Chef Cedric Domenech crafts the Classique cheeseburger at L’Avenue at Saks Fifth Avenue with bacon, Grueyre, and a house-made ...
Holiday Dips and Desserts Make for the Best Dinner Parties. This year, Eater’s holiday dinner party focuses on just the best ...
This hot butterscotch from pastry chef Michelle Polzine deserves pride of place in your holiday beverage repertoire.
Step 1: In a food processor, combine the ricotta cheese, drained piquillo peppers, salt, smoked paprika, and chile pepper ...
Step 1: Line one large or two small baking sheets with parchment paper.
This recipe from Oregon-based hot saucier Sarah Marshall is easy to throw together while hitting all the right notes ...
That included the chocolate mousse, which she also wanted to ensure wouldn’t be overwhelmingly sweet. So she created her own ...
Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you ...
This genius recipe from "Big Dip Energy" combines butternut squash with ricotta and curry — and serves it in the hollowed-out ...
Lesley Suter is the ASME- and James Beard Award-winning Special Projects Director at Eater, where she oversees commerce, ...
Ahead of tonight’s ceremony, Eater caught up with Paris-based Gwendal Poullennec, international director of the Michelin ...
Repeat with the remaining dough to make ten more cracker sheets. The crackers can be stored in an airtight container for up ...