When New York City first allowed restaurants to reopen after early pandemic lockdowns, bar director Sarah Morrissey returned to her post at Ernesto’s, a Basque restaurant on the Lower East Side, and started mixing sangria. “We literally had no money to spend,” she recalls. “We were getting boxed wine for the kitchen. … I…
When I first got my suribachi and surikogi, I was nervous. Growing up, neither of my parents used any kind of mortar and pestle regularly, so I had no idea how to use the ceramic bowl with its intricate ridges and carved wooden muddler. But, in an effort to connect with my heritage and challenge…
When Hazel Green (played by Cristin Milioti) escapes from the Hub in Season 1 of HBO’s Made for Love, the first thing she wants is a beer. It’s been a decade since she’s left the Hub, the complex her tech billionaire husband, Byron Gogol (Billy Magnussen), built to secure his company and keep him from…
Chef and owner of Los Angeles restaurant Slab Barbecue, Burt Bakman, is trying to catch the city’s reputation for barbecue up to the likes of southern states like Texas. “The LA barbecue scene is really at its infancy,” he says. “The type of barbecue culture that they have in Texas, they don’t have here. There’s…
In my opinion, olive oil cake is a dessert that’s surprisingly tricky to get just right. The poster child of bowl-and-whisk cakes is an easy one to whip up, but my Google search history (“can cake be too moist?” “olive oil cake too oily!!!”) reveals how things don’t always turn out as well as expected….
Eater has named Ian Stroud as its new Development Producer, where he will report to Executive Producer Stephen Pelletteri and oversee a team of producers. Stroud will take the lead on video development, enhancing Eater’s Emmy award-winning digital series and developing and executing new series concepts. “It’s great to see Eater’s incredible video work continue…
Hold the tomatoes, please. Photo: Gilbert Carrasquillo/GC Images Anna, the new Anna Wintour biography, is 430 pages long. Author Amy Odell spent four years working on it, interviewing more than 250 sources. It is the most definitive text on the Vogue editor-in-chief’s life to date, and it’s filled with fascinating details, like the time Wintour’s…
Menu design isn’t something that typically claims a lot of space in diners’ minds, so long as the information on them is presented clearly and they’re taken away quickly to be replaced by the meals they describe. But a handful of restaurants are changing that by presenting customers with visually thoughtful illustrated menus that are…
Goldfish are, objectively, a perfect food. Tiny little cheesy crackers shaped like adorable fish? What’s not to love? When I was a nanny in my early 20s, I ate handfuls of the crackers pilfered from my charges and developed a deep nostalgic love for the snack that sustained me while I took care of other…
Coq au vin is a traditional French dish, but Julia Child put her own memorable stamp on it with her 1960s cooking show, The French Chef. Child and her storied foray into television were most recently portrayed on the HBO Max series Julia, which HBO just announced will return for a second season next year….