Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. The winter solstice is the shortest, darkest day of the year. Depending on ...

Chef and founder Niki Tehranchi likes for an evening at Eatz to feel as much like a dinner party as it does a cooking class. After nearly two-and-a-half years of running her DIY cooking school out of ...

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives. From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered ...

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. There are ...

A few threads saffron, dissolved in a tablespoon of hot water, optional 1. In a large sauce pan, melt the butter. Add onion and cook over medium heat until golden. 2. Add the walnuts and mix well. Add ...

1) Heat a skillet over high heat and add 2 tablespoons of the olive oil. When the oil is hot, add the chicken and brown lightly on both sides, working in batches to avoid crowding the pan. Remove the ...

I have a travel tic. No, not the plastic bags I carry along because they come in handy. While I travel to explore the unfamiliar, the first thing I always do when I arrive is to make myself at home.