Kat Thompson

3 days ago | eater.com | Kat Thompson

Andy Leverett Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks and recipes, and kitchen gadgets. She loves canned peaches straight from the jar. Peach season is upon us which means, yes, you can dive straight into ripe peaches, the juices trickling down your arm and leaving behind a sticky trail that smells like summer.

1 week ago | la.eater.com | Kat Thompson

If it were up to the general population of Thailand to decide what the country’s national dish is, boat noodles would be a very strong contender (papaya salad with grilled chicken would maybe rank next, in my estimation). Boat noodles, which get their name from the fact that they historically were served in boats along the Chao Phraya River, are certainly a more beloved dish than the actual national dish of pad thai.

1 week ago | eater.com | Kat Thompson

Nicole Adlman Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She loves corn slathered in mayonnaise, cotija cheese, Tajín, and lime juice. It’s hard to think of a corn recipe that beats a freshly grilled corn on the cob, slathered in butter.

2 weeks ago | eater.com | Kat Thompson

Lille Allen/Eater Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. I never have buttermilk on hand unless I know I’ll be making buttermilk pie, which, to be honest, is a once-a-year event. I don’t miss it except on the occasional weekend when I make pancakes and mourn the fact that my stacks never taste like those of an old-school diner: fluffy, subtly sweet, with the faintest buttermilk tang.

3 weeks ago | eater.com | Kat Thompson

Jutharat Pinyodoonyachet Dorilocos are like a party in a bag. How is it possible to feel anything but joy when you’re diving into a pile of nacho-flavored Doritos topped with zippy ceviche, crunchy jicama pico, and punchy pickled red onions all doused in Valentina hot sauce? This singular, life-affirming experience is why Ignacio “Nacho” Jimenez knew he had to include dorilocos on his menu when he opened his Brooklyn bar Superbueno.