Eater

1 day ago | eater.com | Sandy Allen

ReportsFor queer people, popular “tradwife” activities like gardening, baking, and homesteading provide delicious, life-saving joyIf you buy something from a link, Vox Media may earn a commission. See our ethics statement. Jun 26, 2025, 11:17 AM UTCIf you buy something from a link, Vox Media may earn a commission. See our ethics statement.

1 week ago | eater.com | Kat Thompson

Eater at HomeMake these savory and sweet zucchini recipes this summerJun 20, 2025, 2:00 PM UTCIf you buy something from a link, Vox Media may earn a commission. See our ethics statement. Cristian Ionut Zaharia/ShutterstockZucchini deserves respect: it’s one of summer’s most versatile ingredients. With cinnamon and cooking time, it tastes almost like an apple in cakes, sweet loafs, and alongside pork chops. It makes a great salad base when shaved long and served fresh.

1 week 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.

1 week ago | eater.com | Amethyst Ganaway

Dining OutIn kitchens and restaurants across the Black diaspora, the peanut reigns supreme. Jun 17, 2025, 2:38 PM UTCImage: Patience OgunbanjoAcross the United States, you can find roasted or boiled peanuts at crowded events like ball games, fairs, festivals, and carnivals. An omnipresent part of global bar culture, peanuts are typically served as a snack, usually paired with foamy beer on tap and glasses of cheap wine to lure the customer into drinking more.

1 week ago | eater.com | Erin DeJesus

Awards SeasonCheck back here for live updates on winnersJun 16, 2025, 11:28 PM UTCLille Allen/EaterErin DeJesus is executive editor of Eater, and has held various writing and editing roles at the brand since 2010. A James Beard Award winner, she particularly loves working on stories about regional food traditions, brand shenanigans, and pop culture.