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The Best Affordable Dining Chairs (That Look More Expensive Than They Are)

1 day ago | eater.com | Mary Frances Knapp

Eater Staff A dining chair can make or break a meal for me. That isn’t to say that all of my dining chairs have been top-tier examples of swish Scandinavian design; many have been rare curb finds, shoddy hand-me-down chairs, or just straight up floor poufs. The best dining chairs, however, should inspire a near-subconscious level relaxation. Sometimes, they can even stack and fold themselves away.
Antoni Porowski on His 6 Favorite Kitchen Tools (and Why He Hosted a Cheese Rave)

2 days ago | eater.com | Mary Frances Knapp

Eventbrite It feels fair to say that Antoni Porowski never imagined himself as the host of a cheese rave. And yet, as I soaked up the fromage-themed party he hosted last Thursday night in Bushwick with Eventbrite, it somehow felt cosmically correct to watch an illuminated wheel of Parmesan spin on a giant plinth above a group of people with Ratatouille headgear while a man quietly slid me a dime bag of crumbled Cheddar. Still, I found myself wondering — how did we get here?
Is Making Your Own Century Eggs Worth It?

3 days ago | eater.com | Jess Eng

I can’t pinpoint my first experience with century eggs, but I’ve been consuming them my whole life. Bouncy, black, and semi-transparent, they are a reliable addition to congee, rice bowls, and stir-fries, and I often crave their pungent, creamy flavors. I always took their name at face value, believing they were created eons ago, perhaps before our country existed; I was captivated by the egg’s gripping, seemingly irrefutable lore.
David’s Cookies, Maker of Classic and Giftable Desserts, Is Having a Cute Little Sale

5 days ago | eater.com | Mary Frances Knapp

Eater Staff It’s very easy for me to feel overwhelmed when I’m shopping for food-related gifts online — and even easier to distract myself with side quests. The simple task of finding a Mother’s Day gift, for example, can turn into an hours-long debate between an increasingly complex amount of options, including plenty of DIY baked goods that are very cool (see: the Goldbelly-featured cereal cake bowl) but would definitely make my mother scratch her head.
The Best Deals of the Week Edie Parker, Williams Sonoma, and Our Favorite Bedside Carafe

6 days ago | eater.com | Mary Frances Knapp

Eater Staff This is a week of personality-forward deals. Every week, we give you the goods; last week’s bounty included a sitewide sale at Graza (we’re eyeing that new gold-packaged high-heat cooking spray), and deals on martini-olive- and cherry-embroidered cocktail napkins from Anthropologie. In short, we live for the kinds of items that scream (or perhaps yodel) “I care about taste” — ideally, in between bites of millefeuille or something with truffle oil.
Why You Should Add Malted Milk Powder to Your Baked Goods

1 week ago | eater.com | Lizzy Briskin

Lille Allen/Eater When I ditched a traditional wedding cake for a DIY cookie buffet at my backyard Vermont wedding, I didn’t expect to discover a genius baking secret. I just hoped to please every palate with the dozens of cookies I baked, and throw in a few surprises: chocolate chip for the purists, gooey lemon bars for the citrus devotees (which turned out to be a bad idea on the hot and humid August afternoon), and delicate oatmeal lace cookies for a touch of elegance.
Save Up to $200 Right Now on Zwilling’s Super-Sharp, German-Made Knives

1 week ago | eater.com | Mary Frances Knapp

Eater Staff When it comes to essential kitchen tools, there are wants and then there are needs; I may want these Wolverine-esque meat shredders, but I need a high-quality chef’s knife in my life. Everything from overripe tomatoes to acorn squash become finger hazards when I settle for a dull blade, but thankfully, there are many brands out there making quality, super-sharp knives, from newcomers like Material Kitchen to trustworthy legacy brands like Zwilling.
These Are the Best Shrimp Recipes, According to Eater Editors

1 week ago | eater.com | Kat Thompson

Rebecca Flint Marx Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She likes shrimp both deep-fried and dipped in tartar sauce or raw with spicy Thai dressing. In the vast sea of shrimp recipes, it can be a challenge to know which ones to try. Shrimp tacos can be prepared a million ways. Seafood chowder recipes are as numerous as they are inconsistent.
No Time to Make a Perfect Easter Brunch? Order One and Have It Delivered

1 week ago | eater.com | Mary Frances Knapp

Getty Images Assembling an Easter brunch spread seems easy enough. But the prospect of properly boiling a dragon’s hoard of deviled eggs feels kind of stressful — eggs are more expensive than ever, after all — especially if I’m trying to snag the last Honey Baked Ham from the grocery store and decorate some kind of festive, pastel-colored cake that elicits waves of “aww”s from guests.
You Should Katsu Everything

1 week ago | eater.com | Jaya Saxena

Jaya Saxena I’ve been led to understand that Americans have a limited palate for textures. On the whole, we do not do the gooey sproing of collagen-rich tendons, or the sliminess of natto or the sponginess of tripe. Instead, we like things fatty and creamy and most of all, crunchy. Well, yeah, so sue me. This is perhaps the most American thing about me. I can only eat okra if it’s been crisped in besan or cornmeal beforehand, and I’m sorry but I just cannot gnaw on a chicken foot.