Here are all the recipes Eater staffers will be making with cucumber this summer. I started making this recipe while it was ...

Bae’s sweetened rendition of doenjang jjigae is a tofu cheesecake with a base of zucchini cake. Charred-miso creme anglaise, ...

Get a cheap TV or whatever if you want, but we’ll be getting Madonna Inn-esque glassware and Paris Hilton’s iconic stovetop ...

Start by boiling a medium pot of salted water on the stove. Add ½ cup of black Beluga lentils, turn down the heat slightly to maintain a simmer, and cook for about 20 minutes until al dente. (You ...

When it comes to egg replacements, “you’re always kind of looking for a goo,” says Lars Varley. They’re the chef de cuisine at the New York City restaurant HAGS, which offers omnivore and ...

In her 2014 cookbook ‘Love Me, Feed Me,’ the legendary cookbook editor Judith Jones made a compelling case that dogs deserved to be cooked for, too.

They’re stopping in for a quick brunch on a rare day off, but they can’t take a few steps in Aunts et Uncles without ...

This essay contains spoilers for The Phoenician Scheme Anatole “Zsa-Zsa” Korda is concerned about the same thing every ...

An ice cream cookbook holds an implicit promise: We’re going to have fun. Ice cream, in its many permutations, is arguably ...

Though I’d traveled throughout South Korea, Jeju always felt like a fabled land, sunny and warm at times, rainy and blustery ...

Pasta salad is the kind of dish intended for cleaning out your refrigerator. After you boil your preferred shape of noodles — ...

While no one’s totally sure whether or not the fourth season of FX’s restaurant series will be its last, there’s a strong ...