Eater at Home

Eater at Home

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

‘Tofayo’ Is the Only Condiment You Need

By Irina Groushevaia September 3

Discounted Kitchen Gear to Buy this Labor Day, According to Eater Staff

By Eater Staff September 2

The Best Way to Enjoy Summer Produce Is Over the Grill

By Aliza Abarbanel August 29

Buy Yourself One Fancy Little Plate

By Bettina Makalintal August 29

A Shortcut to Dishoom’s Buttery Black Dal in Under an Hour

By Ivy Manning August 29

Which Zucchini Bread Recipe Makes the Most Out of Summer Abundance?

Zucchini bread is a great way to use up an excess of summer squash, but not all recipes are created equal

By Bettina Makalintal August 28

A Buttery Corn and Shrimp Dish Ideal for the End of Summer

By Emma Wartzman August 28

What Do I Do With Pawpaws?

By Elena Valeriote August 27

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

This Yakitori Grill Will Make You the Most Popular Dinner Party Host

By Kat Thompson August 26

Feast Out of Water

Why the Crab Feast Is the Ultimate Late-Summer Flex

By Eater Staff August 20

Is It Okay to Lick My Fingers at a Crab Boil?

By Amy McCarthy August 20

Everything You Need to Host the Ultimate Crab Feast

By Kat Thompson August 20

This Crispy Hush Puppy Recipe Is the Perfect Southern Side Dish

By Kat Thompson August 20

A Crab Dip Recipe That Highlights the Bounties of the Chesapeake Bay

By Kat Thompson August 20

A No-Bake Hazelnut Fudge Recipe Inspired by a Beloved Maryland Cake

By Kat Thompson August 20

This Shirazi Salad Recipe Goes With Every Meal

By Kat Thompson August 20

Old Bay Belongs on Everything

By Nat Belkov August 20

A Shrimp Bao Bun Recipe to Spice Up Your Summer Party

By Jess Mayhugh August 20

What Should You Make With Canned Crab?

By Kat Thompson August 20

How to Steam Crabs, According to Experts

By Jess Mayhugh August 20

How to Use a Mandoline Without Going to the Emergency Room

By Bettina Makalintal August 16

Make Ronzoni’s Cavatappi al Sugo Recipe with Pantry Staples You Already Have

By Rai Mincey August 16

Umeboshi Paste Lends a Salty, Sour Tang to Everything It Touches

By Kat Thompson August 15

Put Tomatoes on Your Ice Cream

By Elissa Suh August 14

This Olive Boat and Pit Port Has Changed the Way I Snack

By Tanya Edwards August 13

Dosa Kitchen Wants To Make Dosa a Household Name

With its dosa batter, Dosa Kitchen hopes to educate people about everything dosas can do. But why do Americans still need an education?

By Jaya Saxena August 8

The Ben & Jerry’s Cookbook Is a Portal to ’60s-Era Nostalgia

By Aimee Levitt August 8

The Best Tofu Recipes According to Eater Staff

By Eater Staff August 7

An Ice Cream Recipe Where Corn Is the Star Ingredient

By Kat Thompson August 5

Get Ready for the Most Cottagecore Way to Store Your Spices

By Bettina Makalintal August 2