The freewheeling meal of spicy fried chicken and fries has spread abroad as Irish culture and food have become popular online ...

Eater has collaborated with some of our favorite restaurants in New York and Los Angeles like Brown Bag Sandwich Co., ...

Don Angie owners Angie Rito and Scott Tacinelli make a nostalgic pasta dish as they reminisce about their Italian American ...

For Chen, hashi okis are an unsung yet essential supporting player in Japanese tablescaping, and an easy, affordable, and ...

Co-owners Massimo Laveglia and Nick Baglivo talks crowd management, loitering, and renovating to keep up with demand.

Those are becoming harder and harder to find, both on grocery store shelves and at farmers markets. According to the ...

If I’m being honest, my go-to application for ground chicken is meatballs: these basic ones from Smitten Kitchen, any sort of ...

Duckfat founders Nancy Pugh and Rob Evans helped put Portland on the food tourism map with Hugo’s, a farm-to-table, tasting ...

“When we started, we didn’t have any money,” says Brian Perrone, co-founder and executive chef of Slows Bar-B-Q in Detroit’s ...

Chef Michael Cimarusti reflects on the fine dining restaurant’s early days to now, with three Michelin stars under his belt.

Dig a pit with a diameter of 3 feet and a depth of 3 ½ feet. Marinate lamb meat (or goat or beef) in adobo the night before ...

The Washington City Paper used to do a Reader’s Choice [award], and in 2008, they asked readers their favorite place to take ...