Eater

Eater


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How master sushi chef Tomonori Nagai prepares an octopus for his omakase

Using produce from Mexico City’s floating gardens, local farmer Beatriz Rangel Nuñez and her family make fish tamales

Why New York urgently needs more guidance on outdoor dining (Via @EaterNY )

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Sink your claws into some claws (or some oysters)

What’s the difference between a cobbler, crisp, crumble, buckle, betty, and pandowdy?

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At Erizo in Portland, Oregon, chef Jacob Harth grills a giant pacific red octopus over an open flame

Which grocery chain has better health and safety policies?

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Restaurant reopenings don’t necessarily reflect a successful beating back of the virus. So the question remains: Even if you can go to a restaurant, should you?

Mindfulness is overrated. Bring back the TV tray.

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The Cheesecake Factory tells landlords it will not be paying rents on April 1

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Yes, Chick-fil-A’s foundation still donates to anti-LGBTQ causes

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In Hong Kong, many restaurants are literally on the front lines of the protests

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Here's the dumpling recipe from Pixar's ‘Bao’

KFC’s newest Colonel is a creepy CGI parody of an Instagram influencer

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Applebee’s will serve $1 Long Island iced teas all December

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If you’re eating a pot pie without flipping it over, you’re doing it wrong (important thread)

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This is the chocolate cake recipe that was used for Prince William’s wedding cake

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“I don’t care what he likes. If he walked into a restaurant I was in — I’d walk out.” — Robert De Niro on Donald Trump

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