Latest from Eater
Eater
26 minutes ago
- Lifestyle
- Eater
The Best Zucchini Recipes, According to Eater Staff
Zucchini deserves respect: it's one of summer's most versatile ingredients. With cinnamon and cooking time, it tastes almost like an apple in cakes, sweet loafs, and alongside pork chops. It makes a great salad base when shaved long and served fresh. It's also just as at home on the grill as burgers and chicken wings, and wears a sear beautifully. Whether you prefer zucchini sweet or savory, these are the recipes that Eater staffers will be making this summer. Sasha Marx, Cook's Illustrated I'm a big fan of both wet- and dry-brining for meats, so I was intrigued by the idea of brining vegetables for additional flavor like they do in this Cook's Illustrated recipe. And I'm always looking for new things to throw on the grill during the summer. I tried out this recipe for a poolside gathering, and the delicious zucchini managed to upstage the steak we were grilling. The brining technique really does add an additional dimension, making the seasoning pervade the zucchini better, and the salsa verde adds a bright kick to the equation. — Missy Frederick, cities director Deb Perelman, Smitten Kitchen I've loved Smitten Kitchen's ultimate zucchini bread recipe since before I had kids, but it's become even more of a go-to recently. With two toddlers, I'm in the sneak-veggies-into-everything phase of my life, and this is truly the ideal vehicle. Deb's zucchini bread is as easy as it gets: It doesn't require a mixer or any zucchini wringing, and comes together in essentially one bowl. It's light and fluffy, and is definitely an appropriate breakfast food, even with its crispy sugar topping. Plus, it means I can offer my kids 'cake' and know that they're getting a little serving of greens along the way. — Stephanie Wu, editor-in-chief Hetty McKinnon, Tenderheart Hetty McKinnon's noodles come together lightning quick, with a simple sauce of sliced zucchini, za'atar, mint and cheese — or nutritional yeast if you want to make it vegan. It's the perfect recipe for when you're too hungry to start a big project and just want to make something boxed and instant, but realize you haven't had a vegetable in three days and really need to remedy that. — Jaya Saxena, correspondent Sarah Jampel, NYT Cooking This salad has become a reliable way to clear out the almost-overripe zucchini in my crisper every summer and is a total crowd pleaser for dinner parties (while secretly being very easy to pull together). You can even cook and marinate your browned zucchini a few hours before serving, letting them soak up more flavor in the fridge. To liven up the salad, shave some beautiful, fresh pieces of zucchini and Parmesan cheese with a vegetable peeler and don't limit yourself on the fresh herbs; almost everything will work here. To upgrade the salad further, roast your chickpeas with lots of herbes de Provence, paprika, and olive oil in an oven or air fryer for about 15 minutes to create crispy, flavorful chickpeas that add a layer of crunch that is reminiscent of croutons. — Emily Venezky, editorial associate Dorothy Kern, Crazy for CrustAlthough some people prefer zucchini breads and cakes where you 'can't even taste the zucchini!,' I actually love the subtle, vegetal bite an entire large zucchini brings to this coffee cake. Other perks of this recipe: the inviting scent of cinnamon wafting through your kitchen as the cake bakes, the plush crumb, and the general ease of pulling this all together in less than an hour. My only note about this recipe is that the crumb on the cake is less of a crumb and more of a brown sugar and butter syrup that seeps into the cake and creates delightful brown sugar swirls throughout. If you want a more traditional crumb, you'll definitely need to incorporate additional flour into the crumb mixture portion and use cold, rather than melted, butter. — Kat Thompson, associate editor, Eater at Home See More: Eater at Home Recipes What to Cook
Eater
an hour ago
- Entertainment
- Eater
Daniel Boulud Is Shuttering a Trio of Restaurants to Open a Brasserie
Prolific French chef Daniel Boulud shows no signs of dialing back a breakneck pace of opening restaurants. Following the debut of his French steakhouse La Tête d'Or last November and, before that, the relocated Cafe Boulud, the chef is shuttering his adjacent Upper West Side Bar Boulud (1900 Broadway at 64th Street), Boulud Sud, and Épicerie Boulud to open a brasserie in conjunction with design firm Rockwell Group later this year. The restaurants will close on June 22 ahead of the redesign. No word yet on the new name. This location of Epicerie Boulud is the only one that will shutter; the other four Manhattan locations will remain open. 'I'm thrilled to share that we'll be debuting a brand new restaurant at the corner of 64th and Broadway this fall — right across from Lincoln Center!' says Boulud in a statement to Eater. 'After years of bustling pre-and post-theater dinners and celebrations, it's time for something new.' He notes the brasserie will open in time for the holidays. 'So many have been loyal patrons of [these restaurants] for nearly 20 years,' he says, pointing out how much he loves the location, as well as a couple of popular dishes from the restaurants — charcuterie boards, coq au vin, chicken tagine, grapefruit givrés. 'I'm deeply grateful to our talented chefs and incredible service team — and our devoted guests— for making this a beloved destination for the Lincoln Center community.' Bar Boulud has been open since 2008; (currently closed) Boulud Sud in 2011, and Epicerie Boulud which opened that same year. Of Boulud Sud, former Eater critic Ryan Sutton celebrated the 'flavor-packed ode to Southern France and the Mediterranean,' back in 2018, and the restaurant landed two stars from the New York Times the year it opened. So did the more casual Bar Boulud a few years earlier in its opening review, in which Frank Bruni highlighted the trend away from fine dining that was encapsulated by the restaurant, calling it a 'a terrine machine, a pâté-a-palooza' with a 'devotion to wine.' Boulud has recently focused on opening abroad as well as in Manhattan, having rolled out Julien by Daniel Boulud in the Four Seasons Hotel Riyadh, a 10-seat French restaurant serving a 10-course menu, in May. Boulud has 12 New York restaurant brands in Manhattan and two event spaces. He also has two locations in Florida along with six locations around the world. See More: Coming Attractions NYC Restaurant Closings
Eater
3 hours ago
- Business
- Eater
A Premiere East Bay Indonesian Restaurant and Cafe Has Closed
Fans of the Bay Area's favorite restaurants and cafes for Indonesian, specifically Nusantaran, cuisine winding down operations in the last few months. It's official: SanDai & KOPI Bar on North Main Street are closed. Owner Nora Haron confirmed the news in a press release on Wednesday, June 18. The Walnut Creek location will close in its entirety, as Sandai was the restaurant arm and Kopi Bar the cafe component. That said, Kopi Bar will move and expand into 'several' new locations in 2025 and 2026. 'We're growing, evolving, and bringing Kopi Bar to even more people,' Haron wrote in a statement. 'This is just the beginning.' Per the release, weekdays in downtown Walnut Creek have dried up. The foot traffic was not enough to cover costs, not to mention the gargantuan $28,500 monthly rent payment. The Sandai team pointed out three other Walnut Creek downtown businesses on Main Street have closed in recent months. Loyal Sandai enthusiasts began noticing signs of closure in the last few months, noting inconsistency on Yelp; in late May, local outlet Beyond the Creek tried to crack the case. The restaurant was a quick favorite for gado gado, mushroom satay, and fresh seafood dishes such as ikan pepes. Haron's work as an ambassador for Oakland's longtime roaster Mr. Espresso provided the cafe its own roast, the backbone to popular items including kopi avocado (literally avocado coffee in Bahasa Indonesian) and the Coconut Capp, an elegant blend of fruit and caffeine. While this closure marks the end of a cooking chapter for Haron, it sounds like Kopi Bar's future is bright. The cafe and pastry business will enter 'high-traffic, easy-access neighborhoods with population density' in the coming year. See More: San Francisco Restaurant Closings
Eater
20 hours ago
- Entertainment
- Eater
The World's 50 Best Restaurants 2025: The List So Far
The World's 50 Best Restaurants list for 2025 is being announced live tonight at an awards ceremony in Turin, Italy, with fine dining stalwarts all over the world vying for the top slot on the annual list. Eater will be updating the announcement of numbers 50 through No. 1 as the ceremony unfolds. 1 The restaurants ranked at numbers 51 to 100, aka the 'back half' of the list, were revealed in a press release last week, with 13 new entries this year. Among the U.S. restaurants on the latter half: César in New York City, which made its World's Best debut at No. 98; San Francisco's Atelier Crenn, a re-entry to the list at No. 96 after dropping off the list last year; and NYC icon Le Bernardin at No. 90, a drop from No. 71 last year. After ranking at No. 46 in 2024, SingleThread in Healdsburg, California dropped to the back half of the list, to No. 80. This year's winner will follow in the footsteps of the 2024 World's 50 Best Restaurant Disfrutar in Barcelona, which was named to the top spot after a steady climb: It was No. 2 on the 2023 list and No. 3 in 2022. In 2019, the World's 50 Best organization announced a rule change that made any No. 1 winners ineligible for future lists, a move designed to ensure more turnover at the top. Follow along as we track tonight's ceremony here: See More: Awards Season World's 50 Best Restaurants
Eater
a day ago
- Politics
- Eater
LA's Mexican and Central American Street Food Vendors Go Into Hiding as ICE Raids Continue
On Father's Day, June 15, Tacos de Cabrito y Machito El Lagunero, a street food operation serving traditional spit-roasted kid from Mexico's Comarca Lagunera region, was forced to close despite plans to celebrate its third anniversary. The streets of Muscoy were empty due to ongoing, unprecedented mass deportation raids enacted by the Immigration and Customs Enforcement (ICE), centered in Los Angeles, a sanctuary city, and surrounding communities that are likewise a protected jurisdiction in the sanctuary state of California. Muscoy is a semi-rural community located about 60 miles east of Downtown Los Angeles with 88 percent Latino residents, according to the 2022 census. Many of the homes offer ample space, some featuring small farms and horse stables. The roadsides, lots, and private residences host a variety of Mexican food specialists in a sleepy rancho that looks like it was carved out a Mexican countryside, but instead in San Bernardino County. ICE's immigration sweep operation in Southern California, which began on June 6, included a $134 million price tag to fund a federalized California National Guard that Trump ordered into Los Angeles on June 7, despite strong objection from Gov. Gavin Newsom, as well as the deployment of 700 California-based Marines, who Trump ordered into Los Angeles to quell mounting protests. The Los Angeles Times reports that, as of June 11, an estimated 330 people have been arrested and detained as a result of these sweeps. A report by the Bay Area Council Economic Institute estimates that mass deportations could impact the state's GDP by $278 billion. In the balance is the fate of Los Angeles street food vendors still reeling from the impacts of a global pandemic and the Los Angeles wildfires in January 2025. Due to the raids, Tacos de Cabrito y Machito El Lagunero's owners Francisco Salinas and Vanessa Sánchez tell Eater the business had a lower-than-expected turnout on Sunday, June 8, so they decided to close on Father's Day until things cooled down. 'We see them [ICE] here every day, and people are afraid to go outside,' says Salinas. That same day, another Muscoy vendor, Juan Flores of Ceviche Hot Spot, known locally for ceviche-topped michelada cups and aguachiles of shrimp, was allegedly detained and deported. 'Last Monday, they grabbed him coming out of his house, and he was deported to Tijuana that same day,' says Salinas, who received a message from Flores on WhatsApp asking for support for his family who remain in California. Across social media, videos show families separated and neighbors screaming and crying as ICE officers arrest undocumented immigrants throughout Los Angeles. These scenes have filled the Latino community with terror, helplessness, and despair. Over Father's Day weekend, the streets and avenues flanking the 110 Freeway in South Central that are typically vibrant with brightly wrapped food trucks and hanging lights strewn above sizzling planchas have been emptied out. Tacos Los Güichos, Eater LA's pick for best al pastor spot and a mainstay on Slauson Avenue since 1974, has vanished. This part of the city simply doesn't look the same without its street food vendors. With raids targeting swap meets, taco trucks, food stands, and Home Depot parking lots, the enforcement is seemingly targeting Latino majority communities. Instagram user Arnie Abramyan, @arnieabramyan, posted a video on June 11 of an abandoned taco stand on Foothill Boulevard in Tujunga, across the street from the In-N-Out Burger. In the video, Abramyan alleges that ICE had raided the stand and that its workers had been detained. Eater has not been able to independently confirm his account. The video shows a deserted stand; a fully loaded trompo; and condiments like salsa, chopped cilantro, and onions left uncovered in plastic containers. On June 12, Jason's Tacos owner, Jason Devora, posted on his food truck's Instagram that his workers had been taken by ICE, leaving his truck unmanned. L.A. Taco reported that customers were also allegedly detained as collateral arrests, arrests of otherwise law-abiding immigrants with varying degrees of legal status, which has emerged as a common tactic as part of President Donald Trump's mass deportation of up to 3,000 people per day that has specifically targeted Democratic-run cities. 'I'm sure they are racially profiling us; look at the neighborhoods they are going to and [ask] why aren't they in Beverly Hills and those places?' says Rocio Ortega, the daughter of founder Raul Ortega of Boyle Heights seafood truck Mariscos Jalisco. Michelin Bib Gourmand Mariscos Jaliscos, celebrated for its crispy taco de camarón bathed in a tangy tomato salsa, has made adjustments to protect its staff and customers. 'We are doing the best we can with limited staff because we've asked some of them to stay home,' says owner Raul Ortega, 'The dining room is closed, too, because ICE can just go wherever they please without asking.' Restaurants can designate private spaces to keep ICE from detaining employees, nevertheless, opening the dining room at Mariscos Jalisco compromises the safety of customers who may be undocumented. The Mariscos Jalisco truck in Downtown LA's Fashion District that Rocio Ortega and one other cook operate remains closed for the time being. Ortega arrived at the truck around 10 a.m. on June 6 and saw a crowd gathering around FBI agents. Ambiance Apparel, where the ICE raids began in Los Angeles, is right around the corner from the truck. 'I didn't know what was going on so I started to record video, and then the employee working with me saw a group of people with Police HSI on their [bulletproof] vests,' says Rocio. Mariscos Jalisco now operates its Boyle Heights and Mid-City trucks with a skeleton crew, while the brick-and-mortar location in Pomona opens or closes depending on if they have enough staff to work a particular shift, which has not been a certain process. 'For now we are just taking it day by day to see which locations we can open, but it's exhausting running our business without [enough] staff,' says Rocio. Many vendors have opted to close to keep workers and customers safe. On Instagram, Los Sabrosos Al Horno owner David Delfin wrote that the stand would close until further notice. Delfin specializes in whole suckling roasted in a caja china that is carved up for Acaponeta-style tacos de lechón, spiced by salsa of yellow mustard and chiles guëros. Popular birria vendor Birria El Jaliciense posted on June 13 that they would be closing until further notice, thanking their customers for their understanding and reminding them to take care. 'We are doing private events, and served tacos last Saturday, but other than that there's no point in setting up, because there are no customers. Everyone is staying home,' says Delfín. Preparing a whole suckling pig is costly, and Delfín counts on selling out in order to make the operation worth his time. All of the enforcement activity has resulted in a significant economic and emotional toll on taqueros, their employees, and customers. 'I'm sad, I'm scared, and it's just been a rollercoaster seeing all these videos of kidnappings; it's breaking my heart,' says Rocio. And with no end in sight to the ICE raids, there is no telling how long this will impact the terrified Latino community. 'I have enough money to maybe last three or four months, and that's it,' says Salinas. 'Then we will have to see what happens. Muscoy was a safe place for us. But now, with all this, maybe it's not worth it to be in America anymore.' See More:
