Kayla Stewart

2 months ago | eater.com | Kayla Stewart

Photo illustration by Lille Allen; see below for full credits Today, the James Beard Foundation announced its list of chef and restaurant finalists for the James Beard Award, considered one of the biggest honors in the restaurant industry.

2 months ago | eater.com | Jaya Saxena |Bettina Makalintal |Kayla Stewart |Erin DeJesus

I got COVID for the first time this past February. I was lucky to have a job I didn’t need to be physically present for, no children that needed care, no underlying health conditions, a booster shot, and ample, union-bargained sick leave. So I isolated myself at home, using Instacart for the first time to order vegetables and Gatorade. I lost my sense of taste, spiking my soups with more salt and red chile to try to feel something again. I kind of wished I had a loaf of sourdough.

2 months ago | texashighways.com | Kayla Stewart |Tyson Bird

On any given Thursday morning, Houston pitmaster and chef Greg Gatlin is standing over a pot of boiling water. To his side are plates of piping hot chargrilled oysters blanketed with garlic butter imbued with Asian herbs like lemongrass and basil. As a waiter grabs the plates to serve to guests, Gatlin returns to the pot, adding in diced onions, garlic, celery, bell pepper, and gizzards.

2 months ago | eater.com | Rebecca Flint Marx |Stephanie Wu |Kat Thompson |Kayla Stewart

I don’t know about you, but the first two months of 2025 have felt like two years. We live in uncertain and, ahem, interesting times, and as such, small but dependable pleasures have started to assume the role of a life raft. This spring’s roster of new cookbooks is no exception: seeing these titles brings the same hope and joy as a crocus fighting its way out of the hard earth.

Feb 28, 2025 | eater.com | Kayla Stewart

Angie Moser On Three Kings Day in Mexico, numerous bakeries sell thousands of rosca de reyes — or king cake. The cakes, oval rolls of sweet, fluffy dough studded with fruits and baked with a ceramic baby in the dough, are meant to be shared with others and have thus become a shorthand for community. In Pati Jinich’s version, chocolate and vanilla take center stage, and the sweet results are a reminder that the best things in life are usually shared with those we love.