At a recent visit to the Auberge at Ojai, the new “progressive American/French” restaurant where Christian Shaffer (of Avenue in Manhattan Beach and the recently closed Chloe in Playa del Rey) is chef ...

When Aria chef-owner Gerry Klaskala sent this recipe, he wrote, “Our guests love it because it is so very flavorful. The spice of the harissa is great with the cooling creaminess of the whipped feta ...

Here you’ll find six leaders of a new happy hour revolution—ambitious bars and restaurants that are rewriting the rules of post-work snacking, together with their most-requested recipes. Make the ...

Falafel are crispy on the outside, soft on the inside, packed with seasoning and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger. We ...

This recipe originally appeared on The Nosher. It’s not every day you’re actually encouraged to indulge in a deep-fried afternoon snack, so I feel obliged not to pass up that opportunity when Hanukkah ...

The bar and fireplace beckoned me to the Great Northern on the 12-degree night when our furnace broke. I was certain that from behind that mahogany bar, the one transported from a Seattle barroom ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. In the 80s, the East Village had this memorable Sicilian sandwich shop on ...

Falafel are crispy on the outside, soft on the inside, packed with seasoning, and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger. We ...