’s why many of San Francisco’s finest coffee shops simply will not sell you a grande-sized drink.
In Chicago’s Little Italy, a Black-owned taqueria offers a little soul
Taylor’s Tacos, a social media darling, lays down roots along Taylor Street near UIC.
Oakland baker and activist Jen Angel dies after being injured during a violent robbery
Jen Angel, a local activist and the owner and baker of Angel Cakes, believed in a world that was safer and fairer for all.
9 of Eater NY critic Robert Sietsema’s favorite sandwiches for spring
From collards on focaccia to chopped beef and chicharron.
Mastering the Adonis
Washington, D.C.’s Kapri Robinson dials in the recipe for the delightfully simple sherry and vermouth aperitif. (via Punch)
Pat Greenhouse/The Boston Globe via Getty Images
10 DELIGHTFUL ICE CREAM SHOPS AROUND BOSTON
An essential guide to the city’s top scoops.
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TODAY'S VIDEO
WATCH: HOW CHEF ATSUSHI KONO MAKES CHICKEN SKEWERS FROM WINGS TO TESTICLES
GIF: Connor Reid/Murilo Ferreira/Carla Francescutti/Howie Burbidge
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