Stephanie Wu

Three ideas for a low-key celebration

Milk cream buns and cochinita pibil

My ideal holiday consists of just two things

A one-stop shop makes things so much easier

For the past two years, we’ve been working on bringing Eater to life in cookbook form, and distilling decades of covering restaurants into a compendium that’s timeless yet of the moment. And now, the cookbook for anyone who loves food and dining is here. Restaurant editor and cookbook author Hillary Dixler Canavan gathered the restaurants across the county that tell a story of what’s most exciting about dining out right now, and dug deep into her rolodex to get chefs and restaurant pros to share…

A version of this post originally appeared on December 2, 2023, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Read the archives and subscribe now. I’ll admit it: I’ve done a lot of shopping in the past few weeks. I take Black Friday very seriously — I have a running list of big-ticket items that I think will likely go on sale, and I also take advantage of discounts to grab things I purchase regularly, from replenishing skincare s…

A version of this post originally appeared on March 23, 2024, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Read the archives and subscribe now. We’ve just published our spring cookbook preview, which includes 17 different cookbooks ranging in topics from desserts by a former Great British Bake Off contestant to sheet pan recipes. I wrote about Jang, a new cookbook from Mingles chef Mingoo Kang that focuses on three sauces that a…

For nearly two decades, Eater’s core mission has been to cover the world’s biggest food cities, tracking the biggest openings, reporting on restaurants big and small, and recommending where to eat based on our deep expertise. And there’s nothing more important to us than making sure every meal is a great one, especially in a new-to-you city. We’ve heard repeatedly that readers use Eater not only to stay on top of what’s happening in their city, but also to plan their travels. With that in mind,…

A version of this post originally appeared on April 20, 2024, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Read the archives and subscribe now. We’ve just launched Kitchen Upgrade, the ultimate guide to kitchen shopping. We tackled how to kit out the most important room in your house throughout major life transitions, such as moving into your first grown-up apartment, combining kitchens with a partner, and downsizing. It’s a rem…

Some of these meals are based largely on the Chinese traditions of zuo yue zi, or sitting the month.