Kayla Stewart's profile photo

Kayla Stewart

Houston

Senior Editor at Eater

Senior Editor @Eater + James Beard Award-winning food and travel writer | Co-author of NYT bestseller GULLAH GEECHEE HOME COOKING

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Articles

  • 3 days ago | eater.com | Kayla Stewart

    NewsKey takeaways from the restaurant industry’s biggest nightJun 17, 2025, 5:17 PM UTCEaterKayla Stewart is a James Beard Award-winning food and travel journalist, cookbook author, and Senior Editor at Eater. Her work has been featured in Food & Wine, The New York Times, Travel + Leisure, Saveur, and others.

  • 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.

  • Mar 11, 2025 | 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.

  • Mar 11, 2025 | 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.

  • Mar 10, 2025 | 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.

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