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This Thanksgiving, Consider the Beef Wellington

By Hillary Dixler Canavan

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An Argument for a Slightly Fussier Cornbread Stuffing

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By Jaya Saxena

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Get Eater’s Cookbook, a Must-Have for Restaurant Lovers

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With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks

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Serve a Showstopper Cheese for the Holidays

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From Punch

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Sign Up for Pre Shift

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Spot Your Fellow Food Freaks With Eater’s All-New Merch

Shop Eater’s brand-new store and let the world know you’re the one to ask where to eat

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