<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
     xmlns:dc="http://purl.org/dc/elements/1.1/"
     xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
     xmlns:admin="http://webns.net/mvcb/"
     xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#"
     xmlns:content="http://purl.org/rss/1.0/modules/content/"
     xmlns:media="http://search.yahoo.com/mrss/">
<channel>
<title>Coastal and Living &#45; News Magazine &#45; : FOOD</title>
<link>https://coastalandliving.com/rss/category/food</link>
<description>Coastal and Living &#45; News Magazine &#45; : FOOD</description>
<dc:language>en</dc:language>
<dc:rights>Copyright 2025 Coastal and Living &#45; All Rights Reserved.</dc:rights>

<item>
<title>Nyesha Arrington Eats Collard Green Lasagna with Issa Rae in Los Angeles</title>
<link>https://coastalandliving.com/nyesha-arrington-eats-collard-green-lasagna-with-issa-rae-in-los-angeles</link>
<guid>https://coastalandliving.com/nyesha-arrington-eats-collard-green-lasagna-with-issa-rae-in-los-angeles</guid>
<description><![CDATA[ In this episode of Plateworthy, host Nyesha Arrington returns to her hometown for the third and final stop on her California food tour. Her time in Los Angeles kicks off with pastries at Santa Canela in Highland Park. Pastry chef Ellen Ramos shows Arrington how she makes champurrado doughnuts with fresh masa, burnt-vanilla cream-stuffed conchas, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/05/EAT_PLW_027_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 05 May 2026 14:00:10 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Nyesha, Arrington, Eats, Collard, Green, Lasagna, with, Issa, Rae, Los, Angeles</media:keywords>
</item>

<item>
<title>Where José Andrés Eats Spanish Food in Washington, D.C.</title>
<link>https://coastalandliving.com/where-jose-andres-eats-spanish-food-in-washington-dc</link>
<guid>https://coastalandliving.com/where-jose-andres-eats-spanish-food-in-washington-dc</guid>
<description><![CDATA[ In the latest episode of Let’s Do Lunch, celebrity chef José Andrés sits down for a bite at Spanish restaurant Casa Teresa in Washington, D.C. where he savors classic Catalonian dishes made by chef and owner Rubén García, who was mentored by Andrés. While he waits for his food, Andrés lists iconic D.C. chefs that made […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/05/EAT_LDL_009_THUMB_YT2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 02 May 2026 14:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Where, José, Andrés, Eats, Spanish, Food, Washington, D.C.</media:keywords>
</item>

<item>
<title>Get an Insider’s Look at ‘Eaterland,’ Eater’s Newest Cookbook</title>
<link>https://coastalandliving.com/get-an-insiders-look-at-eaterland-eaters-newest-cookbook</link>
<guid>https://coastalandliving.com/get-an-insiders-look-at-eaterland-eaters-newest-cookbook</guid>
<description><![CDATA[ Eater has a new cookbook. Eaterland, Recipes and Stories from Across the United States, debuting April 28. To celebrate launch week, we’re sharing a sneak peek from the book that focuses on the Wisconsin Supper Club tradition, written by the author of the book’s Midwestern chapter, Amy Cavanaugh. Learn more about the project here. To […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/Eaterland-Cover-Image.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 01 May 2026 14:00:10 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Get, Insider’s, Look, ‘Eaterland, ’, Eater’s, Newest, Cookbook</media:keywords>
</item>

<item>
<title>Why This Famous Philly Bakery Is Lowering Its Prices</title>
<link>https://coastalandliving.com/why-this-famous-philly-bakery-is-lowering-its-prices</link>
<guid>https://coastalandliving.com/why-this-famous-philly-bakery-is-lowering-its-prices</guid>
<description><![CDATA[ A version of this post originally appeared in Eater Today, which spotlights the freshest news and stories from across the food world every day. Subscribe now. In the age of $12+ croissants and long lines still willing to pay for them, it’s shocking to hear of a bakery actively choosing to bring its prices down. Most […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/unnamed-3.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 01 May 2026 14:00:10 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Why, This, Famous, Philly, Bakery, Lowering, Its, Prices</media:keywords>
</item>

<item>
<title>Where Chef Nyesha Arrington Eats Tacos and Pizza in Sacramento</title>
<link>https://coastalandliving.com/where-chef-nyesha-arrington-eats-tacos-and-pizza-in-sacramento</link>
<guid>https://coastalandliving.com/where-chef-nyesha-arrington-eats-tacos-and-pizza-in-sacramento</guid>
<description><![CDATA[ In this episode of Plateworthy, host Nyesha Arrington tastes the best pizza and tacos in Sacramento. First, Arrington heads to the Midtown Farmers Market to find culinary inspiration. She spends the morning sampling freshly cooked paella, huge oranges, and peach cobbler a la mode with Thrifty’s ice cream. Then, she heads to Nixtaco, where Monterrey, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/EAT_PLW_026_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 28 Apr 2026 14:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Where, Chef, Nyesha, Arrington, Eats, Tacos, and, Pizza, Sacramento</media:keywords>
</item>

<item>
<title>Am I a Bad Person for Loving Steakhouses?</title>
<link>https://coastalandliving.com/am-i-a-bad-person-for-loving-steakhouses</link>
<guid>https://coastalandliving.com/am-i-a-bad-person-for-loving-steakhouses</guid>
<description><![CDATA[ A version of this post originally appeared on April 22 in our newsletter Eater Today. Sign up here to receive stories like this in your inbox. I recently had a longer-than-usual conversation with an old friend whom I keep running into at steakhouses. After brushes at Musso &amp; Frank Grill (twice), Smoke House, and Little […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/GettyImages-174815081.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 25 Apr 2026 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Bad, Person, for, Loving, Steakhouses</media:keywords>
</item>

<item>
<title>How to Hit a Steakhouse Like a Pro</title>
<link>https://coastalandliving.com/how-to-hit-a-steakhouse-like-a-pro</link>
<guid>https://coastalandliving.com/how-to-hit-a-steakhouse-like-a-pro</guid>
<description><![CDATA[ I live for a great steakhouse. Growing up, my late father, a lover of steak, took me to Cask ’n Cleaver in LA’s Inland Empire at the ripe age of 6, where I ordered filet with my best “Medium well, please.” Today, my favorite restaurant in Los Angeles is the classic Argentine steakhouse Carlitos Gardel, where I regularly partake […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/mastrosoceanclubmalibu.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 25 Apr 2026 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Hit, Steakhouse, Like, Pro</media:keywords>
</item>

<item>
<title>The Hottest New Steakhouses in the U.S.</title>
<link>https://coastalandliving.com/the-hottest-new-steakhouses-in-the-us</link>
<guid>https://coastalandliving.com/the-hottest-new-steakhouses-in-the-us</guid>
<description><![CDATA[ Steakhouses have main character energy. Coming across them in movies or television, it’s easy to picture yourself seated next to Don Draper and Roger Sterling entertaining clients over martinis, or imagine overhearing John Travolta’s character order his steak “bloody as hell” in Pulp Fiction’s “wax museum with a pulse,” as he describes the restaurant. Steakhouses […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/Wagyu-Vaca-Vieja_The-Eighty-Six.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 23 Apr 2026 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Hottest, New, Steakhouses, the, U.S.</media:keywords>
</item>

<item>
<title>America’s Glitziest, Wildest, and Quirkiest Steakhouses</title>
<link>https://coastalandliving.com/americas-glitziest-wildest-and-quirkiest-steakhouses</link>
<guid>https://coastalandliving.com/americas-glitziest-wildest-and-quirkiest-steakhouses</guid>
<description><![CDATA[ It’s easy to identify a great steakhouse. It’s that instantly comforting place serving big hunks of meat, shrimp cocktails, cold martinis, and so on. But the quest to find the “best steakhouse” requires a follow-up question: “The best for what?”  It turns out, when you ask an Eater editor about their favorite steakhouses, we often […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/Crane-Club-3-credit-Crane-Club-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 22 Apr 2026 14:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>America’s, Glitziest, Wildest, and, Quirkiest, Steakhouses</media:keywords>
</item>

<item>
<title>The New American Steakhouse</title>
<link>https://coastalandliving.com/the-new-american-steakhouse</link>
<guid>https://coastalandliving.com/the-new-american-steakhouse</guid>
<description><![CDATA[ By and large, most diners at Cote, the sleek and club-like New York City steakhouse, order the Butcher’s Feast. For $82 per person, diners get four cuts of beef, grilled tableside. But there is no creamed spinach here, nor loaded baked potatoes: Instead, there is banchan, like kimchi and pickled daikon; scallion salad, with gochugaru […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/Animae-Spring-2023-053.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 21 Apr 2026 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, New, American, Steakhouse</media:keywords>
</item>

<item>
<title>A Local Pizzaiolo’s Tour of the Best Restaurants in NYC</title>
<link>https://coastalandliving.com/a-local-pizzaiolos-tour-of-the-best-restaurants-in-nyc</link>
<guid>https://coastalandliving.com/a-local-pizzaiolos-tour-of-the-best-restaurants-in-nyc</guid>
<description><![CDATA[ Chef Anthony Mangieri from Una Pizza Napoletana, whose pizza was crowned the best in the U.S. in 2025, takes Eater on a tour of his favorite restaurants in NYC for tastes of creamy cheesecake, a juicy burger, and more. Mangieri starts his day with a cycle around town to clear his head, before getting a […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/EAT_CDO_003_THUMB_YT1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 21 Apr 2026 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Local, Pizzaiolo’s, Tour, the, Best, Restaurants, NYC</media:keywords>
</item>

<item>
<title>Gwyneth Paltrow Wants to Bring Delicious, Healthy Food to New York</title>
<link>https://coastalandliving.com/gwyneth-paltrow-wants-to-bring-delicious-healthy-food-to-new-york</link>
<guid>https://coastalandliving.com/gwyneth-paltrow-wants-to-bring-delicious-healthy-food-to-new-york</guid>
<description><![CDATA[ If you’ve never tried Goop Kitchen, Gwyneth Paltrow’s takeout-only, nutritious food operation, you’re missing out. No matter what you think of the Hollywood star or her lifestyle and wellness brand, the consensus in LA restaurant circles is the company’s food is shockingly good. Chef Josiah Citrin, of two-Michelin-starred Mélisse, is a big fan, while Marissa […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/goop-kitchen-x-GP-Salad-Credit_-Isa-Zapata_.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 18 Apr 2026 14:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Gwyneth, Paltrow, Wants, Bring, Delicious, Healthy, Food, New, York</media:keywords>
</item>

<item>
<title>6 Restaurants Explain the Stories Behind Their Beloved Artworks</title>
<link>https://coastalandliving.com/6-restaurants-explain-the-stories-behind-their-beloved-artworks</link>
<guid>https://coastalandliving.com/6-restaurants-explain-the-stories-behind-their-beloved-artworks</guid>
<description><![CDATA[ Dining out in Big Sur, California, requires intentionality. There’s nothing casual about visiting a restaurant off the cliff-hugging stretch of Highway 1, a place once described to me as “California’s Delphi.” The coastal community has long been a place of artistic and culinary pilgrimage, for folks in search of Big Sur Bakery scones (here’s hoping […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/07969471-E0B7-4170-8446-68C21942A11E.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 17 Apr 2026 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Restaurants, Explain, the, Stories, Behind, Their, Beloved, Artworks</media:keywords>
</item>

<item>
<title>Breakfast Burritos, Galbi Patty Melts, and More Dishes Chef Nyesha Arrington Tried in San Francisco</title>
<link>https://coastalandliving.com/breakfast-burritos-galbi-patty-melts-and-more-dishes-chef-nyesha-arrington-tried-in-san-francisco</link>
<guid>https://coastalandliving.com/breakfast-burritos-galbi-patty-melts-and-more-dishes-chef-nyesha-arrington-tried-in-san-francisco</guid>
<description><![CDATA[ In this episode of Plateworthy, host Nyesha Arrington makes her way through some of the best bites in San Francisco. First stop on the eating tour: Breakfast Little, owned by Andrew Perez and known for its Mission-style burritos. The tater tot-filled OG breakfast burrito has balanced bites of bacon, creamy avocado, and plenty of spice. […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/EAT_PLW_025_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 14 Apr 2026 14:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Breakfast, Burritos, Galbi, Patty, Melts, and, More, Dishes, Chef, Nyesha, Arrington, Tried, San, Francisco</media:keywords>
</item>

<item>
<title>The Michelin Guide Is Heading to More of the Midwest</title>
<link>https://coastalandliving.com/the-michelin-guide-is-heading-to-more-of-the-midwest</link>
<guid>https://coastalandliving.com/the-michelin-guide-is-heading-to-more-of-the-midwest</guid>
<description><![CDATA[ The Michelin Guide announced today that it will be releasing a Great Lakes edition, which will cover Cleveland, Detroit, Indianapolis, Milwaukee, Minneapolis, and Pittsburgh — basically, every major city in the region except Chicago, which is covered by a separate Michelin Guide. It continues the guide’s partnerships with destination marketing organizations, as Eater’s Matthew Kang […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/GettyImages-164333879.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 09 Apr 2026 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Michelin, Guide, Heading, More, the, Midwest</media:keywords>
</item>

<item>
<title>Let Gimbap Reintroduce Itself</title>
<link>https://coastalandliving.com/let-gimbap-reintroduce-itself</link>
<guid>https://coastalandliving.com/let-gimbap-reintroduce-itself</guid>
<description><![CDATA[ On a personal level, gimbap came first for chef Jihan Lee, with his mom’s gimbap setting the standard. On a professional level, though, gimbap took a backseat to another seaweed-wrapped rice roll: sushi. After training at New York City’s two-Michelin-starred temple of sushi Masa, Lee and his business partners opened the Japanese hand roll bar […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/CLASSIC.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 08 Apr 2026 14:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Let, Gimbap, Reintroduce, Itself</media:keywords>
</item>

<item>
<title>This New Chicago Restaurant Has Something for Every Type of Night Out</title>
<link>https://coastalandliving.com/this-new-chicago-restaurant-has-something-for-every-type-of-night-out</link>
<guid>https://coastalandliving.com/this-new-chicago-restaurant-has-something-for-every-type-of-night-out</guid>
<description><![CDATA[ Chef Joe Frillman, known for his work at Michelin-recognized Daises, initially planned to open another restaurant in 2024, but opening a new business rarely goes according to plan. Just a couple years later, the Radicle recently opened its doors in Chicago’s Logan Square neighborhood. Frillman walks Eater through the daily grind of operating a brand […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/EAT_NOW_001_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 07 Apr 2026 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, New, Chicago, Restaurant, Has, Something, for, Every, Type, Night, Out</media:keywords>
</item>

<item>
<title>A Behind&#45;the&#45;Scenes Look at Chicago’s Most Exciting New Bar Program</title>
<link>https://coastalandliving.com/a-behind-the-scenes-look-at-chicagos-most-exciting-new-bar-program</link>
<guid>https://coastalandliving.com/a-behind-the-scenes-look-at-chicagos-most-exciting-new-bar-program</guid>
<description><![CDATA[ This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more interviews, advice, and first-person perspectives. Dinner Party, presented by Capital One, is a yearlong series celebrating some of 2026’s most exciting new restaurants. Throughout the year, we’ll check in with teams in Chicago, New York City, and Washington, D.C. to […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/04/Eater-Radicle-Pre-Shift-Affordable-Cocktails.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 07 Apr 2026 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Behind-the-Scenes, Look, Chicago’s, Most, Exciting, New, Bar, Program</media:keywords>
</item>

<item>
<title>Here Are the 2026 James Beard Awards Restaurant and Chef Finalists</title>
<link>https://coastalandliving.com/here-are-the-2026-james-beard-awards-restaurant-and-chef-finalists</link>
<guid>https://coastalandliving.com/here-are-the-2026-james-beard-awards-restaurant-and-chef-finalists</guid>
<description><![CDATA[ The James Beard Foundation has announced its list of chef and restaurant finalists for the 2026 James Beard Awards. The awards represent one of the highest honors in the restaurant industry, recognizing chefs and restaurants across the United States. The March 31 announcement highlighted chefs and restaurants in categories including Outstanding Restaurateur, Best New Restaurant, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/JamesBeard_B.png" length="49398" type="image/jpeg"/>
<pubDate>Wed, 01 Apr 2026 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Here, Are, the, 2026, James, Beard, Awards, Restaurant, and, Chef, Finalists</media:keywords>
</item>

<item>
<title>A Food Lover’s Guide to Building a Wedding Registry</title>
<link>https://coastalandliving.com/a-food-lovers-guide-to-building-a-wedding-registry</link>
<guid>https://coastalandliving.com/a-food-lovers-guide-to-building-a-wedding-registry</guid>
<description><![CDATA[ Putting together a wedding registry is an overwhelming and uncomfortable task, right up there with making the guest list and keeping track of all the deposits. But while you can’t guarantee the happiness of your guests when it comes to the seating arrangement or dinner music, you can rest easy that if your wedding includes […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2023/05/Wedding-Registry-Gifts.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 01 Apr 2026 17:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Food, Lover’s, Guide, Building, Wedding, Registry</media:keywords>
</item>

<item>
<title>Where Your Favorite Chefs and Food Experts Eat When They’re Off the Clock</title>
<link>https://coastalandliving.com/where-your-favorite-chefs-and-food-experts-eat-when-theyre-off-the-clock</link>
<guid>https://coastalandliving.com/where-your-favorite-chefs-and-food-experts-eat-when-theyre-off-the-clock</guid>
<description><![CDATA[ The Eater app just got a lot better. It’s still the same trusted place to find great restaurants, but now with a smarter, more personal way to explore them. See where editors and chefs eat, create your own restaurant lists, save favorite spots, and connect with people who love restaurants just as much as you […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/05/ArticlePage_1800x1200.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 25 Mar 2026 14:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Where, Your, Favorite, Chefs, and, Food, Experts, Eat, When, They’re, Off, the, Clock</media:keywords>
</item>

<item>
<title>The Ultra&#45;Thick Pancake Is on the Rise</title>
<link>https://coastalandliving.com/the-ultra-thick-pancake-is-on-the-rise</link>
<guid>https://coastalandliving.com/the-ultra-thick-pancake-is-on-the-rise</guid>
<description><![CDATA[ Buttermilk pancakes were a “day-one” item when Luella’s Southern Kitchen first opened in Chicago in 2015, explains owner Darnell Reed; nevertheless, they eventually came off the menu as the restaurant focused on dinner service. But when Reed re-opened Luella’s in a new location last year with an exclusive focus on brunch, he put pancakes back […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/012926_Eater_GoldenDiner_0106.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 25 Mar 2026 14:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Ultra-Thick, Pancake, the, Rise</media:keywords>
</item>

<item>
<title>The Eater App Just Got a Lot Better</title>
<link>https://coastalandliving.com/the-eater-app-just-got-a-lot-better</link>
<guid>https://coastalandliving.com/the-eater-app-just-got-a-lot-better</guid>
<description><![CDATA[ A version of this post originally appeared in Stephanie Wu’s newsletter, “From the Editor,” which features an early peek at Eater’s biggest projects and a roundup of the biggest stories in food and dining. Subscribe now. Big news: The Eater app just got a lot better, with a completely new look and experience. And yes, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/pressroom_1800x1200.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 25 Mar 2026 14:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Eater, App, Just, Got, Lot, Better</media:keywords>
</item>

<item>
<title>The 6 New Food Books We’re Devouring This Spring</title>
<link>https://coastalandliving.com/the-6-new-food-books-were-devouring-this-spring</link>
<guid>https://coastalandliving.com/the-6-new-food-books-were-devouring-this-spring</guid>
<description><![CDATA[ It’s almost the best time of year: the season to lay out a picnic blanket and read outside in the sunshine. The season’s new food-related releases are ready to deliver on this experience. This spring sees the launch of a few exciting memoirs: There are compelling stories of women finding their way through food, including […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/Onsite-Lede-Spring-Food-Books_B.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 20 Mar 2026 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, New, Food, Books, We’re, Devouring, This, Spring</media:keywords>
</item>

<item>
<title>A Whirlwind Tale of the Met Opera’s 30&#45;Minute Intermission Dining</title>
<link>https://coastalandliving.com/a-whirlwind-tale-of-the-met-operas-30-minute-intermission-dining</link>
<guid>https://coastalandliving.com/a-whirlwind-tale-of-the-met-operas-30-minute-intermission-dining</guid>
<description><![CDATA[ There are two places where a restaurant like the Grand Tier could exist: inside a snowglobe, or inside New York City’s Metropolitan Opera. Luckily, it has been housed in the latter — encased in some 45,000 feet of glass, no less — for the past 60 years, where it offers hungry opera-goers a surreal experience. […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/MetDiningRoom.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 19 Mar 2026 14:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Whirlwind, Tale, the, Met, Opera’s, 30-Minute, Intermission, Dining</media:keywords>
</item>

<item>
<title>Columbus Is Among America’s Great Pizza Cities</title>
<link>https://coastalandliving.com/columbus-is-among-americas-great-pizza-cities</link>
<guid>https://coastalandliving.com/columbus-is-among-americas-great-pizza-cities</guid>
<description><![CDATA[ To most folks living in Columbus or anywhere in central Ohio, thin-crust, square-cut pizza is just pizza. The pies they grew up with don’t need to be defined or named, but for the sake of clarity, let’s call it “Columbus-style.” It may not be as well-known as pizzas from Chicago, New York, or even New […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/donatospeperonipie.png" length="49398" type="image/jpeg"/>
<pubDate>Wed, 18 Mar 2026 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Columbus, Among, America’s, Great, Pizza, Cities</media:keywords>
</item>

<item>
<title>The 15 Spring Cookbooks We’re Excited About This Year</title>
<link>https://coastalandliving.com/the-15-spring-cookbooks-were-excited-about-this-year</link>
<guid>https://coastalandliving.com/the-15-spring-cookbooks-were-excited-about-this-year</guid>
<description><![CDATA[ The days are getting longer, the sun’s shining, and the whisper of ramp season is starting to swirl through the wind, with the abundance of exciting spring produce fast behind it. It was an especially cold, snowy winter in New York City, and because of that, my excitement to cook also felt stuck within a […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/SpringCookbooks_A.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 18 Mar 2026 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Spring, Cookbooks, We’re, Excited, About, This, Year</media:keywords>
</item>

<item>
<title>How a Michelin&#45;Green&#45;Starred Restaurant Makes One of the Best Burgers in NYC</title>
<link>https://coastalandliving.com/how-a-michelin-green-starred-restaurant-makes-one-of-the-best-burgers-in-nyc</link>
<guid>https://coastalandliving.com/how-a-michelin-green-starred-restaurant-makes-one-of-the-best-burgers-in-nyc</guid>
<description><![CDATA[ The One White Street cheeseburger went viral last summer with many people calling it the best burger in New York City. The fast-food-style burger seems simple — two thin patties are stacked between a sesame bun with sauce and onions — but every high-quality ingredient is meticulously made in the Tribeca restaurant’s zero-waste kitchen. The meat […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/EAT_FPS_089_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 17 Mar 2026 14:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Michelin-Green-Starred, Restaurant, Makes, One, the, Best, Burgers, NYC</media:keywords>
</item>

<item>
<title>Eater’s Second Cookbook Is Now Available for Preorder </title>
<link>https://coastalandliving.com/eaters-second-cookbook-is-now-available-for-preorder</link>
<guid>https://coastalandliving.com/eaters-second-cookbook-is-now-available-for-preorder</guid>
<description><![CDATA[ Eater’s newest cookbook, Eaterland: Recipes and Stories From Across the United States, is now available for preorder. With a focus on the iconic regional dishes that define American cuisine, the cookbook is chock-full of recipes, observations from chefs, and essays about unique local ingredients and traditions. At Eater, we’ve found ourselves repeatedly drawn to hyper-regional […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/Eaterland_Final.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 17 Mar 2026 14:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Eater’s, Second, Cookbook, Now, Available, for, Preorder </media:keywords>
</item>

<item>
<title>The JFK Jr. and CBK Show Is Also a Love Story About ‘90s NYC Dining</title>
<link>https://coastalandliving.com/the-jfk-jr-and-cbk-show-is-also-a-love-story-about-90s-nyc-dining</link>
<guid>https://coastalandliving.com/the-jfk-jr-and-cbk-show-is-also-a-love-story-about-90s-nyc-dining</guid>
<description><![CDATA[ If you see a parade of diners in Kangol flat caps at Bubby’s this week, don’t be too surprised: It’s all part of the renewed interest in the late John F. Kennedy Jr. and Carolyn Bessette Kennedy, thanks to Love Story, the new Hulu/FX capsule series about the famous (and at times, infamous) couple.  The […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/LoveStory_104_Sub.03r-copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 14 Mar 2026 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, JFK, Jr., and, CBK, Show, Also, Love, Story, About, ‘90s, NYC, Dining</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Indianapolis, Indiana</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-indianapolis-indiana</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-indianapolis-indiana</guid>
<description><![CDATA[ Indianapolis’s food scene has grown into something quietly remarkable, shaped by places that have been part of the city’s story for decades. Tinker Street still sets the tone for what new American cooking can be here, along with its new Carmel-based sibling, Freeland’s, which offers thoughtful, Midwest-agriculture-driven food that is never showy. The legendary 75-year-old […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/22554641/His_place.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 12 Mar 2026 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Indianapolis, Indiana</media:keywords>
</item>

<item>
<title>The 18 Best Restaurants in Buffalo</title>
<link>https://coastalandliving.com/the-18-best-restaurants-in-buffalo</link>
<guid>https://coastalandliving.com/the-18-best-restaurants-in-buffalo</guid>
<description><![CDATA[ Buffalo may be best known for its hot wings, thanks to the masterminds at Anchor Bar, but the city’s food scene goes far beyond a single bar app. It especially excels at unpretentious comfort foods, like Buffalo style pizza — pillowy, doughy crust with cup-and-char pepperoni (aka “grease pools”) — beef on weck: perfectly cooked, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/citylightsstudio_0062.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 12 Mar 2026 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Buffalo</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in St. Louis, Missouri</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-st-louis-missouri</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-st-louis-missouri</guid>
<description><![CDATA[ St. Louis has long had an inordinate preoccupation with food and drink. Through sheer audacity and Midwestern grit, the STL culinary community has kept pace with Goliath competitors thanks to some especially strong openings in recent years. The city has never doubted it could, should, and would rival powerhouses like LA, Portland, and Chicago. In […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25607276/FUFUNSAUCE_FUFUOXTAIL_JenniferKormanPhoto.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 12 Mar 2026 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, St., Louis, Missouri</media:keywords>
</item>

<item>
<title>The Final Fork</title>
<link>https://coastalandliving.com/the-final-fork</link>
<guid>https://coastalandliving.com/the-final-fork</guid>
<description><![CDATA[ Anything could happen during March Madness. Your beloved alma mater could get knocked out in the first round. You could call every upset for a perfect bracket. Some 11-seed Cinderella could make the Final Four. But one thing you can know for sure: where you should be spending game day. Whether you’re crossing the country […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/Wings-at-The-Independent.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 12 Mar 2026 17:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Final, Fork</media:keywords>
</item>

<item>
<title>The 19 Best Restaurants in Oklahoma City</title>
<link>https://coastalandliving.com/the-19-best-restaurants-in-oklahoma-city</link>
<guid>https://coastalandliving.com/the-19-best-restaurants-in-oklahoma-city</guid>
<description><![CDATA[ Oklahoma City has waged a long campaign to be considered a big-league city. That effort got a visible boost when the Thunder took home its first NBA title in 2025. The culinary scene has quietly made a name for itself as well, winning national recognition for its diverse tapestry of flavors drawn from the international […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25601901/Sedalia_s.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 12 Mar 2026 17:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Oklahoma, City</media:keywords>
</item>

<item>
<title>The Weekly Fish and Chips Special That Focuses on Sustainability</title>
<link>https://coastalandliving.com/the-weekly-fish-and-chips-special-that-focuses-on-sustainability</link>
<guid>https://coastalandliving.com/the-weekly-fish-and-chips-special-that-focuses-on-sustainability</guid>
<description><![CDATA[ Fish and chips is a once-a-week special at the Ojai, California, restaurant Rory’s Place. The nostalgic dish — which the owners, siblings Maeve and Rory McAuliffe, grew up eating during family trips to Cape Cod — is served only on Wednesdays. Rory’s Place is also laser-focused on sustainability, serving fresh local produce, seafood, and meat, and giving […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/EAT_FPS_088_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 10 Mar 2026 17:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Weekly, Fish, and, Chips, Special, That, Focuses, Sustainability</media:keywords>
</item>

<item>
<title>Pull Over in Central California for French&#45;ish Fine&#45;ish Dining</title>
<link>https://coastalandliving.com/pull-over-in-central-california-for-french-ish-fine-ish-dining</link>
<guid>https://coastalandliving.com/pull-over-in-central-california-for-french-ish-fine-ish-dining</guid>
<description><![CDATA[ To dine at Bell’s is to fall in love with the Santa Ynez Valley. The Michelin-starred French-inspired bistro sits on the dusty main street of Los Alamos, just off the 101 freeway, in the heart of California’s Central Coast wine country. Grapes stretch in every direction on the hillsides, rows of purple-tinged lettuces sprout at […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Carter-Hiyama-1.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 07 Mar 2026 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Pull, Over, Central, California, for, French-ish, Fine-ish, Dining</media:keywords>
</item>

<item>
<title>Worth the Trip</title>
<link>https://coastalandliving.com/worth-the-trip</link>
<guid>https://coastalandliving.com/worth-the-trip</guid>
<description><![CDATA[ Deep in the west Texas desert, an Italian deli serves ethereal sandwiches and freshly milled pasta. On the tip of a Wisconsin peninsula, a homey, family-run restaurant offers some of the country’s most impressive Mexican fine dining. In a small town off a central California freeway, a casual French spot treats diners to Michelin-starred tasting […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Bordo_NewMenuItems_July2025_bySarahMVasquez-79.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 07 Mar 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Worth, the, Trip</media:keywords>
</item>

<item>
<title>Drive, Ferry, or Swim If You Must to Reach Washington State’s Outdoor Oyster Saloon</title>
<link>https://coastalandliving.com/drive-ferry-or-swim-if-you-must-to-reach-washington-states-outdoor-oyster-saloon</link>
<guid>https://coastalandliving.com/drive-ferry-or-swim-if-you-must-to-reach-washington-states-outdoor-oyster-saloon</guid>
<description><![CDATA[ Around the Salish Sea, when you tell folks you’re headed to Lilliwaup, they know what it means. With a population of just over 200 people, this tiny seaside village on Hood Canal is home to a pet food store, a combination general store/motel, and Hama Hama. The 124-year-old Hama Hama Oyster Company supplies bivalves to […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Credit-Nicole-Johnson-2-1.webp" length="49398" type="image/jpeg"/>
<pubDate>Sat, 07 Mar 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Drive, Ferry, Swim, You, Must, Reach, Washington, State’s, Outdoor, Oyster, Saloon</media:keywords>
</item>

<item>
<title>This Desert Italian Deli Is Worth the Drive Across Texas</title>
<link>https://coastalandliving.com/this-desert-italian-deli-is-worth-the-drive-across-texas</link>
<guid>https://coastalandliving.com/this-desert-italian-deli-is-worth-the-drive-across-texas</guid>
<description><![CDATA[ A wind-swept, art-soaked enclave in the middle of the Chihuahuan Desert might seem like the last place you’d find transcendent Italian cooking. Marfa is better known for minimalist installations than fennel-laced salumi. But step inside Bordo, a deli and cafe tucked into a former 1930s mechanic shop, for some of Texas’s best Italian food. Chef-owner […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Bordo_NewMenuItems_July2025_bySarahMVasquez-42.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 07 Mar 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, Desert, Italian, Deli, Worth, the, Drive, Across, Texas</media:keywords>
</item>

<item>
<title>Head Way Out on a Wisconsin Peninsula for This Stellar Mexican Spot</title>
<link>https://coastalandliving.com/head-way-out-on-a-wisconsin-peninsula-for-this-stellar-mexican-spot</link>
<guid>https://coastalandliving.com/head-way-out-on-a-wisconsin-peninsula-for-this-stellar-mexican-spot</guid>
<description><![CDATA[ Driving up to Door County, Wisconsin, feels a lot like going to grandma’s house. The bucolic, woodsy peninsula, which juts like a thumbs-up from Green Bay into Lake Michigan, is known for postcard-perfect views, cherries, boat and bike rides, lighthouses, state parks, meandering Scandinavian farmland communities, and autumnal bonfires on endless shorelines where local beer […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Birria-de-Cordero.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 07 Mar 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Head, Way, Out, Wisconsin, Peninsula, for, This, Stellar, Mexican, Spot</media:keywords>
</item>

<item>
<title>Three Perfect Days of Dim Sum, Hikes, and Bar Hopping in Hong Kong</title>
<link>https://coastalandliving.com/three-perfect-days-of-dim-sum-hikes-and-bar-hopping-in-hong-kong</link>
<guid>https://coastalandliving.com/three-perfect-days-of-dim-sum-hikes-and-bar-hopping-in-hong-kong</guid>
<description><![CDATA[ Hong Kong feels like many cities rolled into one. In a single weekend, you can wander among skyscrapers, hike lush trails, and relax on a beach. Visitors can glimpse the city’s colonial past in revitalized architecture, and see how new structures lend a futuristic vibe to rapidly developing thoroughfares. Combining the flourishing economy of London […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/HKTB-Mong-Kok_Ladies-Market.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 06 Mar 2026 18:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Three, Perfect, Days, Dim, Sum, Hikes, and, Bar, Hopping, Hong, Kong</media:keywords>
</item>

<item>
<title>Sqirl Attempts a Comeback</title>
<link>https://coastalandliving.com/sqirl-attempts-a-comeback</link>
<guid>https://coastalandliving.com/sqirl-attempts-a-comeback</guid>
<description><![CDATA[ On February 19, the night Sqirl debuted its first dinner service, owner Jessica Koslow was tossing a pot of popcorn back and forth at millennial cookware brand Our Place in Venice, an hour’s drive to the west of her Virgil Village restaurant. She was there to promote avocado oil and beef tallow brand Marianne’s, and […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/Sqirl.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 06 Mar 2026 18:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Sqirl, Attempts, Comeback</media:keywords>
</item>

<item>
<title>Is Movie Theater Food Just Becoming Fine Dining?</title>
<link>https://coastalandliving.com/is-movie-theater-food-just-becoming-fine-dining</link>
<guid>https://coastalandliving.com/is-movie-theater-food-just-becoming-fine-dining</guid>
<description><![CDATA[ It was the pen-drop heard around the world — or at least, the web.  Recently, the popular dine-in theater chain Alamo Drafthouse announced that it would be “retiring the pen and paper order card model and call buttons” in February 2026, and “shifting to only taking orders via QR code.” For fans of Alamo, the […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/watching-movie.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 05 Mar 2026 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Movie, Theater, Food, Just, Becoming, Fine, Dining</media:keywords>
</item>

<item>
<title>Eater and Capital One Host Exclusive Dinners in NYC, Chicago, and Washington, D.C.</title>
<link>https://coastalandliving.com/eater-and-capital-one-host-exclusive-dinners-in-nyc-chicago-and-washington-dc</link>
<guid>https://coastalandliving.com/eater-and-capital-one-host-exclusive-dinners-in-nyc-chicago-and-washington-dc</guid>
<description><![CDATA[ Starting this spring, Eater and Capital One are hosting exclusive, one-night-only dinners at the year’s most anticipated new restaurants in New York City, Chicago, and Washington, D.C. The events take Eater’s insider access — you’ll hear about the most exciting restaurants across the country from us before anyone else — and bring it to life […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/Copy-of-7.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 05 Mar 2026 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Eater, and, Capital, One, Host, Exclusive, Dinners, NYC, Chicago, and, Washington, D.C.</media:keywords>
</item>

<item>
<title>This Is What You Get When Japanese and Italian Food Collide</title>
<link>https://coastalandliving.com/this-is-what-you-get-when-japanese-and-italian-food-collide</link>
<guid>https://coastalandliving.com/this-is-what-you-get-when-japanese-and-italian-food-collide</guid>
<description><![CDATA[ For over 20 years, Florida chef Eric Fralick dreamed of Kinjo, his Tampa restaurant that’s billed as “itameshi wafu Italian” cuisine. Opened last August, it serves dishes such as akami “spaghettoni” — lean bluefin tuna that’s cut to resemble pasta noodles and then served with a bagna cauda cream sauce — and a take on […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/F68A4651.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 04 Mar 2026 18:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, What, You, Get, When, Japanese, and, Italian, Food, Collide</media:keywords>
</item>

<item>
<title>Three Perfect Days of Seafood, Ancient Ruins, and Cocktails in Athens</title>
<link>https://coastalandliving.com/three-perfect-days-of-seafood-ancient-ruins-and-cocktails-in-athens</link>
<guid>https://coastalandliving.com/three-perfect-days-of-seafood-ancient-ruins-and-cocktails-in-athens</guid>
<description><![CDATA[ Athens is a city of beautiful contradictions. Michelin-starred dining rooms share sidewalk space with decades-old taverns. Modern rooftop bars overlook 2,000-year-old monuments. Everywhere you look, the past and present converge to create an unparalleled multilayered metropolis.  Despite the city’s dexterity, travelers have long treated the Greek capital as little more than a pit stop between […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/022_IJ4A9545.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 04 Mar 2026 18:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Three, Perfect, Days, Seafood, Ancient, Ruins, and, Cocktails, Athens</media:keywords>
</item>

<item>
<title>Three Perfect Days of Museums, Markets, and Beer Gardens in Munich, Germany</title>
<link>https://coastalandliving.com/three-perfect-days-of-museums-markets-and-beer-gardens-in-munich-germany</link>
<guid>https://coastalandliving.com/three-perfect-days-of-museums-markets-and-beer-gardens-in-munich-germany</guid>
<description><![CDATA[ Munich often makes lists of the “most livable cities,” combining an innovative, international energy with a slower, greener, and, at times, quintessentially Bavarian lifestyle. The foothills of the Alps are just an hour away, the peaks visible from different points in town, and Munich has long been a powerhouse of music, theater, and art thanks […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/shutterstock_1153005203.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 04 Mar 2026 18:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Three, Perfect, Days, Museums, Markets, and, Beer, Gardens, Munich, Germany</media:keywords>
</item>

<item>
<title>How One Farm Raises the Rarest, Most Expensive Mollusk in America</title>
<link>https://coastalandliving.com/how-one-farm-raises-the-rarest-most-expensive-mollusk-in-america</link>
<guid>https://coastalandliving.com/how-one-farm-raises-the-rarest-most-expensive-mollusk-in-america</guid>
<description><![CDATA[ If you’ve ever ordered an abalone dish at a restaurant in the U.S., that pricy sea snail probably came from this farm in Santa Barbara, California. The Cultured Abalone Farm is one of only two red abalone farms that commercially grows the tender shellfish (and the other farm in Monterey, California buys seed abalone from […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/03/EAT_VND_052_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 03 Mar 2026 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, One, Farm, Raises, the, Rarest, Most, Expensive, Mollusk, America</media:keywords>
</item>

<item>
<title>Eater Named 2026 ASME Finalist</title>
<link>https://coastalandliving.com/eater-named-2026-asme-finalist</link>
<guid>https://coastalandliving.com/eater-named-2026-asme-finalist</guid>
<description><![CDATA[ The National Magazine Awards has named Eater as a finalist in the category of General Excellence, Service and Lifestyle.  The finalists for the 2026 National Magazine Awards, an annual recognition from the American Society of Magazine Editors (ASME), were announced on Thursday.  Eater was nominated for General Excellence, Service and Lifestyle, alongside Allure, T: The […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/011226_Eater_Balthazar__0226.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 27 Feb 2026 15:00:04 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Eater, Named, 2026, ASME, Finalist</media:keywords>
</item>

<item>
<title>Can AI Curate a Great Meal With Strangers?</title>
<link>https://coastalandliving.com/can-ai-curate-a-great-meal-with-strangers</link>
<guid>https://coastalandliving.com/can-ai-curate-a-great-meal-with-strangers</guid>
<description><![CDATA[ Last weekend, I drank matcha with 20 people who could, according to the AI that selected them, become my new best friends. The experience was arranged entirely by a social platform called 222, which selects a group of strangers to meet up for pre-organized dinners, drinks, yoga classes, rooftop DJ sets, and more activities, all […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/222_Lede.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 26 Feb 2026 18:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Can, Curate, Great, Meal, With, Strangers</media:keywords>
</item>

<item>
<title>These Are 2026’s James Beard America’s Classics Winners </title>
<link>https://coastalandliving.com/these-are-2026s-james-beard-americas-classics-winners</link>
<guid>https://coastalandliving.com/these-are-2026s-james-beard-americas-classics-winners</guid>
<description><![CDATA[ It’s that time of year again: James Beard Awards season has begun. After dropping this year’s semifinalists last month, the James Beard Foundation announced the recipients of its America’s Classics awards today. The category, which the foundation introduced in 1998, recognizes “independently owned restaurants with timeless appeal and beloved in their region for food that […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/JamesBeard_B.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 26 Feb 2026 18:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>These, Are, 2026’s, James, Beard, America’s, Classics, Winners </media:keywords>
</item>

<item>
<title>Meet the New&#45;School Banana Split</title>
<link>https://coastalandliving.com/meet-the-new-school-banana-split</link>
<guid>https://coastalandliving.com/meet-the-new-school-banana-split</guid>
<description><![CDATA[ As long as she has someone to share it with her, a banana split will be “my first choice on a menu,” says North Carolina pastry chef Savannah Foltz. Her favorite comes from Tad’s Dairy Barn, a roadside trailer in West Virginia, where the banana split is straightforward: ice cream, fudge, pineapple sauce, whipped cream.  […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/scorfana-banana-split.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 25 Feb 2026 15:00:04 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Meet, the, New-School, Banana, Split</media:keywords>
</item>

<item>
<title>Michelin’s Return to Vegas Is Huge for the Southwest</title>
<link>https://coastalandliving.com/michelins-return-to-vegas-is-huge-for-the-southwest</link>
<guid>https://coastalandliving.com/michelins-return-to-vegas-is-huge-for-the-southwest</guid>
<description><![CDATA[ There’s arguably no more intense and fascinating restaurant city than Las Vegas. In terms of pure volume of sales, it has no equal, perhaps anywhere in the world. The city also knows how to put on a show, offering culinary spectacle at some of the nation’s greatest restaurants. This combination of money and glitz is […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/gettyimages-539576950.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 20 Feb 2026 18:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Michelin’s, Return, Vegas, Huge, for, the, Southwest</media:keywords>
</item>

<item>
<title>The Eater x Zwiesel Fortessa Collection Brings Restaurant&#45;Worthy Dinnerware to Your Table</title>
<link>https://coastalandliving.com/the-eater-x-zwiesel-fortessa-collection-brings-restaurant-worthy-dinnerware-to-your-table</link>
<guid>https://coastalandliving.com/the-eater-x-zwiesel-fortessa-collection-brings-restaurant-worthy-dinnerware-to-your-table</guid>
<description><![CDATA[ Tablescaping helps set the tone for how we eat and live, which is why Eater partnered with Fortessa to curate a selection of its glassware, flatware, and dinnerware worthy of everything from your best breakfasts to your secret-recipe Bolognese. If you’re new to the brand, U.S.-based Fortessa has been a hospitality industry go-to since it […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Fortessa_Shot5_Dinner_party.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 19 Feb 2026 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Eater, Zwiesel, Fortessa, Collection, Brings, Restaurant-Worthy, Dinnerware, Your, Table</media:keywords>
</item>

<item>
<title>Half a Pig is Broken Down Weekly for This Brooklyn Restaurant’s Lunar New Year Menu</title>
<link>https://coastalandliving.com/half-a-pig-is-broken-down-weekly-for-this-brooklyn-restaurants-lunar-new-year-menu</link>
<guid>https://coastalandliving.com/half-a-pig-is-broken-down-weekly-for-this-brooklyn-restaurants-lunar-new-year-menu</guid>
<description><![CDATA[ Lunar New Year is a busy time for Leland Eating and Drinking House in Prospect Heights, when the restaurant deals with about 1,500 covers a night. Chef and partner Delfin Jaranilla and head butcher Gary Little gave us a special look at this year’s holiday menu, including pork and shrimp shu mai, char sui pork, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/EAT_EXP_082_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 18 Feb 2026 18:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Half, Pig, Broken, Down, Weekly, for, This, Brooklyn, Restaurant’s, Lunar, New, Year, Menu</media:keywords>
</item>

<item>
<title>Salt Bread Is Ready to Win Over the World</title>
<link>https://coastalandliving.com/salt-bread-is-ready-to-win-over-the-world</link>
<guid>https://coastalandliving.com/salt-bread-is-ready-to-win-over-the-world</guid>
<description><![CDATA[ Justin’s Salt Bread, a new bakery in New York City, serves only one food item. Its namesake pastry is a golden-brown horn, glossy-topped and with a glitter of salt. It tears apart to expose not the honeycomb interior of the ideal croissant, but wisps of bread around what some call salt bread’s signature “butter hole” […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/image0.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 18 Feb 2026 18:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Salt, Bread, Ready, Win, Over, the, World</media:keywords>
</item>

<item>
<title>We Asked: How Do You Run a Restaurant With Your Partner?</title>
<link>https://coastalandliving.com/we-asked-how-do-you-run-a-restaurant-with-your-partner</link>
<guid>https://coastalandliving.com/we-asked-how-do-you-run-a-restaurant-with-your-partner</guid>
<description><![CDATA[ This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Running independent bars and restaurants takes a special kind of passion. This is the first in a three-part series, in partnership with Verizon Business, sharing how the people behind some of our favorite small […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Pre-Shift-Verizon-Working-With-a-Partner.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 14 Feb 2026 18:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Asked:, How, You, Run, Restaurant, With, Your, Partner</media:keywords>
</item>

<item>
<title>Meet the ‘It’ Candle of NYC Restaurant Bathrooms</title>
<link>https://coastalandliving.com/meet-the-it-candle-of-nyc-restaurant-bathrooms</link>
<guid>https://coastalandliving.com/meet-the-it-candle-of-nyc-restaurant-bathrooms</guid>
<description><![CDATA[ A version of this post originally appeared in Eater Today, which spotlights the freshest news and stories from across the food world every day. Subscribe now. It’s in the bathroom at Smithereens, and it’s in rotation at Cervo’s, Eel Bar, Hart’s, and the Fly. It’s at June Wine Bar and Rhodora. I knew Schmuck smelled […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Keap-option-2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 14 Feb 2026 18:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Meet, the, ‘It’, Candle, NYC, Restaurant, Bathrooms</media:keywords>
</item>

<item>
<title>29 Valentine’s Day Gifts for the Food Lover in Your Life</title>
<link>https://coastalandliving.com/29-valentines-day-gifts-for-the-food-lover-in-your-life</link>
<guid>https://coastalandliving.com/29-valentines-day-gifts-for-the-food-lover-in-your-life</guid>
<description><![CDATA[ Is there a greater love language than food? You could buy my heart with Ina Garten’s coconut cake, some king crab legs, or a heaping tower of chocolate-covered honeycomb. But there are also plenty of food-related gifts — a farfalle-shaped candle! A rhinestone chocolate chip cookie necklace! — that would make a food- or drink-obsessed […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25864501/39_best_valentines_day_food_gifts_copy_2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 14 Feb 2026 18:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Valentine’s, Day, Gifts, for, the, Food, Lover, Your, Life</media:keywords>
</item>

<item>
<title>We Turned Our Home Into One of LA’s Buzziest Coffee Shops</title>
<link>https://coastalandliving.com/we-turned-our-home-into-one-of-las-buzziest-coffee-shops</link>
<guid>https://coastalandliving.com/we-turned-our-home-into-one-of-las-buzziest-coffee-shops</guid>
<description><![CDATA[ This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Running independent bars and restaurants takes a special kind of passion. This is the first in a three-part series, in partnership with Verizon Business, sharing how the people behind some of our favorite small […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Granada-Pre-Shift-Verizon.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 12 Feb 2026 18:00:04 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Turned, Our, Home, Into, One, LA’s, Buzziest, Coffee, Shops</media:keywords>
</item>

<item>
<title>What I Did When Everything Went Wrong on Opening Day</title>
<link>https://coastalandliving.com/what-i-did-when-everything-went-wrong-on-opening-day</link>
<guid>https://coastalandliving.com/what-i-did-when-everything-went-wrong-on-opening-day</guid>
<description><![CDATA[ This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Running independent bars and restaurants takes a special kind of passion. This is the first in a three-part series, in partnership with Verizon Business, sharing how the people behind some of our favorite small […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Service-Ready-Chai-Pani-Pre-Shift-Excerpt.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 10 Feb 2026 18:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>What, Did, When, Everything, Went, Wrong, Opening, Day</media:keywords>
</item>

<item>
<title>The Newest ‘Third Spaces’? Restaurants and Bars That Feel Like a Living Room</title>
<link>https://coastalandliving.com/the-newest-third-spaces-restaurants-and-bars-that-feel-like-a-living-room</link>
<guid>https://coastalandliving.com/the-newest-third-spaces-restaurants-and-bars-that-feel-like-a-living-room</guid>
<description><![CDATA[ The same ostrich has been popping up in my Instagram feed over and over lately. It’s a taxidermied beast that holds court in what I initially thought was someone’s house in Europe: The bird I’ve been seeing in so many birthday social media stories, however, isn’t from an apartment in the Marais quarter of Paris; […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Brass-Tusk-Bar_Islyn-Studio_William-Jess-Laird_75147.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 07 Feb 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Newest, ‘Third, Spaces’, Restaurants, and, Bars, That, Feel, Like, Living, Room</media:keywords>
</item>

<item>
<title>Is It Okay to Like the Tesla Diner?</title>
<link>https://coastalandliving.com/is-it-okay-to-like-the-tesla-diner</link>
<guid>https://coastalandliving.com/is-it-okay-to-like-the-tesla-diner</guid>
<description><![CDATA[ I drive a Tesla. I bought it in 2022, when I knew a bit about CEO Elon Musk’s questionable character, but could never have foreseen his reprehensible antics in the years following. I wish I could sell the car, but I’m underwater on my loan by some $10,000 since its resale value cratered. I won’t be […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/tesladiner-10.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 07 Feb 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Okay, Like, the, Tesla, Diner</media:keywords>
</item>

<item>
<title>British Food Is Here</title>
<link>https://coastalandliving.com/british-food-is-here</link>
<guid>https://coastalandliving.com/british-food-is-here</guid>
<description><![CDATA[ There is an art to a proper meat pie, according to the Seattle chef and butcher Kevin Smith. The American pot pie frustrates him because it lets the pot do the heavy lifting. “The real way of doing it, for me, is to make a freestanding pie,” Smith says. The pastry should hold itself up, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/02/Eater_Seattles_Best_Restaurants_The_Little_Beast_Brooke_Fitts004.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 04 Feb 2026 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>British, Food, Here</media:keywords>
</item>

<item>
<title>Late&#45;Night Mutton and Superb Sardines: How We Eat in Paris</title>
<link>https://coastalandliving.com/late-night-mutton-and-superb-sardines-how-we-eat-in-paris</link>
<guid>https://coastalandliving.com/late-night-mutton-and-superb-sardines-how-we-eat-in-paris</guid>
<description><![CDATA[ We both came to France in our 20s, one of us (John) for work at Activision and the other (Mashama) for a cooking school, and we both fell in love with Paris in our own ways. After we got the Grey in Savannah off the ground, we talked about opening a restaurant in Paris. We […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/01/MashamaJohno_LArret_IlyaKagan-1-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 29 Jan 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Late-Night, Mutton, and, Superb, Sardines:, How, Eat, Paris</media:keywords>
</item>

<item>
<title>Teff Pasta, Modern Ethiopian Dining, and Piles of Spices: How I Eat Around Addis Ababa</title>
<link>https://coastalandliving.com/teff-pasta-modern-ethiopian-dining-and-piles-of-spices-how-i-eat-around-addis-ababa</link>
<guid>https://coastalandliving.com/teff-pasta-modern-ethiopian-dining-and-piles-of-spices-how-i-eat-around-addis-ababa</guid>
<description><![CDATA[ The capital of my home country, and the location of my new restaurant, Marcus Addis Restaurant &amp; Sky Bar, is both the center of Ethiopia and a core component of our nation’s culture. Restaurants and artistic institutions go hand and hand in Addis. Here, galleries, museums, and markets come together to create a steady, electric […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/01/Marcus-Addiss_Dec_2023-0292.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 29 Jan 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Teff, Pasta, Modern, Ethiopian, Dining, and, Piles, Spices:, How, Eat, Around, Addis, Ababa</media:keywords>
</item>

<item>
<title>Taiwanese Breakfast, Beef Noodle Soup, and Craft Beer: How I Eat My Way Around Taipei</title>
<link>https://coastalandliving.com/taiwanese-breakfast-beef-noodle-soup-and-craft-beer-how-i-eat-my-way-around-taipei</link>
<guid>https://coastalandliving.com/taiwanese-breakfast-beef-noodle-soup-and-craft-beer-how-i-eat-my-way-around-taipei</guid>
<description><![CDATA[ After a decade in the restaurant industry, teaching myself how to make Taiwanese food and cooking in the pressure cooker that is New York City, I’ve learned that the most powerful ingredient in many recipes is nostalgia. It often makes you assume the food you were raised on is the best way to eat — […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/01/Eric-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 29 Jan 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Taiwanese, Breakfast, Beef, Noodle, Soup, and, Craft, Beer:, How, Eat, Way, Around, Taipei</media:keywords>
</item>

<item>
<title>Where to Eat in 2026</title>
<link>https://coastalandliving.com/where-to-eat-in-2026</link>
<guid>https://coastalandliving.com/where-to-eat-in-2026</guid>
<description><![CDATA[ Of all the travel recommendations out there, the most convincing ones read more like personal stories than notches on a checklist. When a friend nostalgically raves about the guava dishes in their Mexican hometown, waxes poetic about late-night trays of masala aloo buns at an Indian bakery, or emphatically declares their lakeside Michigan community to […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/01/SELECT-DSC09098.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 29 Jan 2026 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Where, Eat, 2026</media:keywords>
</item>

<item>
<title>Where to Buy Truffles and Bonbons for Valentine’s Day, According to Eater Editors</title>
<link>https://coastalandliving.com/where-to-buy-truffles-and-bonbons-for-valentines-day-according-to-eater-editors</link>
<guid>https://coastalandliving.com/where-to-buy-truffles-and-bonbons-for-valentines-day-according-to-eater-editors</guid>
<description><![CDATA[ I am an avowed supporter of Valentine’s Day — not because I have a particularly rosy-eyed view of love and friendships, although I’m also pro those things. But I’m really here for the chocolate, which on Valentine’s Day, deservedly takes pride of place, conversation hearts and luxury vegetable bouquets notwithstanding. This is the time to […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/02/Valentines-Day-Bonbons-2026.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 24 Jan 2026 15:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Where, Buy, Truffles, and, Bonbons, for, Valentine’s, Day, According, Eater, Editors</media:keywords>
</item>

<item>
<title>Here Are the 2026 James Beard Awards Restaurant and Chef Semifinalists</title>
<link>https://coastalandliving.com/here-are-the-2026-james-beard-awards-restaurant-and-chef-semifinalists</link>
<guid>https://coastalandliving.com/here-are-the-2026-james-beard-awards-restaurant-and-chef-semifinalists</guid>
<description><![CDATA[ The James Beard Foundation has unfurled its list of semifinalists today, all of which will be in consideration to win an award at the eponymous 2026 James Beard Awards. Considered one of the restaurant industry’s most prestigious honors, the award spans categories such as Restaurant and Chef Awards, Media Awards (Book, Broadcast Media, Journalism), and […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/01/jamesbeard6-copy.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 22 Jan 2026 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Here, Are, the, 2026, James, Beard, Awards, Restaurant, and, Chef, Semifinalists</media:keywords>
</item>

<item>
<title>Tapered Candles Are Bringing Serious Drip to Dining Rooms</title>
<link>https://coastalandliving.com/tapered-candles-are-bringing-serious-drip-to-dining-rooms</link>
<guid>https://coastalandliving.com/tapered-candles-are-bringing-serious-drip-to-dining-rooms</guid>
<description><![CDATA[ I’ve noticed something bright and comforting, even in the moodiest of dining rooms across the country: real candles, and lots of them. After a long reign of battery-powered faux candles for safety and convenience, some restaurants are back to scattering demure tea candles in votives across their tables, and a number have leaned into an […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/01/Berenjak.UpperIndoor.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 10 Jan 2026 15:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Tapered, Candles, Are, Bringing, Serious, Drip, Dining, Rooms</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Montreal, According to a Local Expert</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-montreal-according-to-a-local-expert</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-montreal-according-to-a-local-expert</guid>
<description><![CDATA[ With its offbeat blend of poutine, pikliz, natural wine, and piri-piri, Montreal is a food city hors pair. You’ll find Italian, Jewish, Vietnamese, Lebanese, Haitian, and, of course, meaty French-leaning restaurants side by side. Add to that our public markets, rooftop greenhouses, urban farms (Montreal is a world capital of urban agriculture), and a surplus […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/10/Raviolis.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 10 Jan 2026 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Montreal, According, Local, Expert</media:keywords>
</item>

<item>
<title>Char Siu Pork and Other Cantonese Dishes Get an Update at This Hong Kong Restaurant</title>
<link>https://coastalandliving.com/char-siu-pork-and-other-cantonese-dishes-get-an-update-at-this-hong-kong-restaurant</link>
<guid>https://coastalandliving.com/char-siu-pork-and-other-cantonese-dishes-get-an-update-at-this-hong-kong-restaurant</guid>
<description><![CDATA[ Ho Lee Fook is redefining Cantonese food in Hong Kong, with chef ArChan Chan calling the spot — covered in mahjong tiles and beckoning gold cats — “a Chinese restaurant with a Hong Kong heart.” Chan’s modern renditions of classic dishes like char siu, sweet and sour pork, and steamed razor clams have become beloved […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2026/01/EAT_084_FPS_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 06 Jan 2026 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Char, Siu, Pork, and, Other, Cantonese, Dishes, Get, Update, This, Hong, Kong, Restaurant</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Honolulu, According to a Local Expert</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-honolulu-according-to-a-local-expert</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-honolulu-according-to-a-local-expert</guid>
<description><![CDATA[ Honolulu hangs onto its food and culture fiercely. It’s why decades-old mom-and-pop restaurants still dominate certain neighborhoods and why you see dishes that would have been familiar to some of the islands’ earliest settlers. While the world moves at its frenetic pace, the city reminds us of who we have been and who we are.  […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/23592770/tonkatsu_tamafuji.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 31 Dec 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Honolulu, According, Local, Expert</media:keywords>
</item>

<item>
<title>The 38 Best Hong Kong Restaurants, According to a Local Expert</title>
<link>https://coastalandliving.com/the-38-best-hong-kong-restaurants-according-to-a-local-expert</link>
<guid>https://coastalandliving.com/the-38-best-hong-kong-restaurants-according-to-a-local-expert</guid>
<description><![CDATA[ Hong Kong has always told its story through food, and the restaurant scene today reflects the city’s many chapters. A mere 180 years ago, Hong Kong was a cluster of tiny fishing villages scattered across an archipelago, and local Cantonese dishes still speak to that halieutic past. Hybrid diners offer foods featuring the first imported […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2019/05/BaseHall-KamCenter-Roast-Goose1.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 25 Dec 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Hong, Kong, Restaurants, According, Local, Expert</media:keywords>
</item>

<item>
<title>The Best Condiments for Giving as Delicious Gifts</title>
<link>https://coastalandliving.com/the-best-condiments-for-giving-as-delicious-gifts</link>
<guid>https://coastalandliving.com/the-best-condiments-for-giving-as-delicious-gifts</guid>
<description><![CDATA[ There is no better and easier gift than a really great condiment. It doesn’t matter how picky a person is, or how specific their tastes are, or how well (or little) you know them, a high quality condiment is a meal-upgrading addition to anyone’s kitchen — even if they don’t cook. (Let’s be honest, all […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/condiments-as-gifts-copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 23 Dec 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Condiments, for, Giving, Delicious, Gifts</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Mexico City, According to a Local Culinary Guide</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-mexico-city-according-to-a-local-culinary-guide</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-mexico-city-according-to-a-local-culinary-guide</guid>
<description><![CDATA[ The largest city in North America, Mexico City is a unique, elastic, ever-changing patchwork of food traditions. As a native of the city and a food writer covering the scene for the past 14 years, I’m still amazed by CDMX’s captivating energy and scale. Since Eater first started reporting on Mexico City’s dining scene in […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/10/Galea-dia-2_49.jpg" length="49398" type="image/jpeg"/>
<pubDate>Tue, 23 Dec 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Mexico, City, According, Local, Culinary, Guide</media:keywords>
</item>

<item>
<title>These 10 Food Gift Ideas Were Hand&#45;Picked by the Eater Staff</title>
<link>https://coastalandliving.com/these-10-food-gift-ideas-were-hand-picked-by-the-eater-staff</link>
<guid>https://coastalandliving.com/these-10-food-gift-ideas-were-hand-picked-by-the-eater-staff</guid>
<description><![CDATA[ As 2025 comes to an end, the annual holiday gift mania begins to set in. No matter the mental notes and physical lists maintained throughout the year, we’re all stuck asking the same question as December quickly passes: “What should I get them?” Whether you’re shopping for your bestie, that one crazy uncle you got […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/EUW-Article.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 21 Dec 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>These, Food, Gift, Ideas, Were, Hand-Picked, the, Eater, Staff</media:keywords>
</item>

<item>
<title>Everything Is Steakhouse Now</title>
<link>https://coastalandliving.com/everything-is-steakhouse-now</link>
<guid>https://coastalandliving.com/everything-is-steakhouse-now</guid>
<description><![CDATA[ Steakhouses never went away in the United States, but recently they’ve taken over the dining landscape. Now, everything is steakhouse.  The continued cultural cachet of martinis, olives, and shrimp cocktail: steakhouse. The prevalence of tableside carts that turn all kinds of dishes into dinner and a show: steakhouse. The rise of the “swankstaurant”: steakhouse, just […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/GettyImages-2231786124.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 17 Dec 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Everything, Steakhouse, Now</media:keywords>
</item>

<item>
<title>The Best Food and Dining Trends of 2025, According to Eater Editors</title>
<link>https://coastalandliving.com/the-best-food-and-dining-trends-of-2025-according-to-eater-editors</link>
<guid>https://coastalandliving.com/the-best-food-and-dining-trends-of-2025-according-to-eater-editors</guid>
<description><![CDATA[ Amid yet another complicated year, there were, indeed, many high points too. The restaurant and bar scene across the United States felt legitimately exciting once again. It was a great year to enjoy a little treat, whether in the form of an over-the-top savory croissant or a fancy drink from a third-culture coffee shop. These […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/Eater_Lai_Rai_023.webp" length="49398" type="image/jpeg"/>
<pubDate>Sat, 13 Dec 2025 15:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Food, and, Dining, Trends, 2025, According, Eater, Editors</media:keywords>
</item>

<item>
<title>The Worst Food and Dining Trends of 2025, According to Eater Editors</title>
<link>https://coastalandliving.com/the-worst-food-and-dining-trends-of-2025-according-to-eater-editors</link>
<guid>https://coastalandliving.com/the-worst-food-and-dining-trends-of-2025-according-to-eater-editors</guid>
<description><![CDATA[ In some ways, 2025 was a great year in food — boundary-pushing bakeries popped up all over the country, restaurants and bars actually felt fun again, and New York City even gained a legitimately awesome cheesesteak thanks in part to Bradley Cooper. Still, can you truly love something (Dubai chocolate, Taylor Swift, whatever TV show […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/ZouZou_s_20.webp" length="49398" type="image/jpeg"/>
<pubDate>Sat, 13 Dec 2025 15:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Worst, Food, and, Dining, Trends, 2025, According, Eater, Editors</media:keywords>
</item>

<item>
<title>Procrastinated? These 15 Last&#45;Minute Food Gifts Still Serve</title>
<link>https://coastalandliving.com/procrastinated-these-15-last-minute-food-gifts-still-serve</link>
<guid>https://coastalandliving.com/procrastinated-these-15-last-minute-food-gifts-still-serve</guid>
<description><![CDATA[ The holiday season is a Sharknado of party planning, travel coordinating, and dinner menu development, so it’s fully understandable if you chose to forgo the Black Friday sales rush for this year’s gift shopping. Were I in your shoes, I, too, would have tucked into some leftover pumpkin pie and taken my granny to the […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/Last-Min-Food-Gifts.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 13 Dec 2025 15:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Procrastinated, These, Last-Minute, Food, Gifts, Still, Serve</media:keywords>
</item>

<item>
<title>The Best Natural Wines to Bring to a Holiday Party (or Gift to Anyone)</title>
<link>https://coastalandliving.com/the-best-natural-wines-to-bring-to-a-holiday-party-or-gift-to-anyone</link>
<guid>https://coastalandliving.com/the-best-natural-wines-to-bring-to-a-holiday-party-or-gift-to-anyone</guid>
<description><![CDATA[ Natural wine is no longer just a niche obsession among sommeliers in gentrified neighborhoods and funk-loving nerds; it’s a major category that has evolved into a highly giftable, drinkable universe. There are the artistically labeled pét-nats for festive toasts, elegant skin-contact bottles that look good on any tablescape, and endlessly sippable, chillable reds that feel […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/natural-wine-gift-guide.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 11 Dec 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Natural, Wines, Bring, Holiday, Party, or, Gift, Anyone</media:keywords>
</item>

<item>
<title>Sign Up For Eater’s New Kang Town Newsletter</title>
<link>https://coastalandliving.com/sign-up-for-eaters-new-kang-town-newsletter</link>
<guid>https://coastalandliving.com/sign-up-for-eaters-new-kang-town-newsletter</guid>
<description><![CDATA[ If you ever needed to know where to eat along the West Coast, in cities like Los Angeles, San Francisco, Las Vegas, San Diego, Phoenix, and beyond, this is the newsletter for you. If you’re never on the West Coast, you’ve never eaten there, and all you care about is local dining somewhere else — […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Kang-Town-NL.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 11 Dec 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Sign, For, Eater’s, New, Kang, Town, Newsletter</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Vancouver, According to a Local Expert</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-vancouver-according-to-a-local-expert</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-vancouver-according-to-a-local-expert</guid>
<description><![CDATA[ From elevated Michelin-starred dining along Main Street to Robson Street with its dizzying array of dumpling shops, ramen-ya, Korean-fried chicken joints, and creative bakeries, Vancouver is a city that demands you come hungry and ensures you leave satisfied. Since I arrived as an immigrant from the U.K. more than a decade ago, exploring the culinary […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/24406405/Anh_and_Chi_Streetside_Platter_Photographed_by_Leila_Kwok_1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 11 Dec 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Vancouver, According, Local, Expert</media:keywords>
</item>

<item>
<title>The Best Last&#45;Minute Food Gifts That Ship Super Fast From Walmart</title>
<link>https://coastalandliving.com/the-best-last-minute-food-gifts-that-ship-super-fast-from-walmart</link>
<guid>https://coastalandliving.com/the-best-last-minute-food-gifts-that-ship-super-fast-from-walmart</guid>
<description><![CDATA[ We’re still in the holiday gift shopping procrastination zone, before panic sets in, but we’re circling the city limits — so consider this article your gentle push notification to smash that order button on the Le Creuset bread oven your partner has been ogling all year. The clock is ticking to act before you get […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/Sponsored-Walmart-Holiday-Gift-Guide-Recovered.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 11 Dec 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Last-Minute, Food, Gifts, That, Ship, Super, Fast, From, Walmart</media:keywords>
</item>

<item>
<title>How to Make a Gingerbread House From Scratch</title>
<link>https://coastalandliving.com/how-to-make-a-gingerbread-house-from-scratch</link>
<guid>https://coastalandliving.com/how-to-make-a-gingerbread-house-from-scratch</guid>
<description><![CDATA[ Growing up, I always envied the kids who built gingerbread houses at home. My family and I rarely baked together in Brooklyn: Like many Asian diaspora families, we stored pots and pans (and our rice cooker!) in the oven.  When I became a mom, I made sure my son got to experience some holiday magic […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Eater-Holiday-_-Gingerbread-Hero-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 07 Dec 2025 15:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Make, Gingerbread, House, From, Scratch</media:keywords>
</item>

<item>
<title>All the Tools Needed to Make a Gingerbread House</title>
<link>https://coastalandliving.com/all-the-tools-needed-to-make-a-gingerbread-house</link>
<guid>https://coastalandliving.com/all-the-tools-needed-to-make-a-gingerbread-house</guid>
<description><![CDATA[ Gingerbread houses combine two of my favorite things: holiday desserts and real estate. There is an art to making the cookie-based chateau, and while it can seem intimidating to engineer a structurally sound gingerbread house, there are several steps you can take to make sure your own is easily up to code. As part of […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/gingerbread-commerce.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 07 Dec 2025 15:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>All, the, Tools, Needed, Make, Gingerbread, House</media:keywords>
</item>

<item>
<title>How to Assemble a Stunning (and Sturdy) Gingerbread House</title>
<link>https://coastalandliving.com/how-to-assemble-a-stunning-and-sturdy-gingerbread-house</link>
<guid>https://coastalandliving.com/how-to-assemble-a-stunning-and-sturdy-gingerbread-house</guid>
<description><![CDATA[ Now that you’ve baked all your gingerbread house cookie pieces and made the royal icing, it’s time to build something fun and magical. First off, it’s always fun to turn this into a group project, so grab a buddy or two to join you. Next, take two walls and pipe thick lines of royal icing […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Eater-Holiday-_-Gingerbread-assemblyHero.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 07 Dec 2025 15:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Assemble, Stunning, and, Sturdy, Gingerbread, House</media:keywords>
</item>

<item>
<title>The Best Icing for a Gingerbread House Is a Simply Royal</title>
<link>https://coastalandliving.com/the-best-icing-for-a-gingerbread-house-is-a-simply-royal</link>
<guid>https://coastalandliving.com/the-best-icing-for-a-gingerbread-house-is-a-simply-royal</guid>
<description><![CDATA[ Through the decades, royal icing has been the edible glue of choice when it comes to building gingerbread houses. Royal icing dries hard, doesn’t smudge or run, pipes precisely, and is quite sturdy. It’s also easy to change its consistency, simply by adding water.  So while there are fun new options to consider, like using […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Eater-Holiday-_-Royal-Icing-Hero.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 07 Dec 2025 15:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Icing, for, Gingerbread, House, Simply, Royal</media:keywords>
</item>

<item>
<title>A Gingerbread Recipe That’ll (Literally) Stand the Test of Time</title>
<link>https://coastalandliving.com/a-gingerbread-recipe-thatll-literally-stand-the-test-of-time</link>
<guid>https://coastalandliving.com/a-gingerbread-recipe-thatll-literally-stand-the-test-of-time</guid>
<description><![CDATA[ While gingerbread houses are technically made with edible ingredients, they’re usually meant for us to admire as opposed to consume: These cookies must hold up walls, roofing, icing, and candy decorations without warping, so softness or a tender crumb aren’t the goals. The gingerbread cookies used to build these centerpieces must be firm, sturdy, and […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Eater-Holiday-_-Gingerbread-Cookie-Hero-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 07 Dec 2025 15:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Gingerbread, Recipe, That’ll, Literally, Stand, the, Test, Time</media:keywords>
</item>

<item>
<title>These Are the 2025 Eater Award Winners</title>
<link>https://coastalandliving.com/these-are-the-2025-eater-award-winners</link>
<guid>https://coastalandliving.com/these-are-the-2025-eater-award-winners</guid>
<description><![CDATA[ An octopus tostada in Austin. A fried-to-order churro in LA. A plate of Bengali wedding chicken in Raleigh, North Carolina. These are just a few of the flavors that struck a chord with Eater editors in cities across the United States in 2025. The breadth and depth of this year’s Eater Award winners speaks not […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/betsy.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 05 Dec 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>These, Are, the, 2025, Eater, Award, Winners</media:keywords>
</item>

<item>
<title>Indian Fine Dining Aims Higher Than Ever in the Southwest</title>
<link>https://coastalandliving.com/indian-fine-dining-aims-higher-than-ever-in-the-southwest</link>
<guid>https://coastalandliving.com/indian-fine-dining-aims-higher-than-ever-in-the-southwest</guid>
<description><![CDATA[ It’s immediately obvious when you walk in that Tamba is one of Las Vegas’s most ambitious new restaurants. Heavy double doors open to an arresting, high-ceilinged space that evokes a five-star hotel lobby. A DJ spins electro-Indian tunes that pulse out of invisible speakers hidden in the walls.  Then comes the food: On the warm, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/Kahani.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 05 Dec 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Indian, Fine, Dining, Aims, Higher, Than, Ever, the, Southwest</media:keywords>
</item>

<item>
<title>A Café de Olla Recipe That’s Made for Gathering</title>
<link>https://coastalandliving.com/a-cafe-de-olla-recipe-thats-made-for-gathering</link>
<guid>https://coastalandliving.com/a-cafe-de-olla-recipe-thats-made-for-gathering</guid>
<description><![CDATA[ Since it opened in July, Cafe Tondo has quickly become a Los Angeles hotspot, offering conchas and coffee in the morning and drinks and dancing later in the day, beneath the glow of red neon lights. Co-founder Abraham Campillo owns another business in the neighborhood, the design company Mouthwash Studio, and had noticed local frustration […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Eater-Holiday-_-Cafe-De-Olla-Hero.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 03 Dec 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Café, Olla, Recipe, That’s, Made, for, Gathering</media:keywords>
</item>

<item>
<title>Left No Crumbs</title>
<link>https://coastalandliving.com/left-no-crumbs</link>
<guid>https://coastalandliving.com/left-no-crumbs</guid>
<description><![CDATA[ A holiday cookie swap is all about accessible abundance: For the price of entry (i.e., an afternoon spent baking one type of cookie to share), guests leave with full cookie tins erupting with biscuits, wafers, and bars, an assortment of treats displaying different colors, flavors, and provenances. It’s that promise of variety — and the […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/12/Eater-Holiday-_-Cookie-Swap-Hero.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 03 Dec 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Left, Crumbs</media:keywords>
</item>

<item>
<title>A Spinach Artichoke Crab Dip Recipe That’s Ready for Any Party</title>
<link>https://coastalandliving.com/a-spinach-artichoke-crab-dip-recipe-thats-ready-for-any-party</link>
<guid>https://coastalandliving.com/a-spinach-artichoke-crab-dip-recipe-thats-ready-for-any-party</guid>
<description><![CDATA[ New York City has no shortage of oyster bars. But many of these institutions, says Strange Delight executive chef and partner Ham El-Waylly, can feel “bougie and buttoned-up.” Instead, the goal of the Strange Delight team — which includes Anoop Pillarisetti and Michael Tuiach — was to make their Brooklyn restaurant “feel like a party, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Eater-Holiday-_-Crab-Dip.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 03 Dec 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Spinach, Artichoke, Crab, Dip, Recipe, That’s, Ready, for, Any, Party</media:keywords>
</item>

<item>
<title>Dan Pelosi’s Pignoli Are the Life of the Cookie Party</title>
<link>https://coastalandliving.com/dan-pelosis-pignoli-are-the-life-of-the-cookie-party</link>
<guid>https://coastalandliving.com/dan-pelosis-pignoli-are-the-life-of-the-cookie-party</guid>
<description><![CDATA[ Dan Pelosi famously loves a holiday cookie swap. On his Instagram account, @grossypelosi, and personal website, the recipe developer has chronicled many of his cookie parties over the years, during which he rolls brown butcher’s paper atop a large table and invites guests to drop by with their treats, open-house-style. Some of Pelosi’s cookie recipes […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Eater-Holiday-_-Pignoli-Cookies.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 03 Dec 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Dan, Pelosi’s, Pignoli, Are, the, Life, the, Cookie, Party</media:keywords>
</item>

<item>
<title>Benne Seed Wafers Pair Well With Everything</title>
<link>https://coastalandliving.com/benne-seed-wafers-pair-well-with-everything</link>
<guid>https://coastalandliving.com/benne-seed-wafers-pair-well-with-everything</guid>
<description><![CDATA[ According to culinary historian, educator, and multiple James Beard Award-winning cookbook author Michael W. Twitty, the Southern table is a place where “the real world and the places that exist in memory, myth, and mystique sit side by side.” In his new book, Recipes From the American South, Twitty outlines how the culinary identity of […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Eater-Holiday-_-Benne-Seed-Cookies.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 03 Dec 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Benne, Seed, Wafers, Pair, Well, With, Everything</media:keywords>
</item>

<item>
<title>The Best Black Friday Deals on Cookware, Kitchen Items, and More</title>
<link>https://coastalandliving.com/the-best-black-friday-deals-on-cookware-kitchen-items-and-more</link>
<guid>https://coastalandliving.com/the-best-black-friday-deals-on-cookware-kitchen-items-and-more</guid>
<description><![CDATA[ Black Friday is here once again, transforming the internet into one giant, flashing funhouse with “SALE!!!” signs and promo codes at every turn. It can feel intimidating (to say the least), but hidden beneath the avalanche of limited-time offers and all-caps newsletters are the actually worthwhile deals from many (let’s say most) of our favorite […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/black-friday-main-post-copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 29 Nov 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Black, Friday, Deals, Cookware, Kitchen, Items, and, More</media:keywords>
</item>

<item>
<title>The Best Black Friday Deals on Small Kitchen Appliances</title>
<link>https://coastalandliving.com/the-best-black-friday-deals-on-small-kitchen-appliances</link>
<guid>https://coastalandliving.com/the-best-black-friday-deals-on-small-kitchen-appliances</guid>
<description><![CDATA[ The inescapable, highly anticipated Black Friday digital bazaar is underway, meaning that it’s prime time for scoring genuinely excellent discounts on small kitchen appliances. This year’s standout deals include markdowns on workhorse favorites — the Vitamix Propel blender, Breville’s Smart Oven Air Fryer Pro (an Eater editor fave), the Ninja Flip toaster/air fryer, and the […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Small-Appliance-Black-Friday-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 29 Nov 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Black, Friday, Deals, Small, Kitchen, Appliances</media:keywords>
</item>

<item>
<title>The 27 Best Restaurants in Dubai, According to a Resident Food Writer</title>
<link>https://coastalandliving.com/the-27-best-restaurants-in-dubai-according-to-a-resident-food-writer</link>
<guid>https://coastalandliving.com/the-27-best-restaurants-in-dubai-according-to-a-resident-food-writer</guid>
<description><![CDATA[ Dubai’s dining scene was once defined by a handful of celebrity chefs, flashy hotel restaurants, and locals spots that only longtime residents knew about. Gordon Ramsay, Salt Bae, Heinz Beck, and Alain Ducasse all landed here, turning their names into tourist attractions — though catching one of these luminaries in the kitchen was about as […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/3Fils-Wagyu-Nigiri-with-Caviar-supplied-by-3Fils.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 27 Nov 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Dubai, According, Resident, Food, Writer</media:keywords>
</item>

<item>
<title>The Best Black Friday Deals on Food Gifts (to Wrap Up Your Holiday Shopping)</title>
<link>https://coastalandliving.com/the-best-black-friday-deals-on-food-gifts-to-wrap-up-your-holiday-shopping</link>
<guid>https://coastalandliving.com/the-best-black-friday-deals-on-food-gifts-to-wrap-up-your-holiday-shopping</guid>
<description><![CDATA[ Black Friday can feel like being trapped inside a digital mall staffed by an infinite sea of carnival barkers vying for your attention (and dollars), but buried in the noise are plenty of very real, very good deals — especially if you’re gift-shopping for home cooks, cocktail nerds, and people who own four different kinds of […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Black-Friday-Gifts-2025-copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 27 Nov 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Black, Friday, Deals, Food, Gifts, to, Wrap, Your, Holiday, Shopping</media:keywords>
</item>

<item>
<title>Eater’s Guide to the Holidays</title>
<link>https://coastalandliving.com/eaters-guide-to-the-holidays</link>
<guid>https://coastalandliving.com/eaters-guide-to-the-holidays</guid>
<description><![CDATA[ 


	
		



			Want to Become a Restaurant VIP? Bring Holiday Gifts.
			When Christmas Is Just Another Day at the Restaurant, New Traditions Form
			A Sip of Latine Holiday Tradition
			The Best Holiday Bars and Restaurants Pop-Ups in San Francisco
			The Jolliest Holiday and Christmas Pop-Ups Around Chicago
			The Best Restaurants Open for Christmas in Los Angeles
			Where to Eat on Christmas in New York City
			Best Atlanta Restaurants Open on Christmas Day
			The Best Restaurants Open on Christmas in Austin
			Christmas Tamales by the Dozen, the Hundreds, the Tens of Thousands
			New Year’s Day Is Incomplete Without Soup Joumou
			For Many Puerto Ricans, It’s Not Christmas Without Pasteles
	 ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25770123/2023.12.26.Santis.CML_.0041.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 27 Nov 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Eater’s, Guide, the, Holidays</media:keywords>
</item>

<item>
<title>When Christmas Is Just Another Day at the Restaurant, New Traditions Form</title>
<link>https://coastalandliving.com/when-christmas-is-just-another-day-at-the-restaurant-new-traditions-form</link>
<guid>https://coastalandliving.com/when-christmas-is-just-another-day-at-the-restaurant-new-traditions-form</guid>
<description><![CDATA[ Located in Bartow, Florida, Hong Kong Chinese Restaurant does the most business during hurricanes. Connie Wu recalls her parents’ restaurant was still taking orders during Hurricane Irma in 2017, even as the lights went out and the army rolled up to their door. “They had to order food,” Wu says. But Christmas was always a […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/chinese-restaurant-kids.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 27 Nov 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>When, Christmas, Just, Another, Day, the, Restaurant, New, Traditions, Form</media:keywords>
</item>

<item>
<title>A Sip of Latine Holiday Tradition</title>
<link>https://coastalandliving.com/a-sip-of-latine-holiday-tradition</link>
<guid>https://coastalandliving.com/a-sip-of-latine-holiday-tradition</guid>
<description><![CDATA[ Growing up in a Mexican household, it never truly felt like the holidays until my abuela, very aptly, broke out the yellow box of Abuelita chocolate from the tiny cupboard next to the stove. My family and I would decorate the Christmas tree, laughing and reminiscing over handmade ornaments. Then we’d soak up the beauty […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/holiday-drinks.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 27 Nov 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Sip, Latine, Holiday, Tradition</media:keywords>
</item>

<item>
<title>William H. Macy and Joel Edgerton Talk Favorite Dishes Over Delmonico’s Crab Cakes</title>
<link>https://coastalandliving.com/william-h-macy-and-joel-edgerton-talk-favorite-dishes-over-delmonicos-crab-cakes</link>
<guid>https://coastalandliving.com/william-h-macy-and-joel-edgerton-talk-favorite-dishes-over-delmonicos-crab-cakes</guid>
<description><![CDATA[ In the latest episode of Let’s Do Lunch, actors Joel Edgerton and William H. Macy sit down for a bite at the historic Delmonico’s in New York, splitting some iconic dishes (Vegemite is involved) and discussing their new movie Train Dreams, now streaming on Netflix. Hitting the table first are a Caesar salad and the […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/EAT_LDL_005_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 23 Nov 2025 15:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>William, Macy, and, Joel, Edgerton, Talk, Favorite, Dishes, Over, Delmonico’s, Crab, Cakes</media:keywords>
</item>

<item>
<title>The Best Fancy Food Gifts (That We Actually Want for Ourselves)</title>
<link>https://coastalandliving.com/the-best-fancy-food-gifts-that-we-actually-want-for-ourselves</link>
<guid>https://coastalandliving.com/the-best-fancy-food-gifts-that-we-actually-want-for-ourselves</guid>
<description><![CDATA[ Forgive the Daddy Warbucks-ness of what I’m about to say, but I think it’s important to remember that a splurge and an extravagance aren’t quite the same thing when it comes to gifts. On one end of the spectrum, there are vapid luxury items (24-karat Labubu, find me on the streets); on the other, there […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2024/12/Fancy-Food-Gifts-2025.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 23 Nov 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Fancy, Food, Gifts, That, Actually, Want, for, Ourselves</media:keywords>
</item>

<item>
<title>The 26 Best Restaurants in Dubai, According to a Resident Food Writer</title>
<link>https://coastalandliving.com/the-26-best-restaurants-in-dubai-according-to-a-resident-food-writer</link>
<guid>https://coastalandliving.com/the-26-best-restaurants-in-dubai-according-to-a-resident-food-writer</guid>
<description><![CDATA[ Dubai’s dining scene was once defined by a handful of celebrity chefs, flashy hotel restaurants, and locals spots that only longtime residents knew about. Gordon Ramsay, Salt Bae, Heinz Beck, and Alain Ducasse all landed here, turning their names into tourist attractions — though catching one of these luminaries in the kitchen was about as […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/3Fils-Wagyu-Nigiri-with-Caviar-supplied-by-3Fils.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 23 Nov 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Dubai, According, Resident, Food, Writer</media:keywords>
</item>

<item>
<title>You’re Invited to Eater’s Pop&#45;Up Holiday Market</title>
<link>https://coastalandliving.com/youre-invited-to-eaters-pop-up-holiday-market</link>
<guid>https://coastalandliving.com/youre-invited-to-eaters-pop-up-holiday-market</guid>
<description><![CDATA[ Ready to head home for the holidays, but need to get your gift shopping done first? Eater has you covered. On December 13 and 14, the Eater Under Wraps pop-up holiday market will transform a Soho storefront into a shoppable home, with room after room decked out with every gift a food lover could want, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/EUW_Promo1_EditHeader_1200x800.png" length="49398" type="image/jpeg"/>
<pubDate>Fri, 21 Nov 2025 15:00:09 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>You’re, Invited, Eater’s, Pop-Up, Holiday, Market</media:keywords>
</item>

<item>
<title>The Best Black Friday Kitchen and Cookware Deals You Can Shop Early</title>
<link>https://coastalandliving.com/the-best-black-friday-kitchen-and-cookware-deals-you-can-shop-early</link>
<guid>https://coastalandliving.com/the-best-black-friday-kitchen-and-cookware-deals-you-can-shop-early</guid>
<description><![CDATA[ If you couldn’t already tell through the whirring of Vitamix blenders, the best early Black Friday deals are already being unleashed. As your faithful shopping sleuths at Eater, we have hunted down only the best deals on everything from unbreakable glassware to countertop appliances; swish pantry brands, and everything else worthy of your kitchen. Whether […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/best_early_black_friday_deals_2025.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 21 Nov 2025 15:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Black, Friday, Kitchen, and, Cookware, Deals, You, Can, Shop, Early</media:keywords>
</item>

<item>
<title>The Best Little Gifts Your Holiday Party Host Will Actually Want</title>
<link>https://coastalandliving.com/the-best-little-gifts-your-holiday-party-host-will-actually-want</link>
<guid>https://coastalandliving.com/the-best-little-gifts-your-holiday-party-host-will-actually-want</guid>
<description><![CDATA[ A good host is always thinking of others, whether it’s by making guests feel welcome, accommodating everyone’s diets, or setting an Instagram-worthy tablescape to make the night feel extra special. But the holiday season is an opportunity to flip the script and show the host you’re thinking of them, too. Bringing them a gift is […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2023/11/host-gifts-copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 21 Nov 2025 15:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Little, Gifts, Your, Holiday, Party, Host, Will, Actually, Want</media:keywords>
</item>

<item>
<title>The Best Eco&#45;Friendly Gifts for Home Cooks (That Still Feel Chic)</title>
<link>https://coastalandliving.com/the-best-eco-friendly-gifts-for-home-cooks-that-still-feel-chic</link>
<guid>https://coastalandliving.com/the-best-eco-friendly-gifts-for-home-cooks-that-still-feel-chic</guid>
<description><![CDATA[ There’s a whole lot of landfill fodder (Labubus) being churned out these days, and holiday shopping can sometimes feel nerve-racking when you don’t want to contribute to, well, the influx of junk. But when I mention eco-friendly holiday gifts, visions of dancing Deadhead bears and hacky-sack-tossing Phish Phans (nothing but big love for both of […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Eco-Friendly-Gift-Guide.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 19 Nov 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Eco-Friendly, Gifts, for, Home, Cooks, That, Still, Feel, Chic</media:keywords>
</item>

<item>
<title>The Ultimate Gift Guide for Home Cooks</title>
<link>https://coastalandliving.com/the-ultimate-gift-guide-for-home-cooks</link>
<guid>https://coastalandliving.com/the-ultimate-gift-guide-for-home-cooks</guid>
<description><![CDATA[ When it comes to finding gifts for people who love to cook, I stand by a simple gift shopping mantra: Know what your giftee likes, and then expand upon (or improve) their area of interest. Meaning, if they’re always tracking down rare spices, gift them a pirate’s hoard of blends from one of our favorite […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2024/12/The-Best-Gifts-for-Cooks.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 19 Nov 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Ultimate, Gift, Guide, for, Home, Cooks</media:keywords>
</item>

<item>
<title>In 2025, Some of the Best Places to Eat Resist Definition</title>
<link>https://coastalandliving.com/in-2025-some-of-the-best-places-to-eat-resist-definition</link>
<guid>https://coastalandliving.com/in-2025-some-of-the-best-places-to-eat-resist-definition</guid>
<description><![CDATA[ At first, customers didn’t know what to expect at Potential New Boyfriend in Asheville, North Carolina. During the day, the space glows with a riot of pop art and sunlight shining on a mishmash of couches and midcentury chairs. Visits kick off with amuse-bouches, yet the wine list, plotted on a New York magazine-style matrix […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/B14A6756.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 19 Nov 2025 15:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>2025, Some, the, Best, Places, Eat, Resist, Definition</media:keywords>
</item>

<item>
<title>The Best Food Gifts Under $25 (That Feel Thoughtful and Chic)</title>
<link>https://coastalandliving.com/the-best-food-gifts-under-25-that-feel-thoughtful-and-chic</link>
<guid>https://coastalandliving.com/the-best-food-gifts-under-25-that-feel-thoughtful-and-chic</guid>
<description><![CDATA[ Eater’s under-$25 holiday gift guide is, unabashedly, one of my favorites to curate during gift guide season — both as a shopping writer and a writer who lives, laughs, loves to shop. I live for the thrill of a thrifty find; that rush of finding the perfect gift that somehow comes in way under budget […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/The-Best-Gifts-Under-25-Dollars.jpg" length="49398" type="image/jpeg"/>
<pubDate>Mon, 17 Nov 2025 18:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Food, Gifts, Under, 25, That, Feel, Thoughtful, and, Chic</media:keywords>
</item>

<item>
<title>In 2025, Bakeries Continued to Get Personal</title>
<link>https://coastalandliving.com/in-2025-bakeries-continued-to-get-personal</link>
<guid>https://coastalandliving.com/in-2025-bakeries-continued-to-get-personal</guid>
<description><![CDATA[ Independent bakeries have boomed since the onset of the pandemic and this year they continued to proliferate around bakers’ hyperspecific visions, as my colleague Bettina Makalintal has noted. The most compelling examples we scouted around the country this year — part of our regional research for Eater’s Best New Restaurants in America in 2025 list, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Santa-Canela_Cardamom-Novia-Being-Sugared-by-Chef-Ellen-Ramos_Photo-Credit-Courtesy-of-Santa-Canela.jpg" length="49398" type="image/jpeg"/>
<pubDate>Mon, 17 Nov 2025 18:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>2025, Bakeries, Continued, Get, Personal</media:keywords>
</item>

<item>
<title>This Cafe in Busan Is Like a Mini United Nations of BTS Fans</title>
<link>https://coastalandliving.com/this-cafe-in-busan-is-like-a-mini-united-nations-of-bts-fans</link>
<guid>https://coastalandliving.com/this-cafe-in-busan-is-like-a-mini-united-nations-of-bts-fans</guid>
<description><![CDATA[ There was already a line outside ZM-Illennial cafe when I arrived at 10:30 a.m., a queue snaking around the building despite the drizzle. The cafe is in the Nam District of Busan, South Korea, some 15 minutes away from a sun-bathed coastline that draws tourists from all over the country. ZM-Illennial has become a major […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/10/GettyImages-1354820303.jpg" length="49398" type="image/jpeg"/>
<pubDate>Mon, 17 Nov 2025 18:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, Cafe, Busan, Like, Mini, United, Nations, BTS, Fans</media:keywords>
</item>

<item>
<title>Holiday Gift Guides</title>
<link>https://coastalandliving.com/holiday-gift-guides</link>
<guid>https://coastalandliving.com/holiday-gift-guides</guid>
<description><![CDATA[ Feeling stumped about what to gift your food-loving friends and family (or yourself) this holiday season? Your discerning Eater editors are decking the halls with this impeccably curated guide to the best food gifts we’ve tried and loved — or added to our own carts. ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/gift-guides-hero.jpg" length="49398" type="image/jpeg"/>
<pubDate>Mon, 17 Nov 2025 18:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Holiday, Gift, Guides</media:keywords>
</item>

<item>
<title>The Best Food Gifts Under $100 (That Are Just the Right Amount of Extra)</title>
<link>https://coastalandliving.com/the-best-food-gifts-under-100-that-are-just-the-right-amount-of-extra</link>
<guid>https://coastalandliving.com/the-best-food-gifts-under-100-that-are-just-the-right-amount-of-extra</guid>
<description><![CDATA[ I take my holiday gift shopping very seriously — if not for my giftee, for my own serotonin-seeking purposes. There’s nothing quite as satisfying as finding the right N/A cocktail bundle for your aunt, or a cake stand that doubles as a chip and dip bowl (the in-laws will love that one) for the avid […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/11/Gifts-Under-100-Dollars.jpg" length="49398" type="image/jpeg"/>
<pubDate>Mon, 17 Nov 2025 18:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Food, Gifts, Under, 100, That, Are, Just, the, Right, Amount, Extra</media:keywords>
</item>

<item>
<title>Can Mexico City Be Exported? These Restaurants Are Giving It a Shot.</title>
<link>https://coastalandliving.com/can-mexico-city-be-exported-these-restaurants-are-giving-it-a-shot</link>
<guid>https://coastalandliving.com/can-mexico-city-be-exported-these-restaurants-are-giving-it-a-shot</guid>
<description><![CDATA[ Buzzwords tend to bloom like algae in the restaurant world: a rash of “coastal Italian” spreading across one corner of the map, an eruption of “all-day dining” blanketing whole cities. Reporting on the food industry sometimes feels like being a field scientist, watching for subtle shifts in the ecosystem. Aha, a new one is beginning […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/09/1-alternate.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 04 Sep 2025 17:00:09 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Can, Mexico, City, Exported, These, Restaurants, Are, Giving, Shot.</media:keywords>
</item>

<item>
<title>A Guide to Martie, the Online Store That Sells Fancy Snacks at a Huge Discount</title>
<link>https://coastalandliving.com/a-guide-to-martie-the-online-store-that-sells-fancy-snacks-at-a-huge-discount</link>
<guid>https://coastalandliving.com/a-guide-to-martie-the-online-store-that-sells-fancy-snacks-at-a-huge-discount</guid>
<description><![CDATA[ Unlike some people (snobs), I have never felt any apprehension about the food section at Marshall’s or TJ Maxx or Home Goods. In fact, I make a beeline there, eager to see what marked-down multicolored pastas and bargain-bin pseudo-gourmet cookies might await me. There is an art to buying food at Marshall’s; I’d never buy […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25909039/martie_snacks_2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 31 Aug 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Guide, Martie, the, Online, Store, That, Sells, Fancy, Snacks, Huge, Discount</media:keywords>
</item>

<item>
<title>Stressed About the Back&#45;to&#45;School Transition? Here’s How to Make Meal Prep Easy</title>
<link>https://coastalandliving.com/stressed-about-the-back-to-school-transition-heres-how-to-make-meal-prep-easy</link>
<guid>https://coastalandliving.com/stressed-about-the-back-to-school-transition-heres-how-to-make-meal-prep-easy</guid>
<description><![CDATA[ The back-to-school grind is a juggling act, but one that can be made a little bit easier when you’re not tirelessly pitting cherries for a toddler’s lunch like a footman at Versailles, or scrambling to make dinner from scratch. It’s hard enough to get your kids dressed and out the door by 7:15 AM, and […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/Back-to-School.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 28 Aug 2025 17:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Stressed, About, the, Back-to-School, Transition, Here’s, How, Make, Meal, Prep, Easy</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Rome, According to a Best&#45;Selling Local Cookbook Author</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-rome-according-to-a-best-selling-local-cookbook-author</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-rome-according-to-a-best-selling-local-cookbook-author</guid>
<description><![CDATA[ Roman cuisine is a reflection of the city itself — layered, deeply rooted in tradition, and full of contrasts. After years of eating my way through Rome, I’ve found the best meals are shaped as much by history as the hands that prepare them. Family-run trattorias have served the city’s defining dishes for generations: cacio […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25509294/Pantera_Parla.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 27 Aug 2025 17:00:04 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Rome, According, Best-Selling, Local, Cookbook, Author</media:keywords>
</item>

<item>
<title>Putting the Cart Before the Course</title>
<link>https://coastalandliving.com/putting-the-cart-before-the-course</link>
<guid>https://coastalandliving.com/putting-the-cart-before-the-course</guid>
<description><![CDATA[ At a certain point, there was a traffic jam. The achar cart at Adda had just rolled up on our right, the wide mouths of the jars filled with pickles of mango, caperberry, and pepper gaping like hungry seals. To the left, the table next to us was enjoying the opening chords of the restaurant’s […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/Carne-Martini-Cart.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 23 Aug 2025 17:00:09 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Putting, the, Cart, Before, the, Course</media:keywords>
</item>

<item>
<title>Late Summer Is the Perfect Time to Bust Out a Freezer Mug</title>
<link>https://coastalandliving.com/late-summer-is-the-perfect-time-to-bust-out-a-freezer-mug</link>
<guid>https://coastalandliving.com/late-summer-is-the-perfect-time-to-bust-out-a-freezer-mug</guid>
<description><![CDATA[ It is hot. Depending on where you currently are in the country, it’s either hot, really hot, or an actual crisis-level heat wave. Either way, conditions are not great if you want to avoid having a gnarly sweat mustache or, worse, dehydration. When the summer heat kicks up an intolerable thirst, I actually have one […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/GettyImages-931640120.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 23 Aug 2025 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Late, Summer, the, Perfect, Time, Bust, Out, Freezer, Mug</media:keywords>
</item>

<item>
<title>Eater Nominated for Multiple 2025 IACP Food Writing and Video Awards</title>
<link>https://coastalandliving.com/eater-nominated-for-multiple-2025-iacp-food-writing-and-video-awards</link>
<guid>https://coastalandliving.com/eater-nominated-for-multiple-2025-iacp-food-writing-and-video-awards</guid>
<description><![CDATA[ The International Association of Culinary Professionals (IACP) just announced its 2025 IACP Award finalists, recognizing the best food media of the year — from cookbooks to journalism to photography and digital media. With four nominations, Eater was recognized in three categories: Narrative Food Writing Without Recipes, Personal Essays/Memoir Writing, and Culinary Video Series. Former correspondent Jaya […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/31JUL24_Eater_CairoKebabMolokhia_1.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 23 Aug 2025 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Eater, Nominated, for, Multiple, 2025, IACP, Food, Writing, and, Video, Awards</media:keywords>
</item>

<item>
<title>The Tomato Sandwich That Launched a Small NY Restaurant Empire</title>
<link>https://coastalandliving.com/the-tomato-sandwich-that-launched-a-small-ny-restaurant-empire</link>
<guid>https://coastalandliving.com/the-tomato-sandwich-that-launched-a-small-ny-restaurant-empire</guid>
<description><![CDATA[ Husband-and-wife duo behind fish-and-chips sensation Dame, Eater Best New Restaurant winner Lord’s, and European seafood spot Crevette, Patricia Howard and Ed Szymanski talk about what inspired them to open their West Village restaurants as they make the iconic Dame tomato sandwich and Barbuto kale salad. As Szymanski marinates large tomato steaks in spicy olive oil, herbs, and vinegar, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/EAT_MTM_002_THUMB_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 23 Aug 2025 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Tomato, Sandwich, That, Launched, Small, Restaurant, Empire</media:keywords>
</item>

<item>
<title>How I Tripled Restaurant Sales by Streamlining the Lunch Rush</title>
<link>https://coastalandliving.com/how-i-tripled-restaurant-sales-by-streamlining-the-lunch-rush</link>
<guid>https://coastalandliving.com/how-i-tripled-restaurant-sales-by-streamlining-the-lunch-rush</guid>
<description><![CDATA[ A version of this post originally appeared on August 20, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the final in a three-part series on high-volume restaurants, presented by Square — the technology company that makes commerce […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/Amba_Cambridge_MA_Lisa_Nichols_Photo-59-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 23 Aug 2025 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Tripled, Restaurant, Sales, Streamlining, the, Lunch, Rush</media:keywords>
</item>

<item>
<title>The Current Grill Changed My Mind — Electric Grills Actually Rule</title>
<link>https://coastalandliving.com/the-current-grill-changed-my-mind-electric-grills-actually-rule</link>
<guid>https://coastalandliving.com/the-current-grill-changed-my-mind-electric-grills-actually-rule</guid>
<description><![CDATA[ Back in my school days, I was one of those kids who was always asking to have class outside, mostly because it made sitting through a lecture on Milton feel slightly less taxing. But now that I’m in a decidedly adult phase of life, I have to look for other ways to lighten up obligatory […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/current-grill-review.png" length="49398" type="image/jpeg"/>
<pubDate>Wed, 20 Aug 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Current, Grill, Changed, Mind, —, Electric, Grills, Actually, Rule</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Tokyo, According to a Local Expert</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-tokyo-according-to-a-local-expert</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-tokyo-according-to-a-local-expert</guid>
<description><![CDATA[ Restaurants in Tokyo are known for shokunin, the people who focus on a single skill to the point of obsession. These chefs dedicate their lives to the smallest details of a cuisine: the optimal temperature for the oil when frying tempura, the perfect texture for sushi rice, the ideal sear on grilled unagi. This long-term […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25994541/Taimeiken2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 20 Aug 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Tokyo, According, Local, Expert</media:keywords>
</item>

<item>
<title>You Have Got to See This</title>
<link>https://coastalandliving.com/you-have-got-to-see-this</link>
<guid>https://coastalandliving.com/you-have-got-to-see-this</guid>
<description><![CDATA[ Rainbow bagels. Teardrop cakes. Anything ever served at El Bulli. Ramen burgers and mermaid toasts and oops intentionally dropped lemon tarts and deep-fried, bacon-wrapped hamburgers and Erewhon smoothies: Chances are, the first time you saw any of these foods was on the internet. In the past 20 years, social media platforms like Flickr, YouTube, Yelp, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/shutterstock_2162191905-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 20 Aug 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>You, Have, Got, See, This</media:keywords>
</item>

<item>
<title>Consider the Crunchwrap</title>
<link>https://coastalandliving.com/consider-the-crunchwrap</link>
<guid>https://coastalandliving.com/consider-the-crunchwrap</guid>
<description><![CDATA[ The Crunchwrap Supreme is a feat of both texture and engineering. To create the Taco Bell classic, which — like Eater — turned 20 years old this year, a large flour tortilla is layered with seasoned beef and thick nacho cheese sauce, a crispy tostada shell, shredded lettuce, diced tomatoes, and tangy sour cream before […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/hippo-pockets-centro.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 20 Aug 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Consider, the, Crunchwrap</media:keywords>
</item>

<item>
<title>The Whole Internet Is Mukbang Now</title>
<link>https://coastalandliving.com/the-whole-internet-is-mukbang-now</link>
<guid>https://coastalandliving.com/the-whole-internet-is-mukbang-now</guid>
<description><![CDATA[ Usually within about 30 seconds of opening the TikTok app on my phone, I can almost guarantee that I will see a video of someone eating. Maybe they’re sitting in their car with a sack full of fast food, or perhaps they’ve just prepared an elaborate meal that they’re sloppily plating into bowls, but within […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/mukbang.png" length="49398" type="image/jpeg"/>
<pubDate>Wed, 20 Aug 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Whole, Internet, Mukbang, Now</media:keywords>
</item>

<item>
<title>You Can Now Buy Pamela Anderson’s Pickles</title>
<link>https://coastalandliving.com/you-can-now-buy-pamela-andersons-pickles</link>
<guid>https://coastalandliving.com/you-can-now-buy-pamela-andersons-pickles</guid>
<description><![CDATA[ While there are countless things we might associate with Pamela Anderson and her career, her latest venture into pickles might, at first, feel unexpected. The former Baywatch actress, animal rights activist, and staunch Jungian just released her own signature gourmet pickles with Flamingo Estate, the Los Angeles lifestyle-estate-turned-brand best known for its herbaceous candles, lush […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/pamspicklesocial.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 15 Aug 2025 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>You, Can, Now, Buy, Pamela, Anderson’s, Pickles</media:keywords>
</item>

<item>
<title>Preorder the Eater Guide to Mexico City, Our Newest Travel Guide</title>
<link>https://coastalandliving.com/preorder-the-eater-guide-to-mexico-city-our-newest-travel-guide</link>
<guid>https://coastalandliving.com/preorder-the-eater-guide-to-mexico-city-our-newest-travel-guide</guid>
<description><![CDATA[ In 2017, Eater published its first travel package dedicated to an international destination — and it should surprise no one that it focused on Mexico City, where stellar meals, snacks, and sips engulf the 570-square-mile metropolis. So for the next installment in our series of travel books published by our partners at Abrams — and […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/MexicoCity1300x900.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 15 Aug 2025 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Preorder, the, Eater, Guide, Mexico, City, Our, Newest, Travel, Guide</media:keywords>
</item>

<item>
<title>What, Exactly, Is Bubble Gum Flavor?</title>
<link>https://coastalandliving.com/what-exactly-is-bubble-gum-flavor</link>
<guid>https://coastalandliving.com/what-exactly-is-bubble-gum-flavor</guid>
<description><![CDATA[ For many of us, the flavor of bubble gum is the flavor of childhood. Of course, it’s the taste of bubbles: attempted, successful, and snapped over noses. But it’s also the flavor of jelly beans, ice cream, slushies, and also medicine (which some of us used to sneak out of the fridge even when we […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/GettyImages-683020732.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 15 Aug 2025 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>What, Exactly, Bubble, Gum, Flavor</media:keywords>
</item>

<item>
<title>This Frozen Penicillin Recipe Is the Cure for Mid&#45;Aughts Nostalgia</title>
<link>https://coastalandliving.com/this-frozen-penicillin-recipe-is-the-cure-for-mid-aughts-nostalgia</link>
<guid>https://coastalandliving.com/this-frozen-penicillin-recipe-is-the-cure-for-mid-aughts-nostalgia</guid>
<description><![CDATA[ The year was 2005 and bartenders were nose deep in cocktail books. “I was happier to find an old recipe and give that some shine or adapt it rather than just snatching one out of thin air,” says bartender and restauranteur Dan Greenbaum. “We were looking for hidden jewels.” Greenbaum’s former business partner, Sam Ross, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/20250729_Dina_Avila_Eater_2005_Dinner_Party8383.jpg" length="49398" type="image/jpeg"/>
<pubDate>Fri, 15 Aug 2025 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, Frozen, Penicillin, Recipe, the, Cure, for, Mid-Aughts, Nostalgia</media:keywords>
</item>

<item>
<title>The Best Vegetarian Dinner Recipes, According to Eater Editors</title>
<link>https://coastalandliving.com/the-best-vegetarian-dinner-recipes-according-to-eater-editors</link>
<guid>https://coastalandliving.com/the-best-vegetarian-dinner-recipes-according-to-eater-editors</guid>
<description><![CDATA[ Although I myself am not a vegetarian, I can acknowledge the value in reducing my meat consumption for a variety of reasons: personal health, animal welfare, and environmental impact are some I can name off the top of my head. But beyond that, there is something to be said about the magic of cooking sans […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2022/06/IMG_4683.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 07 Aug 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Vegetarian, Dinner, Recipes, According, Eater, Editors</media:keywords>
</item>

<item>
<title>How I Built a $14 Million Retail and Bar Business</title>
<link>https://coastalandliving.com/how-i-built-a-14-million-retail-and-bar-business</link>
<guid>https://coastalandliving.com/how-i-built-a-14-million-retail-and-bar-business</guid>
<description><![CDATA[ A version of this post originally appeared on August 3, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the first in a three-part series on high-volume restaurants, presented by Square — the technology company that makes commerce and […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/Hop-City-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 07 Aug 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Built, 14, Million, Retail, and, Bar, Business</media:keywords>
</item>

<item>
<title>Here’s What Bobby Hill and Pamela Adlon Have in Common</title>
<link>https://coastalandliving.com/heres-what-bobby-hill-and-pamela-adlon-have-in-common</link>
<guid>https://coastalandliving.com/heres-what-bobby-hill-and-pamela-adlon-have-in-common</guid>
<description><![CDATA[ King of the Hill, Mike Judge’s seminal animated series about the best darn suburban Texas family who ever lived, is back on the air, and nobody’s more excited about it than Pamela Adlon. The Emmy-winning voice actor who brought Bobby Hill, the quirky son of Hank (Judge) and Peggy (Kathy Najimy) Hill to life, was […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/178181_0004.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 07 Aug 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Here’s, What, Bobby, Hill, and, Pamela, Adlon, Have, Common</media:keywords>
</item>

<item>
<title>The Best Cocktail Glasses for Curating an Entirely New Personality</title>
<link>https://coastalandliving.com/the-best-cocktail-glasses-for-curating-an-entirely-new-personality</link>
<guid>https://coastalandliving.com/the-best-cocktail-glasses-for-curating-an-entirely-new-personality</guid>
<description><![CDATA[ We are living in a renaissance of incredible cocktail glasses. Maybe it’s just that the internet has given folks more access to some of the best unique cocktail glasses the world has to offer, but I feel like I can’t turn a digital corner without falling in love with a confetti-embellished Champagne coupe or a […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25907743/Cool_Cocktail_Glasses.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 07 Aug 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Cocktail, Glasses, for, Curating, Entirely, New, Personality</media:keywords>
</item>

<item>
<title>Join Us to Celebrate 20 Years of Eater at Eater Off Menu</title>
<link>https://coastalandliving.com/join-us-to-celebrate-20-years-of-eater-at-eater-off-menu</link>
<guid>https://coastalandliving.com/join-us-to-celebrate-20-years-of-eater-at-eater-off-menu</guid>
<description><![CDATA[ It’s not a birthday without a party, and Eater is celebrating 20 years at the center of the food world by throwing our biggest event ever on Saturday, September 20. Tickets go on sale today for Eater Off Menu presented by Capital One — an immersive, food-focused bash taking place in New York. Eater Off […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/EOM_Edit-Lede_1500x1009.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 07 Aug 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Join, Celebrate, Years, Eater, Eater, Off, Menu</media:keywords>
</item>

<item>
<title>The 10 Best Deals of the Week (Including 50% off Trade’s Cold Brew Coffee)</title>
<link>https://coastalandliving.com/the-10-best-deals-of-the-week-including-50-off-trades-cold-brew-coffee</link>
<guid>https://coastalandliving.com/the-10-best-deals-of-the-week-including-50-off-trades-cold-brew-coffee</guid>
<description><![CDATA[ As we edge towards August, some of the best food- and cookware-related deals really start to ripen. We’re almost entering Summerween, which means this is one of the last periods in which all kinds of colorful, cookout-ready pieces, from cheery Le Creuset pinch bowls to main character energy, farmstand graphic dresses, will be filling the […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Deals-July-31.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 03 Aug 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Deals, the, Week, Including, 50, off, Trade’s, Cold, Brew, Coffee</media:keywords>
</item>

<item>
<title>The Best Ways to Use Lychee in Home Cooking</title>
<link>https://coastalandliving.com/the-best-ways-to-use-lychee-in-home-cooking</link>
<guid>https://coastalandliving.com/the-best-ways-to-use-lychee-in-home-cooking</guid>
<description><![CDATA[ Whether you pronounce it “lie-chee” or “lee-chee,” you can’t deny that lychee is one of the most beloved fruits in the tropical produce canon. Originating in Asia’s subtropical and tropical regions, the small, pink-red pod has a golfball-textured exterior that protects the good stuff inside — namely a juicy, firm flesh.  Although lychee is a […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Lychee.png" length="49398" type="image/jpeg"/>
<pubDate>Sun, 03 Aug 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Ways, Use, Lychee, Home, Cooking</media:keywords>
</item>

<item>
<title>Everything the Eater Staff Bought This Month (Including Tomato Chocolate)</title>
<link>https://coastalandliving.com/everything-the-eater-staff-bought-this-month-including-tomato-chocolate</link>
<guid>https://coastalandliving.com/everything-the-eater-staff-bought-this-month-including-tomato-chocolate</guid>
<description><![CDATA[ Welcome back to our monthly round table of what the Eater team bought, loved, and can’t stop texting about in the group chat during July. After convening with my coworkers, I think it’s fair to say we’ve been busy figuring out which candles are the best for dinner parties, taste-testing seasonal summer flavors of our […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/08/What-Eater-Staff-Bought-in-July-2025.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 03 Aug 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Everything, the, Eater, Staff, Bought, This, Month, Including, Tomato, Chocolate</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Barcelona, According to a Local Food Guide</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-barcelona-according-to-a-local-food-guide</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-barcelona-according-to-a-local-food-guide</guid>
<description><![CDATA[ From Barcelona’s towering churches and bustling avenues to the sun-drenched beaches and idyllic plazas, it’s obvious why this city captures visitors’ hearts. You can also eat incredibly well here, and often for not very much money — though Barcelona loves a tasting menu and the World’s 50 Best Restaurant list awarded Disfrutar the No. 1 […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25365574/310984708_134446069336444_6506244149293685739_n.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sun, 03 Aug 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Barcelona, According, Local, Food, Guide</media:keywords>
</item>

<item>
<title>Oat Milk Powder Saves Me From So Many Last&#45;Minute Grocery Trips</title>
<link>https://coastalandliving.com/oat-milk-powder-saves-me-from-so-many-last-minute-grocery-trips</link>
<guid>https://coastalandliving.com/oat-milk-powder-saves-me-from-so-many-last-minute-grocery-trips</guid>
<description><![CDATA[ Confession: I once accidentally served a man I was dating a bowl of granola with two-month old cashew milk in it. Worse yet, he immediately clocked it as tasting “off.” I quickly grabbed a spoon and confirmed that it had an eau du garbage, then apologized profusely and tossed it immediately, but the damage had […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/IMG_5302.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 31 Jul 2025 17:00:04 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Oat, Milk, Powder, Saves, From, Many, Last-Minute, Grocery, Trips</media:keywords>
</item>

<item>
<title>Why I Both Cook With This Olive Oil and Keep It in My Shower</title>
<link>https://coastalandliving.com/why-i-both-cook-with-this-olive-oil-and-keep-it-in-my-shower</link>
<guid>https://coastalandliving.com/why-i-both-cook-with-this-olive-oil-and-keep-it-in-my-shower</guid>
<description><![CDATA[ I’m kind of a lazy person. I’m also always looking for new ways in which I can afford to be lazier, in the sense that I’m curious about how my daily routines can be simplified; I want to know which unitasker tools or items can expand in their functionality, and how I, especially as a […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Pompeian-skincare-linkby.jpg" length="49398" type="image/jpeg"/>
<pubDate>Thu, 31 Jul 2025 17:00:04 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Why, Both, Cook, With, This, Olive, Oil, and, Keep, Shower</media:keywords>
</item>

<item>
<title>Eater and Thrillist Nominated for Three New York Emmy Awards</title>
<link>https://coastalandliving.com/eater-and-thrillist-nominated-for-three-new-york-emmy-awards</link>
<guid>https://coastalandliving.com/eater-and-thrillist-nominated-for-three-new-york-emmy-awards</guid>
<description><![CDATA[ The nominations for the 2025 New York Emmy Awards were announced on Tuesday, and Eater and Thrillist were nominated for three videos in the Lifestyle, Informational/Instructional, and Human Interest categories. An episode of Eater’s Mise en Place that features restaurateur Simon Kim and chef SK Kim of Korean fried chicken restaurant Coqodaq was honored in […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/SubwayEmmysThumb.png" length="49398" type="image/jpeg"/>
<pubDate>Thu, 31 Jul 2025 17:00:04 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Eater, and, Thrillist, Nominated, for, Three, New, York, Emmy, Awards</media:keywords>
</item>

<item>
<title>Banza’s Newest Gluten&#45;Free Pasta Is Shockingly Good (Especially Alla Vodka)</title>
<link>https://coastalandliving.com/banzas-newest-gluten-free-pasta-is-shockingly-good-especially-alla-vodka</link>
<guid>https://coastalandliving.com/banzas-newest-gluten-free-pasta-is-shockingly-good-especially-alla-vodka</guid>
<description><![CDATA[ I’m in a complicated situationship with gluten. I eat it, unremorsefully and often, but about 46 percent of the time, it makes me feel like a dejected bag of garbage on a New York City sidewalk.  I’ve spent years trying to identify exactly which dishes, forms, and quantities tip me over into diminishing returns, but answers remain […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/pan-of-banza-penne.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 30 Jul 2025 17:00:10 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Banza’s, Newest, Gluten-Free, Pasta, Shockingly, Good, Especially, Alla, Vodka</media:keywords>
</item>

<item>
<title>Chinese Irish Spice Bags Take the World</title>
<link>https://coastalandliving.com/chinese-irish-spice-bags-take-the-world</link>
<guid>https://coastalandliving.com/chinese-irish-spice-bags-take-the-world</guid>
<description><![CDATA[ On any given night, a tactile, no-frills plate of fried splendor lands on tables at Little Dumpling in Dublin’s Temple Bar neighborhood, right around the time it lands on thousands of other tables throughout Ireland. It’s a spice bag: a collection of spicy, starchy bits and bobs on top of chips (french fries). Something like […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Spice-Bag-2-Photo-Credit-Eric-Medsker-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 30 Jul 2025 17:00:10 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Chinese, Irish, Spice, Bags, Take, the, World</media:keywords>
</item>

<item>
<title>Get in Line Now for Eater’s Off Menu Dish Drops</title>
<link>https://coastalandliving.com/get-in-line-now-for-eaters-off-menu-dish-drops</link>
<guid>https://coastalandliving.com/get-in-line-now-for-eaters-off-menu-dish-drops</guid>
<description><![CDATA[ In case you hadn’t heard, Eater turns 20 this year. And since it wouldn’t be a party without all of you, we’re kicking off our Eater Off Menu celebration with a series of limited-edition, ultra-exclusive dish drops at some of our favorite food businesses nationwide.  To commemorate the occasion, we’ve teamed up with a dozen […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Eater-Off-Menu_Promo-Assets_ae7155.png" length="49398" type="image/jpeg"/>
<pubDate>Wed, 30 Jul 2025 17:00:10 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Get, Line, Now, for, Eater’s, Off, Menu, Dish, Drops</media:keywords>
</item>

<item>
<title>The Italian American Dish That Brought Together the Owners of NYC’s Don Angie</title>
<link>https://coastalandliving.com/the-italian-american-dish-that-brought-together-the-owners-of-nycs-don-angie</link>
<guid>https://coastalandliving.com/the-italian-american-dish-that-brought-together-the-owners-of-nycs-don-angie</guid>
<description><![CDATA[ The chef-owners of West Village Italian restaurants Don Angie and San Sabino, Angie Rito and Scott Tacinelli, talk about their marriage and the nostalgic family memories behind the Italian American dishes they create together. The duo makes fresh tagliatelle and meatballs filled with veal and beef, which is “an amalgamation of our families’ recipes,” Rito […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/EAT_MTM_001_DonAngie_SYN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 30 Jul 2025 17:00:10 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Italian, American, Dish, That, Brought, Together, the, Owners, NYC’s, Don, Angie</media:keywords>
</item>

<item>
<title>The Moccamaster Made Me Fall (Back) in Love With Drip Coffee</title>
<link>https://coastalandliving.com/the-moccamaster-made-me-fall-back-in-love-with-drip-coffee</link>
<guid>https://coastalandliving.com/the-moccamaster-made-me-fall-back-in-love-with-drip-coffee</guid>
<description><![CDATA[ Long have I coveted my neighbor’s Moccamaster. It helps, of course, that the neighbor in question is a friend who has generously served me a lot of coffee from the butter-colored version of the mid-century modern machine over the years. For the uninitiated, the Moccamaster has been lauded by coffee-obsessed people as the gold standard […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Moccamaster-Review.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 30 Jul 2025 17:00:09 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Moccamaster, Made, Fall, Back, Love, With, Drip, Coffee</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Paris, According to a French Food Expert</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-paris-according-to-a-french-food-expert</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-paris-according-to-a-french-food-expert</guid>
<description><![CDATA[ Paris has changed a lot since Eater started rounding up its essential restaurants in 2016. Over the last nine years of writing this map, I’ve watched as the city’s entrenched food pyramid — a top tier of haute-cuisine, followed by dressed-up bourgeois restaurants, and finally a base of bistros and brasseries — has flattened out. […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25469985/le_severo.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 26 Jul 2025 17:00:09 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Paris, According, French, Food, Expert</media:keywords>
</item>

<item>
<title>The Easiest Way to Add Whimsy to Your Tablescape Is Through Chopstick Rests</title>
<link>https://coastalandliving.com/the-easiest-way-to-add-whimsy-to-your-tablescape-is-through-chopstick-rests</link>
<guid>https://coastalandliving.com/the-easiest-way-to-add-whimsy-to-your-tablescape-is-through-chopstick-rests</guid>
<description><![CDATA[ Verdant green okra, golden brown croissants, glossy dango, roasted fish: No, this isn’t a farmer’s market or a boulangerie or a Japanese night market or a themeless dinner party; it’s a peek into Namiko Hirasawa Chen’s kitchen drawer, dedicated to her meticulously organized collection of hashi oki, or chopstick rests.  “I’ve liked miniature hashi okis […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/JOC-Goods-Lifestyle-3217.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 26 Jul 2025 17:00:09 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Easiest, Way, Add, Whimsy, Your, Tablescape, Through, Chopstick, Rests</media:keywords>
</item>

<item>
<title>The 10 Best Deals of the Week (Including Snow’s BBQ Delivered to Your Door)</title>
<link>https://coastalandliving.com/the-10-best-deals-of-the-week-including-snows-bbq-delivered-to-your-door</link>
<guid>https://coastalandliving.com/the-10-best-deals-of-the-week-including-snows-bbq-delivered-to-your-door</guid>
<description><![CDATA[ We’re no strangers to a good deal bonanza — in fact, you may have caught our recent coverage of Amazon Prime Day (which really is more like a week), in which we trawled the retail behemoth for the best deals on our favorite cult-fave kitchen items (hmm, this yellow pepper Moccamaster is still 18% off…). […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Deals-July-24.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 26 Jul 2025 17:00:09 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Deals, the, Week, Including, Snow’s, BBQ, Delivered, Your, Door</media:keywords>
</item>

<item>
<title>The Best Ground Chicken Recipes, According to Eater Editors</title>
<link>https://coastalandliving.com/the-best-ground-chicken-recipes-according-to-eater-editors</link>
<guid>https://coastalandliving.com/the-best-ground-chicken-recipes-according-to-eater-editors</guid>
<description><![CDATA[ If there’s one thing I keep in my freezer at all times, it’s ground chicken. It might seem kind of boring — reminiscent of the ground-chicken-and-broccoli diets of protein bros — but ground chicken is surprisingly versatile (and, yes, leaner than beef and pork). It can be thrown into spaghetti, stir-fried into rice bowls, or […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/GettyImages-534362415.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 26 Jul 2025 17:00:09 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Ground, Chicken, Recipes, According, Eater, Editors</media:keywords>
</item>

<item>
<title>The Best Housewarming Gifts (That You’ll Want for Yourself)</title>
<link>https://coastalandliving.com/the-best-housewarming-gifts-that-youll-want-for-yourself</link>
<guid>https://coastalandliving.com/the-best-housewarming-gifts-that-youll-want-for-yourself</guid>
<description><![CDATA[ Housewarming gifts are tricky. They are tricky by scale: larger than a host gift, smaller than a wedding gift. And they are tricky by kind: housewarming gifts should be practical and also personal both to the person giving the gift and to the household receiving it. As I reach the home stretch of my 30s, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25888450/best_housewarming_gifts_copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 26 Jul 2025 17:00:08 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Housewarming, Gifts, That, You’ll, Want, for, Yourself</media:keywords>
</item>

<item>
<title>Coca&#45;Cola Is Actually Releasing A Cane Sugar Version</title>
<link>https://coastalandliving.com/coca-cola-is-actually-releasing-a-cane-sugar-version</link>
<guid>https://coastalandliving.com/coca-cola-is-actually-releasing-a-cane-sugar-version</guid>
<description><![CDATA[ Last week, President Donald Trump posted on Truth Social, implying that he had single-handedly convinced Coca-Cola to start using cane sugar in its signature soda, instead of the high fructose corn syrup that has been part of the recipe since 1974. The indignity! Plenty of Americans have been hoarding Mexican Coke made with cane sugar […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/16220992/634597088.jpg.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 23 Jul 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Coca-Cola, Actually, Releasing, Cane, Sugar, Version</media:keywords>
</item>

<item>
<title>The Restaurants of 2005, Then and Now</title>
<link>https://coastalandliving.com/the-restaurants-of-2005-then-and-now</link>
<guid>https://coastalandliving.com/the-restaurants-of-2005-then-and-now</guid>
<description><![CDATA[ For any small business, hitting the 20-year mark is a major achievement. For restaurants that opened in 2005, that feeling seems even more potent: They’ve weathered at least one major financial crisis, endured a global pandemic, and witnessed (for better or for worse) the rise of technology that has put a camera in everyone’s pocket […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/E-20_Then-Now-Lead-SEO.png" length="49398" type="image/jpeg"/>
<pubDate>Wed, 23 Jul 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Restaurants, 2005, Then, and, Now</media:keywords>
</item>

<item>
<title>Prioritizing the Detroit Community Is What Keeps Slows’ Business Moving</title>
<link>https://coastalandliving.com/prioritizing-the-detroit-community-is-what-keeps-slows-business-moving</link>
<guid>https://coastalandliving.com/prioritizing-the-detroit-community-is-what-keeps-slows-business-moving</guid>
<description><![CDATA[ “When we started, we didn’t have any money,” says Brian Perrone, co-founder and executive chef of Slows Bar-B-Q in Detroit’s Corktown neighborhood. “[The location] was just one building amongst others in a row of abandoned buildings that were left to rot. We really went to work.” Today, Corktown — the city’s oldest neighborhood and “often […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/slows-outs.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 23 Jul 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Prioritizing, the, Detroit, Community, What, Keeps, Slows’, Business, Moving</media:keywords>
</item>

<item>
<title>What’s Duckfat? 20 Years In, Mainers Know Well</title>
<link>https://coastalandliving.com/whats-duckfat-20-years-in-mainers-know-well</link>
<guid>https://coastalandliving.com/whats-duckfat-20-years-in-mainers-know-well</guid>
<description><![CDATA[ With all of the changes that Duckfat, the Belgian frites window-inspired restaurant in Portland, Maine, has faced in its 20-year history — COVID-19 lockdowns, booming port tourism — it feels fair to say that its team knows how to not just weather a storm but hold on to a good thing. The whole concept of […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/duckfat-fries.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 23 Jul 2025 17:00:07 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>What’s, Duckfat, Years, In, Mainers, Know, Well</media:keywords>
</item>

<item>
<title>The Best Kitchen Deals We Found Hiding in the Nordstrom Anniversary Sale</title>
<link>https://coastalandliving.com/the-best-kitchen-deals-we-found-hiding-in-the-nordstrom-anniversary-sale</link>
<guid>https://coastalandliving.com/the-best-kitchen-deals-we-found-hiding-in-the-nordstrom-anniversary-sale</guid>
<description><![CDATA[ I will always have a soft spot for the Nordstrom Anniversary Sale. I know, I know — it’s just a department store. But during the peak mall-culture years, exploring Nordstrom’s carpeted halls was one of my first initiations into tastemaking; when I made an annual jeans pilgrimage there with my mom in the 2000s, we […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Nordstrom-Anniversary-Sale-Picks.jpg" length="49398" type="image/jpeg"/>
<pubDate>Wed, 23 Jul 2025 17:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Kitchen, Deals, Found, Hiding, the, Nordstrom, Anniversary, Sale</media:keywords>
</item>

<item>
<title>An Honest Review of Flamingo Estate’s $82 Fruit Snacks</title>
<link>https://coastalandliving.com/an-honest-review-of-flamingo-estates-82-fruit-snacks</link>
<guid>https://coastalandliving.com/an-honest-review-of-flamingo-estates-82-fruit-snacks</guid>
<description><![CDATA[ For my entire life, I’ve been a fruit snacks enthusiast. As a child, I was indoctrinated by the seemingly limitless 90s fruit-snack-sphere: Shark Bites, Gushers, Fun Fruits, and (deep cut) Fruit Wrinkles. To this day, my movie-theater snack of choice is Welch’s Fruit Snacks. What, like they’re only for children or something? Something about the […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/flamingo-estate-strawberry-fruit-snacks-copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Honest, Review, Flamingo, Estate’s, 82, Fruit, Snacks</media:keywords>
</item>

<item>
<title>Restaurants Are Trying to Tariff&#45;Proof The Menu</title>
<link>https://coastalandliving.com/restaurants-are-trying-to-tariff-proof-the-menu</link>
<guid>https://coastalandliving.com/restaurants-are-trying-to-tariff-proof-the-menu</guid>
<description><![CDATA[ Sophina Uong’s New Orleans restaurant, Mister Mao, is the kind of third culture–chaos cooking party spot where strawberry chaat shares the menu with “Spanish octopussy,” and cocktails are served with candy cigarettes. It is a purposeful celebration of a variety of influences, which naturally requires both local and international ingredients to come to life. So […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/gettyimages-1649285330.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Restaurants, Are, Trying, Tariff-Proof, The, Menu</media:keywords>
</item>

<item>
<title>Is Building Your Own Backyard Barbacoa Pit Worth It?</title>
<link>https://coastalandliving.com/is-building-your-own-backyard-barbacoa-pit-worth-it</link>
<guid>https://coastalandliving.com/is-building-your-own-backyard-barbacoa-pit-worth-it</guid>
<description><![CDATA[ About ten summers ago, there was a chef who operated a food truck on the main street of a Hudson River city. Boisterous crowds gathered in his gravel lot; many considered his food the best in town. Then, midway through his third summer, he shut the serving window and put caution tape around the lot. […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Barbacoa-Illustration-2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 17:00:06 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Building, Your, Own, Backyard, Barbacoa, Pit, Worth, It</media:keywords>
</item>

<item>
<title>Does Your Kitchen Still Have a ‘Boob Light’? Let’s Change That</title>
<link>https://coastalandliving.com/does-your-kitchen-still-have-a-boob-light-lets-change-that</link>
<guid>https://coastalandliving.com/does-your-kitchen-still-have-a-boob-light-lets-change-that</guid>
<description><![CDATA[ I love my apartment, but I have one-sided beef with my kitchen ceiling light. As a renter, the landlord-decreed overhead light — aka a “boob light,” sconce, flush mount; a jezebel by any other name would still look as tacky — is just one those things that we, as the renting serfdom, have had to accept. […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/flush-mount.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 17:00:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Does, Your, Kitchen, Still, Have, ‘Boob, Light’, Let’s, Change, That</media:keywords>
</item>

<item>
<title>The Best Toaster Ovens (for Making Everything From Roast Chicken to, Well, Toast)</title>
<link>https://coastalandliving.com/the-best-toaster-ovens-for-making-everything-from-roast-chicken-to-well-toast</link>
<guid>https://coastalandliving.com/the-best-toaster-ovens-for-making-everything-from-roast-chicken-to-well-toast</guid>
<description><![CDATA[ 
      
    

  I tested five of the most high-tech toaster ovens on the market... and honestly, they’re all pretty amazing. But which one is right for you? Toaster oven technology has never been more advanced or effective. The modern toaster oven heats up fast, stays consistently hot and temperature-controlled, and is perfectly proportioned and feature-designed for solo apartment-dwellers or couples who share smaller spaces, although some models also cater to those with families (i.e., they’re tater-tot ready). The ongoing integration of smart technology means that even affordable toaster ovens are loaded with programs that basically take all the guess work out of cooking. Too intimidated to roast a chicken for your date? Want a single-serving frozen pizza baked to cheesy perfection in under 15 minutes? How about a perfectly browned bagel? There’s a button for that — all those, really.
I have a confession. As a professional food writer, I love to cook, and I do it a lot, but in the last year… I have not turned on my “real” oven once. My oven is great for storing muffin tins and cake pans, but I have come into ownership of a highly advanced toaster oven (namely, the Breville Smart Oven Air Fryer Pro — although as you’ll see below, I’ve personally tested many others) that simply does the work better. It’s just that ovens aren’t always particularly good at being ovens; they can take forever to come to temperature, and then often fail to hold that temperature accurately. They are finicky, temperamental, and most importantly, too large. For context, I live alone, but I can count the number of times I’ve roasted a whole turkey on no hands.
But! This is not to say that I don’t roast or bake. This week alone, I’ve braised pork in chili verde, made blueberry muffins from scratch, toasted many slices of toast, broiled mackerel, roasted all manner of vegetables, and baked either Bagel Bites or chocolate chip cookies every single night. And I did it all in my toaster oven. Once considered a bachelor essential or dorm-room staple, the toaster oven is now a do-it-all kitchen workhorse, capable of everything from reheating leftover pizza to melty-mozz perfection to intuitively making frozen hash browns perfectly crispy. They can air-fry, steam, roast, and bake. What a wonderful, miraculous machine. 
We’re in the golden age of the toaster oven. So golden, in fact, that it can be tough to choose the right model. I put five of the most popular, well-reviewed, “best” toaster ovens to the test over the past two months, and I can confidently say that each and every one impressed me — albeit in different ways. For this ultimate guide to the modern toaster oven, I’ve taken the guess work out of it for you, reader, and found the perfect oven for every budget, kitchen esthetic, and cooking requirement. 
Read on!
Now, let’s meet our toaster ovens.

Breville Smart Oven Air Fryer Pro: The power user’s dream
If you’re the kind of home cook who needs the duck breast skin to brown just as the gratin finishes baking, the Breville Smart Oven Air Fryer Pro is for you. This appliance is more than just a toaster oven — it’s a full-fledged countertop sous chef. With its Element IQ system, multiple heating elements adjust dynamically to ensure even cooking, whether you’re baking cookies, roasting a chicken, or dehydrating fruit. The air fryer function is solid — though not quite as efficient as a dedicated air fryer — and the overall capacity is large enough to fit a 13-inch pizza or a 9” x 13” pan.
Some of the bells and whistles are more impressive than others. The Breville’s convection setting has become my go-to method for crispy-skinned chicken, but I found the app-assisted smart cooking sensors more trouble than they were worth, and deleted the app within days of unboxing the oven.

        
      Hilary Pollack
      Making blueberry muffins in the Breville Smart Oven Air Fryer Pro.
  
And of course, all this power comes with a footprint (and a price tag) to match. The Breville is big—you’re going to need some serious counter space for it. And while it’s incredibly versatile, it might be overkill if you just want to toast some bread and reheat leftovers. But if you want a toaster oven that can handle everything from leftover pizza to a small Thanksgiving dinner with ease, then this is the best all-around option.
Pros:

A big capacity
Smart features make cooking with precision a breeze
Can do it all: toasting, roasting, broiling, air-frying and on and on...

Cons

She’s a beast, and takes up a lot of countertop real estate
The price tag, you get what you pay for but this oven is not cheap
App integration has potential, but I didn’t find it super useful



Ninja Flip Toaster Oven &amp; Air Fryer: The space-saving multitasker
For those with tiny kitchens, dorm rooms, or studio apartments, the Ninja Flip is a game-changer. Its claim to fame is its ability to flip up and store vertically, taking up far less counter space when not in use. Despite  ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/r3IQARxxWLLdPjLAUr567MD0cSc=/0x240:2121x1350/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25925610/A7_panasonic_toast.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Toaster, Ovens, for, Making, Everything, From, Roast, Chicken, to, Well, Toast</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Toronto, Canada</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-toronto-canada</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-toronto-canada</guid>
<description><![CDATA[ 
      
        Cheese Boutique
    

  The best places to eat in Toronto, according to Eater’s on-the-ground local food expert Toronto’s culinary scene is shaped by its multicultural underpinnings, cobbled together from 158 neighborhoods that reflect the various groups who immigrated to the city over the centuries. In general, restaurants across the area champion this diversity and maintain a certain malleability, eschewing stringent rules or hierarchies. Since this vast tapestry of food heritages could never be encapsulated in a single creation, Toronto doesn’t have a clear signature dish, (no disrespect to the late legendary chef Anthony Bourdain, but that insipid peameal bacon sandwich was never “a thing” with locals); the city may never coalesce around one item. Instead, you can expect plenty of edible experimentation, as chefs continue finessing their craft on the fly.
These days, the energy in the city is electric, and diners are just plain ravenous for exciting meals. There are pop-ups galore, limited-edition collaboration “drops” between local and international chefs, and supper club speakeasies found through social media. Beyond the new and notable, there’s an endless smorgasbord to enjoy in Toronto (and the surrounding suburbs), a sensory feast of Ethiopian, Syrian, Sichuan, Caribbean, French, and any other kind of cuisine you can think of.
In this latest refresh, we’ve revamped our write-ups to include even more relevant info for diners, including a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10 (or the equivalent in Canadian dollars), to $$$$ for places where entrees exceed $30.
Tiffany Leigh is a BIPOC freelance journalist with degrees in communications and business. Additionally, she has a culinary background and is the recipient of the Clay Triplette James Beard Foundation scholarship. She has reported on travel, food and drink, beauty, wellness, and fashion for publications such as VinePair, Wine Enthusiast, Business Insider, Dwell, Fashion Magazine, Elle (US), Departures, Travel + Leisure, Vogue (US), Food &amp; Wine Magazine, Bon Appetit, Shape Magazine, USA TODAY, and many more. ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/oZYkKZUtfuvFUnddRuC2YyrV2kc=/0x285:4032x2396/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/24915280/La_Cubana.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Toronto, Canada</media:keywords>
</item>

<item>
<title>The 33 Best Restaurants in Kansas City</title>
<link>https://coastalandliving.com/the-33-best-restaurants-in-kansas-city</link>
<guid>https://coastalandliving.com/the-33-best-restaurants-in-kansas-city</guid>
<description><![CDATA[ 
      
        The crew working at Fox and Pearl. | Fox and Pearl
    

  Barbecue, James Beard winners, and more of Kansas City’s best food, according to an local, award-winning food critic To outsiders, Kansas City might not seem like much more than a cow town. The city’s culinary scene was once largely defined by the Black pitmasters who established its barbecue traditions, the cattle ranchers who thronged the Kansas City Stockyards (the second-largest in the country after Chicago), and the Mexican immigrants who sustained the meatpacking industry. Barbecue and butchery are still critical parts of the restaurants here, but the city’s palate has broadened thanks to an influx of creative chefs, who are always expanding ideas of Midwestern food. Walking around Kansas City today, you’re as likely to stumble across a hand-pulled noodle shop or vegan lunch counter as you are a brisket sandwich.
As I’ve watched the city’s dining landscape evolve over the last decade, I’ve found a common thread: It isn’t a single ingredient or style of service, but an inclusive Midwestern hospitality that infuses even the most expensive dining rooms with a casual warmth. White collars aren’t common here — they’re too vulnerable to barbecue sauce stains. Whether you’re touring the high-end tasting rooms in downtown KCMO or the casual carnicerias in KCK, every restaurant on this list works hard to make you feel right at home.
The only tourist sin we locals won’t forgive? Forgetting which side of the state line you’re on.
In this latest refresh, we’ve revamped our write-ups to include even more relevant info for diners, including a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10, to $$$$ for places where entrees exceed $30.
Liz Cook is an award-winning food writer, recipe developer, and former restaurant critic who lives in Kansas City, Missouri. She is also the creator of the experimental food newsletter, Haterade. 
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/l_NZ1rMN-YTYoKiZqxVtfgzMtzs=/0x234:1000x758/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/22547910/harp.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Kansas, City</media:keywords>
</item>

<item>
<title>The 20 Best Restaurants in Waikīkī, Hawaiʻi</title>
<link>https://coastalandliving.com/the-20-best-restaurants-in-waikiki-hawai%CA%BBi</link>
<guid>https://coastalandliving.com/the-20-best-restaurants-in-waikiki-hawai%CA%BBi</guid>
<description><![CDATA[ 
      
        Arden Waikiki
    

  The best meals by the beach in Honolulu’s famed Waikīkī, according to a longtime local food writer Despite the fact Waikīkī is home to Oahu’s most famous beach — two miles of white sand where there’s never a bad view of Diamond Head or the sunset over the warm, clear blue water — it’s tempting for locals to leave the area to the tourists. But avoiding the area means missing out on some of the best places to eat on the island, which draw plenty of us residents for a bite. Even with constant new development, Waikīkī is also the most walkable neighborhood in Honolulu, a city that at times feels aggressively anti-pedestrian. Couple that with the oceanfront location, which provides easy access to the beach and food at all times, and you get a dining destination that’s hard to pass up.
Most of the best dining in the area — and Honolulu generally — continues to be Japanese, and you’ll find it at a range of price points, from the takeout counter at Maguro Brothers to Sushi Sho’s $350 omakase. Recent boutique hotels that revive a midcentury version of Waikīkī, including Heyday, offer new fun spots to drink and dine. And I’d suggest leaving behind the sunlight briefly to check out the revamped food court in the basement of Waikiki Shopping Plaza, which helps diversify the dining scene with newcomers like HK Cafe, a Hong Kong-styled cafe.
In this latest refresh, we’ve revamped our write-ups to include even more relevant info for diners, including a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10, to $$$$ for places where entrees exceed $30.
Martha Cheng is a writer and editor based in Honolulu and has been writing about Hawai‘i for almost two decades. ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/B2Gw65alZy4H-1j5S5TySdsm6UY=/0x108:1500x893/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25788469/musubi_cafe.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Waikīkī, Hawaiʻi</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Seoul, South Korea</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-seoul-south-korea</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-seoul-south-korea</guid>
<description><![CDATA[ 
      
        Gwangjang Market. | Anthony Wallace/AFP/Getty Images
    

  Korean barbecue, Michelin-starred dining, and more of the best restaurants in Seoul, according to a local cookbook photographer and food expert Seoul’s food traditions extend back centuries, from the hearty bowls of seolleongtang (ox bone soup) found in cozy restaurants to the simple vegan fare of Buddhist temples. Long-standing restaurants — like Wooraeok with its Pyongyang naengmyeon, seasonal seafood landmark Anju Maeul, and popular drinking and noodle spot Hansung Kalguksu — continue to hold their ground. But the city is dynamic and ever-evolving, and trends constantly reshape the landscape. Over the last decade, I’ve watched as Seoul’s food scene, along with the rest of Korean cuisine, has captured international attention, attracting a surge of tourists and propelling Seoul to a prominent position as a global food capital. 
As appreciation for Korean barbecue continues to rise, a wave of new, well-crafted, meat-centric restaurants has emerged, such as Sancheong Sootbul Garden, which follows in the footsteps of iconic establishments like Samwon Garden and Wooraeok. The latest culinary generation is also making its mark at innovative venues, like contemporary Asian tasting menu spot Vinho and Michelin-starred Solbam, helmed by chefs who honed their skills in the city’s top fine dining establishments. Nestled near Gyeongbokgung Palace and home to some of Seoul’s finest art galleries, the Anguk neighborhood has become especially popular with diners, who pop into galleries and classic Korean restaurants, as well as trendy bakeries like the London Bagel Museum and Cafe Onion. An impressive selection of cocktail bars and diverse international cuisine round out the offerings.
Whether you’re dining on fried mung bean pancakes at a bustling street market, digging into sizzling plates of Korean barbecue, or indulging in a tasting menu at an upscale, Michelin-starred restaurant, you certainly won’t be bored.
In this latest refresh, we’ve revamped our write-ups to include even more relevant info for diners, including a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10 USD (or the equivalent in won), to $$$$ for places where entrees exceed $30.
Matty Yangwoo Kim has been covering the Seoul dining scene for Eater since 2017. He is the photographer of A Very Serious Cookbook and often documents Seoul’s restaurants and chefs through the lens. ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/OP_p67Rmhc64ROPbDd4CT1PLLe8=/0x427:5815x3472/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/23935575/GettyImages_1240063114.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Seoul, South, Korea</media:keywords>
</item>

<item>
<title>Ninja’s Powerful Appliances Are Up to 41% Off Right Now</title>
<link>https://coastalandliving.com/ninjas-powerful-appliances-are-up-to-41-off-right-now</link>
<guid>https://coastalandliving.com/ninjas-powerful-appliances-are-up-to-41-off-right-now</guid>
<description><![CDATA[ 
      
    

  The brand’s best-selling pro blender, Flip toaster, high-tech air fryer, and Thirsti home soda machine are majorly discounted at Amazon’s Big Spring Sale Founded in 2009, Ninja has made a name for itself over the past decade and a half by creating appliance after appliance that masters our most important kitchen tasks, from blending to air-frying to, most recently, making soft-serve ice cream at home. Its powerful blenders go head to head with Vitamix at a fraction of the price; its Thirsti machine has come to eat Sodastream’s lunch. At first, Ninja seemed like it might be... how to put this... giving bro / Monster energy drink vibes. But with time, it’s solidified its position as a reliable kitchen-gadget brand that is one step ahead of many of its competitors (see: the cult of the Ninja Creami).
So when we see a major sale on Ninja products, we’re paying attention. While perusing all of the bonkers deals at Amazon’s Big Spring Sale this week, we noticed that there are eye-popping discounts of up to 41% off  on a wide array of Ninja gear, from toaster ovens and blenders to knives and cookware. Check out a few of the best deals below.

Grab a Ninja Flip for 25% off


A powerhouse blender and food processor for 30% off




Head over to Amazon’s Big Spring Sale to shop these deals and more.

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/keLHwJSLjw7dID5KxQS7pPTCO7o=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25929556/ninja_amazon_sale_copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Ninja’s, Powerful, Appliances, Are, 41, Off, Right, Now</media:keywords>
</item>

<item>
<title>The 3 Best Deals This Week (Including the Coffee Machine Gwyneth Paltrow Loves)</title>
<link>https://coastalandliving.com/the-3-best-deals-this-week-including-the-coffee-machine-gwyneth-paltrow-loves</link>
<guid>https://coastalandliving.com/the-3-best-deals-this-week-including-the-coffee-machine-gwyneth-paltrow-loves</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  It’s a great week to save big for people who love Italian majolica, powerful blenders, and West Elm barware What a week for chronically online food-lovers. So far, the internet has unveiled a trailer for the latest show from the Chef’s Table multiverse; we learned Ed Sheeran will be opening a pop-up Irish pub on the North Shore; and spring has been ushered in with sakura season snack box drops and a Big Spring Sale from Amazon on all kinds of spring-reset-worthy kitchen items. So if you want to bring home the same mid-century modern coffee maker that Gwyneth Paltrow keeps in her Montecito guest house while it’s on sale, now is the moment.  
Last week, we quenched our thirst for deals with sales from Stanley, Material Kitchen, and stainless steel cookware from the Eater x Heritage Steel collaboration. This week, we’re bringing you the best of the kitchen and cookware bounty from Amazon’s dizzying spring sale, and highlighting some friendly competition from the sales over at Sur La Table and West Elm, which are filled with their fair share of festive spring tablescape items. 
Rip into some Creme Eggs, and let’s shop. 
Our editors’ picks from Amazon’s big spring sale  
One day, Bezos will blast himself to space in a Bissell Little Green vacuum. Until then, we are, admittedly, not immune to the Amazon Big Spring Sale deals from the retail behemoth — particularly when egg prices are so tumultuous. Everything from flashy countertop appliances by well-reputed brands such as Vitamix and Moccamaster are on sale for the event, as well as workhorse cleaning items such as Dawn Powerwash (my personal holy water) and some chic, unbreakable cocktail glasses.
This mid-century modern coffee machine 


Save over $100 on Vitamix’s most handsome blender


These freezer-safe storage containers are 46% off


Sur La Table’s secret 40% off sale
Sur La Table is having a self-proclaimed secret sale with discounts of up to 40 percent off, with major deals on covetable picks like pastel-colored, non-toxic cookware sets; stoneware baking dish trios; and a bunch of other tablescape items that are getting us in the spirit for spring. Score deals on top brands including Le Creuset, Staub, GreenPan, Viking, and Zwilling, and enjoy a few of our fave picks below. 
Serve a butterfly pea flower cocktail in this glass


Your homemade pasta deserves a beautiful bowl


Shonda Rhimes, you would love this 50% off candle holder


West Elm’s up to 50% off sale 
West Elm has also tossed its hat into the proverbial fairy ring of springtime doorbuster events, and is offering discounts of up to 50 percent off items in all of its categories, including a big flatweave wool area rugs for your dining room and plenty of sleek barware. 
Upgrade your bar cart for spritz season


A marble swirl bowl for your ice cream 


A very cool, graphic Scandinavian mug 

Same time next week? 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/kcOy-e0fXB8LiqFk4iuvR3v7WYg=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25929478/The_Best_Deals_of_March_27.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Deals, This, Week, Including, the, Coffee, Machine, Gwyneth, Paltrow, Loves</media:keywords>
</item>

<item>
<title>Smartfood Popcorn Doesn’t Hit Like It Used To</title>
<link>https://coastalandliving.com/smartfood-popcorn-doesnt-hit-like-it-used-to</link>
<guid>https://coastalandliving.com/smartfood-popcorn-doesnt-hit-like-it-used-to</guid>
<description><![CDATA[ 
      
        Would Smartfood betray me? | Lille Allen
    


  One woman’s quest to figure out why her beloved white cheddar popcorn started to disappoint Smartfood White Cheddar popcorn is the only snack I ever want. I mean this. I do not often crave sweets, and while I will happily accept chips and Cheetos and various Haldiram’s mixes, Smartfood is the only one that sends me into a focused stupor. I have regularly eaten entire bags of it — big ones, the ones meant for a whole family — while watching a movie. As a child, I’d beg my dad for it on every bodega trip, and he’d usually give in, because the whole idea was that Smartfood was the snack that was good for you. Or at least not the absolute worst. In an age of muted Snackwells and Crystal Light, what a revelation that something “healthy” also tasted so good.
And it did taste incredible, like biting into the sharpest cheddar and finding it to be all airy crunch. My cheeks puckered. My mouth watered. It took intense sucking to get all the powdered residue off my fingers. It was just so cheesy, somehow more so than actual cheese. Consuming each handful felt like quenching a thirst I didn’t know was biologically possible, like there was some dairy-forward opioid receptor the snack had single-handedly activated.
But then, something happened. It only occurred to me recently, after grabbing a few handfuls during a game night with friends. The zing wasn’t zinging; the sharpness was dull. My fingers barely had a dusting of cheese powder on them. The Miss Clavel in my brain awoke from her slumber — something is not right. I realized then it had not been right for some time.
At first, I assumed this is just what being 38 feels like. Is anything as good as it used to be? Perhaps Smartfood only tasted good because I could eat it by the fistful while watching Muppet Babies and I didn’t know what a calorie was and I didn’t have a job. I loved it with an intensity that feels impossible to achieve in adulthood, one only possible because I literally had nothing else to put my mind to. 
But it wasn’t just me. I took to Instagram, posting to my stories that Smartfood was just not hitting like it used to. Immediately I received a deluge of responses, friends and acquaintances and colleagues agreeing that Smartfood seemed worse to them. “It’s so less sharp these days,” said one. “Even the texture feels off,” said another. 
The zing wasn’t zinging; the sharpness was dull. My fingers barely had a dusting of cheese powder.
Rachel Ross first noticed that Smartfood tasted different in 2020, around COVID lockdown, when she stocked up on Smartfood for comfort eating. “It used to be really cheesy. Like Annie’s mac and cheese except in popcorn form.” It’s an apt description. Smartfood was founded in 1985 by Ann Withey and her then-husband, Andrew Martin, at a time when “natural” snacks were all the rage, and “whole-grain” popcorn seemed like a healthier alternative to potato chips. The couple sold the product to Frito-Lay in 1989, and used the money to start Annie’s Homegrown, of mac and cheese fame. 
Everyone I spoke to said they became aware of the change to the flavor of Smartfood over the past few years. “I definitely noticed last year when I bought some on purpose, rather than being handed a mini bag at some event or hotel check-in, because I dismissed those as just being old or stale,” says Alyssa, who asked that we keep their last name private. “But even when I bought it, it was still less flavorful, powdery but not cheesy or sharp, just mostly dusty.” 
“It’s hard to pinpoint exactly when I noticed that the taste had less bang,” says Nick Brennan. But whenever he eats it, “each handful feels significantly more bland than in my memory.” 
Some fans, like me, were willing to chalk up any change to the inevitable process of aging. Calvin Kasulke, who says he ate a snack bag of it for lunch almost every day in high school, imagines “if I tried it now and it tasted different, I’d have a hard time discerning whether the popcorn had changed or I had, and whether or not it was just nostalgia for that reliable school lunch snack that was tricking me into thinking it didn’t hit the same.” After all, our tastes change over our lifetime; our taste buds literally shrink as we age. “I convinced myself it was just in my head, and it’s because I’m not a kid enjoying it anymore,” says Alyssa.
But it couldn’t be that all our tongues were deceiving us. Something had to have changed. I became determined to figure out what it was.

Even after Frito-Lay bought Smartfood in 1989, for a long time it was just Smartfood. It came in smaller or bigger bags, but it was the same yellow ear of corn, the same italicized font on a white banner, the same flavor the whole time. In 2012, Frito-Lay announced it was expanding the Smartfood line of snacks, adding new flavors for the first time in the brand’s history. Now there would be Buffalo Cheddar popcorn and Cinnamon Sugar popcorn, and a variety of corn ch ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/0k0KsfgdJcG8Pd3SBWAgYwRmlx8=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25927983/25.03_WhiteCheddar.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Smartfood, Popcorn, Doesn’t, Hit, Like, Used</media:keywords>
</item>

<item>
<title>Want to Make Pasta From Scratch? These 17 Staff&#45;Fave Tools Make It Easy</title>
<link>https://coastalandliving.com/want-to-make-pasta-from-scratch-these-17-staff-fave-tools-make-it-easy</link>
<guid>https://coastalandliving.com/want-to-make-pasta-from-scratch-these-17-staff-fave-tools-make-it-easy</guid>
<description><![CDATA[ 
      
        Dina Ávila
    

  Making homemade ravioli or bucatini isn’t as intimidating as it may seem — especially when you’ve got these tried-and-tested gadgets and kitchen staples The first time I ate homemade pasta, I felt like I was tasting the world in 4K. There’s nothing wrong with the store-bought stuff — Sfoglini’s whimsical Vevusio pasta enchants my dinner plate on the regular — but something shifted in me, on a molecular level, when I first ate pasta that was made from scratch. Few joys in life are as delightful as a Sunday night spent eating pumpkin and nutmeg ravioli with butter-crisped sage, all from the comfort of your couch. 

Making pasta from scratch also doesn’t require an elaborate list of ingredients or techniques. As Eater correspondent Jaya Saxena explains, the egg well method beloved by Italians, while visually impressive, can be needlessly fussy; as Saxena writes, plenty of “recipes for French ravioli (a culture no less finicky about tradition) say you can make pasta in a bowl.” A few choice tools can help, however, in your quest to make a hearty lasagna for the next big family function, or colorful ravioli filled with homemade ricotta. 
Below, you’ll find a short list of the best kitchen tools for making pasta from scratch, many of which you may already own (think, colanders and thermometers), and a few — including a head-turning Italian pasta machine for less than $100 — that will help you cook like a seasoned tagliolini master. 
The best countertop pasta machines for under $100
This clamp-equipped pasta machine


This Marcato machine is super-popular for good reason


KitchenAid’s iconic pasta attachment for stand mixers
Cookies, bread, ice cream — a powerful stand mixer can be a portal to cooking so many cool things — including pasta — thanks to the right attachments. KitchenAid makes some of the most beloved pasta accessories out there to go with its iconic stand mixer, but you can also find plenty of comparable, budget-friendly options online. 
This 6-in-1 stand mixer attachment 

This 3-in-1 stand mixer attachment 


Tools for every pasta shape
Whether you need crimped edges for your spinach ravioli or an easy cavatelli maker for creating the charming shell-shaped pasta, the right tools can be a game-changer in your pasta journey. 
A ravioli cutter for perfectly crimped edges


A cavatelli maker (that is surprisingly easy to use)


A gnocchi board for doing things the traditional Italian way


A great lasagna pan 
Pyrex’s dish comes with a freezer-safe lid


Start with a great flour
Make sure you select the right flour for your pasta, as it will determine the elasticity and texture of your precious, slightly firm penne or a delicate, silky noodle. 00 flour is a finely ground wheat flour that is popular in Italy for its smooth texture, and is ideal for softer pastas such as ravioli and tagliatelle (it’s also recommended for pizza dough). Founded in 1924, Caputo has been making some of the best flours for Italian cooking for over a century, including this silky 00 flour with high gluten content for stretchiness.
00 flour 

Durum flour 
Durum flour has a higher protein content (usually 13 percent) and is made from extra-hard wheat, making it great for fresh and dried pastas with more architecturally bold shapes (think, penne and fusilli). We like this pasta-ready flour from King Arthur.


Semolina flour
Finally, semolina flour is made from hard durum wheat for a heftier, chewier dough, and, in addition to having a high protein content, is another ideal option for shape-heavy pastas that could benefit from a coarser texture (again, think, fusilli, orecchiette, and farfalle).


Want to make ricotta? A thermometer is your best friend 

A big, round Dutch oven (is actually perfect for pasta)
You may typically associate Dutch ovens with homemade breads and stews, but they can also be ideal for cooking pasta thanks to their high sides and heavy bottoms, which help keep sauce and pasta from spilling out, and provide great heat distribution for more evenly cooked pasta. In this Eater guide to shopping Dutch ovens, Stephanie Ganz breaks down why Le Creuset and Great Jones make two of her favorite options. 
Le Creuset is a classic for a reason 


The best budget Dutch oven 


Invest in workhorse kitchen basics that are primed for pasta
A versatile trio of mixing bowls 


An excellent rolling pin


A big-boy stainless steel colander

Buon appetito. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/61jvo8vSze1FxfVq--20EMxpZns=/0x555:7759x4617/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25925881/Avila_Eater_Pasta0733.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Want, Make, Pasta, From, Scratch, These, Staff-Fave, Tools, Make, Easy</media:keywords>
</item>

<item>
<title>How to Make an Entire Lasagna From Scratch</title>
<link>https://coastalandliving.com/how-to-make-an-entire-lasagna-from-scratch</link>
<guid>https://coastalandliving.com/how-to-make-an-entire-lasagna-from-scratch</guid>
<description><![CDATA[ 
      
    

  From the fresh pasta to the Bolognese to, yes, even the ricotta  Welcome to project pasta.
Any eager home cook knows there’s nothing more satisfying than a lengthy cooking project that’s then showered with the “oohs” and “ahhs” of dinner party guests, families, or partners. And although cooking shortcuts and hacks are all the rage these days, there’s something primal about a kitchen project that requires time, effort, and technique. There’s also something meditative about it, particularly when the rest of life feels chaotic.
For our first installment of You Can Do This, a recurring series walking readers through every step-by-step of a big cooking project, we were inspired by the idea of spending a whole weekend devoted to an entirely homemade lasagna. The balance of bouncy, rolled-out pasta sheets; a savory, long-simmered Bolognese sauce; and fluffy dollops of ricotta (that you made yourself, look at you!) gets equally layered into a final product both impressive to look at and to bite into. Here, you’ll fine recipes for the pasta, sauce, and cheese alongside tips on how to pull this project off with aplomb — and what to do with that leftover ricotta (if you haven’t already eaten it all by the spoonful). 
It’s time to get project cooking. We hope you’re excited to join us. — Kat Thompson, Eater at Home associate editor ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/0xWo0Urn2OiB3pxXRkVKLHWiIPU=/0x572:7987x4754/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25925897/lasagna_recipe_from_scratch.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Make, Entire, Lasagna, From, Scratch</media:keywords>
</item>

<item>
<title>A Tuna and Artichoke Pasta Made Entirely of Pantry Staples</title>
<link>https://coastalandliving.com/a-tuna-and-artichoke-pasta-made-entirely-of-pantry-staples</link>
<guid>https://coastalandliving.com/a-tuna-and-artichoke-pasta-made-entirely-of-pantry-staples</guid>
<description><![CDATA[ 
      
        Lille Allen/Eater; see below for full photo credits
    

  Canned tuna, artichokes, and capers do the heavy lifting in this easy pasta recipe For my money, the most delicious pantry pasta is tuna pasta, so much so that even in its most bare-bones iteration (pasta, olive oil, tuna, salt), it feels like a treat and not the result of nothing-in-the-fridge desperation.
Still, there are ways to make it even better, and this version is one that I developed when I wanted to add a vegetable to make the dish more well-rounded — but still had nothing in the fridge. It includes canned artichoke hearts, also known as the only vegetable I will eat from a can. In fact, I keep them stocked in my cabinet at all times alongside beans, tomatoes, fish, olives, capers, rice, pasta, panko, grains…you get the idea. They’re an oft-overlooked pantry staple whose slight tang goes exceptionally well with tuna. Oh, and the aforementioned capers and panko? They make an appearance here, too.
Start by draining an 8.5-ounce can of artichoke hearts. These come whole and quartered; either works fine. (But please, don’t buy a fancy marinated variety. For this recipe, you want your hearts straight-up.) If they’re whole, cut them into quarters. I like to lay out the pieces on a dish towel or paper towel to help absorb some of the moisture because they still retain a lot even after you’ve drained them.
As those sit, bring a large pot of generously salted water to a boil. Drain a 5-ounce can of tuna in olive oil and set aside. For me, tuna in water is no-go; the fish doesn’t have nearly as nice of a texture as filets packed in oil. (If you use a larger jar, weigh the amount you need.)
Next, make the pasta topping. Roughly chop 2 teaspoons of capers. You don’t need to worry about them ending up in even pieces, but try to aim for smaller bits. Heat 1 tablespoon of olive oil in a 10-inch stainless steel skillet. I prefer to use fresh olive oil rather than the remnants from the can of tuna, which isn’t always high-quality and may have too strong of a fishy smell. Add the chopped capers and ¼ cup of panko breadcrumbs, stirring so everything gets coated in oil as evenly as possible. Let the mixture sizzle, stirring frequently so that it gets as evenly golden brown as possible, about 5 minutes. Turn off the heat, add a pinch of flaky salt, stir again, and then set aside. I think of this like a salty Parmesan substitute, which also adds some crunch.
Now comes a small amount of optional prep work. I like to add 2 tablespoons of chopped chives and 2 tablespoons of chopped parsley. I think these herbs offer a welcome freshness, but you can leave them out altogether if you want a true pantry pasta, or just use one or the other. Another great substitution would be a soft herb like dill or basil.
Make sure that the stainless steel skillet you used for the topping is wiped clean (no straggling breadcrumbs left to burn) and set it over medium heat. Pour in 1½ tablespoons olive oil, let it get hot, and then dump in the artichokes. Season them with a pinch of kosher salt, some freshly cracked black pepper, and (again, optional) a pinch of chili flakes. Let that cook for about 10 minutes, stirring occasionally. If the pan gets too dry at any point, add more oil. The artichoke pieces will stay mostly soft, but they’ll get some brown frizzled edges and shrink down, losing their moisture and concentrating their earthy flavor.
Meanwhile, pour 4 ounces of pasta into the boiling water. You can go with any shape you like, though I prefer short and stout (as opposed to long and thin) for optimal chunky bites. I try to time this so that the pasta — which you’ll cook until just shy of al dente — is ready when the artichokes are done. But don’t overthink it; there’s wiggle room on both sides. If your pasta is done first, let it sit once drained. If your artichokes are done first, turn the heat down a smidge so they don’t burn.
When the pasta is done, reserve a bit of pasta water (a cup should be more than enough) and drain.
Pour the pasta and a splash of pasta water into the skillet, tossing as you go, so that the bottom of the pan deglazes, and you start to get a saucy, glossy sheen over everything. Add a splash or two more pasta water if necessary.
During the final few tosses, as everything is coming together, add the tuna, all the herbs, and a squeeze of lemon juice.
Plate, top with the breadcrumb mixture — and be thrilled that your fridge was bare.
Additional photo illustration credits: bowl photo by Emma Wartzman
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/zoPED02DBnlxy6GPTLnOIcFidtA=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25928965/Pantry_Pasta.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Tuna, and, Artichoke, Pasta, Made, Entirely, Pantry, Staples</media:keywords>
</item>

<item>
<title>Jibaritos and Fried Crab Dip: How Baseball Stadiums Serve Their Teams’ Fans</title>
<link>https://coastalandliving.com/jibaritos-and-fried-crab-dip-how-baseball-stadiums-serve-their-teams-fans</link>
<guid>https://coastalandliving.com/jibaritos-and-fried-crab-dip-how-baseball-stadiums-serve-their-teams-fans</guid>
<description><![CDATA[ 
      
        Eddie Sanchez
    

  A host of diverse offerings are on the menu at Wrigley Field, Dodger Stadium, and other ballparks this season. Here’s how they got there.  When you think of baseball stadium food, you’re probably thinking of the classics: hot dogs wrapped in foil, buttery popcorn, a crinkly bag of Cracker Jack. Although these items are still plentiful, dining at a baseball game has now become an exciting culinary affair. You can find kimchi-topped burgers, blistered shishito peppers, and grilled steak with chimichurri at ballparks across the United States. 
These baseball stadiums didn’t start developing new menu items overnight or without forethought. Instead, culinary executives saw an opportunity to emphasize local specialties and highlight the diversity of each team. This shift has made dining at a baseball stadium as much a draw as the game itself. But preparing a new dish and scaling it to feed tens of thousands baseball fans takes time, effort, and culinary chops.
Ron Krivosik, the senior vice president of culinary at Levy (which manages the concessions for seven major league baseball stadiums), has overseen the changing menus at baseball stadiums for nearly 40 years. He says there are many factors to consider when coming up with a stadium menu, including ensuring an accessible price point, providing options that are both visually appealing and flavorful once scaled, and maintaining the availability of well-loved classics. One of the most important factors to consider, however, is that new menu items are hand-held or easily enjoyable finger foods. “You have to be able to get to your seat and then enjoy your food and beverage there,” Krivosik says. 
At 111-year-old Wrigley Field — the second-oldest baseball stadium in the country behind Fenway Park in Boston — new menu items include a jibarito, a Chicago sandwich and Puerto Rican icon that uses smashed plantains in place of buns, and chicken and waffles drizzled with hot honey. 

        
      Levy
      The jibarito sandwich is available at Wrigley Field this season. 
  
“Chicago is diverse with so many different cultures and that’s something we tap into,” says David Burns, the senior executive chef at Wrigley Field. And although Wrigley Field has a core, rotating menu, which includes bratwurst, Italian beef sandwiches, and the new addition of jibaritos and a kimchi burger, Burns also works throughout the season to bring limited-time offerings inspired by visiting teams. “When we play Boston, we’re going to offer the lobster roll. When Miami comes, we’ll have a Cuban sandwich. With Pittsburgh, we’ll do a pierogi or something like that,” Burns explains. “It allows us as chefs to have a lot of fun.”
Dan Doyle, the executive chef at Oriole Park at Camden Yards who was born and raised in Maryland, wants his menu to highlight the bounty of the state’s food scene. “I often hear Maryland called Little America because we have everything: mountains, coast, a bay, farmland,” Doyle says. “That influx of cultures and flavors gives us so much to play around with.”
One of Baltimore’s most well-known ingredients is blue crab, so Doyle wanted to ensure fans, both visiting and local, would get the opportunity to enjoy the crustacean at the park. Crab meat is a key ingredient in a new menu item, the Chessie, which features a foot-long Chesapeake sausage blanketed in crab dip, fried green tomatoes, and pickled corn. Another new dish emulates the actual look of a crab. Doyle takes crab dip and stuffs it into jumbo pasta shells, which are then breaded, fried, and dusted with Old Bay — no crackers or peeling necessary. It’s a menu item that Doyle’s been working on for over a decade. “I was like, if the supply chain and technology and skill set makes sense, I can finally roll this out,” he explains. “It’s just a lot of fun; it adds a little bit of whimsy.”
At Dodgers stadium in Los Angeles, executive chef Christine Gerriets looks to the team when dreaming up new menu items. “We partner with the team to make sure we incorporate them; that’s really important to us,” Gerriets says. With Shohei Ohtani, as well as Yoshinobu Yamamoto and new pitcher Rōki Sasaki, Gerriets wanted to expand the Japanese offerings at the stadium. “It allows us to welcome the culture, but also push the envelope for our existing fans to try something new,” she adds.
This year, Gerriets is rolling out a new take on a katsu sandwich by turning it into a club, complete with Kewpie mayonnaise and bacon on a plush Texas toast bun, as well as an update to the Home Run Platter featuring teriyaki chicken, steamed white rice, shishito peppers, vegetable dumplings, and spring rolls.
The work for developing new menu items starts as soon as the season ends in October (November in the case of the championship Dodgers). The development process includes parsing through the previous season’s fan feedback, which the culinary team gathers through ticketholder tasting events and in-season surveys.  ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/lydvxCT2fMOiM663bDFSEc_FVz4=/0x430:2999x2000/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25929356/The_Slugger_Dodger_Stadium.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Jibaritos, and, Fried, Crab, Dip:, How, Baseball, Stadiums, Serve, Their, Teams’, Fans</media:keywords>
</item>

<item>
<title>The Hard Sell of Meghan’s Soft Life</title>
<link>https://coastalandliving.com/the-hard-sell-of-meghans-soft-life</link>
<guid>https://coastalandliving.com/the-hard-sell-of-meghans-soft-life</guid>
<description><![CDATA[ 
      
    

  Meghan Sussex’s Netflix show, an eight-episode setup for her new lifestyle brand, prompted decidedly mixed reactions. But what does Meghan owe us, really — and how much more is she willing — or able — to give? “Here we go; it’s a business!” Meghan Sussex, née Markle, exclaims at the end of her new Netflix lifestyle show, With Love, Meghan. Surrounded by friends and family during a celebratory brunch, Sussex stating this aloud explicitly reveals to viewers that the cozy domesticity she’s spent the previous eight episodes crafting — the sprinkling of edible flowers atop cookies and frittatas, the piping of garden berry preserves in between cake layers and parfaits, the beekeeping — is all part of her new brand, which she’ll be selling soon under the label As Ever. “I’ve always been curious,” Sussex says in the closing voice-over, alluding to a goal traceable to her former lifestyle blog, the Tig: “Sharing all those discoveries and everything that I love with the people that I love.” 
With Love, Meghan is already a success by the most basic metric: The same week it debuted, Netflix renewed it for an already filmed second season, and has since confirmed it’s a “passive partner” in the As Ever retail brand. By these standards, Sussex has crafted a lovely show with attainable cooking and hosting tips. With the simple ethos of romanticizing the ordinary moments in your life and doing something extra for your guests, Sussex makes now-viral one-pot pastas with vibrant produce and homemade candles with her own beeswax, the kind easily found at local co-ops for this exact purpose. 
However, “it’s a business!” is a pointed acknowledgment of commercialization. Any brand — from McDonald’s to KitchenAid — is built on a specific identity. But a celebrity brand, especially one with a woman at the helm, whether it’s an independent product line, TV show, or even an endorsement, represents an extension of a personal image, forcing each woman who takes this route to contend with what exactly they’re willing to put up for sale: Their expertise and exquisite taste? Their public and private lives? Their families? Their most intimate moments and desires and joys? Ideally, for the domestic goddess, the answer seems to be some overstimulating combination of all of it. 
This is a nearly impossible ask for any woman who enters this realm; even more so for a member of the British Royal Family who’s experienced violent racism on a global scale. And much of the outsized public response to With Love, whether it realizes it or not, contends with how Sussex fits (or doesn’t) within existing domestic goddess archetypes: the Family Woman, the Everywoman, the Savvy Pro. All are expressions that Sussex’s specific circumstances often don’t allow. She can’t be the Family Woman like Chrissy Teigen or every tradwife influencer we see online, because this would pose blatant security risks to her family and open them up to more vitriol. Clearly, as a Hollywood actress-turned-literal-British Royal, she can’t be an Everywoman. 
Even Sussex herself acknowledges she’s not the Savvy Pro. Throughout the show, she proclaims she lacks the culinary experience to speak with authority. Part of this, I suspect, is self-preservation: Sussex either already has or could easily obtain this knowledge before the cameras begin to roll, but the Duchess knows she won’t be granted grace by an audience poised to demand more from her, as a first-time host, than anyone else: in short, no learning curves or missteps (there seems to be a visible fear in her eyes of making a mistake). And, presuming these are deliberate production calls, while her holding back also seems to be an attempt to act as an audience surrogate, or show how much there is to learn, she often makes odd choices. For example, she claims she “never knew” you could brine chicken in milk, which suggests she has never heard of buttermilk chicken. She also tells Vicky Tsai, the co-founder of skincare brand Tatcha, that she’s never heard of a “slurry” despite “cornstarch slurry” being an incredibly common phrase used in popular recipes. It’s a proactive humility frequently demanded of women combining culinary knowledge with homemaking content — especially women of color. 

        
      Netflix
  
So where does that leave Meghan in the genre’s crowded pantheon? Champagne glass in hand, Sussex stakes her claim to the role of upper- and upper-middle-class tastemaker and valuesetter. In doing so, she follows the Martha Stewart route, arbitrating the acceptable aesthetics within those social classes and punctuating her product recommendations with occasional references to more humble beginnings. Whether or not she has the taste required is, obviously, a matter of taste — and one that’s been legislated in review after review. But more glaringly — and disappointingly — in this role, Sussex chooses to uphold the familiar aesthetics of this archetype: particularly, its commitment to staying within the bou ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/gBKrqPBdEZfnruQ3K_1fhAp6Frs=/0x258:3600x2143/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25934006/WLM_240617_Unit_02768RC.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Hard, Sell, Meghan’s, Soft, Life</media:keywords>
</item>

<item>
<title>Our Editors Pick the Best Deals From the Amazon Spring Sale</title>
<link>https://coastalandliving.com/our-editors-pick-the-best-deals-from-the-amazon-spring-sale</link>
<guid>https://coastalandliving.com/our-editors-pick-the-best-deals-from-the-amazon-spring-sale</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  The spring version of Prime Day has bonkers deals (up to 72% off) on ‘Bake Off’-famous tools, Eater editor-loved gadgets, and a sexy air fryer Another day, another new Amazon sales event — but this one’s a whopper. This time, it’s a smorgasbord of sales called the Spring Sale Event, and it will run from March 25–31 with deals of up to 93% off dozens of categories, including best-selling items by brands such as KitchenAid, Cuisinart, Breville, Alessi, and other trusted cookware companies that would impress even my steely grandmother. If you’ve been looking for an air fryer for 72% off, this is the event for you!
The retail behemoth has been testing sales events outside of the traditional Black Friday framework for a while; first, there was Prime Day weekend (were we ever so young?), then, what I call Prime Day 2.0, known formally as Prime Big Deal Days (which sounds like it was named by my 7-year-old nephew, but did in fact deliver on deals). Now, Amazon’s Spring Sale Event has joined the herd, and thank god it’s exactly what it sounds like: a giant springtime deal-fest on, well, everything. And if all of this sounds cool but overwhelming, don’t worry; it’s the job of Eater’s faithful cookware- and kitchen-obsessed shopping team to find you the deals that are actually worth their weight in (Maldon) salt. 
So what’s worth buying? Massively discounted editor-fave gadgets, chic serveware, and the rice cooker who’ve been wanting to add to cart for months — plus much more.
Let’s find you some sweet deals. 

This editor-loved veggie chopper


The Cadillac of mixers is almost $100 off


‘Bake Off’ star Dylan Bachelet’s go-to thermometer brand


Save huge on gorgeous Alessi kitchenware
Founded in 1921, Alessi is the Italian design house best known for its sleek yet whimsical kettles, coffee pots, and Bauhaus kitchen wares. Refresh the Alessi landing page during Amazon’s big spring sale to save on some of its best countertop-flex designs, from salt and pepper grinders to tongs and more.  
Chic salad tongs for 41% off  


… And this minimalist set is 32% off 


An AD-home-tour-worthy pepper/spice grinder for 60% off 
Let aesthetic salt and pepper mills become the everyday stars of your kitchen table (particularly at dinner parties, as they won’t obstruct your guests’ views like tall candles and bouquets). Alessi’s Ettore Sottsass-designed beech wood grinders bring a welcome pop of color and Memphis Design swagger to the table. 


This aesthetic fruit basket is 60% off 


These freezer-safe storage containers are 43% off 


This actually attractive air fryer


One of our favorite tried-and-tested toaster ovens


Upgrade from your dinky food processor


The Instant Pot is worth the hype


This workhorse rice cooker is under $50


Save 59% on this 54-piece mega kitchen utensil set


More top deals from Amazon’s Spring Sale











Now go enjoy the fruits of your deals-sleuthing labor. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/KWYZMT3Mg8dnUpl3MBNOezzsOxA=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25926475/Amazon_Spring_Sale_Event.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Our, Editors, Pick, the, Best, Deals, From, the, Amazon, Spring, Sale</media:keywords>
</item>

<item>
<title>Can We Please Stop Calling Foods ‘Guilt&#45;Free’?</title>
<link>https://coastalandliving.com/can-we-please-stop-calling-foods-guilt-free</link>
<guid>https://coastalandliving.com/can-we-please-stop-calling-foods-guilt-free</guid>
<description><![CDATA[ 
      
        Shutterstock
    

  When brands label their candy, soda, and other snacks “guilt-free,” it’s just another way to create shame around eating         As an elder millennial, the last six months or so have felt like a flashback to the early 2000s, when the vestiges of the “heroin chic” ’90s still lingered, impossibly low-rise jeans were in, and Nicole Richie was considered the “fat” one as she starred on The Simple Life alongside her best friend Paris Hilton. With weight loss drugs like Ozempic gaining wider popularity, it can seem as though I’ve been forced into a time machine and flung backward into an era long before the body positive movement had emerged into the mainstream. There are so many indicators of this regressive march back into diet culture — Gen Z’s current Y2K obsession, the fact that smoking is back en vogue — but the most annoying to me is seeing the shame-imbued descriptor “guilt-free” now being used to to shill everything from low-sugar candies to nonalcoholic beers. 
“Guilt-free” is, of course, not a new turn of phrase. It was used to market Snackwell’s, the insipid, cardboard-reminiscent cookies that I regularly snacked on as a dieting kid in the ’90s. And at Trader Joe’s, you’ve long been able to purchase a tub of “reduced-guilt” spinach and kale Greek yogurt dip. But the purveyors of diet culture will always take an opportunity to bring back an old trend, and it really seems like “guilt-free” is having a resurgence. A quick search of my inbox reveals at least a dozen PR pitches for “guilt-free” products in the last couple of months. There are the “functional sodas” infused with probiotics and artificial sweeteners, the protein shake with mint flavoring intended to evoke a Shamrock Shake from McDonald’s, and plain sprouted pumpkin seeds, advertised as “a superfood add-on to your meal plan recipes, or just a delicious, guilt-free treat.” 
But drinking real-sugar soda and eating candy don’t make me feel guilty. They might make my stomach hurt, or cause a nap-inducing blood sugar spike, but guilt never enters the equation. That’s due in large part to the hours of therapy that I’ve undergone after experiencing disordered eating patterns in my teens and early 20s, sessions where I finally figured out how to shed my shame around simply eating food. Now, every time I hear some brand touting its “guilt-free” or “sinless” snacks, I’m reminded of just how frequently we’re taught that food consumption is a kind of moral failure. 
Some brands take the “guilt-free” paradigm one step further by encoding our shame around sugar consumption into their DNA. SkinnyDipped is pretty up-front about the fact that its dark chocolate peanut butter cups — a “snack with no strings attached” — will help you, too, stay skinny. The name of Shameless Snacks, known for its low-calorie gummies, implies that some candies should make you feel ashamed, but theirs should not. A chart on the brand’s website compares the Shameless gummies to popular gummy brands Trolli and Haribo, pointing out that its candies are far lower in sugar — and far higher in fiber — than its competitors. There’s also the gummy brand Smart Sweets, a name that sort of implies you’re a dumbass if you choose a sweet other than its fiber-packed gummies.
But why in the world would I need a pack of gummy candies to offer me large doses of dietary fiber? It’s true that many Americans don’t get enough fiber, but experts generally agree that we should be getting our recommended daily intake of fiber from whole foods sources like vegetables and fruit, not a bunch of chicory root powder mixed into a gummy, not to mention the fact that large doses of fiber, like the soluble corn fiber that is the second ingredient in each pack of Shameless Snacks gummies, could easily cause gas, bloating, and other gastric distress if consumed in excess. 
The idea that all of our foods must have a “function” in our bodies is deeply misguided. Sometimes a gummy bear can just be a moment of pleasure, a quick dopamine and glucose boost to get you through a mid-afternoon slump. That gummy bear is being broken down by your body for use as fuel in the same way that a floret of broccoli or bowl of quinoa would be, even if it’s not as nutritionally dense as other foods that you eat. Being able to enjoy the occasional gummy bear without worrying about “empty calories” because you already incorporate veggies, fruit, and grains into your meals is the whole point of having a well-rounded diet. 
I understand that “healthy candy” can be valuable to people who do have to watch their sugar or fat or protein intake for medical reasons, but there’s no need for the marketing of these products to induce shame in anyone. It is entirely possible to demonstrate that a product is low in sugar or high in protein without making other foods seem inferior or “bad.” Instead of hassling me about my guilt, just print “low in sugar” or “6 grams of sugar” on your bag of gummy bears. 
There’s a ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/MsFaUuyTNb06mwnXKsAF8jHLxjA=/0x363:5029x2996/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25933549/shutterstock_2440177631.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Can, Please, Stop, Calling, Foods, ‘Guilt-Free’</media:keywords>
</item>

<item>
<title>Which Banana Bread Recipe Is Worth All the Fruit?</title>
<link>https://coastalandliving.com/which-banana-bread-recipe-is-worth-all-the-fruit</link>
<guid>https://coastalandliving.com/which-banana-bread-recipe-is-worth-all-the-fruit</guid>
<description><![CDATA[ 
      
        Lille Allen/see below for full photo credits
    

  To find the best banana bread recipe on the internet, we tested four popular recipes that use different ingredients and techniques Banana bread is simply an inevitability in life: You ignore that bunch of bananas, they become too brown to be appealing on their own, you make them into banana bread. For this reason I have never been especially picky about it. I tend to follow this loose banana bread ratio as opposed to a specific recipe, and, to be honest, don’t have especially high standards when it comes to the finished result. This, of course, makes it the perfect recipe to solidify for my roster through more structured testing.
For this month’s ranking, I chose four banana bread recipes from around the internet. The first, which I saw as a baseline, was an extremely standard, popular version. From here, I considered other highly ranked recipes that had major tweaks to their technique, such as the use of Greek yogurt, the absence of eggs or dairy, or the addition of unexpected enhancements like instant pudding mix. 
Since I think most people approach banana bread through a lens of practicality, I wanted to see whether bulking up the ingredients list or the process would actually be worth it. And while inclusions like walnuts or chocolate certainly do improve a banana bread — I’ve loved this marbled version from Smitten Kitchen — I chose to test banana breads without inclusions in order to have a more even comparison. Here’s what I found.


        
  



        
  

Banana Banana Bread
Shelley Albeluhn, Allrecipes
The technique: Straightforward, like exactly what you expect
This recipe from the SEO juggernaut Allrecipes is the top-ranked banana bread recipe on the entire internet, with over 13,000 reviews to vouch for it. While I can’t recall ever making it before, it felt like every banana bread recipe I’ve ever made — the proto-banana bread, if you will. It is a mostly pantry-ingredients recipe; I used three ripe bananas for it, which seems typical for banana bread. There is also nothing remarkable about the recipe’s process: You mix the wet into the dry and then bake.
This recipe yields a tidy, modest loaf with a good rise, pleasant sweetness, and mild banana flavor. Its texture is uniform and the crumb is pretty tight. Though flecks of bananas are visible in the cross-section, I didn’t find them super noticeable when I was eating. In all, this was a no-nonsense, standard banana bread, though it was on the dry side compared to the others I tested. Of the four I baked, this one made me crave a topping — like a dollop of creme fraiche or even a drizzle of syrup — the most.



        
  

Whole Banana Bread
Katie Morford, Simply Recipes
The technique: The whole banana, peels and all; plus Greek yogurt 
I like the idea of a “waste-free” recipe like this one, which uses unpeeled whole bananas. But as I sourced its ingredients, I found myself wondering how sustainable it really was — how much can the use of peels really offset the inclusion of eggs, maple syrup, Greek yogurt, a generous amount of olive oil, and whole-wheat pastry flour in addition to all-purpose? To me, “waste-free” makes the most sense when a recipe is also frugally minded; here, it felt a little like lip service. All of which is to say that I was skeptical. 
Unlike the other recipes I tested, this one requires planning. You have to cut the ends off the bananas, freeze the bananas overnight, and thaw them to a texture the recipe describes as “melted,” though it’s really more “slimy.” You then puree the whole bananas in a food processor before mixing them into the wet ingredients. When it comes to banana bread, getting an appliance out is a demerit for me. For the sake of standardized tasting, I skipped the walnuts here. 
The resulting bread was the darkest of the four, with a firm yet pliant texture and a deep, toasty sweetness. The loaf was also the most bready; it held together nicely and felt sturdy but not dry, likely due to the addition of Greek yogurt. Its flavor was nuanced, with an understated level of banana, and had a slightly wholesome vibe; the whole wheat comes through, as does the maple syrup and olive oil. Overall, it tastes like banana bread grew up and got a little snooty. Despite my initial hesitation, I really liked this recipe. I would definitely make it again, though not because of its eco-friendly, waste-saving halo; it just tastes quite good. 



        
  

Eggless Banana Bread Recipe
Bread Dad
The technique: Applesauce as an egg replacement and oil instead of butter
Given the current state of eggs, I am more cautious about how I’m using them. When an egg’s only job in a recipe is to offer binding, I’m more drawn to alternatives. So I was curious about this recipe, which is written to be egg-free and also offers an option for making it dairy-free (this makes it vegan and more budget-friendly too). Instead of eggs, it calls for applesauce, and whil ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/F3Vh_IwNVAdkgPmUjsG8cJe-svA=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25924932/Lead.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Which, Banana, Bread, Recipe, Worth, All, the, Fruit</media:keywords>
</item>

<item>
<title>The Best Things the Eater Staff Bought This Month</title>
<link>https://coastalandliving.com/the-best-things-the-eater-staff-bought-this-month</link>
<guid>https://coastalandliving.com/the-best-things-the-eater-staff-bought-this-month</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  In March, we worshipped a cool Japanese toaster, a confetti-colored cutting board, an addictive snack mix, and a chic Parisian ice cream scoop                Welcome to the first installment of Eater’s monthly shopping roundtable, in which our editors clink cocktail glasses and dish over the best new fancy snacks, countertop appliances, gadgets, and kitchen decor items that have been improving our lives. (For your immediate consideration: the butter guillotine in this butter yellow shopping guide.) 
Eater staffers spend a lot of time in the kitchen, and arguably even more time coming up with ways to make that time run smoothly. Eater senior reporter Bettina Makalintal loves her kitchen tweezers so much, she recently broke up with her tongs; Eater’s senior commerce editor Hilary Pollack learned the hard way why chainmail gloves are such a godsend for chopping-heavy recipes, and I finally found an aesthetic to-go mug that doesn’t make me feel like I’m drinking from a sippy cup (TL;DR: It’s ceramic-lined and keeps drinks hot for 10 hours). 
It’s the little things — life’s garnishes, let’s say — that can be game-changers. But sometimes, you also need a heartfelt review as to why the Ninja Creami is god’s gift to those of us who grew up within the Y2K soft-serve community. 
Let’s unpack some of the best stuff Eater editors bought this month, from a workhorse Japanese toaster to a sexy stovetop coffee maker.
The Ninja Creami Swirl is a soft-serve dream machine 
I consider my countertop real estate precious and am highly selective about what makes the cut to live on it full-time. When I was presented with the opportunity to try Ninja’s latest ice cream machine, the Creami Swirl (with a built-in soft-serve function!), I was excited by the prospect of a supply of homemade ice cream, but imagined that I’d use it a couple of times and then stash it in a cabinet until this summer. Friends, I was so very wrong — I’ve been eating ice cream pretty much every day since unboxing it. It’s just so easy to use, the ice cream turns out so perfectly creamy, and I’m obsessed with the CreamiFit program that allows me to turn protein shakes into a frozen dessert (although I still put sprinkles and salted caramel on my “healthy” breakfast). Top marks for this one; read my full review here.  — Hilary Pollack, senior commerce editor


Finally, someone made a ceramic-lined to-go cup
I already evangelized this ceramic-lined cup in a recent Eater newsletter, but I’m just so happy to have evolved past plastic Nalgenes and metal canteens when it comes to to-go cup options (they taste like making out with an airport bathroom sink). Created Co. has been perfecting a line of ceramic-lined to-go cups of all shapes and sizes over the past decade, and it includes this 8-ounce lavender beauty that makes me feel like I’m sipping my coffee from actual drinkware. No more lingering smells, no weird metallic aftertaste, and it’s dishwasher-safe. —Francky Knapp, commerce writer


Dansk’s Købenstyle Dutch oven is the perfect serving (and snacking) vessel 
I acquired a small vessel that quickly became my obsession: a mini Dansk Købenstyle Dutch oven. It’s probably the 1-quart size, though I’m not sure — all I know is it only appears to be for sale on eBay. But it’s the perfect at-home snacking vessel, with little handles that allow me to carry it from kitchen to sofa to desk and back again (gripping one of the handles while I also precariously hold my phone and a beverage); and the size is perfect for a few scoops of post-dinner ice cream (eaten while couch rotting, of course), or cereal, or a few apple slices, or just a handful of M&amp;Ms and nuts. It is sturdy, seemingly unbreakable, and the perfect size for apparently everything. Treat yourself to one (praise eBay for being a reliable source for discontinued treasures). — Ellie Krupnick, executive director of editorial operations


This Panasonic toaster oven that feels straight out of The Jetsons 
While photographing Charley Lanyon’s comprehensive testing of five of the most popular toaster ovens on the market, I fell in love, on sight, with Panasonic’s retro-futuristic FlashXpress model. But it’s the appliance’s synthesis of both throwback Japanese design and modern amenities (perfect infrared-tech toasting; an intuitive frozen pizza one-touch button) that has taken it from a charming objet to an item of everyday use in my kitchen. I wouldn’t want any other toaster oven, ever. —HP


These stoneware dishes make for charming cottage pies 
Meat pies are to the UK what quiche is to the French: a comforting dump dish that is made all the more charming when baked in the right dish. I brought home this stoneware set from Souper Cubes in the cute blueberry colorway, because I was tired of heaving out my cottage pie from the fridge in a single, massive lasagna pan throughout the week. Instead, this set of four rectangular, 5-inch-long stoneware dishes already portions out my  ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/9dZCEDdjtQc8BnhkXntuAQoI36c=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25935349/Editors_Picks_March_2025.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Things, the, Eater, Staff, Bought, This, Month</media:keywords>
</item>

<item>
<title>Highly Opinionated: A Local Expert’s Favorite Bar Burgers and Martinis in Los Angeles</title>
<link>https://coastalandliving.com/highly-opinionated-a-local-experts-favorite-bar-burgers-and-martinis-in-los-angeles</link>
<guid>https://coastalandliving.com/highly-opinionated-a-local-experts-favorite-bar-burgers-and-martinis-in-los-angeles</guid>
<description><![CDATA[ 
      
        Noah Galuten
    

  https://la.eater.com/2025/4/1/24398077/best-bar-burger-martini-los-angeles-noah-galuten ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/8ItMDTY0eP9YVb0nrXnTbJOT6C4=/0x302:1000x826/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25935377/barburgermartini_5.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Highly, Opinionated:, Local, Expert’s, Favorite, Bar, Burgers, and, Martinis, Los, Angeles</media:keywords>
</item>

<item>
<title>How to Watch the 2025 James Beard Restaurant and Chef Awards</title>
<link>https://coastalandliving.com/how-to-watch-the-2025-james-beard-restaurant-and-chef-awards</link>
<guid>https://coastalandliving.com/how-to-watch-the-2025-james-beard-restaurant-and-chef-awards</guid>
<description><![CDATA[ 
      
        Lille Allen
    


  Tune into the official livestream right here on June 16 The James Beard Foundation Restaurant and Chef Awards will take place on June 16, 2025,  at the Lyric Opera of Chicago. This year’s ceremony for the Restaurant and Chef Awards will see winners crowned from the list of finalists announced on April 2 (that list whittled down from the list of semifinalists announced January 22) and will arrive on the heels of the foundation’s Media Awards, which will celebrate winners in books, broadcast, and journalism categories on June 14.
When the time comes, Eater will showcase all the day-of action, as the exclusive host of the James Beard Foundation Awards livestream. Here’s everything you need to know about how to tune in for the big night — and be sure to check back as we add more details about how the evening will play out. 

How to watch the James Beard Awards: 
When: Monday, June 16, 5:30 p.m. CT
Where: Right here (livestream link to come).
For more real-time coverage of all the Beard Awards festivities, be sure to tune in to Eater’s Instagram for behind-the-scenes moments on the night of the awards, from the red carpet to the acceptance speeches to the food-filled after party. 
Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2025. All editorial content is produced independently of the James Beard Foundation.
Additional photo illustration credits: Getty Images for the James Beard Foundation
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/zpAea4Gvxy1aB1jyrWRYSlbANCQ=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25934033/jamesbeard4.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Watch, the, 2025, James, Beard, Restaurant, and, Chef, Awards</media:keywords>
</item>

<item>
<title>The Who’s Who of Beer Cool in 2025</title>
<link>https://coastalandliving.com/the-whos-who-of-beer-cool-in2025</link>
<guid>https://coastalandliving.com/the-whos-who-of-beer-cool-in2025</guid>
<description><![CDATA[ 
      
    

  https://punchdrink.com/articles/best-craft-beer-breweries-2025/ ]]></description>
<enclosure url="https://punchdrink.com/wp-content/uploads/2025/04/Social-Beer-Trends-2025.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Who’s, Who, Beer, Cool, in 2025</media:keywords>
</item>

<item>
<title>The Best Babka Recipes, According to Eater Staff</title>
<link>https://coastalandliving.com/the-best-babka-recipes-according-to-eater-staff</link>
<guid>https://coastalandliving.com/the-best-babka-recipes-according-to-eater-staff</guid>
<description><![CDATA[ 
      
        BBA Photography/Shutterstock
    

  Swirls of chocolate, cinnamon, and even black sesame Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She’s once eaten an entire loaf of babka in a single day.

When I asked my colleagues for their favorite babka recipes, I truly expected deafening silence. I wondered how many were going through the challenges of rolling and twisting and braiding to get to a perfectly moist and swirly loaf, when buying one would be simpler. But the answers I got taught me not to underestimate my coworkers, all of whom obsess over food and cooking (we do work at Eater, after all). These are our favorite babka recipes, from chocolate to black sesame to a challah babka hybrid.
Chocolate Babka
Melissa Clark, NYT Cooking
My wife regularly asks me why anyone would eat any babka except Melissa Clark’s NYT recipe. Unless you’re a cinnamon babka apologist, I’d have to agree. There’s nearly as much unabashedly rich chocolate filling as bread here, and the two are swirled together so completely that no bite is a letdown. Sensing that perhaps this was somehow underkill, Melissa tops the whole thing with a rich chocolate streusel that would make Augustus Gloop absolutely plotz. Oh, and there’s a slick of syrup over the whole thing to keep it moist; a dry, chalky babka this is not. It’s hefty enough to qualify as cake, and I’ve served it for birthdays on several occasions, with a few candles poking up among the braids. Like some other versions, this recipe calls for making two loaves; I guess the idea is you can make one now and save one for later, but we never manage to hold off on that second loaf for long. — Nick Mancall-Bitel, senior editor
Babka Challah
Claire Saffitz, Dessert Person
I love, love, love to bake, but yeast still intimidates me. But Saffitz’s babka-challah recipe in her bake book Dessert Person intrigued me — what’s not to love about babka and challah and why not combine the two? Her directions are very clear and I took them one step at a time — waiting for the yeast to foam and the bread to proof and rise (twice!) is a test of patience (in a good way), and kneading the dough and braiding the strands activates a different part of my brain than work does. My first attempt wasn’t too pretty but it was very delicious. So much so that I made the recipe again when I was at home in my parents’ kitchen and the results were still the same: pure sweetness.  — Nadia Chaudhury, Eater Northeast editor
Rich &amp; Tender Chocolate Babka
Erika Drake, Serious Eats
Baking a babka feels like quite the undertaking, even if you use a store-bought chocolate spread or filling. The dough can be finicky, and a stand mixer is practically a necessity to achieve a good pre-bake texture. After all that effort, a lot of babkas only stay fresh for a day or two, resulting in a gently stale log that you just feel bad throwing away. While babka that’s past its prime can easily be transformed into French toast or bread pudding, starting with a recipe that stays fresh longer may be a better way to go. Erika Drake’s babka recipe introduces tangzhong to the process, a technique where a water and flour paste is pre-cooked before being added to the rest of the dough. The result is a babka that falls somewhere between brioche and milk bread, tender without being dry and still rich without going too crumbly. A homemade chocolate filling takes this babka to another level, but a more simple cinnamon filling or even just some globs of Nutella would not be a bad call either. — Rebecca Roland, associate editor
Better Chocolate Babka
Deb Perelman, Smitten Kitchen
The first time I made babka, I used the recipe from Jerusalem, Yotam Ottolenghi’s 2012 cookbook, titled “chocolate krantz cake.” It was a success, but the process didn’t feel easy. It was, I presume, about as labor intensive as those who have never made a babka imagine the intricate-looking swirled baked good to be. But, the next time I made babka, I turned to Smitten Kitchen, where Deb Perelman has simplified that very Ottolenghi recipe to a degree where I no longer think of babka as a difficult thing to make at all. I’ve made it several times since with consistently excellent, perfectly chocolatey results. It makes two loaves so you can give one to a friend, neighbor, or coworker who will be quite impressed with your handiwork — that is, if they have yet to discover how straightforward making a babka can be. — Monica Burton, deputy editor
Black Sesame Babka
Molly Yeh, Sweet Farm
I felt really intimidated by babka, but Molly Yeh does an excellent job of spelling out the process for her black sesame babka in her latest cookbook, Sweet Farm. The result is a supremely moist loaf with impressive swirls of black sesame and Oreo filling, making it both nutty and chocolaty all at once. I love that Yeh takes the babka over the top by including a black sesame crumble, which clings to the bread a ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/zPs38rraFMaI4kI4S9j9o9CQa9g=/0x302:7721x4344/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25925101/shutterstock_2231218077.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Babka, Recipes, According, Eater, Staff</media:keywords>
</item>

<item>
<title>The Best Gluten&#45;Free Pastas, According to a Discerning Eater Editor</title>
<link>https://coastalandliving.com/the-best-gluten-free-pastas-according-to-a-discerning-eater-editor</link>
<guid>https://coastalandliving.com/the-best-gluten-free-pastas-according-to-a-discerning-eater-editor</guid>
<description><![CDATA[ 
      
        Getty Images/iStockphoto
    


  As a food editor with gluten intolerance, I’ve tried them all — and this bucatini, penne, spaghetti, and beyond get top (delicious) marks Gluten-free foods are used to getting a bad rap. Gluten-free pastas have long been pegged as temperamental to cook and prone to mealiness; gluten-free pizza crusts could be too crackery, limp, or dense; gluten-free cookies could sub in for a weak doorstop or crumble at the touch from dryness. Because there have historically been poor facsimiles for wheat-based foods, anything marketed as “gluten-free” can find itself under fire. 
But, as with the ongoing betterment of vegan food, times have changed — and in recent years, if you know where to look, there are many formidable, 100-percent-zero-gluten products on the market, including fantastic, chef-approved gluten-free pastas that make wheat seem irrelevant. Gluten-free pastas tend to use a blend of rice, corn, or legume flours, and sometimes have a higher protein content than their durum wheat counterparts, making them an increasingly appealing choice for a broader audience than just the gluten-sensitive. And unlike the gray old days, when finding a passable box of gluten-free spaghetti or penne seemed the best we could do, in 2025, brands are having way more fun with wheat-free shapes (yes, there’s even stelline). 


        
      Nicole Adlman
      One of my homemade pasta dishes made with Rummo gluten-free spaghetti.
  

In addition to being an Eater editor with a discerning palate, I’ve been gluten-intolerant for at least a decade. I finally stopped eating gluten-containing foods around eight years ago (it was hard to break up with wheat, okay?) and generally abide by a zero-gluten diet to avoid unnecessary pain. What used to be a thorn in my side has actually become, in my eyes, a great thing: I no longer desire or even like the taste of wheat-based foods — the smell of flour tortillas is extremely off-putting to me — and I revel in finding gluten-free products that are just as good as, if not better than, their wheat-based counterparts. For the last few years, I’ve also co-curated the gluten-free dining guide for Eater Los Angeles. Here’s my guide to the best gluten-free pasta you can buy right now. The gluten-free pastas below have been tested and rated by shape, texture, taste, and overall quality. 
What Makes a Good Gluten-Free Pasta 
Gluten-free pastas are typically made with a blend of flours, including brown or white rice flour, corn flour, legume flours, and more. Many quality gluten-free flour blends exist on the market now for fresh pasta makers, and even more brands sell packaged pastas formulated with a mix of wheat-free flours and starches. 
Gianba Vinzoni, an Italian native, began to offer handmade gluten-free pastas in the former Pacific Palisades location of his restaurant Cinque Terre West (now operating at the Colony in Venice) because his daughter is gluten-intolerant. He contends that a great gluten-free pasta comes down to its binder. “Pasta is basically durum wheat flour and water — you make a dough with your hands and it sticks together. But gluten-free flours have different textures and when you add water to them, they break,” Vinzoni says. “So you need a binder like xanthan gum, which acts as the ‘gluten’ part, helping the dough stretch like a shirt and not break.” In short, the reason some gluten-free pastas struggle to achieve that classic al dente noodle texture is because they lack the stretchy, chewy quality that gluten affords — but other ingredients can substitute or emulate that. 


        
      Nicole Adlman
      Giadzy’s gluten-free taccole corte.
  

So how do you cook gluten-free pastas to ensure they don’t turn into mush? Vinzoni suggests cooking packaged gluten-free pasta in boiling water for at least a minute and a half shorter than the suggested cook time, and finishing it in a sauce that reduces with the pasta for the last minute or two. When he’s not making fresh gluten-free pasta, he’ll pick up Barilla penne or spaghetti, or order pastas by Le Veneziane, which is corn-flour-based.
What I’ve found, in my kitchen practice, is that I have to cook gluten-free pastas for even less time than that to reach the elusive al dente texture I want before I finish it with sauces, vegetables, or proteins. For most pastas on this list, I reduce the suggested cooking time by half, sometimes even a little more, depending on the size and type of pasta; this also involves making sure my water is truly at a rolling boil before I start the pasta’s cook time. The cook time cut-down allows me to drain the pasta at its al dente peak before finishing it with reserved pasta water and whatever sauce I have on deck. (If you don’t believe me on the half-time factor, try it.) 

The Best Gluten-Free Pasta 
Best Overall Long Gluten-Free Pasta: Banza Gluten-Free Bucatini
Banza’s pasta — made with chickpea flour, pea starch, and tapioca (a starch derived  ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/waULxd2m8K2mXKOTBy5CtPAZAhM=/0x402:5616x3342/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25939674/GettyImages_1438149808.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Gluten-Free, Pastas, According, Discerning, Eater, Editor</media:keywords>
</item>

<item>
<title>Trump’s Tariffs Are Raising the Cost of ‘Business as Usual’ for Food Purveyors</title>
<link>https://coastalandliving.com/trumps-tariffs-are-raising-the-cost-of-business-as-usual-for-food-purveyors</link>
<guid>https://coastalandliving.com/trumps-tariffs-are-raising-the-cost-of-business-as-usual-for-food-purveyors</guid>
<description><![CDATA[ 
      
        Cinnamon sticks ready to be exported from Sri Lanka, where a 44 percent tariff is set to go into effect.  | Sebastian Posingis/Bloomberg via Getty Images
    

  Following the announcement of sweeping reciprocal tariffs, companies like Burlap &amp; Barrel, Natoora, and Tuk Tuk Snack Shop face an uncertain future Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and VICE’s Munchies. Jaya Saxena is a correspondent at Eater.com, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture.

Earlier this week, President Donald Trump unveiled a new list of reciprocal tariffs on most of the United States’s global trade partners in what he described as a “declaration of economic independence” and an effort to “make America wealthy again.” On top of a baseline 10 percent tariff on all imports, President Trump levied heavier tariffs on countries that he classified as the “worst offenders” when it came to trade (though what that actually means is anyone’s guess). This means tariffs of 49 percent on imports from Cambodia, 46 percent on imports from Vietnam, 34 percent on imports from China, 27 percent on imports from India, and 24 percent on imports from Japan. The stock market has plummeted in response to the numbers, which may very well have been calculated using ChatGPT, and food companies now find themselves scrambling.
According to Rodrigo Adão, associate professor of economics at the University of Chicago Booth School of Business, most tariffs we put on other countries “end up being paid by someone in the U.S., split between the consumer and the firm doing the importing.” For instance, if a company is importing coffee from Indonesia, which now has a 32 percent tariff on all goods, that either means they have to absorb the costs by cutting into their profits, or raise prices for the consumer to make that up.
Trump has argued that tariffs will encourage Americans to buy more domestically produced goods. But as much as we love to value eating locally and seasonally, there’s a lot of stuff that isn’t grown in the U.S. that many people consider essential. Trump declared a 27 percent tariff on India, the top producer by far of bananas. Tariffs are set to severely impact goods like coffee and chocolate, which are just not produced domestically. “If there is nowhere in the U.S. where you can grow coffee, then you know there is not much you can do,” says Adão. Perhaps an industrious farmer will begin growing coffee, but even if so, “that land was typically used for something else, which means that there is a cost.” And it’ll take a long time for that product to actually reach shelves.
Tariffs on China are already affecting brands like Fly By Jing. And many businesses, including restaurants and food brands, are based in the U.S. but still need to use international supplies. We spoke to four entrepreneurs from businesses that rely on imports about how they expect these tariffs to impact their bottom lines — and everyone else’s.
“Essentially, it’s going to be a lot less innovation”
Ethan Frisch and Ori Zohar, co-founders of Burlap &amp; Barrel, a spice company that prioritizes equitable, transparent, and traceable supply chains
Eater: What do these new tariffs mean for you as a business? Were you surprised by the news?
Ethan Frisch: We had seen some rumors going around that this 10-percent tariff across the board might happen, but it is hugely impactful on our business beyond the 10 percent on all imports. These reciprocal tariffs that are being discussed: Some of the countries at the top of that list are countries that we import quite a bit from, especially Vietnam. For Royal Cinnamon — our number-one, best-selling, most popular product — to have an almost 50 percent tariff applied to it really calls into question its commercial viability. It really challenges the business model that we have built for the last few years.
Ori Zohar: We have to make holiday decisions now, but because of all the instability from the economic policy, the eroding trust for America with our partner farmers, with everyone all the way down the line, we’re having a really hard time being able to figure out what December is going to look like. We don’t even know what April is going to look like at this point, and so it makes it really hard to operate as a business. 
How do you plan to respond to the tariffs?
OZ: We’re going to try to run as lean as possible as a company during this unstable time. We’ve stopped any hiring, and we’re slowing down. We introduced over 50 new products last year. We have this big slate of things that we wanted to add. But with tariffs and this broader economic uncertainty — customers asking whether they can afford certain things, and trying to save more — we’re pulling way back on our collaboratio ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/H3kvHbUoWbVlOUfXdzdS23L4aYs=/0x216:3000x1787/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25940080/94669293.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Trump’s, Tariffs, Are, Raising, the, Cost, ‘Business, Usual’, for, Food, Purveyors</media:keywords>
</item>

<item>
<title>I’m Tired of Millennial Branding and I Like My Uncool ’90s Olive Oil</title>
<link>https://coastalandliving.com/im-tired-of-millennial-branding-and-i-like-my-uncool-90s-olive-oil</link>
<guid>https://coastalandliving.com/im-tired-of-millennial-branding-and-i-like-my-uncool-90s-olive-oil</guid>
<description><![CDATA[ 
      
        Francky Knapp
    

  I’m tired of “aesthetic,” millennial-marketed EVOO brands and long for the early-2000s, Tuscan-decor-kitchen vibes of Pompeian As far as the aesthetic pantry goods movement [smiles in Fishwife] is concerned, olive oil has been at the forefront. At this point, we know who is sitting at the cool kid EVOO table; there’s Brightland, whose bottles have that expensive-feeling, amphoric appeal, and Graza, with its playful (albeit divisive) squeeze bottle design — truly the Baggu of EVOO. There’s Fat Gold, which delivers on minimal but graphic tins, and Rubirosa, whose eye-catching bottle scratches a similar itch to the ongoing check print trend — and that’s to name just a handful. 
Lately, however, I have been overwhelmed — if not straight-up exhausted — by all of this overemphasis on graphic design. I have tasted most of the options above and admire their commitments to quality ingredients and desire to build thoughtful brand identities (Heraclea’s recent fair trade status comes to mind). But I have also observed a slow, steady gravitation amongst my friends and food media colleagues toward pantry items that feel less aggressively hopecore-d out by what has, admittedly, become a predictable onslaught of wavy, squiggly, font-forward millennial packaging. 
I’ve been yearning for the lo-fi, unbothered olive oils of yore. I’ve been looking with fresh eyes at my towering, plastic Pompeian olive oil jug that was a mainstay of my mother’s shopping cart in the 1990s, with its so-uncool-it’s-cool Thomas Kinkade-esque landscapes on the packaging. A single glance at its Under the Tuscan Sun era packaging sends me to a place of comfort. 

        
      The author’s bottle of Pompeian olive oil

  
Pompeian is a solid olive oil, for the record — the Robust EVOO in particular has a ripe and slightly nutty taste that I like for both cooking meats and dipping crusty breads. And while it may not look like it belongs on the shelves of an overpriced boutique gift store in Williamsburg, it’s not necessarily a super-budget pick; a 25.3-ounce bottle of Graza is about $16, while a 16-ounce bottle of Pompeian is about $9. Pompeian is also sustainably grown, owned by a family of farmers, and uses cold-press technology to create a smoother taste. In short, it may not be “aesthetic,” but it’s still good stuff. And I’m not throwing a gauntlet down against today’s cool kid olive oils, but not everything in your kitchen has to be Instagram-optimized. 

But that’s not to say I don’t love the look of it — in fact, I’m here to explain that I very much do. Pompeian’s products really capture the kind of earnest charm I yearn for these days. Behold, dare I ask, the romantic, pale pink label of its Rosé balsamic vinegar, made me nostalgic for early 2000s episodes of The Bachelor and Céline Dion CDs, while the Grimace-purple grapeseed oil bottle label represents a charming one-and-done approach (grapes = purple) to marketing, especially in combination with its Frasier-worthy font. It does look like the brand’s Made Easy line, including its high smoke point olive oil — simply called “Fry” — received an attempt at millennial-ification, but the font feels too unbothered and Comic Sans-adjacent to achieve that status. I look at that bottle and I think, Are you friends with Clippy from Microsoft Office? And I hope so, because I truly prefer these aesthetics to those of all the new brands with visual marketing at the forefront.
It feels like we are turning a corner toward a lo-fi aesthetic pivot, with companies such as David protein bars presenting products in plain, gold wrapping with a basic serif font. As discussed in a recent installment of Jonah Weiner’s style Substack Blackbird Spyplane titled “Millennial Rebrand Syndrome,” there’s newfound appeal to products that are, by today’s standards, under-designed — Yousef Gourmet Foods is cited as a particularly potent example, with Weiner writing, “The label looks like it was printed on an inkjet, with some clip-art palm trees tossed in to keep things lively. There is no cartoon of a bird juggling garbanzo beans. There is no copy involving the phrase “Mind. Blown.” That’s how you know the hummus is yanking.”
In an Eater article on the trendy olive oil movement, Jaya Saxena touched on not only optimism as a selling point with cool kid EVOO, but the ability to signal status and escapism, writing, “coolness becomes a gateway for quality, and a way to signal both virtue and indulgence. Or just a way to get consumers to buy olive oil at all.” But can the average person, or the vast majority of people, really taste the difference between my extremely 90s-looking olive oil and one that cost twice as much but came in a millennial-sage-green squeeze bottle? Probably not. 

        
      A favorite amongst Pompeian’s line of red wine vinegars.
  
As demonstrated by the recent “Millennial Rebrand Syndrome” discourse, there seems to be an exhaustion with the overemphasis on prese ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Xed6nFGZTCMZr9rf2UvefjVBwrA=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25939730/linkby_evoo_2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>I’m, Tired, Millennial, Branding, and, Like, Uncool, ’90s, Olive, Oil</media:keywords>
</item>

<item>
<title>The 38 Essential Honolulu Restaurants</title>
<link>https://coastalandliving.com/the-38-essential-honolulu-restaurants</link>
<guid>https://coastalandliving.com/the-38-essential-honolulu-restaurants</guid>
<description><![CDATA[ 
      
        A bowl of noodles at Zippy’s. | Martha Cheng
    

  From classic dishes like poke and shave ice to the buzziest restaurants of the moment, here are the best restaurants in Honolulu, according to a local restaurant writer with decades of experience Honolulu hangs onto its food and culture fiercely. It’s why decades-old mom-and-pop restaurants still dominate certain neighborhoods and why you see dishes that would have been familiar to some of the islands’ earliest settlers. While the world moves at its frenetic pace, the city reminds us of who we have been and who we are. 
Of course, it’s not immune to change. Over the nearly 20 years that I’ve been writing about food in Honolulu, many beloved institutions have closed, while newer restaurants have brought in flavors from places as diverse as Detroit and Laos. And the post-pandemic years have seen a flurry of restaurant openings, though some are more focused on flash than substance.
As Hawai‘i heads into warmer, drier, and longer days, now’s the time to enjoy dining alfresco, a surprising rarity outside of Waikīkī; some favorite spots for outdoor dining include Olay’s Thai Lao Cuisine and Mud Hen Water. Or grab food from counter spots like Le’s Banh Mi and Waiahole Poi Factory for a beach picnic. Use this guide to learn more about those special spots and to find plenty of other great meals — in such a food-obsessed city, there is always good food nearby, if you know where to find it.
We update this list quarterly to make sure it reflects the ever-changing Honolulu dining scene.New to the map in March 2025: Olay’s Thai Lao Cuisine, with Laotian specialties and Thai favorites in a beguiling outdoor courtyard; and Le’s Banh Mi, a small counter serving perfect Vietnamese sandwiches.
In this latest refresh, we’ve revamped our write-ups to include even more relevant info for diners, including a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10, to $$$$ for places where entrees exceed $30.
Martha Cheng is a writer and editor based in Honolulu and has been writing about Hawai‘i for almost two decades. ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/s7raH1uItlW1mirnRjg8IWXGdj0=/0x331:4032x2442/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25605050/zippys_martha_cheng.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Essential, Honolulu, Restaurants</media:keywords>
</item>

<item>
<title>Are Smoothies Evil? On ‘The White Lotus,’ Maybe.</title>
<link>https://coastalandliving.com/are-smoothies-evil-on-the-white-lotus-maybe</link>
<guid>https://coastalandliving.com/are-smoothies-evil-on-the-white-lotus-maybe</guid>
<description><![CDATA[ 
      
        According to some fan theories, a smoothie might be responsible for the death in Season 3 of The White Lotus. | Fabio Lovino/HBO
    

  One season finale theory posits that poisonous fruit will make its way into one of Saxon’s smoothies, but the idea that smoothies are evil isn’t so farfetched    The following may contain spoilers for The White Lotus Season 3.
Soon, we will finally understand why The White Lotus next-episode previews keep teasing us with shots of a blender. We were first introduced to the blender early in the season when the then wholly unsympathetic himbo Saxon Ratliff, played by Patrick Schwarzenegger, obtains one in order to make his requisite protein shakes. Over the course of the season, the grinding whir of the blender — seemingly a Ninja — increasingly upsets his mother Victoria (Parker Posey), whose husband Tim (Jason Isaacs) has stolen her stash of benzos. 
We might have initially written off the blender’s appearance as a tool for straightforward character building: Of course Saxon is concerned with getting his protein in; he is, after all, a “soulless” finance bro. In his attempts to bring his brother Lochlan (Sam Nivola) into his lifestyle, Saxon makes him a protein shake and prods him to chug it after Lochlan complains about its flavor. 
But just as their brotherly relationship took an unexpected turn, so too might the blender: It’s depicted prominently in an ominous trailer for the season finale, which airs this weekend. The teaser also includes a reminder of the toxic nature of the pong-pong tree, whose fruit falls conveniently around the Ratliff family’s villa. “Locals actually call it the suicide tree,” hotel worker Pam (Morgana O’Reilly) says. Naturally, the theory has emerged that the body we see at the beginning of the season is one of the Ratliffs and that a poisonous smoothie may have been responsible. 
It tracks, honestly. Somewhere between the rise of raw vegan influencers promoting rainbow smoothie bowls, the $23 celebrity-collab Erewhon drinks, and the AG1-dosed smoothies of the manosphere, the category of the smoothie has taken on a somewhat diabolical vibe. In a single cup, the smoothie has become a symbol of so many societal ills: the health concerns that veer into disordered eating; the creep of always-be-optimizing hustle culture; the stratification of wealth that allows some to suck down $20 smoothies while others can’t buy groceries. 
Of course not all smoothies are evil, but some of them just might be, The White Lotus suggests. The smoothie, full of its supplements and powders, is a food of status and functionality — why do the work of eating when you can guzzle down calories as efficiently as possible? Saxon’s shakes in particular are not about enjoyment, but enhancement: They bring him closer to the lifestyle he wants. In our current society, the smoothie has become an indictment of the wealthy, just like the rest of The White Lotus. Therefore wouldn’t it also be the perfect undoing? 
That being said, it also feels a little too tidy a conclusion and if there’s anything we’ve learned from The White Lotus so far, it’s to expect the unexpected. Do bring a smoothie to the season finale watch party on Sunday though.
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/NgZJ-sW7ChgBv3rSHwyRq8pAyOY=/0x138:1920x1143/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25939426/patrick_schwarzenegger.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Are, Smoothies, Evil, ‘The, White, Lotus, ’, Maybe.</media:keywords>
</item>

<item>
<title>A Mouthwatering Guide to the Most Delicious&#45;Smelling Perfumes</title>
<link>https://coastalandliving.com/a-mouthwatering-guide-to-the-most-delicious-smelling-perfumes</link>
<guid>https://coastalandliving.com/a-mouthwatering-guide-to-the-most-delicious-smelling-perfumes</guid>
<description><![CDATA[ 
      
    

  Welcome to the world of gourmand fragrances, where a scent might include notes of banana bread, matcha, apple brandy, or even aged soy sauce They say the eyes eat first, but before we even see what we are eating, we often enjoy its aroma. The scent of a beloved dish, such as the gooey chocolate chip cookies your mom would pull out of the oven after school or the malty almond granita you had for breakfast while on vacation in Sicily, can evoke feelings of pleasure, happiness, and nostalgia. So it’s no surprise that gourmand perfumes and fragrances inspired by the edible world have skyrocketed in popularity. These scents lean on the extracts, essential oils, and notes of ingredients like vanilla, honey, coffee, fruit, and even aged soy sauce. 
Food-inspired fragrances offer a big departure from more traditional floral, amber, and fresh scents, which rely on more botanical elements; a great gourmand will conjure olfactory memories of not just what amazing things you’ve smelled before, but tasted. Gourmand perfumes gained mainstream popularity in the 1990s, thanks largely in part to Thierry Mugler’s Angel, which smells of praline, red fruits, and vanilla. But they have been around for over a century, with many crediting Guerlain’s Shalimar — formulated a century ago, in 1925, and known for its generous use of vanilla — as the first. 
Describing perfume is a lot like describing wine, or a complex dish; but instead of flavor notes, you have scent notes, or accords. The best fragrances, like the best dishes, are layered with lots of depth, which help make them memorable. These are the 14 best gourmand perfumes that will make you smell as good as your favorite foods taste. 

For a fresh, subtly delicious scent: White Rice by d’Annam
There is nothing quite as comforting as freshly cooked white jasmine rice, a symbol of livelihood in Vietnam, where perfume house d’Annam originates. On the skin, the scent has a slightly sweet and gently nutty aroma — like a perfectly cooked bowl of rice. It’s a part of d’Annam’s collection dedicated to the elements of Vietnamese heritage, which also includes scents like Vietnamese Coffee and Pho Breakfast. 


For the person who loves a morning pastry: Crumb Couture by Snif
Though this perfume is vegan, it still manages to smell like a batch of rich, buttery, freshly baked croissants, sliced in half and spread with a thick layer of the best berry jam. The fragrance is toasty with notes of black current, vanilla, tonka bean, and sandalwood and is the ideal scent to wear to brunch. 


If you’ve been loving the pistachio trend: Yum Pistachio Gelato by Kayali
Pistachio-scented fragrances had quite the moment last year, and this one from Kayali is one of the best. Founder Mona Kattan was inspired by a trip to Rome to create a perfume based off of one of her favorite desserts: pistachio gelato. This scent is for people who love a sweeter perfume, with its notes of pistachio and hazelnut, but also sugary ice cream toppings like whipped cream, marshmallow, and even cotton candy. 


A spritz of spritz: Italian Citrus by DS &amp; Durga
DS &amp; Durga, founded by husband and wife duo David Seth Moltz and Kavi Ahuja Moltz, has always been at the forefront of creating boundary-pushing gourmand perfumes such as their popular but controversial pistachio perfume or their wonderfully spicy coriander scent. The brand’s Italian Citrus perfume smells as if you are sipping a cold, effervescent Aperol spritz while sitting on one of Italy’s famed rocky coastal beaches after a day of sweating in the sun. The citrus is a mix of blood orange, lemon, green mandarin, and chinotto, which is made from the bittersweet juice of the myrtle-leaved orange tree.


Freshly baked banana bread, but make it luxury: Nanatopia by BORNTOSTANDOUT
This Korean perfume house is not afraid to push the boundaries with scents and get a little weird. If you are particularly fond of bananas in all formats, then Nanatopia is for you. It is mostly commonly described as smelling like a slice of thick-cut banana bread with hints of cinnamon and nutmeg, but others describe the nose as essentially candy-like with notes of melted caramel. Regardless, the bottle will last longer than your afternoon slice from the pastry case. 


If you love to smell your spice cabinet: Jaipur Chai by Ineke 
This perfume evokes the scents of one of the chicest things you can do in this lifetime: drinking piping hot masala chai on a luxurious balcony while overlooking the pink-hued Indian city of Jaipur. The perfume has all the notes of a great cup chai: cinnamon, clover, cardamom, ginger, and nutmeg. The result is something that is comforting and warm yet a little spicy to keep everyone on their toes. 


If you put Maldon salt on your cookies: Sea Salt Caramel by Bohoboco Perfumes 
In the way that sea salt balances out the intensely sweet flavor of caramel with a bit of salinity on the tongue, it does the same thing for the nose. While the perfume has ba ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Ta9BAwjkz0okme4NzuCkua_7h5Q=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25945523/best_gourmand_perfumes_copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Mouthwatering, Guide, the, Most, Delicious-Smelling, Perfumes</media:keywords>
</item>

<item>
<title>Keith Lee Is Hosting New York’s Newest Food Festival Next Month</title>
<link>https://coastalandliving.com/keith-lee-is-hosting-new-yorks-newest-food-festival-next-month</link>
<guid>https://coastalandliving.com/keith-lee-is-hosting-new-yorks-newest-food-festival-next-month</guid>
<description><![CDATA[ 
      
        Photo by Renee Dominguez/SXSW Conference &amp; Festivals via Getty Images
    

  https://ny.eater.com/2025/4/8/24404069/keith-lee-family-style-food-festival-nyc-industry-city-may-2025 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/V8HxaJSD_QLNK4qmDIFsrwqUsjo=/0x287:4000x2381/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25945176/2203277288.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Keith, Lee, Hosting, New, York’s, Newest, Food, Festival, Next, Month</media:keywords>
</item>

<item>
<title>Why Everyone Needs a Kitchen Lamp</title>
<link>https://coastalandliving.com/why-everyone-needs-a-kitchen-lamp</link>
<guid>https://coastalandliving.com/why-everyone-needs-a-kitchen-lamp</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Your kitchen deserves better ambiance than an H&amp;R Block One of the worst — and frankly, unflattering — affronts to a gentle mood is overhead lighting. Luckily, one of the easiest ways to warm up a clinical, boring kitchen is with a lovely little kitchen lamp: 

      


 
 View this post on Instagram

 
   

  

   

   
A post shared by Quittner (@quittnerhome)



The little kitchen lamp manifesto is simple: You likely have some form of mood lighting in your bedroom and living room, so why not give the kitchen the same treatment? I started seeing little kitchen lamps on my TikTok feed last spring, and the pull was immediate; these lamps were discreet, charming, oh, so calming. 




Granted, there will always be moments when I need the full-scale illumination of overhead lighting. According to a Harvard Medical School article, broad, cool lighting can even help us to focus more deeply, albeit with the risk of screwing up our circadian rhythms, and providing about as much ambiance as an H&amp;R Block. Unless you are performing surgery, dusting for fingerprints, or trying to assemble a new pasta machine (that last one is fair), I can’t wrap my mind around why anyone would decree harsh, overhead lighting as the only lighting option for a kitchen. Not that you need to feel like you’re in a Rembrandt painting when you’re rolling out cookies, but I do think you deserve to pour a late-night cup of tea without jumpscaring your senses.  
The lamp in my windowless kitchen apartment functions as a sort of lighthouse; it adds warmth to an otherwise hard-to-illuminate nook behind the sink, and provides me with just the right amount of light to make popcorn, pour cereal, put the dishes away, and just generally feel like a Beatrix Potter character.

        
  
Even as I write this, I write beside the glow of my little wood kitchen lamp, which I selected for its mix of materials (a wood base and a pleated, warm shade), its under 10-inch stature, and its affordable price. It reminds me of some of the fancy, pleated light fixtures I find myself drooling over from the Scandinavian brand HAY every few months.    


I think our collective need for more ambient lighting hit a new stride in COVID-19 lockdown periods, as evidenced by the booming candle economy and the rise of sunset lamps, the latter of which felt like a democratization of James Turrel-level ambiance. It comes as no surprise, then, that the kitchen has been the next frontier for curating cozy lighting options. There are more than 1,000 posts under the Instagram hashtag #kitchenlamp, and hundreds of TikTok videos praising the humble lamp’s ability to make a cozy space within a space. “I’ve had one 4 yrs in my kitchen,” writes one TikTok video commenter, “My favorite lil spot.”








Figure out what your own version of the little kitchen lamp can be, whether you’re looking for a bite-size lamp like the ones above, or, say, a stained glass lamp stolen found in a Pizza Hut. In terms of low cost, high-reward investments for your kitchen and your peace of mind, a lovely little lamp sure can go the distance. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/XtjR-QVxrs-lrQ8owezx6X84wn0=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25944958/Bedside_Lamps.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Why, Everyone, Needs, Kitchen, Lamp</media:keywords>
</item>

<item>
<title>Where to Buy the Best Spices Online (Before the Tariffs Hit)</title>
<link>https://coastalandliving.com/where-to-buy-the-best-spices-online-before-the-tariffs-hit</link>
<guid>https://coastalandliving.com/where-to-buy-the-best-spices-online-before-the-tariffs-hit</guid>
<description><![CDATA[ 
      
    

  These sites will help you fill your pantry with fancy salt, imported peppercorns, and all of your favorite ground herbs and spice blends The world spins a little smoother when my spice rack is well stocked. Unfortunately, my closest grocery store doesn’t always have the Pride of Szeged hot paprika that has become a veritable food group in my life, seasoning my egg noodles with fried cabbage, creamy chicken, and more, which means that (more often than not) I order my spices online. 
Admittedly, I also have a Thomas Kinkade-y fantasy of replenishing my larder at a brick and mortar spice shop (ideally, owned by a someone in a bonnet who weighs out my cardamom on a copper scale), but I do not always have the time or bandwidth to make that fantasy a reality (though, Vices &amp; Spices in my hometown of Santa Barbara comes pretty close). Luckily, the internet exists for such moments, and it has not only made stocking spices easier, but kind of inventive. Penzys offers trial bags of its unique blends, including its Outrage of Love blend, which the brand says was a direct spice-response to the January 6 insurrection attempt (it’s great with hummus!); then there are brands such as Spicewalla, whose collaborations with celebrities like T-Pain legitimately feel fresh and intentional (his most recent drop benefits folks impacted by Hurricane Helene).  
It’s always a great idea to stock up on spices, but, given the impending tariff repercussions on spices in the United States, many of my Eater colleagues (myself included) have been refilling our pantries with the seasonings and spices we love the most. So whether you’re out of cardamom or preparing for the potential for rising food costs, let’s browse the shelves of the best places to buy only the very best spices. 

Burlap &amp; Barrel 
Burlap &amp; Barrel (yes, of Shark Tank fame) buys directly from small farms, which means that you are doing your part in supporting the far more planet- and community-friendly practice of single origin spice sourcing when you bring home its blend of smoked black cardamom, Caribbean bay leaves, and more. Explore its offerings by categories such as spice, collection, collaboration (including the new Dr. Jane Goodall co-created honey line), and diet, and build your own subscription package (or gift one to a friend, which also makes for an excellent last-minute holiday present). 




Diaspora Co.
Looking for South Asian spices? Head to Diaspora Co., which is home to dozens of single origin, heirloom spices primarily from India and Sri Lanka. The company was founded in 2017 by Sana Javeri Kadri, who, as she explains on the site, was tired of seeing so much colonial-caused inequity in the spice trade — particularly as a woman from Mumbai. As Kadri states, “We’re proud to pay our farm partners an average of 6x above the commodity price. In a system where fair trade is a mere 15% premium, we pay what we believe to be a living wage.” 




Heray Spice
Heray Spice was founded by 2021 Eater New Guard member Mohammad Salehi in Chicago in 2017, and the company has been tirelessly working to make saffron more accessible to Americans, while also bolstering a more stable economic structure for farmer families in Afghanistan. As Ruchi Kumar explains in this Eater feature, the company employs 28 families that grow saffron as part of a cooperative, and gives them workshops on new production and harvesting techniques, as well as tools and resources to maintain quality. But, ss Kumar explains, “what sets Heray Spice apart, making it lucrative for farmers, is the payout: significantly more than market rates. The company also sends a percentage of its profits to support two local schools in Herat Province, a way to give back to the children of the farming community.” 


Shop Palestine
Shop Palestine is a Berkeley, California-based digital storefront, and an initiative of the Middle East Children’s Alliance, which works to secure more rights for children in the Middle East. The shop is home to more than just family business-blended spices from Palestine and Lebanon  (books, jewelry, and ceramics abound), and buying za’atar and sumac from Palestinian farms not only assists MECA’s mission during the ongoing bombardments, but helps to preserve the culinary and cultural heritage of the regions’ farmers as well.    




Pearl River Mart
The New York-based Pearl River Mart is an Asian marketplace offering everything from home decor to pantry staples — well as many Eater staff-loved stocking stuffers — and it also boasts a smorgasbord of chili crisps from brands such as Fly By Jing, Xi’an Famous Foods, Homiah, and others. (Swing by the recipe section of the site before you shop for inspiration.)




Penzeys
Ah, Penzeys — the spice company that launched a thousand (well, many) supportive Reddit threads and customers. This Wauwatosa, Wisconsin-based spice company was founded in the 1990s and is like a spice commerce manifestation of your coolest tie dye-wearing aun ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/ztqXU8nDV8qf0wKeMYV84VPM8Ok=/0x106:1500x891/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25797710/Where_to_Buy_Spices_Online.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Where, Buy, the, Best, Spices, Online, Before, the, Tariffs, Hit</media:keywords>
</item>

<item>
<title>Natural Wine Isn’t Over</title>
<link>https://coastalandliving.com/naturalwine-isnt-over</link>
<guid>https://coastalandliving.com/naturalwine-isnt-over</guid>
<description><![CDATA[ 
      
    

  https://punchdrink.com/articles/alice-feiring-natural-wine/ ]]></description>
<enclosure url="https://punchdrink.com/wp-content/uploads/2025/04/Social-Alice-Feiring-Natural-Wine.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Natural Wine, Isn’t, Over</media:keywords>
</item>

<item>
<title>The Tablecloth Is Back, and It’s More Chic Than Ever</title>
<link>https://coastalandliving.com/the-tablecloth-is-back-and-its-more-chic-than-ever</link>
<guid>https://coastalandliving.com/the-tablecloth-is-back-and-its-more-chic-than-ever</guid>
<description><![CDATA[ 
      
        Getty Images/iStockphoto
    

  Tablecloths are more than just a ‘fit for your dining table — they also hide stains, clean up easily, and make every meal feel fancy — but it doesn’t hurt that they look so good As with Cynar and curly kale, it took me a while to warm up to tablecloths — to understand their use beyond the occasional holiday party, and to embrace how handy and chic they can be as a functional piece of everyday kitchen decor. I think back to lockdown, and the tradition my roommates and I started of ‘hosting’ formal Friday sit-down dinners (for no one but ourselves) with a table dressed to the nines. After a while, we kept our best checkered tablecloth out because it just felt good. 

        
      Francky Knapp
      Tablecloths can help preserve surfaces (and hide stains).
  
Since then, many pandemic dining practices have come and gone, but my love of tablecloths has only increased. In the long-term, they’re a cost-effective way to protect your furniture, make clean-up easier (just throw it in the wash), and shake up your decor; I recently bought a new kitchen table on Facebook Marketplace with a heinous paint job, but it was easily and stylishly hidden by a floral tablecloth until my truffle-colored chalk paint arrived. 

        
      Francky Knapp
      A selection of the author’s favorite spring tablecloths.
  
The best tablecloths can give your dishware new life. They can dress up your Easter spread and consolidate crumbs. They make excellent housewarming gifts, and add warmth and visual interest to even the most mundane Landlord Special kitchens. As a tireless and passionate home re-zhuzher and longtime shopping writer, I sleuthed the internet for some of the best tablecloths out there for every aesthetic and budget, whether you’re a Dusen Dusen-pilled host with a tinned fish spread, linen tablecloth purist, or someone who has yet to discover which Indian block print tablecloth is destined for their dining table.   
The best tablecloths under $50
Linen for a nonchalant countryside energy


Mexican oilcloth fabrics are beautiful and easy to clean

Look for vintage tablecloths 


The best tablecloths under $100
Start collecting Indian block print tablecloths


This pretty colorblock tablecloth is 75% off 


The beauty is in the details 


The best tablecloths under $300
A new take on the check print trend 


Bring the vegetable patch to your table


Postmodern art on your dining table

Happy dining. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/GA0kQmN2PKnEEB1My0eI1LykJ4A=/0x62:5500x2942/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25946645/GettyImages_1148809207.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Tablecloth, Back, and, It’s, More, Chic, Than, Ever</media:keywords>
</item>

<item>
<title>American Chips Are Getting Really, Really Beefy </title>
<link>https://coastalandliving.com/american-chips-are-getting-really-really-beefy</link>
<guid>https://coastalandliving.com/american-chips-are-getting-really-really-beefy</guid>
<description><![CDATA[ 
      
        Jesse Sparks
    

  With the arrival of the Doritos Late Night Cheeseburger flavor and other new additions to the savory chip category, consumers’ favorite crispy potato snack is getting a meaty makeover On its face, it’s an absurd premise: a Doritos tortilla chip that could really taste like a cheeseburger. There’s just no way that a sprinkling of flavor powder could actually replicate the savory beefiness of a burger patty. Or at least that’s what I thought, until this latest generation of Doritos made me realize that American chips are getting uncannily beefy. 
I picked up a bag of the Late Night Cheeseburger Doritos on a total whim. My curiosity frequently gets the best of me in the snack aisle, and I was curious how exactly these might taste like a burger. Would they really be able to replicate a cheeseburger in chip form, or would it be more like those fake-grape-flavored candies that never actually taste like grape? Upon first crunch, it was immediately clear that I had underestimated what a cheeseburger Dorito could be. It was at once meaty, a little cheesy, and I swear I detected notes of lettuce and tomato, a true trip to the uncanny valley, that really reminded me of a fast-food burger. I was intrigued, yet a little terrified at what the food scientists were capable of creating. 
Upon further research, I was surprised to learn that there were actually many other iterations of beef-flavored chips on offer. Pringles, Utz, Ruffles, and even the cult-favorite Texas grocer H-E-B’s store brand have taken a stab at turning “cheeseburger” into a flavor. Pennsylvania-based chip brand Herr’s boasts two different steak-flavored chips, one inspired by Kansas City, the other by Montreal steak. Last year, Funyuns released its Steakhouse Onion flavor, which isn’t exactly beefy but is still intended to evoke the steakhouse vibe. As such, it seems as if beefy chips have finally reached critical mass in the American market. 
Beef-flavored chips are, of course, not new. They’ve long been popular in countries across the world — beef and onion Taytos in Ireland, luxe Kobe beef flavored Lay’s in Taiwan — but this new generation of meaty chips feels really distinct. Frequently, the beef flavoring in these products tends to veer more in the beef bouillon direction, more of a semblance of the beef that we know and love than actual replication. But this new generation of beef-flavored chips feels like a real flavor upgrade. Instead of tasting like salty beef broth, these chips actually remind you of grilled or seared beef. 
Then, in late March, Doritos launched their latest flavor: Flamin’ Hot Korean-Style Barbecue. Considering that spicy and Korean food make total sense together, I was way more excited to try these than the cheeseburger flavor. And I will just be damned if they didn’t taste like a bite of kalbi seared to perfection on the grill. Notes of sesame oil and ssamjang, the spicy-savory paste frequently served alongside Korean barbecue for dipping, really drove home the flavor. And obviously they’re not as exciting or satisfying as an actual Korean barbecue dinner, with its many sauces and banchan and endless parade of meats, but that doesn’t make their flavor any less impressive. The fact that a corn chip can make me think “wow, this does actually taste like barbecue” in any sense is, in fact, a marvel of food science. 
The biggest question, though, is why it’s taken so long for beef-flavored chips to take off in the United States. Americans eat more beef than anyone else in the world, so it stands to reason that we’d like a little bovine in our potato chips. But American chips have, historically, been dull, and many brands have been reluctant to take major flavor risks beyond the basic sour-cream-and-onion and barbecue. Perhaps that’s changing as social media offers us more insight into the flavors that people around the country are eating. Maybe brands are finally picking up on the idea that there is a market for diverse and interesting flavors. If so, that’s really exciting news. The people yearn for interesting, savory chips! 
There’s also a part of me that thinks the explanation is more grim than that. Beef prices have risen significantly in recent years — hitting record highs in 2025 — as cattle herds across the country shrink due to a number of factors ranging from avian influenza to drought. Many people are also limiting their beef consumption due to the environmental impact of ranching. Is it possible that a future is coming where actual beef is a major splurge, and the rest of the time, the best way to get your fix is a crispy chip that tastes like the burgers and steaks you used to enjoy. 
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/366WMS7ayOdEpYxkOzzpzsnMtHU=/0x71:4800x2584/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25946962/beefy_chips_2.2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:40 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>American, Chips, Are, Getting, Really, Really, Beefy </media:keywords>
</item>

<item>
<title>Would You Order a Tropical Itch?</title>
<link>https://coastalandliving.com/would-you-order-a-tropicalitch</link>
<guid>https://coastalandliving.com/would-you-order-a-tropicalitch</guid>
<description><![CDATA[ 
      
    

  https://punchdrink.com/articles/tropical-itch-cocktail-recipe/ ]]></description>
<enclosure url="https://punchdrink.com/wp-content/uploads/2025/04/Social-Tropical-Itch-Cocktail-Recipe-Tern-Club-Knoxville-TN.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Would, You, Order, Tropical Itch</media:keywords>
</item>

<item>
<title>The Michelin Guide Adds 16 NYC Restaurants Up For 2025 Awards</title>
<link>https://coastalandliving.com/the-michelin-guide-adds-16-nyc-restaurants-up-for-2025-awards</link>
<guid>https://coastalandliving.com/the-michelin-guide-adds-16-nyc-restaurants-up-for-2025-awards</guid>
<description><![CDATA[ 
      
        Lanna Apisukh/Eater
    

  https://ny.eater.com/2025/4/9/24404572/michelin-guide-awards-2025-nyc-restaurants ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/qwVKoJaZC3sBs5DA-hrieI8GKjg=/0x358:5000x2976/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25842293/LannaApisukh_Crevette_5918.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Michelin, Guide, Adds, NYC, Restaurants, For, 2025, Awards</media:keywords>
</item>

<item>
<title>Atlanta’s Parking Problem Is Eating Restaurants Alive</title>
<link>https://coastalandliving.com/atlantas-parking-problem-is-eating-restaurants-alive</link>
<guid>https://coastalandliving.com/atlantas-parking-problem-is-eating-restaurants-alive</guid>
<description><![CDATA[ 
      
    

  https://atlanta.eater.com/2025/4/9/24403249/atlantas-parking-problem-closing-restaurants ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/NFhHJgf8ZpKIpqSp_tlzctMANOA=/0x711:5000x3329/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25943647/GettyImages_851885644.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Atlanta’s, Parking, Problem, Eating, Restaurants, Alive</media:keywords>
</item>

<item>
<title>The Communal Dining Table Gamble</title>
<link>https://coastalandliving.com/the-communal-dining-table-gamble</link>
<guid>https://coastalandliving.com/the-communal-dining-table-gamble</guid>
<description><![CDATA[ 
      
        Diners gather at one of chef Kendall DaCosta’s supper clubs. | Daron English
    


  Communal dining is all the rage. What if you’re seated next to someone who sucks? At a recent dinner, I faced the worst fate that can befall a diner: There was an annoying guy at the restaurant. He spoke too loudly about boring things, shared unsolicited “expertise” on subjects it was clear he knew little about, and wore an ugly jacket. He never said anything offensive or inappropriate, but ugh, he just sucked. 
It would be one thing if I could whisper and gossip with the group I was dining with that night about the odious man across the room. But no, the worst part is that I was seated next to him. The restaurant featured a communal table, meant to foster connection and a tablewide desire to get out of your shell. But I was shoulder to shoulder with a guy whose laugh shot chills up my spine, whose every sentence elicited eyerolls, asking him to pass the shrimp.
In food media, you’re always a stone’s throw away from someone talking about how food brings people together. It’s one of those phrases that emanates profundity but ultimately is devoid of much meaning; food brings people together because usually you have to be where the food is in order to eat it. Any further revelations — from inevitable community-building to finding common ground in opposing politics — are no guarantee. 
In fact, the togetherness of eating can often backfire. Think of the arguments around the Thanksgiving table one must steel themselves for every year, or the endless debate about under what circumstances a baby should be in a restaurant. It’s a minefield out there, and for diners looking to spend ever-dwindling cash on a meal where they can’t even guarantee they’ll like their dining companions, a communal table presents an extra calculation. Are the supposed benefits of communal dining worth the risk of connecting with new people in ways you never imagined or the mortifying ordeal of having a three-hour meal next to someone you can’t stand?
This hasn’t stopped a new crop of fine dining establishments from attempting to bring people even more together by serving their food in the most “together” way possible. Over the past few years, the everyone-gather-round party vibe has expanded from cafeteria-style restaurants and Le Pain Quotidien. Perhaps it started with the community table at Blue Hill at Stone Barns. Dinner Party in Brooklyn and Beast in Portland were early adopters, as was Mosquito Supper Club in New Orleans. But as the “loneliness epidemic” continues to affect people, more restaurants are using this to create new social opportunities. There are communal tables at Maty’s in Miami and Kann in Portland. And Kwame Onwuachi’s Dōgon in D.C. just added communal standing dining.
Are the supposed benefits of communal dining worth the risk of connecting with new people in ways you never imagined?
Emily Pilkington, the general manager at Mosquito Supper Club, says for chef Melissa Martin’s bayou cuisine, this is just the way the food is meant to be experienced. “I think she started it as a supper club as a way to present the food in a similar way that she experienced it growing up, which would have been at one table with her whole family,” says Pilkington. 
But aside from the romance of the way a cuisine is “meant” to be experienced, there’s a practicality to the communal table. Some restaurants, like Mosquito Supper Club, serve everything family-style, with the diners passing pots of soup and heaping plates of biscuits around. Others serve things individually plated, but from a set menu. Either way, the format allows the kitchen to fire a limited menu all at once, and sometimes not even have to worry about plating. 
This is especially beneficial for a pop-up. Timothy Dearing’s Ūle, a BYOB communal dinner party in Philadelphia, offers one seating a night. Offering a set menu is efficient, especially for a concept without a permanent home (it currently operates out of an undisclosed location in Fishtown). This style of dining is “not my ultimate goal when I actually open up a brick-and-mortar,” says Dearing, but he enjoys seeing “people who don’t know each other sitting next to each other and conversing, talking about food.”
But how do you actually get that conversation to happen? Dearing admits the format is self-selecting. “I think most people come into it understanding that it might be a little uncomfortable at first, but as they’re eating good food, and I’m discussing the basis of the dishes, the inspiration, the ingredients, the farms and stuff like that, and they sip some wine, you can see their shoulders relax a little bit.” But there are always the people who don’t realize it’s communal until they get there, or at some point in the meal realize that this just isn’t their thing. When that happens, it’s up to the restaurant to make sure everything runs smoothly.
Pilkington says she’s never experienced the “worst thing” that c ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/S8VUCeBcNR26qEUkYoKn0JJnMVI=/0x57:2900x1575/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25948504/AVA01818.0__2_.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Communal, Dining, Table, Gamble</media:keywords>
</item>

<item>
<title>What Egg Shortage? At the Gudetama Cafe, It’s Business As Usual.</title>
<link>https://coastalandliving.com/what-egg-shortage-at-the-gudetama-cafe-its-business-as-usual</link>
<guid>https://coastalandliving.com/what-egg-shortage-at-the-gudetama-cafe-its-business-as-usual</guid>
<description><![CDATA[ 
      
        Kat Thompson
    


  The world’s favorite lazy egg remains unbothered   


This egg shortage has been difficult for me as someone who puts a fried egg on every meal and bakes a lot. A meal of eggs, rice, and soy sauce carried me through times when I couldn’t afford much else, but now that I’ve seen prices in Los Angeles skyrocket to $14 for a dozen, they feel less like part of the struggle meal and more like a luxury. 
Which made me wonder: How is an egg-themed cafe managing through all this turmoil? The Gudetama Cafe, in Buena Park, California, is modeled after Sanrio’s lazy egg character (Sanrio is also the creator of Hello Kitty and other Japanese mascots that include both animals and food). Portraits of Gudetama adorn the restaurant’s windows and he’s featured on all the merchandise. Naturally, the menu is focused on eggs (which, given the cafe’s mascot, feels a bit cannibalistic). So I assumed that the egg shortages must be affecting the business’s bottom line.

        
      Kat Thompson
      The exterior of the Gudetama Cafe.
  
I pulled up to the Gudetama Cafe on a sunny Friday morning at 10:50 a.m., 10 minutes before it was scheduled to open. There were stanchions out front, which suggests the lines can be long and unwieldy (the Los Angeles Times reported that on opening day last May, people waited upwards of 12 hours and some were turned away). But when I arrived, there was no one. There was also a paper sign taped to the door, which made me panic: did the egg shortage mean that I’d just wasted an hour driving to Orange County? No: “Due to operational issues, we will open at 11:30,” the sign read. “Sorry for the inconvenience :(”
The cafe is part of an outdoor mall, so I wandered around. While I waited, I watched three different groups of people come to the Gudetama Cafe and drift away after reading the sign. At 11:23 I queued up to be the first in line. At 11:25,  an employee opened the door.As the first in line, I got to slide open the cafe’s egg-themed “open” sign.
The inside of the cafe is, admittedly, quite magical if you love eggs or cute Japanese mascots. Everything is yellow and Gudetama is everywhere: his face is on every table and on giant slices of bacon and toast suspended from the ceiling, and a human-sized figure of him stands in front of a step-and-repeat. 


        
      Kat Thompson
      Gudetama is everywhere inside the cafe.
  

Sandwiches at the Gudetama Cafe range from $13.50 to $18. Each one has some form of egg on it, whether it be chicken eggs or quail eggs. I ordered a katsu egg and cheese sandwich as well as a bacon egg and cheese, both of which cost $16 and come with tater tots. Both also arrive on a brioche bun with a sunny-side up fried egg (which also features Gudetama’s face on the yolk), American cheese, and chile sauce. 
I asked the employee taking my order if they had to shut down at all or raise prices due to the egg shortages. The employee seemed confused. “We haven’t had any issues,” she said as she handed me my receipt. This surprised me; just a week prior, at a brunch spot in LA, I was hit with an egg surcharge due to higher egg prices. I tried to follow up with messages to the cafe’s spokespeople, but failed to get a response.
Because the Gudetama Cafe is so kitschy and adorable, I fully expected the food to be average at best. I was not holding out for a gourmet experience here, but what I got was, surprisingly, more than adequate. The brioche bun, stamped with an image of Gudetama, was warm and plush and buttery. The eggs were runny and the yolks bright and creamy. The chicken katsu wasn’t the best I’ve ever had, but it wasn’t dry either, while the BEC was topped generously with three thick slices of bacon. In truth, these were two really great breakfast sandwiches whose prices feel on par with those of other cafes in Los Angeles. 
I also purchased the cafe’s collaboration cream puff with Beard Papa’s; it was dipped in white chocolate and topped with a dollop of orange-hued peach jam to resemble an egg. The cream puff had a traditional vanilla bean filling and another sheet of Gudetama’s face on the “yolk” of the puff. You can say what you want about the Gudetama Cafe, but they do not skip any opportunity for branding. The cream puff was fine, but the stars were truly the sandwiches. 

        
      Kat Thompson
      Gudetama’s face is even on the food.
  
By the time I finished my meal, around 11:50, the cafe was about half full. There were several families with children running around, taking photos with every Gudetama statue available, as well as groups of friends photographing their meals. It wasn’t crowded, but I imagine the weekends during peak lunch time might be busier. 
Overall, the Gudetama Cafe exceeded my expectations in more ways than one. The eggs, both edible and decorative, were abundant. There wasn’t a single hiccup with service and the food, despite the fixation with its aesthetics, genuinely tasted good. Even duri ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/MSF0jaH0tbJTgLqAd9HBUZeMAuY=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25936879/Gudetama.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>What, Egg, Shortage, the, Gudetama, Cafe, It’s, Business, Usual.</media:keywords>
</item>

<item>
<title>The 6 Best Deals This Week (Including 20% Off Graza Olive Oil)</title>
<link>https://coastalandliving.com/the-6-best-deals-this-week-including-20-off-graza-olive-oil</link>
<guid>https://coastalandliving.com/the-6-best-deals-this-week-including-20-off-graza-olive-oil</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Stock up on the internet’s favorite EVOO, upgrade your wine glasses at Anthropologie’s spring sale, and get peace of mind with GIR’s BPA-free tools When it comes to the deals that are actually worth their (Maldon) salt, the Eater shopping team keeps its tastebuds fine-tuned to the best savings on stuff we (actually) use, from cult-fave cookware and utensils to tablescape decor that make our world feel just a tad more whimsical; we’re always on the lookout for deals on glass mushroom-shaped lamps to warm up your kitchen, or golden tweezers that can transport even the smallest and most delicate of capers with precision. 
Last week, we delivered deals on a rare Le Creuset cookware colorway; Eater staff-loved, single origin spices; and a Keurig pod-based coffee machine that makes hosting houseguests with varying wake-up times a breeze. This week, we’re stocking up during Graza’s big springtime olive oil sale; perusing the always-enchanting kitchen decor aisles of Anthropologie; and bringing home microplastic-free utensil sets from Get It Right, whose colorful designs bring equal parts aesthetic excellence and BPA-free peace of mind. 
Let’s find you a silicone spoonula, and then some.
Graza’s big sitewide sale
Graza really holds its own in the saturated arena of millennial-branded olive oils. While I’ve historically been unfussy about the EVOOs I cook with, I often find myself returning to Graza for its breezy (albeit, drama-inducing) squeeze bottle design and reliably smooth flavors for topping my burrata, ice cream, and eggs. The brand is having a spring sale from now until April 21, with a highly specific 20.74 percent off all of its products (including refillable olive oil cans, for those who already own the squeeze bottle EVOO), and it feels wise to load up on its Spanish-sourced olive oils before tariffs hit. 
If you’re new to Graza, start here 


Graza’s sexy spray can of high-heat cooking oil


Anthropologie is taking up to 50% off seriously cute kitchen goods
Ah, Anthropologie. The hallowed halls of this apparel and home decor icon are filled with new iterations of the monogram mugs and maxi dresses that enchanted us in the peak indie years, and there are plenty of whimsical kitchen, dining, and decor items in its sale right now, which has savings of up to 50 percent off. 
These midcentury-medieval chrome wine glasses


Let a table runner revive your table for spring


Cocktail napkins (for telling apart your drinks at the party)


Get It Right’s Eater-staff-loved, BPA-free utensil bundles are on sale 
Get It Right (GIR) is enthusiastically Eater-approved in the realm of non-toxic cooking utensils. The company makes BPA-free spatulas, tongs, pastry brushes, and more — the innovative spoonula (think, the Always Pan of spatula-spoon hybrids) is a particular staff favorite — that can pull their weight in the kitchen while also providing peace of mind thanks to their microplastic-free silicone design. The site is offering deals on bundles right now, which means there has never been a better time to upgrade your utensil lineup.  
This color-blocking essentials set

Same time next week? 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/ujejOw_glUVCaSrDgqu9UrpaToQ=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25947928/Deals_April_10.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Deals, This, Week, Including, 20, Off, Graza, Olive, Oil</media:keywords>
</item>

<item>
<title>Roaches Like Erewhon Smoothies, Too</title>
<link>https://coastalandliving.com/roaches-like-erewhon-smoothies-too</link>
<guid>https://coastalandliving.com/roaches-like-erewhon-smoothies-too</guid>
<description><![CDATA[ 
      
        Matthew Kang
    

  https://la.eater.com/2025/4/10/24405640/erewhon-cockroach-bug-infestation-santa-monica-health-department-shutdown ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/yhAtF_kQtRY5QgedzsO0sLhTvc4=/0x292:4080x2428/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25948028/PXL_20250310_180258716.PORTRAIT_EDIT.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Roaches, Like, Erewhon, Smoothies, Too</media:keywords>
</item>

<item>
<title>In Her Upcoming Cookbook, Drag Queen Kim Chi Stars in a Different Kind of World Tour</title>
<link>https://coastalandliving.com/in-her-upcoming-cookbook-drag-queen-kim-chi-stars-in-a-different-kind-of-world-tour</link>
<guid>https://coastalandliving.com/in-her-upcoming-cookbook-drag-queen-kim-chi-stars-in-a-different-kind-of-world-tour</guid>
<description><![CDATA[ 
      
        Kim Chi Eats the World | Union Square &amp; Co./Lille Allen
    


  ‘Kim Chi Eats the World,’ out October 7, features recipes inspired by Kim Chi’s travels, and her own imagination She’s always had an appetite, but ever since she was introduced to the world on RuPaul’s Drag Race, Kim Chi has truly been eating. The drag artist has partnered with Chipotle and Trejo’s Donuts, and made Korean-inspired edibles. She’s launched a podcast about food and so much more with chef Jon Kung. She’s shown us what to eat around the world while on her many drag tours, and how to enjoy it without ruining your makeup. 
But when the COVID pandemic struck, like the rest of us, she found herself stuck in her kitchen — which is how she found herself writing a cookbook. “It was the first time in years that I actually had time to cook, and, as dramatic as it sounds, it was life-changing,” she writes in Kim Chi Eats The World, set to be published on October 7 from Union Square &amp; Co. “I started writing down my ideas, inspirations, and recipes so I would be able to take myself everywhere without going anywhere whenever I felt like it. I didn’t know it then, but those notes were the beginning of this book.”
Kim Chi Eats The World is an international tour of flavor. Broken down by region, Kim Chi includes recipes for humble chicken soup made from Costco rotisserie chicken, Canadian ketchup chips, Spanish paella pulled off in a rice cooker, Thai moo ping, and her mom’s bibim-guksu. 
As she explains it, her love of both food and drag revolve around taking inspiration from here and there and making it into your own thing. “When I’m in the kitchen, I like my cooking the way I like my drag: bold, colorful, and always with a touch of humor, because whether I’m serving up a lqqk or a whole meal, I always want it to be full of flavor, personality, and heart,” she writes. We talked to Kim Chi about her journey into cookbook writing, getting people to cook the world, and why every girlie needs a nonstick pan.

        
      Union Square &amp; Co.
      Rice cooker paella from ‘Kim Chi Eats The World’
  
Jaya Saxena: As you write, food has been a huge part of your career. What made you want to add cookbook author to the resume?
Kim Chi: Obviously, food is one of my biggest passions, the love of my life. It’s a really easy way to share your culture and your experiences with other people. I’ve always been curious about new flavors, and when I travel, I like going to as many different places as possible to try out new dishes. So, I got the idea to write about all these global cuisines that people might not be familiar with, and how to easily recreate those in an American kitchen.
I do love how much of this book really feels like a travel memoir. I’m curious how you kept track of everything you ate, on top of having to perform and hop on planes every other day.
Not to be so Asian about it, but I take photos of everything I eat. Even when I make something really simple at home with just rice and eggs, I’ll take a photo of it. While writing the book, I had all these records, and I broke them down from region to region, with the dishes that were memorable from those places.
You have a lot of recipes in here for things I’d never think to make myself, like Canadian Ketchup Chips. Especially considering your goal of keeping American kitchens in mind, how did you decide what you wanted to include? 
I wanted to pay tribute to the dishes and the recipes that I fell in love with. This book was a way to say, “If you’ve never had them, try this recipe, and maybe you’ll love it too.” With ketchup chips, I always bring those back for my friends here in the States. And everybody is weird about at first, which I think it’s crazy, because potatoes and ketchup is not a crazy concept, right? America’s like, we put ketchup on everything. But everybody eats it and thinks they’re the best chips ever. So then it got to a point where my friends from Canada will visit and bring back suitcases of ketchup chips, and I don’t need this many chips! So I tried to make it at home, so then I can just sprinkle it on something whenever I crave it.
What are some cookbooks or creators that inspired you while writing?
Obviously, Jon Kung; all his content is amazing. My friend Khushbu (Shah). We went to high school together, and when she was developing her cookbook, she’d bring me some of her recipes to taste. Chef Ronnie Woo and Pete Duong. I also love this one food content creator, Saeng. He does Lao cuisine, and that’s something I didn’t know too much about. I love to see people talk about food from their cultures. Or, just moms making food for their children. There’s this account, Cooking with Shereen. She’s just this fabulous mom with the craziest kitchen that I’ve seen. There’s a flour drawer.

        
      Union Square &amp; Co.
      Kim Chi
  
You’re cooking from all these countries and cuisines. How do you feel you got your own point of view across?
Growing up, I mostly at ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Y-2q2UycOh39b38uhBMdMkV2B4s=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25946741/25.04_KimChi.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Her, Upcoming, Cookbook, Drag, Queen, Kim, Chi, Stars, Different, Kind, World, Tour</media:keywords>
</item>

<item>
<title>Save Up to $200 Right Now on Zwilling’s Super&#45;Sharp, German&#45;Made Knives</title>
<link>https://coastalandliving.com/save-up-to-200-right-now-on-zwillings-super-sharp-german-made-knives</link>
<guid>https://coastalandliving.com/save-up-to-200-right-now-on-zwillings-super-sharp-german-made-knives</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  An overripe heirloom tomato hates to see a Zwilling chef’s knife coming — and they’re up to 50% off  When it comes to essential kitchen tools, there are wants and then there are needs; I may want these Wolverine-esque meat shredders, but I need a high-quality chef’s knife in my life. Everything from overripe tomatoes to acorn squash become finger hazards when I settle for a dull blade, but thankfully, there are many brands out there making quality, super-sharp knives, from newcomers like Material Kitchen to trustworthy legacy brands like Zwilling. So, great news: Right now, Zwilling is offering up to 50 percent off a selection of its iconic German-made knives. 
For Zwilling newcomers, the brand is one of the most famous blade-slingers in the industry, renowned for its high-quality, durable German-made blades. Now, whether or not German knives are superior to Japanese blades is a heated Reddit topic, and one that more or less comes down to preference, but, as one subreddit user explains, German blades are generally thicker and more curved, and require a little less blade maintenance to upkeep. Japanese blades are typically made of high-carbon steel, which can be incredibly durable but more prone to chipping than a German blade, which tends to be made out of a slightly softer stainless steel. Personally, I love the satisfying thunk of a German blade chopping a giant onion; Ina Garten, too, famously prefers a German-made blade (her go-to is from the comparable, albeit pricier Wüsthof) when it comes to her kitchen workhorse knives. 
I picked the best selection of knives on sale at Zwilling right now, which includes everything from 19-piece knife sets that are $200 off to a versatile, 8-inch chef’s knife on sale for under $100. 
Ready, set, slice. 
The best knives on sale at Zwilling 
If you own one knife, make it a versatile chef’s knife 


This santoku knife is $50 off 


This chic paring knife is 20% off 


The best knife sets on sale at Zwilling 
This knife block set is $200 off 


The Batman and Robin of knife sets 


Save hundreds on this 19-piece set 

Happy slicing. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/aOrzfz9U8PxK9nFzNXuYAXiTkQE=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25956521/Zwilling_Sale.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Save, 200, Right, Now, Zwilling’s, Super-Sharp, German-Made, Knives</media:keywords>
</item>

<item>
<title>The Best Shrimp Recipes, According to Eater Editors</title>
<link>https://coastalandliving.com/the-best-shrimp-recipes-according-to-eater-editors</link>
<guid>https://coastalandliving.com/the-best-shrimp-recipes-according-to-eater-editors</guid>
<description><![CDATA[ 
      
        Rebecca Flint Marx
    

  Shrimp recipes are a dime a dozen. Here are the best of the best. Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She likes shrimp both deep-fried and dipped in tartar sauce or raw with spicy Thai dressing.

In the vast sea of shrimp recipes, it can be a challenge to know which ones to try. Shrimp tacos can be prepared a million ways. Seafood chowder recipes are as numerous as they are inconsistent. And what do you do when you want a shrimp recipe that’s a little different than the same-old same-old? Here, five Eater editors have done the work for you, tracking down the best shrimp recipes we can find — from the old but still good standbys to the new greats.
Governor Shrimp Tacos
Pati Jinich
Pati Jinich is my favorite source for Mexican dishes, and I discovered these tacos when testing recipes for a blurb about her latest cookbook, Treasures of the Mexican Table. They’re easy enough to tackle on a weeknight while offering a real depth of flavor from ingredients such as chipotle, poblano, tomato, and Worcestershire sauce. I love how the pan crisping step makes them almost quesadilla-like, and I’ll take any excuse to add Oaxacan cheese to my shopping list.  — Missy Frederick, cities director
Easy Seafood Chowder Recipe
Farideh Sadeghin, Vice
I wouldn’t classify most chowders as “delicate,” but most chowders I’ve eaten don’t have the nuanced layers of flavor this seafood chowder has, which you build by making your own clam broth, cooking carrots and onions and fennel in it, and then adding white wine. This recipe is a great catch-all for whatever seafood looks good at the store, but I never skip the shrimp — cooking them for just a few minutes in that aromatics-infused cream ensures bouncy, slightly sweet shrimp that are my favorite bites in what is always a big bowl of perfect things. — Bettina Makalintal, senior reporter
Kung Pao Shrimp
J. Kenji Lopez-Alt, The Wok: Recipes and Techniques
It’s rare that a cookbook inspires in me a massive lifestyle change, but in the months since getting J. Kenji Lopez-Alt’s cookbook The Wok my partner and I have devoted ourselves to cooking our way through the book. We haven’t even made it to fried rice or noodles yet, but the kung pao shrimp was an instant hit. Kung pao shrimp is not even my normal order at most Chinese American restaurants, but Lopez-Alt’s technique of marinating shrimp in baking soda and salt to keep it plump and juicy is a revelation, and its seasoning of Sichuan peppercorns, honey, and Shaoxing wine creates a tingling, sweet sauce that I now want to eat with everything. Like many wok dishes, it comes together almost instantly, and is inspiring me to keep a lot more frozen shrimp around so I can make this a regular part of my diet. — Jaya Saxena, correspondent
Fish Sauce-Marinated Fresh Shrimp with Spicy Lime Dressing
Leela Punyaratabandhu, Simple Thai Food
This dish, known as goong chae nam pla in Thai, is like Thailand’s version of ceviche — though with little to no curing time. Raw, butterflied shrimp is topped with an acidic, lime-forward fish sauce dressing that is both spicy and rich in umami. Because this dish is consumed raw, it’s important to source sashimi-grade shrimp for it (alternatively, you can cook the shrimp and toss it with the dressing, but I personally love the squelch of raw shrimp). Punyaratabandhu’s version crowns each shrimp with a slice of fresh garlic as well as mint leaves, which freshens the whole bite. Complete the meal with a frosty beer and sticky rice to sop up the excess dressing. — Kat Thompson, associate editor, Eater at Home
Shrimp Fried Rice
Eric Kim, NYT Cooking
I usually eat shrimp one of two ways: chilled and accompanied by cocktail sauce, or in Eric Kim’s shrimp fried rice. I first came across this recipe a year or two ago, when I was searching for something to do with a bunch of leftover rice. It’s since become a frequent favorite, thanks to both its relative ease and absolute deliciousness. You begin building flavor with the first step, which calls for sautéing the shrimp in olive oil; after you remove the cooked shrimp from the pan, you add some sliced onions and frozen vegetables to the oil, followed by the rice. To this you add soy sauce, and then make room in the pan to fry some eggs that are then folded into the rice. All of this would be great on its own, but Kim has you make some aptly named Yum Yum Sauce to go with it, and I’ll just say that the combination leaves your dopamine receptors as fried as the rice. — Rebecca Flint Marx, Eater at Home editor
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/ymGFjqwAiaAFpX3845kQZ4b0jsI=/0x297:4032x2408/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25956444/IMG_7525.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Shrimp, Recipes, According, Eater, Editors</media:keywords>
</item>

<item>
<title>How a Michelin&#45;Starred Chef Runs This Persian Restaurant on the Rise</title>
<link>https://coastalandliving.com/how-a-michelin-starred-chef-runs-this-persian-restaurant-on-the-rise</link>
<guid>https://coastalandliving.com/how-a-michelin-starred-chef-runs-this-persian-restaurant-on-the-rise</guid>
<description><![CDATA[ 
      
        Eater Video
    

  Chef-owner Chris Morgan makes hundreds of tahdig crispy rice, grilled kabobs, and plates of hummus every night at Joon Chef and Joon owner Chris Morgan has been a mentee of legendary chef and cookbook author Najmieh Batmanglij since 2013 and created Joon’s Persian and Middle Eastern menu with her. Now he’s serving up whole fish, slow-cooked meats, and kabobs that play with traditional flavors and have garnered national acclaim for the upscale Northern Virginia restaurant. 
Morgan walks his way through the kitchen as different stations prep dishes for service, including about 500 personal servings of crispy tahdig rice that are ready in the walk-in fridge at all times. The restaurant goes through hundreds of pounds of basmati rice each week, filling small containers with rices flavored with herbs, sour cherries, or saffron. Next, he checks in on his kabob cook, who has been building barg (beef tenderloin), kubideh (ground lamb), and chicken kebabs for over 20 years, and can build them uniformly by hand. Morgan breaks down a 75-pound Shenandoah lamb  scoring the meat and prepping to cook it down for dizi (lamb neck stew). Vats of bright, lemony hummus are made for the lunch and dinner rush. A whole branzino is stuffed with pistachio and herbs — about 10 are sold each day — and they are roasted fresh for each order.
Before the rush of dinner service, Batmanglij joins the kitchen to try the lamb neck stew, talking about the background behind the dish and how it’s traditionally eaten. She explains that “joon” means “life” in Persian and is used to describe the joys in life, including trying a delicious dish. 
Watch the latest episode of Mise en Place to see how Morgan and his team prepare kebabs, stews, flatbread, and complicated rice dishes to feed the 265 seats in the gold and blue-flecked dining room.
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Y13vr7DtIPNk0yYpqS4DcUviy78=/0x38:1920x1043/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25956354/EAT_MIS_50_THUMB_YT2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Michelin-Starred, Chef, Runs, This, Persian, Restaurant, the, Rise</media:keywords>
</item>

<item>
<title>After a Historically Rough 2024, Louisiana Crawfish Producers Are Bouncing Back</title>
<link>https://coastalandliving.com/after-a-historically-rough-2024-louisiana-crawfish-producers-are-bouncing-back</link>
<guid>https://coastalandliving.com/after-a-historically-rough-2024-louisiana-crawfish-producers-are-bouncing-back</guid>
<description><![CDATA[ 
      
        Crawfish platter at Hawk’s Restaurant in Rayne, Louisiana. | Bill Addison
    


  It’s early in the season, but optimism abounds  During springtime in Louisiana, you don’t have to go far outside your door before the smell of cayenne, garlic, and citrus hits your nostrils. This is peak crawfish boil season, when families across the state haul out their enormous crawfish cooking rigs and invite their friends over for a feast of mudbugs, potatoes, corn, and sausage, all boiled in the state’s distinct blend of Cajun spices. But in 2024, the crawfish boils were fewer and further between due to a historically bad year for the state’s crawfish producers. 
Last year was, objectively, a nightmare for Louisiana’s crawfish industry. Starting in 2023, the state experienced historic drought conditions, which severely impacted the size of the crawfish crop. Some estimates suggest that the crop yield declined by as much as 90 percent. “It was a devastating year for producers, with low, low yields,” says Todd Fontenot, an agent at the Louisiana State University AgCenter. “There wasn’t enough rain for the crawfish to really get big or stay healthy and strong enough to lay their eggs.”
Like all crops, the crawfish crop is highly susceptible to drought. Some crawfish are wild-caught, but many are raised in crawfish ponds, which are essentially flooded rice paddies. There’s a symbiotic relationship between the mudbugs and the rice itself — the growing crawfish feed on the growing rice shoots, and their waste fertilizes the rice. Because of the drought’s impact on Louisiana’s water levels, wild-caught crawfish yields were down significantly. There also wasn’t enough rainfall to adequately saturate crawfish ponds. As a result, many crawfish weren’t fully able to complete their growth cycle or reproduce as they burrowed deeper into the ground to escape the heat. Others died in dry fields before they could be harvested. As a result, experts project that the Louisiana crawfish industry lost almost $140 million last year, sparking a statewide disaster declaration that enabled farmers to apply for federal disaster relief. 
Because last year’s supply was so low, prices were eye-poppingly high. Wholesale prices for 50-pound sacks of crawfish topped $10 per pound, which meant that restaurant customers in Louisiana and beyond were paying as much as $19 for a pound of cooked crawfish at a restaurant (in contrast, a pound of cooked crawfish is normally between $4 and $8, depending on location). You might think those prices were beneficial for farmers struggling with low yields, but that isn’t actually the case. “People think high prices mean more money, and that’s just not the case. High prices just mean lower volume,” says Trey Broussard, who operates the Acadia Crawfish Company in Crowley, Louisiana, alongside his family. “We definitely make less money when the prices are super high. Even if you’re catching less, your costs remain the same, and you have a much higher risk-to-reward ratio.” 
Ray Schlaudecker, the owner of Captain Sid’s and the operator of a wholesale crawfish business, saw an immediate decline at his restaurant in Metairie’s Bankhead neighborhood. “All people were hearing from the news media was doomsday,” says Schlaudecker. “On top of it being a bad season, people were scared to come in and eat crawfish because they thought they couldn’t afford it.” He saw his regulars paring back their visits to every couple of weeks instead of stopping in every few days, and noticed that his customers’ orders were also shrinking. Instead of buying 5 pounds of crawfish, they’d buy 2. 
Schlaudecker was fortunate that his wholesale crawfish business, which sells crawfish to tourist-favorite restaurants in the French Quarter, among others, was more stable than the restaurant. As such, his business wasn’t as impacted as restaurants who really rely on crawfish boil season to get them through the spring. 
When he shuttered his popular Viet Cajun restaurant Saigon House in Houston, chef Tony J. Nguyen described the crawfish shortage as the latest in a series of brutal blows for the restaurant. “We survived hurricanes and a global pandemic,” Nguyen wrote in a Facebook post announcing the closure. “Unfortunately, we could not survive the crawfish shortage of 2024.”
Fortunately, things were already looking up for 2025, even during the worst of last year. As rainfall returned to near-normal levels last summer, drought conditions subsided. A rainy fall season had farmers projecting a strong year, and even despite a freak cold snap that brought snow to the Gulf Coast in January of this year, it appears that those projections were correct. It’s still early, but optimism currently abounds among crawfish producers. “The weather has been way more optimal, we’ve had good rice crops, and we’re seeing a lot of activity in the fields,” says Broussard. “The crops are looking pretty strong, they’re getting bigger. It’s still early in the seas ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/d1tMHz_uAwCPZpsrwEp5ZSiX4vQ=/0x242:3732x2196/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/6167753/hawks_acadiana16_crawfish1.0.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>After, Historically, Rough, 2024, Louisiana, Crawfish, Producers, Are, Bouncing, Back</media:keywords>
</item>

<item>
<title>No Time to Make a Perfect Easter Brunch? Order One and Have It Delivered</title>
<link>https://coastalandliving.com/no-time-to-make-a-perfect-easter-brunch-order-one-and-have-it-delivered</link>
<guid>https://coastalandliving.com/no-time-to-make-a-perfect-easter-brunch-order-one-and-have-it-delivered</guid>
<description><![CDATA[ 
      
        Getty Images
    

  You could fight someone for a ham the day before Easter, or you could just order it (on sale) at Goldbelly  Assembling an Easter brunch spread seems easy enough. But the prospect of properly boiling a dragon’s hoard of deviled eggs feels kind of stressful — eggs are more expensive than ever, after all — especially if I’m trying to snag the last Honey Baked Ham from the grocery store and decorate some kind of festive, pastel-colored cake that elicits waves of “aww”s from guests. I might have the bandwidth to secure one or two of these Easter classics this year, but there is also the option of outsourcing that work to the restaurants and bakeries. Even better, thanks to online prepared-food delivery services like Goldbelly, you can choose from a robust selection of springtime cakes, quiches, and other Easter-worthy foods. 
There are thousands of cult-fave restaurant offerings on Goldbelly’s digital shelves, from internet-famous fried chicken-shaped ice cream to artfully arranged seafood platters, but I noticed that its Easter selection is particularly appetizing, and uncovered the best items that are either on sale or offered with free shipping — the latter of which isn’t always a given on the site. That way, you can sit on your laurels with your coconut cake secured and start planning on how to crowd-fund this egg chandelier for the big day. 
Let’s start with the sweet, and then dip into the savory.
The sweet 
Goldbelly has curated a big, bright selection of Easter treats, but the following items sweeten the deal with their added discounts or free shipping status. There’s the ever-beloved Ina Garten coconut cake, a best-selling apple strudel, and a strawberry ombré cake by Martha Stewart that sure would look great on top of a green Indian block print tablecloth; Peeps devotees will swoon for a themed vanilla cake, and those paying homage to Sandra Lee will enjoy semi-home-baking their own sampler of sweet (and savory) biscuits from a beloved family-owned restaurant in Nashville. 
For coconut cake purists: the GOAT, from none other than Ina Garten


Impress with Martha Stewart’s aesthetic ombré chops


Biscuits are always a crowd-pleaser


This congregation of Peeps (on a vanilla cake)


The savory 
Next, we’re loosening our belts for the savory section. The star of my family’s Easter spread is usually a Honey Baked Ham — the suburban mascot of hams if ever there was one — but you can also order a spiral-sliced, honey-glazed ham (or entire ham-centric feast) on sale from Goldbelly (instead of throwing hands for the last one at Gelson’s), and focus on prepping the asparagus or endive salad. There’s a lobster mac and cheese that will impress even the most judgmental of in-laws, a 2-for-1 deal on a dozen (well, two dozen) fluffy, fresh bagels, and side quest dishes such as a quiche Lorraine that might steal the show.  
Ham it up 


Level-up with lobster mac and cheese casserole


Fresh kosher bagels galore


It’s not Easter without quiche


Yes, you can just order an entire Easter dinner
As Burt Bacharach once sang, make it easy on yourself. With this kit from Chicago’s The Goddess &amp; Grocer, you’ll get two pounds of sliced Smoking Goose City ham, potatoes au gratin, grilled asparagus, roasted carrots, and a strawberry rhubarb crumble for dessert.

There you have it — an impressive Easter brunch with minimal time spent stressing over cake decorating or garnishing deviled eggs. Phew. 


 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/s6x44g70rVXefmk04z6GgAnRF_U=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25955364/Goldbelly_Easter.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Time, Make, Perfect, Easter, Brunch, Order, One, and, Have, Delivered</media:keywords>
</item>

<item>
<title>A Comprehensive Guide to Picking a KitchenAid Stand Mixer</title>
<link>https://coastalandliving.com/a-comprehensive-guide-to-picking-a-kitchenaid-stand-mixer</link>
<guid>https://coastalandliving.com/a-comprehensive-guide-to-picking-a-kitchenaid-stand-mixer</guid>
<description><![CDATA[ 
      
    

  With so many models on the market, how do you know whether to get a butter yellow Artisan mixer or a pistachio Deluxe? We’re here to help Investing in a KitchenAid stand mixer is a beautiful rite of passage for the home cook; it’s the moment when the pandemic-inspired bread hobbyist becomes a true baker. But with more and more models of the appliance available every year, the joy of unboxing your new stirring, kneading, mixing toy can be dampened by the maddening process of selecting the machine that’s right for you. 
KitchenAid makes the most popular stand mixers on the market, and pretty much everyone — including me, a professional food writer and amateur baker — loves them. So, I hope the brand will forgive me when I say that its branding department seems to hail from the Kafka school of confusion and shapeshifting identity: Do you fancy yourself more an Artisan? Or a Pro? When mixing dough, do you want something Deluxe? Or will the Classic do the job? And that’s just the base machine; I haven’t even touched on the myriad attachments or dozens of aesthetic choices (color, bowl texture, matte or gloss?) that face the aspiring stand-mixer owner.
Don’t despair. I happen to be in the market for a new mixer myself, and I take my research very seriously. I’ve done the research and compared all of the models of KitchenAid currently available, and I now understand what sets each one apart. Here then is everything I’ve learned about navigating the Byzantine world of KitchenAid stand mixers.
First, the age-old debate: tilt-head or bowl-lift? What’s the difference?
So you’re picking a KitchenAid mixer and you encounter the great dichotomy: One of the main differences you’ll see among stand-mixers is whether they are “bowl-lift” or “tilt-head”. If you’re like me, then you were (until shopping for a mixer yourself) likely only familiar with the “tilt-head” version — in which the head that holds the mixing attachment literally leans backwards and tilts out of the bowl, making it easy to add ingredients without removing your paddle. 
Tilt-head models are the go-to for home bakers because they are so easy to use, but, they may lack the oomph needed for heavy duty users. If you tend to mix tougher bread doughs, batters, and the like, then a tilt-head just won’t be up to the job. In that case, you might want to choose “bowl-lift”—in which the bowl lifts up and down under the mixing attachment. This can be a real pain to maneuver when you want to add ingredients, but it makes up for that inconvenience with its stability and solidity. A lift-bowl mixer can handle pretty much anything you throw at it without balking or burning out. 
Still, tilt-heads can be perfectly suitable as a home mixer as long as their engines are up to the job. Which brings us to…
Artisan vs. Classic vs. Deluxe vs. Pro — what’s really the difference?
There are a few main lines of KitchenAid stand mixers for the at-home baker, and it can be tricky at first (or third) glance to know what the difference is. 
Each is a tilt-head style mixer. Bowl-lift styles don’t have a line name; they are just called “KitchenAid”, or in the case of their commercial version, “NSF Certified Commercial.”
The three tilt-head mixer lines are the KitchenAid Classic series, the KitchenAid Deluxe Series, and the KitchenAid Artisan Series. The primary differences between the three series boil down to engine power and bowl capacity.

        
      KitchenAid
      A Classic series mixer will easily take on boxed mixes, cookie batter, frosting, and whipped cream.
  
Classic
The Classic series is equipped with a 275-watt motor and a standard 4.5-quart bowl with no handle. If you use your mixer to whip cream and make the occasional batch of cookies, a Classic will absolutely do the job — but for anything more than the most casual baker, you may want a bit more power.
Who it’s for: Home bakers with very limited needs — whipping egg whites and making packaged cake mixes, for example.

Deluxe
The Deluxe series also comes with a 4.5-quart bowl, though the Deluxe bowl has a handle — fancy! At 300 watts, the motor is more powerful than that of the Classics, although not too significantly. The Deluxe represents a small improvement over the classic and usually sports a slightly higher price tag as a result, though at the time of writing, both were selling on the KitchenAid website for $279.99.
Who it’s for: Users whose mixing needs are slightly more advanced than the typical Classic series users… or those who noticed that the Deluxe is actually cheaper than the Classic right now, and know a deal when they see one.

Artisan
The Artisan is one step up from the Deluxe, and is sturdy, high-performing, and great for those who use their stand mixer more often than once in a blue moon. It comes with a 5-quart bowl and a 325-watt engine, and as an added point of appeal, also comes in a wider variety of interesting colors than the other tilt-head models. (Below, Scorched Orange; Mat ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/hAVrvtziekc7KKx-YWrKkOWWzSY=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25958211/kitchen_buying_guide_copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Comprehensive, Guide, Picking, KitchenAid, Stand, Mixer</media:keywords>
</item>

<item>
<title>The 8 Best Deals This Week (Including $49 Off Edie Parker’s Jelly Lighters)</title>
<link>https://coastalandliving.com/the-8-best-deals-this-week-including-49-off-edie-parkers-jelly-lighters</link>
<guid>https://coastalandliving.com/the-8-best-deals-this-week-including-49-off-edie-parkers-jelly-lighters</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Who needs a personality when you have a Ruffoni copper pan or a lighter shaped like an elaborate cake? This is a week of personality-forward deals. Every week, we give you the goods; last week’s bounty included a sitewide sale at Graza (we’re eyeing that new gold-packaged high-heat cooking spray), and deals on martini-olive- and cherry-embroidered cocktail napkins from Anthropologie. In short, we live for the kinds of items that scream (or perhaps yodel) “I care about taste” — ideally, in between bites of millefeuille or something with truffle oil. 
That being said, perceived fanciness is not always a sub for personality — or a better quality product. Real personality in the realm of kitchenware and decor comes with a spirit of open-minded whimsy from the shopper and an eye for unexpected designs that can take years to cultivate. Not every kitchen tool has to feel charged with an agenda, of course; sometimes, a microplane is a microplane. But there are so many minds out there cooking up cool, food-centric takes on everyday items, from trompe l’oeil jelly lighters to cocottes shaped like giant tomatoes, and their sales deserve a minute (or ten) of my time. 
Let’s tuck into this week’s deals, which round up Williams Sonoma’s best cult-fave cookware brands, a bedside carafe from Amazon (that looks like it belongs in the MoMA Design Store), and 4/20-ready items from Edie Parker.
Edie Parker’s whimsical smoking accessories are on sale
The holiday known as Easter 4/20 is upon us, which means there has never been a better time to justify the purchase of Edie Parker’s eccentric, food-obsessed smoking accoutrements. The site is holding a Spring Cleaning Sale with rare deals on its cult-fave jelly-inspired tabletop lighters, egg-themed “herbal devices,” and plenty of other whimsical pieces that deserve a place on your coffee table.
An aspic-lover’s delight


This ladyfinger cake lighter 


This birthday candle-shaped “herbal device”


Williams Sonoma’s up to 50% off sale
Williams Sonoma has united some of the most sought-after cookware brands ever for its Spring Cookware Sale, which has deals on charming Le Creuset whistling kettles, giant trompe l’oeil tomato Staub cocottes, versatile All-Clad pans, and rare deals on Italian Ruffoni copper cookware that your descendants will fight over in the will. 
Whistling kettles deserve a renaissance


This absolute All-Clad workhorse pan


This clout-worthy copper pot


Tomato season is coming 


This chic bedside carafe is 50% off 
I have been a bedside carafe person for many years now, because I (sadly) really can’t be bothered to drink more water unless it is placed right in front of me in a visually pleasing way. So, instead of blowing through bottles of Saratoga like a prince, I own two or three aesthetic carafes that look great on my dresser/floating around my coffee table when I’m hosting a movie night. This ribbed amber glass bedside carafe is 50 percent off at Amazon right now, and it even comes with the option of a gift box — you know, in case you’re drawing a blank for Mother’s Day gifts. 
Want to drink more water? Cop this carafe

See you next week. 


These recommendations are provided for informational purposes only. The legality of cannabis varies by state and is subject to change (and remains illegal under federal law as of the writing of this article). Readers are encouraged to check their local laws before purchasing and using any substances referenced herein and should consult a medical professional before starting any course of medical treatment. ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/nDzkToT_82nR_bBvSgZozEGKMAY=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25957833/Deals_April_17.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Deals, This, Week, Including, 49, Off, Edie, Parker’s, Jelly, Lighters</media:keywords>
</item>

<item>
<title>Malted Milk Powder Makes Everything Better</title>
<link>https://coastalandliving.com/malted-milk-powder-makes-everything-better</link>
<guid>https://coastalandliving.com/malted-milk-powder-makes-everything-better</guid>
<description><![CDATA[ 
      
        Lille Allen/Eater
    

  You can elevate almost any baked good with this undersung pantry hero When I ditched a traditional wedding cake for a DIY cookie buffet at my backyard Vermont wedding, I didn’t expect to discover a genius baking secret. I just hoped to please every palate with the dozens of cookies I baked, and throw in a  few surprises: chocolate chip for the purists, gooey lemon bars for the citrus devotees (which turned out to be a bad idea on the hot and humid August afternoon), and delicate oatmeal lace cookies for a touch of elegance.
But the real showstoppers came courtesy of sugar queen Christina Tosi’s All About Cookies — specifically her chocolate malted brownie cookies. Their not-so-secret ingredient was a half-cup of malted milk powder in the dough, plus a sparkly dusting on top. One batch in, I was enthralled with how this unassuming powder transformed the flavor of the dense, brownie-like cookies with a mysterious tang and deep note of umami. 
After that initial batch, I used the rest of my malted milk in chocolate chip cookies, German almond crescents, and shortbread. The result? A consistent warm, toasty richness that elevated even the simplest butter cookies to “what’s IN this?” territory.
I hadn’t baked with malted milk powder before, so I looked into why it works. Not to be confused with powdered milk or straight malt powder, malted milk powder is made from dried (malted) barley, wheat flour, and evaporated milk powder. It was originally developed in the 1880s as an infant nutritional supplement and over time became a staple of soda counters and Halloween candy. Today, brands like Carnation also include baking soda, which gives baked goods a touch of extra leavening. 
Malted milk powder works well in baking because it adds an elusive je ne sais quoi — a caramelized, nutty depth of flavor that balances sugar with umami. It also enhances browning, since the milk sugars caramelize beautifully — but remember to keep an eye on the oven and be prepared to pull your treats a minute or two early to avoid excessive browning. The powder is made from wheat but doesn’t act like gluten-forming flour in baked goods. Instead, it lends itself to a more tender and soft texture. I recommend starting small — 2 to 4 tablespoons per batch is the sweet spot for most recipes. Remember it contains sodium, so dial back the salt in your recipe if necessary. And for chocolate treats, try chocolate-flavored Ovaltine for an extra nostalgic hit.
Since I made that initial pre-wedding discovery, I’ve kept a container of Carnation in my pantry for everything from quick breads and brownies to nutty biscotti and even sandwich bread. It’s my inexpensive pantry hero that keeps people guessing — and reaching for seconds. 
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/2CzQyK9Cm2ze_RmbETpF7aOVdck=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25956233/25.03_Malted_Milk.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Malted, Milk, Powder, Makes, Everything, Better</media:keywords>
</item>

<item>
<title>Mahjong Is Having a Moment and Dallas Restaurants Want In</title>
<link>https://coastalandliving.com/mahjong-is-having-a-moment-and-dallas-restaurants-want-in</link>
<guid>https://coastalandliving.com/mahjong-is-having-a-moment-and-dallas-restaurants-want-in</guid>
<description><![CDATA[ 
      
        Jonathan Zizzo
    

  https://dallas.eater.com/2025/4/16/24409721/dallas-mahjong-lessons-play-catbird-perch-nikki-greek-bistro ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/V_MVRWp0YHeQFS3d_yGisV3OiGQ=/0x1133:2500x2442/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25955953/Catbird_Mahjong_Jonathan_Zizzo.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Mahjong, Having, Moment, and, Dallas, Restaurants, Want</media:keywords>
</item>

<item>
<title>David’s Cookies Makes Me Nostalgic for Peak Mall&#45;Culture Cookies</title>
<link>https://coastalandliving.com/davids-cookies-makes-me-nostalgic-for-peak-mall-culture-cookies</link>
<guid>https://coastalandliving.com/davids-cookies-makes-me-nostalgic-for-peak-mall-culture-cookies</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  It’s the kind of wholesome company I imagine thriving by a Blockbuster (and it’s offering a 20% discount if you buy two cookie tins right now)  It’s very easy for me to feel overwhelmed when I’m shopping for food-related gifts online — and even easier to distract myself with side quests. The simple task of finding a Mother’s Day gift, for example, can turn into an hours-long debate between an increasingly complex amount of options, including plenty of DIY baked goods that are very cool (see: the Goldbelly-featured cereal cake bowl) but would definitely make my mother scratch her head. In those moments, I take a beat and go back to basics à la Christina Aguilera with a non-fussy food gift. Sometimes you just crave something that feels classic, perhaps something evocative of peak 90s mall culture. In this case, I propose David’s Cookies, aka the Platonic ideal of cookie companies, because it’s offering 20 percent off your second box — tin? truckload? — of cookies at check-out. 
I respect David’s Cookies for knowing exactly what it is, which is the kind of cookie company I could see thriving in-between a Blockbuster and a Dippin’ Dots. It’s not quite in the same category of the more Frasier-pilled appeal of a Harry &amp; David basket, nor is it trying to compete with the irreverence of a Milk Bar gift box. The company was founded in 1979 by David Liederman in Manhattan, and while it has since expanded to a more far-reaching mail-order model, it still offers a range of nostalgic, preservative-free cookies, cakes, and desserts. 
The quintessential cookie box


My grandmother needs this crumb cake for bridge night


For the distant uncle: peanut butter cookies

The sale is not quite BOGO, but it is buy-one-and-get-one-for-20%-off. So if you need to grab undeniably likable gifts for two people in your life right now, look no further.
The world may change, but David’s commitment to Jumbo Chocolate Chunk cookies remains unwavering. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/tUjh86uoFyXW4kIYPLj1_qvswJc=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25959358/David_s_Cookies.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>David’s, Cookies, Makes, Nostalgic, for, Peak, Mall-Culture, Cookies</media:keywords>
</item>

<item>
<title>Help! I’m Obsessed With This Allegedly Healthy Cheesy Snack Mix</title>
<link>https://coastalandliving.com/help-im-obsessed-with-this-allegedly-healthy-cheesy-snack-mix</link>
<guid>https://coastalandliving.com/help-im-obsessed-with-this-allegedly-healthy-cheesy-snack-mix</guid>
<description><![CDATA[ 
      
    

  My favorite crunchy, savory snack is Cheddar-flavored Chex Mix — but there’s a new sheriff in town, and it’s this high-protein Catalina Crunch version The Eater staff recently had a spirited exchange about our favorite gas station snacks, and mine, unequivocally, is cheddar-flavored Chex Mix (ideally purchased with a York Peppermint Patty, a canned iced tea, and an ugly pair of wrap sunglasses from the rack near the checkout stand). There’s just something about the umami explosion of cheesy flavor crystals coating a medley of crunchy textures, from pretzels to little sourdough crostinis. 
This is how I ended up addicted to Catalina Crunch’s cheddar-flavored Protein Snack Mix. I am literally eating a bag of it as I type this. 
There comes a time in every millennial’s life when you have to gloomily admit to yourself that you should be, like, caring what you eat, and probably eating less gas station food, and ensuring that you eat enough protein and all that jazz. There was a long time when this presented a conundrum, because the idea of genuinely “healthy” chips or candy that didn’t taste like barnyard hay or endocrine disrupters seemed ridiculous. Like, I know better than to keep my pantry stocked with Cheetos, but remember when we all ate kale chips in 2015, pretending to enjoy those fish-food-flavored flakes as they joylessly lodged in our teeth? That was sad. We all watched with horror as the great Olestra drama of the late 90s transpired, and it seemed like food technology could go no further. But then, the 2010s brought us a wave of protein-rich and low-carb versions of our old favorites, many of which are suspiciously good. We are undoubtedly in an era of “protein mania,” but that’s arguably better than being in an era of mindlessly eating products loaded with totally unchecked fat, salt, preservatives, and empty calories. 

        
      Hilary Pollack
      Move over, Chex Mix — there’s a new sheriff in town
  
Perhaps no high-protein cereal and snack brand has gotten more attention than Catalina Crunch, founded in 2017 by Krishna Kaliannan, who has type-1 diabetes and noticed an opportunity in the market for tasty breakfast cereals that wouldn’t spike his blood sugar. Thus was born Catalina Crunch’s flagship product, a dark chocolate breakfast cereal, and the brand’s line rapidly expanded as demand went gangbusters and its products became a huge hit at Costco. Last year, the company surpassed $100 million in retail sales — truly staggering stuff — and became the fastest-growing health cereal company. Now, in addition to nine different types of sugar-free, high-protein, high-fiber cereal, Catalina Crunch also makes four different types of Oreo-esque sandwich cookies and five different flavors of snack mix, the latter of which is basically way healthier Chex Mix. 
Look, Chex Mix isn’t terrible for you to begin with, but if you could eat a version that has five times as much protein and fiber, significantly fewer carbs, and half the sugar… why wouldn’t you? Well, the short answer is because you’re worried it doesn’t taste good. But this “better-for-you” snack mix honestly tastes just as good, if not better, than my gas station go-to. It also happens to be keto-friendly and gluten-free, if that’s important information for you. 
Take a look into a bag. We’ve got the cheese crunchies. We’ve got the quadrilateral crispy little Chex-like thingies. We’ve got pretzels, made out of chickpeas and still extremely pretzel-y! And we’ve got cashews, the only nut I genuinely enjoy eating whole. 

        
      Hilary Pollack
      Behold the offerings of this crunchy and delicious mix
  
This is a top-tier snack mix and it also happens to be very cheesy — important factor — and the seasoning is made with all the greatest hits: Cheddar cheese (duh), sour cream, milk, salt sugar, buttermilk, onion powder, paprika, garlic powder — you know, all the ingredients that make a savory snack so delightfully flavorful and snacky. I have not yet successfully been able to get my hands on the Honey Mustard and Creamy Ranch (!) flavors, but when I do, they’ll hate to see me coming. 

With Easter 4/20 (I think we can just acknowledge it) this weekend and a forecast of heavy snacking, it seems like an opportune time to share my obsession with this stuff. After all, if you’re going to gleefully plow through a bag of Cheddar snack mix, it might as well help you hit your protein and fiber quotas. 
Catalina Crunch Cheddar Snack Mix is available at Catalina Crunch. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/45AEmeiE1wix0JU8rIlqZ0nJIio=/0x227:2000x1274/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25959341/cheddar_snack_mix_bags.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Help, I’m, Obsessed, With, This, Allegedly, Healthy, Cheesy, Snack, Mix</media:keywords>
</item>

<item>
<title>Inside Le Creuset’s Famous VIP Factory Sale</title>
<link>https://coastalandliving.com/inside-le-creusets-famous-vip-factory-sale</link>
<guid>https://coastalandliving.com/inside-le-creusets-famous-vip-factory-sale</guid>
<description><![CDATA[ 
      
        Niki Williams
    

  https://sf.eater.com/2025/4/18/24411289/le-creuset-mystery-box-factory-to-table-ftt-sale-san-jose-le-creuchella ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/0Jcfj7geaQDyUjsxkBTg341IQ6c=/0x206:2200x1358/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25948263/La_crueset___Eater_63.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Inside, Creuset’s, Famous, VIP, Factory, Sale</media:keywords>
</item>

<item>
<title>Here are Miami’s Newest Michelin&#45;Starred Restaurants</title>
<link>https://coastalandliving.com/here-are-miamis-newest-michelin-starred-restaurants</link>
<guid>https://coastalandliving.com/here-are-miamis-newest-michelin-starred-restaurants</guid>
<description><![CDATA[ 
      
        The Florida Michelin Guide awarded a new two-star distinction to an Orlando restaurant and four new one-star designations. | Gio Gutierrez
    

  https://miami.eater.com/2025/4/18/24411160/miami-florida-michelin-star-2025 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/2bk2r5JbBiDr1KyyJuMS4KbKgMM=/0x676:9520x5660/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25958770/Photo_Credit__Gio_Gutierrez.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Here, are, Miami’s, Newest, Michelin-Starred, Restaurants</media:keywords>
</item>

<item>
<title>You Might Not Even Hear About the Next Foodborne Illness Outbreak</title>
<link>https://coastalandliving.com/you-might-not-even-hear-about-the-next-foodborne-illness-outbreak</link>
<guid>https://coastalandliving.com/you-might-not-even-hear-about-the-next-foodborne-illness-outbreak</guid>
<description><![CDATA[ 
      
        What is the FDA even doing right now?  | Tada Images/Shutterstock.com
    

  The agency is being less transparent about foodborne illness outbreaks and planning to end routine inspections of many foods. Yikes.  Just in case you weren’t already worried enough about the state of our food supply, the Food and Drug Administration has apparently decided that telling American consumers about deadly food-borne illness outbreaks just isn’t important anymore. 
An investigation by NBC News uncovered an FDA report from November 2024, when people started coming down with serious illnesses after consuming lettuce that was contaminated with E. coli bacteria. Instead of telling the public about this outbreak, which sickened 88 people and killed one, the FDA simply — and quietly — closed the investigation without providing any further information to the public. It did not name the lettuce producer involved in the outbreak, stores where the contaminated lettuce was sold, or how many consumers might have purchased the E. coli-infested produce. 
As NBC notes, the FDA is not obligated by law to disclose these outbreaks, and the agency told NBC that it did not inform the public because there was no more infected lettuce for sale by the time it discovered the cause of the outbreak. I guess we’ll just have to take their word for it. Because the agency didn’t publish its findings, it’s impossible to know if there was actually a thorough investigation. And now that the FDA is making plans to end its routine inspections of most domestic food products and laying off communications staffers, this shift away from transparency feels even scarier. 
Why should the FDA be transparent about foodborne illness outbreaks? The first reason is obvious: When an outbreak spurs a recall, people are more likely to throw away contaminated food rather than eat it when they are notified of an outbreak. Even if enough time has passed to ensure all the contaminated food is off grocery store shelves, there may be people who were sickened by E. coli, but didn’t know the cause of the illness; that knowledge could inform their treatment choices moving forward, and it could provide new information to regulators about the scope and impact of the outbreak. 
The FDA has, in recent years, shifted toward “greater transparency” because letting people know that they might have bacteria-contaminated groceries in their refrigerator has multiple benefits to public health. Now, experts worry that the agency is shifting away from transparency, which could mean more people will get sick simply because they don’t know that their lettuce is contaminated. Food safety experts started sounding the alarm about this particular outbreak in January, noting a change in the FDA’s handling of food-borne illness outbreaks. 
Meanwhile, an analysis conducted by the U.S. Public Interest Research Group (PIRG) Education Fund found that confirmed illnesses caused by contaminated food rose by 25 percent in 2024 alone. But instead of doing anything to address what objectively feels like a foodborne illness crisis, the FDA is apparently choosing to deprive consumers of information that could literally be life or death in some cases, especially for elderly and immunocompromised people. 
Already, more than 40 percent of consumers have little to no confidence in the government’s ability to keep the food supply safe. It doesn’t help, either, that this news comes at a time when Department of Health and Human Services head Robert F. Kennedy Jr., whose purview includes the FDA, is out in the press spouting unscientific lies and conspiracy theories about seed oils and food dyes, neither of which have been shown in any major studies to make people sick. 
I don’t want to be in the business of doomsaying, but this outbreak does feel like the first of many that will likely happen in the coming months as food producers relax their standards in the absence of regulatory oversight. It’s almost as if those currently in charge of the FDA never read The Jungle, Upton Sinclair’s seminal 1905 book about the horrors of slaughterhouses and meat packing facilities at the turn of the 20th century, which sparked a public outcry and helped usher in food safety regulations. The takeaway from the novel, and properly publicized information about bacterial outbreaks generally, is that a shift away from food safety regulation is a horrible idea. If things continue this way, increased outbreaks feel all but inevitable — it’s just that we probably won’t hear about them. 
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/7F0_Seh6SG8PTsqTIil3dH6WIsU=/0x996:6960x4640/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25958702/shutterstock_2426082699.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>You, Might, Not, Even, Hear, About, the, Next, Foodborne, Illness, Outbreak</media:keywords>
</item>

<item>
<title>This D.C. Chef Invigorates Crispy Fried Chicken with Ethiopian Flavors</title>
<link>https://coastalandliving.com/this-dc-chef-invigorates-crispy-fried-chicken-with-ethiopian-flavors</link>
<guid>https://coastalandliving.com/this-dc-chef-invigorates-crispy-fried-chicken-with-ethiopian-flavors</guid>
<description><![CDATA[ 
      
        Eater Video
    

  Chef Elia Taddesse uses berbere and mitmita spices to create crunchy, moist, and flavorful fried chicken at Doro Soul Food When chef Elias Taddesse pivoted from working at high-end French restaurants in New York City to exploring Ethiopian flavors in his own kitchen, he knew he had to open his first shop in the nation’s capital. “What’s a better place to do it than D.C., with the biggest Ethiopian population next to Ethiopia,” he explained. Now he’s running one-of-a-kind fried chicken shop Doro Soul Food, serving up buttermilk-marinated fried chicken with an extra kick from berbere and mitmita spice blends. 
Taddesse walks through how he creates his famous crispy chicken dipped in a hot oil glaze. First, he meticulously breaks down whole chickens every other day, working through 15 to 25 cases. Then he makes his dry rub seasoned with classics like garlic powder and turmeric, plus a berbere spice blend that packs a punch. He combines bread flour, all-purpose flour, and self-rising flour in the marinade to create the perfect crunchy exterior that won’t get too soggy over time or be too thick to chew through. After marinating in the fridge, the chicken is dredged in that same triple flour blend, plus a mix of tapioca starch, potato starch, and cornstarch. Each portion is double fried, with moist pieces of chicken being flash fried to order for that perfect crisp bite. Finally, each piece is served either naked, coated in a berbere glaze, or dipped in extra spicy mitmita hot sauce made with bird’s eye chiles.
Plenty of central ingredients are made in house, like the niter kibbeh (clarified butter), spiked with korerima (black cardamom) and besobela (dried Ethiopian basil), and the doro wot, a spice paste made with richly spiced caramelized onions cooked down for hours. Kibbeh is added to almost everything in the kitchen and the the doro wat is a central part of the mac and cheese roux, giving a deep earthy flavor to the creamy side dish. Taddesse is just getting started with his carry out chicken operation, with plans to open a large sit-down restaurant in the future. 
Watch the latest episode of Experts to see every stage of Taddesse’s process for making crispy, berbere-spiced chicken.
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/h8HO1Iu0PwyoVF4ebHz9ucNuJj8=/0x38:1920x1043/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25962468/EAT_FPS_073_THUMB_YT2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, D.C., Chef, Invigorates, Crispy, Fried, Chicken, with, Ethiopian, Flavors</media:keywords>
</item>

<item>
<title>Who Are All These Bar Takeovers Really For?</title>
<link>https://coastalandliving.com/who-are-all-these-bar-takeovers-reallyfor</link>
<guid>https://coastalandliving.com/who-are-all-these-bar-takeovers-reallyfor</guid>
<description><![CDATA[ 
      
    

  https://punchdrink.com/articles/bar-takeovers-guest-shifts-bangkok/ ]]></description>
<enclosure url="https://punchdrink.com/wp-content/uploads/2025/04/Social-Bamboo-Bar-Pop-Up.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Who, Are, All, These, Bar, Takeovers, Really For</media:keywords>
</item>

<item>
<title>Inside the Next Generation of Persian Restaurants</title>
<link>https://coastalandliving.com/inside-the-next-generation-of-persian-restaurants</link>
<guid>https://coastalandliving.com/inside-the-next-generation-of-persian-restaurants</guid>
<description><![CDATA[ 
      
        Finishing a dish with fresh herbs at Brooklyn’s Eyval. | Eyval
    


  How Iranian chefs in the U.S. are providing the diaspora with nostalgia and comfort — alongside something new For many Persian families, a meal is a kind of performance. It’s saffron-stained fingertips clouding a freshly sacrificed manicure. Chimes of chatter between khalehs and other aunties playing an acts-of-service tug-of-war surrounding the bountiful sofreh spread out across the table. An intoxicating cloud of eau de basmati, on the brink of a perfect steam. The crackle and pop of a sun-kissed golden layer of crispy tahdig, in its final moments above a steady flame, ready for its debut with a strong flick of the wrist onto a silver serving tray. 
The deliciously over-the-top ritual of inviting loved ones, neighbors, and friends into one’s home for a meal is an essential part of Iranian identity. “Our family’s food is a time capsule of their childhoods and ours. It’s soulful and unpretentious,” says Natalie Hekmat, Los Angeles chef and co-owner of Voodoo Vin, self-described as a “Persian country kitchen.” So much so that over time, that interior space has become synonymous with the act of eating itself. Under a political regime that often dictates behavior in public, Iranians have embraced eating meals within the home as the greatest luxury of all: the luxury of freedom. For this reason and more, traditional Iranian cuisine has carried on as one historically defined by an at-home experience rather than a restaurant affair. 
That extends to restaurants like Hekmat’s, where “we’re making everything on three induction burners, a toaster oven, and a few Dutch oven pots,” she says. “It’s easy to feel like you’re sitting at a family gathering in a Persian home — pots of stew bubbling, guests fighting over tahdig.” 
In recent years, a new generation of restaurateurs and Persian cuisine enthusiasts — like Fares Kargar of the Michelin-starred Delbar in Atlanta, and Arsalun Tafazoli of Leila in San Diego, among many others — have taken on the challenge of introducing (or reintroducing) Persian food in a new light to American diners: less the everything-to-everyone Persian restaurants from the ’80s and more intricate in intention and flavor. For Iranians, it’s a hopeful way of connecting with our culture here with our neighbors, as we watch it crumble year after year in our homeland.  

Post-1979 Iranian Revolution, the Iranian immigrant population in the U.S. more than doubled, according to the Migration Policy Institute, to roughly 283,000 people by the year 2000. The early roster of restaurants in the U.S. that opened in the 1980s and 1990s, then, had to acquaint Americans with popular kabob dishes such as koobideh (minced beef), joojeh (juicy chicken), or soltani (filet mignon and minced beef pairing). Not only would skewered meat have been somewhat familiar to a non-Persian audience, but those kabobs were also more efficient to prep, cook, and serve than the laborious prep and lengthy cook times of the khoreshts (stews) and slow-cooked meals typically tied to the home. 
I have fond memories of these restaurants of my childhood — their banquet seating and faded prints of Persepolis, our family’s terrain, for birthdays, reunions and drawn-out evenings of indulging in conversation, dance, and scents of charcoaled meats over fire that took my dad, uncles, and aunts back to the streets of Tehran. These restaurants have carried the stateside diaspora community (by 2019, the Iranian population in the U.S. numbered 385,000 people, according to the Census Bureau, with 36 percent living in the Los Angeles area). They still hold nostalgic delight: Iranian families and friends like mine have created camaraderie here over decades, forming bonds over familiar sounds of Farsi and shared beshkans (a method of snapping your fingers while dancing) symphonizing in the air.



        
      Azizam
      The kotlet (beef and potato croquette) sandwich at Azizam in Los Angeles. The restaurant tags many of its Instagram posts with the hashtag #notjustkabobs.
  



        
      Voodoo Vin
      A rosewater-flavored cream roll at Voodoo Vin in LA.
  


But those restaurants often didn’t reflect the cuisine that families were cooking for each other at home. “Iranian food found in a home goes beyond just kabobs, with a variety of seasonal dishes that can be sometimes difficult to recreate in a restaurant setting,” says Misha Sesar, who owns Azizam in Los Angeles (also known to many by its nickname, Tehrangeles) with her partner Cody Ma. 
Casting an angelic halo with its soft, pastel branding and cozy-cute name, Azizam (Farsi for “sweetheart” or “darling”) features charming vintage relics and children’s books in Farsi adorning its entryway. Colorful piles of house-pickled torshi (mixed vegetables) illuminate the space alongside eye-catching plates of kofteh tabrizi (beef and rice meatball) stuffed with dried stone fruit and walnuts. The cafe serve ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/XSaU4JWHLZrrOo3C14rrnYF0K5c=/0x322:1076x885/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25958170/byEyval.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Inside, the, Next, Generation, Persian, Restaurants</media:keywords>
</item>

<item>
<title>Is Making Your Own Century Eggs Worth It?</title>
<link>https://coastalandliving.com/is-making-your-own-century-eggs-worth-it</link>
<guid>https://coastalandliving.com/is-making-your-own-century-eggs-worth-it</guid>
<description><![CDATA[ 
      
        Jess Eng
    


  Bouncy, pungent, and creamy, century eggs are everyday staple in China — and contrary to their name, don’t take that long to make I can’t pinpoint my first experience with century eggs, but I’ve been consuming them my whole life. Bouncy, black, and semi-transparent, they are a reliable addition to congee, rice bowls, and stir-fries, and I often crave their pungent, creamy flavors. I always took their name at face value, believing they were created eons ago, perhaps before our country existed; I was captivated by the egg’s gripping, seemingly irrefutable lore. But that illusion shattered a few months ago, when I learned that century eggs take no more than two months, not hundreds of years, to form.
Century eggs go by many names — preserved eggs, alkalized eggs, pi dan, bian dian, or even a thousand-year-old egg — but at their core, they are simply cured eggs. Eggs of all sizes can be cured in this style, the most popular being duck and quail, and produce a spectrum of textures, colors, and flavors. When halved, century eggs look similar to banded gemstones, except with gelatinous, squishy “whites” and rich creamy “yolks.” With a hint of minerality and sulfur, and a taste reminiscent of blue cheese, century eggs are the secret ingredient in my favorite dishes.
Considered more of an everyday staple than a luxury, century eggs are consumed all over China, Hong Kong, and parts of southeast Asia. Xueci Cheng, a recipe developer who grew up in Chengdu, Sichuan, prefers them in a cold appetizer, whether splashed with chile oil and black vinegar or mixed with tofu and green peppers. They also show up in classic dishes: Cantonese century egg and pork congee, Hunanese lei laojiao or smashed chiles with century egg and eggplant, and Thai basil stir-fries. At more avant garde restaurants, chefs might even shape the bouncy eggs into jiggly cubes or smear slices with seasonal fruit jam, as if they were blue cheese.
Hundreds of recipes incorporate century eggs into both traditional and inventive dishes, many of which I’ve made at home. Few recipes in English, however, show the meticulous process of crafting the perfect egg from scratch. I recently stumbled upon videos that showcase the egg’s production with traditional ingredients like ash, quicklime, clay, and rice hulls. But what home cook has a pound of ash lying around?
I never imagined making them myself until I found chef Corey Lee’s six-ingredient thousand-year-old egg recipe in Benu. I also sought advice from others who have successfully made century eggs: Thomas Etheve, a former Benu line cook and current kitchen manager at San Francisco’s San Ho Won, and Polly Yim, the founder of the Berlin-based Qu Fermentation Studio. With the assurance that I need not wait a thousand years to see results, and an airtight, abbreviated recipe from a three-star Michelin kitchen, I finally felt emboldened to try this recipe at home.
The first part of making century eggs is to cultivate a powerful, pungent brine. Just four ingredients will do the trick: lye or sodium hydroxide, zinc oxide, salt, and water. In lieu of quickline and ash, this strong alkaline combination raises the pH of the egg and helps denaturize its proteins. (Essentially, the clear egg whites will firm up and darken in color.) Don’t fret if these ingredients sound too scientific. With just a few calls and web searches, I easily procured sodium hydroxide from a nearby spice shop and food grade zinc oxide from an online retailer. Here, Yim recommends starting with quail eggs, rather than larger duck or chicken eggs, for more consistent results. Adding dried tangerine peels, cinnamon, or earthy pu’erh tea can enhance the brine even more but these ingredients are not essential. 
I quickly understood that making century eggs from scratch was not a beginner project. From the start, you’ll be handling corrosive ingredients, such as lye, so I highly recommend using gloves and a protective face mask or glasses. The process also extends over several weeks, though it’s mostly downtime. It begins simply enough: First, you boil a pot of water and steep any spices or tea leaves before straining. (I added pu’erh, following Etheve’s advice.) Then, you combine the mix with cold water and precise measurements of sodium hydroxide and zinc in a sanitized jar. The next day, I placed the quail eggs in the brine and stored the jar away from sunlight for 12 days.
After that initial period, I was ready to cure my eggs. With gloves and a sanitized spoon, I removed the eggs from the brine, gently rinsed excess liquid from the shells, and let them sun-dry for an hour. While it’s totally optional, you can cover the eggs in molding clay and roll it in rice hulls or hay to replicate the traditional curing process. (Go on and dig a mud pit while you’re at it, too.) Or do as I did: Seal the eggs in a plastic bag and enclose the bag in an airtight container to prevent exposure to oxygen. Admire your eggs for a se ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/qdXkxFC0bKGK1hQeV_pcCrBZOoU=/0x1225:3024x2808/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25946459/IMG_9546.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Making, Your, Own, Century, Eggs, Worth, It</media:keywords>
</item>

<item>
<title>The Best Deals This Week (Including $200 Off a High&#45;Tech Vacuum Sealer)</title>
<link>https://coastalandliving.com/the-best-deals-this-week-including-200-off-a-high-tech-vacuum-sealer</link>
<guid>https://coastalandliving.com/the-best-deals-this-week-including-200-off-a-high-tech-vacuum-sealer</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Spring has sprung with deals on Bokksu’s chocolate matcha-dipped strawberries, Our Place’s cult-fave toaster oven, and a sleek Shun santoku knife This week’s kitchen and decor deals are so ripe, I almost had to pull out my fruit picker to scoop you the best selection of titanium cookware, Bauhaus teapots, and Japanese snack box deals.  Last week, we celebrated 4/20 and Easter with deals on Edie Parker’s aspic-inspired tabletop lighters, up to 50 percent off whistling Le Creuset kettles at Williams Sonoma, and a chic water carafe for hosting — or, my personal favorite: forcing myself to drink more water via the appeal of a beautiful vessel.  
Today’s deals offer up an equally delightful (if not more diverse) selection of items for you or the food-lover in your life. Behold a nice trio of deals on kitchen and food storage essentials at Amazon; there are savings of up to 30 percent off Our Place’s nontoxic cookware and the Eater staff-approved Wonder Oven, which Amy McCarthy called “arguably the most attractive and easiest to use” air fryer/toaster oven combo.. Finally, some of the most clout-heavy home goods designers are on sale at SSENSE right now, which means there has never been a better time to bring home a Bauhaus tea kettle. 
Let’s dive into the best springtime deals of the week.  
Bokksu’s springtime Japanese treats are up to 50% off 
Bokksu is an online Japanese snack box service that feels the way some of my most memorable days in San Francisco’s Japantown (I have not yet had the privilege of jetting to Tokyo) feel; there’s an impeccable curation of sweet, salty, and whimsical snacks for big holidays such as Lunar New Year as well as an ever-evolving Japanese snack box subscription package. The site kicked off its Moments for Mom flash sale today, and is offering up to 50 percent off the Breath of Spring Collection until May 12. The Blossom Bliss Snack Bundle  is the star of the show, but don’t sleep on its Celebration Party Bundle or the Nagasaki Castella Cake Gift Box either. 
This box of matcha-chocolate-dipped strawberries, green tea, and mochi


Our Place’s 30% off spring sale
Our Place, aka the king of Instagrammy cookware brands, has so many pieces of design-forward cookware and kitchen essentials that go far beyond the internet-famous Always Pan. The company is throwing a sitewide spring sale with savings of up to 30 percent off its aesthetic, Eater staff-loved air-fryer-toaster-oven hybrid, the whole clan of Always Pans, and some charming bakeware with (non-toxic) nonstick coatings.   
This Eater staff-loved air fryer


This souped-up titanium version of the Always Pan 


This ultra-cute checker-print bakeware set is $30 off  


Get an extra 25% off SSENSE’s designer home goods 
SSENSE is beloved for its designer apparel, but it’s also home to centerpiece-worthy tablescape essentials, designer cookware, and glassware from coveted brands such as Maison Balzac, Fazeek, and Sophie Lou Jacobsen. The site is offering 25 percent off select home goods from now until April 28 with the code SHOP25, and there’s a whole smorgasbord of deals on Flubber-inspired candle holders, the Café Cecilia cookbook, Maison Balzac’s glass olive oil cruet, sleek Alessi cooking tools, and plenty of Bauhaus teapots. 
This Bauhaus tea pot 


Colorful martini glasses (for remembering which drink is your own)


Crate &amp; Barrel’s top kitchen brands are up to 30% off 
Crate &amp; Barrel has rolled up its sleeves and lined-up some of its top kitchen brands for this sale, which is offering up to 30 percent off big names such as Zwilling, Staub, and Shun, and even including some rare Sea Salt colorway items from Le Creuset (to name just a handful of the deals). If you ever wanted a workhorse santoku knife, now is the time to add to cart. 
This Zwilling personal blender is $30 off


These Sea Salt colorway Le Creuset pie dishes are on sale


This Shun santoku knife is $36 off 


Amazon’s has pantry storage deals of up to 71% off 
The retailer behemoth of Amazon is always saturated with a dizzying stream of deals, deals, deals — but they’re not all worth the hype. I grabbed my finest sifter to find this week’s most substantial kitchen and food storage deals below, which include a powerful vacuum sealer, airtight storage containers for all of your cereals and pastas, and nontoxic glass storage containers. 
This fancy food vacuum sealer is $200 off 


These air-tight food storage containers are 44% off 


This glass food container set is $30 off

See you next week. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/RlxS760T7cKNE2jnD7RuQ9Nq8II=/0x160:1800x1102/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25967814/Deals_April_24.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Deals, This, Week, Including, 200, Off, High-Tech, Vacuum, Sealer</media:keywords>
</item>

<item>
<title>First U.S. Location of China’s Most Popular Tea Shop Opens in Los Angeles</title>
<link>https://coastalandliving.com/first-us-location-of-chinas-most-popular-tea-shop-opens-in-los-angeles</link>
<guid>https://coastalandliving.com/first-us-location-of-chinas-most-popular-tea-shop-opens-in-los-angeles</guid>
<description><![CDATA[ 
      
        Chagee opened in Los Angeles. | Rebecca Roland
    

  https://la.eater.com/2025/4/24/24415861/chagee-modern-tea-house-opening-los-angeles-century-city ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/CjJ7W5om0pGCSMadLaYV78_ByEk=/0x531:4685x2984/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25967645/IMG_1622.JPG" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>First, U.S., Location, China’s, Most, Popular, Tea, Shop, Opens, Los, Angeles</media:keywords>
</item>

<item>
<title>Disco Fries Fever</title>
<link>https://coastalandliving.com/disco-fries-fever</link>
<guid>https://coastalandliving.com/disco-fries-fever</guid>
<description><![CDATA[ 
      
        Baby Burn, Disco In-Fry-no | Courtesy of Little Rituals
    


  Why disco fries are taking over the menu “So, no blonde fries,” says chef David Viana of the platonic ideal of disco fries. “It can’t be mushy. The gravy has to slap. And some people say you can’t have too much cheese, but if it gets too heavy, it actually makes it stick together too much.” As a self-described “Jersey boy,” Viana takes his disco fries seriously.
If you grew up outside of the northeast, you may have no idea what he’s talking about. While loaded fries or cheese fries are common enough, disco fries — fries topped with brown gravy and shredded cheese — are specific enough to New Jersey that growing up, I barely saw them on diner menus across the river in New York. But when so many hot new restaurants appear to be riffs on the old school diner or luncheonette (recession indicator??), and when people just want food they can lol at, disco fries have been given a new life, serving as a canvas for the flavors of nearly every cuisine. Finally, they’re listening to us, and discoing the fries. 
The Tick Tock diner in Clifton, New Jersey, takes credit for inventing disco fries, though given their similarity to poutine, it’s likely they weren’t the only diner to think of topping fries with cheese and gravy. They got their name, supposedly, in the ’70s, when hungry people coming back from the disco would stop into 24/7 diners for a snack.
But now, disco fries are available at all times of day, and in endless variations. Perhaps it began with Thai Diner, whose Thai disco fries slathered in massaman curry and peanuts are a perennial menu hit. Golden HOF in New York serves jjajang disco fries with black bean and pork gravy, and Chica &amp; the Don have “Latin” disco fries with chorizo and salsa. But it’s not just in the northeast that disco fries have been showing up. Samosa Shop in Denver serves its masala fries “disco style,” doused with cheese, tikka masala sauce, and chutney. Little Rituals in Phoenix has disco fries topped with brisket, pho gravy, and sambal aioli. King BBQ in Charleston makes them with five spice and chicken gravy, while elsewhere in the city, Da Toscano Fugazzi does an Italian riff with garlic fries, vodka sauce, and mozzarella cheese.

        
      Courtesy of Chica &amp; The Don
      Chica &amp; the Don serves “Latin” disco fries with chorizo and salsa.
  
At Viana’s La Otra in Aberdeen Township, New Jersey, the speakeasy bar next to his Iberian restaurant Lita, disco fries get inspiration from Portuguese carne porco al alentejana, a dish of pork and clams with potatoes. “I was like, ‘Oh actually, all these elements are really there for a disco fry version of this dish,’” he says, and Jersey diners would be familiar, given both the history of disco fries and the large Portuguese population in the state.
But they also work where disco fries are unfamiliar. Initially, “there were definitely people at the beginning who were like, What are disco fries? What is that?,” says Michael Toscano, chef at Da Toscano Fugazzi, but soon enough, they were on “literally every table.”
Loaded fries may be for dinner with the family, but disco fries are a party with the outcast, degenerate people you love enough to spend the strangest hours of the day with.
Disco fry riffs work because of their obviousness. “It’s a baseline for a lot of different cuisines,” says Toscano. There’s Canadian poutine, but also what are patatas bravas but fried potatoes with both savory and creamy toppings? What of Chilean chorillana fries or Irish curry spice bag? To speak of universality is a bit of a cop out, but the potato has successfully colonized basically every cuisine on earth, and everyone loves a sauce. This is fat and carbs, the core of our caveman cravings, the kind of food that calms the part of our brain worried about surviving the winter. 
Disco fries of course live under the larger umbrella of loaded fries, which may still be a more common name for these heaps of international fusion. But the increased naming of disco fries is a hat tip to their origins. Disco fries evoke booths filled at 3 a.m. with sequins and smeared makeup, head ringing from booming speakers. Loaded fries may be for dinner with the family, but disco fries are a party with the outcast, degenerate people you love enough to spend the strangest hours of the day with. Disco fries nourish misfit joy. That’s a history worth celebrating.
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/kBR8Lu6vF8H4zRDjmo7vY5clyWg=/0x177:2500x1486/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25966916/littlerituals_lowres_51.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Disco, Fries, Fever</media:keywords>
</item>

<item>
<title>An Honest Review of the ‘Ultimate Fork’</title>
<link>https://coastalandliving.com/an-honest-review-of-the-ultimate-fork</link>
<guid>https://coastalandliving.com/an-honest-review-of-the-ultimate-fork</guid>
<description><![CDATA[ 
      
    

  When it comes to utensils we use at every meal, what makes one ‘the ultimate’? I will tell you of its powers Oxford Languages defines the word “ultimate” as “the best achievable or imaginable of its kind”; the Cambridge dictionary says that it’s the “most extreme or important because either the original or final, or the best or worst.” So with that in mind, what is the ultimate version of a utensil you use every day, say, the humble fork? Would it be the highest achievement in dining tools? The most extreme, with infinite tines? The best, or the worst, and what do these qualifiers even mean when it comes to a fork?
These were the questions raised when a cooking tool called the Ultimate Fork, made by the company GreenPan, came into my possession. I recently became a fan of GreenPan, the “original” maker of nontoxic, nonstick cookware, because I was feeling overwhelmed by the vast array of nonstick options out there and was recommended the brand by a friend with unfussy and pragmatic taste (but who still likes things that look nice). I have been enjoying a number of its cookware offerings, including the Valencia Pro stainless-steel sauté pan and this lovely pan (made in collaboration with a celebrity who shall not be named but has also become something of a cooking influencer). While perusing GreenPan’s site, I spotted something called the Ultimate Fork, and immediately, I knew I had to have it. 
When it comes to my favorite utensil, I, like Shoshanna from Girls, am partial to the spoon. “Why would you want cold metal prongs stabbing you in the tongue when instead you could have food delivered into your mouth on a cool, soft pillowy cloud?” Shoshanna asks Adam, who prefers the fork. And it’s true; somehow, my sink is constantly filled with spoons, with the number of forks used in my household on a daily basis trailing far behind. I think this is because my breakfast routine alone requires a minimum of three separate spoons, but we won’t get into that. All this being said, before meeting the Ultimate Fork, it would have been hard for me to imagine how a standard fork could be improved upon. You use it to stab things and then put those things into your mouth and eat them, and most forks seem to deliver in that respect. But I was enticed by the idea that a fork could do so much more, and into my cart it went. 

When the Ultimate Fork arrived, I was impressed by its size and girth. The fork is not for casually replacing a normal-sized fork. At 11 inches long, it is roughly the size of a spatula, and perhaps because it is pretty big, it kind of feels like a medieval pitchfork. It’s made of a steel frame covered in flexible, nonstick silicone, making it adept at both stabbing and scraping. In fact, GreenPan promised that its “endlessly versatile 10-in-1 design means you can stir, mix, blend, mash, scrape, whisk, lift, scoop, shred, and flip,” so for the last three weeks, I’ve been on a mission to see what the Ultimate Fork can do that a regular-degular fork can not. 
Here are some things I’ve done with the Ultimate Fork:
Twirling pasta in the pan
I made an absolutely divine shrimp scampi. Wait — pause — just look at it:

        
      Hilary Pollack
      My beautiful scampi, which the Ultimate Fork twirled with ease without scraping up my nonstick pan
  
While incorporating the cooked pasta into the delectable, garlicky, butter, white-wine sauce, I felt the urge to twirl it, as one might with any long noodle. As you may know, you should not use a regular metal fork to twirl pasta in a nonstick pan, lest you damage the pan’s coated surface. However, because the Ultimate Fork is coated in flexible silicone, you may twirl away. Fun! 
Stirring soft scrambled eggs
Soft scrambled eggs must be treated with great care for the best results. First, you must whisk the eggs a bit in a bowl before putting them in a pan. I historically used a regular fork for this, but the Ultimate Fork is also very capable of achieving well-mixed eggs — I’m not sure about “better,” but whatever. A standard spatula requires certain precise motions to stir them to the proper consistent, fluffy texture, but an Ultimate Fork’s tines dragged through the eggs a few times results in quick and even cooking. 
Stabbing olives
Sometimes, you may wish to stab three or four olives at the same time, whether for a martini or just because, like me, you really enjoy a nice, briny olive. A regular-sized fork can only handle two. The Ultimate Fork will bring you several (actual number varies depending on size of olives).

        
      Hilary Pollack
      Three large Castelvetranos at once? For the Ultimate Fork, no problem
  
Scooping up a slice of quiche 
I got quite ambitious about hosting an Easter brunch this year after being reminded by my colleague Francky’s piece about Easter decor that it is, in fact, the cutest holiday if we’re strictly considering aesthetics. With this in mind, I prepared a really over-the-top spread for my friends, ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/ZXx6-gvz7MIzc2E22VMbOMaFBYE=/0x23:1153x627/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25966052/ultimate_fork_review_copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Honest, Review, the, ‘Ultimate, Fork’</media:keywords>
</item>

<item>
<title>Maison Balzac’s Main&#45;Character&#45;Energy Glassware Is 30% Off</title>
<link>https://coastalandliving.com/maison-balzacs-main-character-energy-glassware-is-30-off</link>
<guid>https://coastalandliving.com/maison-balzacs-main-character-energy-glassware-is-30-off</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  You can say you have taste, or you could just prove it by serving Takis in a French-inspired glass coupe Isn’t it sad when boring glassware happens to beautiful beverages? I’ll admit to being the occasional perpetrator of serving a margarita in a wine glass, or a martini in a — God forbid — stemless cup. The right glassware can make such a difference. 
Luckily, we’re in the middle of a cool (and affordable) cocktail glass renaissance right now thanks to brands such as Maison Balzac, the French-inspired glassware and dining decor company whose wares deliver main character energy. And while the brand always has plenty of tablescape eye candy at (arguably) reasonable prices, it’s having a 30% off Final Call Sale right now on some of its most mantel-worthy creations, from glass pom-pom-embelished coupes to pistachio-colored candles. 

      


 
 View this post on Instagram

 
   

  

   

   
A post shared by MAISON BALZAC (@maisonbalzac)



Many of Maison Balzac’s pieces pull references from the personal inspirations of its founder — the French-born, Sydney-based founder Elise Pioch — whose impressive design portfolio includes work at Hermès in Paris under Martin Margiela’s stewardship. It’s hardly surprising, then, that a similar spirit of surrealism permeates the brand, which cites Jean Cocteau, the Ballet Russe, and Pioch’s memories of gauzy Mediterranean summers as influences on its whimsical pieces. 
Unfurl your most Aperol spritz-worthy tablecloth, and let’s shop the best stuff from the sale, which includes an extra-large version of the bedside carafe that has been helping me drink more water, a sultry canapé platter, and all kinds of personality-forward tablescape items.  
This chic bedside carafe helps me drink more water


Cocktail glasses that are dressed to impress 


An Art Deco dessert coupe 


Pistachio-colored candles 


Dionysus-worthy wine glasses 


Lend a hand (or two) with this serving platter


This smoke-colored glass canapé dish

Cheers.

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Fs1iICKm1XNadALo716LtNG8yDc=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25965898/Maison_Balzac_Sale.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Maison, Balzac’s, Main-Character-Energy, Glassware, 30, Off</media:keywords>
</item>

<item>
<title>Texas Is Trying to Legally Rename New York Steak Cut to ‘Texas Strip’</title>
<link>https://coastalandliving.com/texas-is-trying-to-legally-rename-new-york-steak-cut-to-texas-strip</link>
<guid>https://coastalandliving.com/texas-is-trying-to-legally-rename-new-york-steak-cut-to-texas-strip</guid>
<description><![CDATA[ 
      
        Butcher &amp; Singer
    

  https://ny.eater.com/2025/4/25/24416858/texas-renaming-new-york-strip-steak-bill-texas-strip ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/HyrHnEw7iEVaT_UIWek_JsoEpmY=/0x438:1730x1344/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25091507/Screenshot_2023_11_17_at_2.47.13_AM.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Texas, Trying, Legally, Rename, New, York, Steak, Cut, ‘Texas, Strip’</media:keywords>
</item>

<item>
<title>Anatomy of a Modern ‘It’ Bar</title>
<link>https://coastalandliving.com/anatomy-of-a-modern-itbar</link>
<guid>https://coastalandliving.com/anatomy-of-a-modern-itbar</guid>
<description><![CDATA[ 
      
    

  https://punchdrink.com/articles/anatomy-of-a-modern-it-bar/ ]]></description>
<enclosure url="https://punchdrink.com/wp-content/uploads/2025/04/Social-Anatomy-of-a-Modern-It-Bar-Design.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Anatomy, Modern, ‘It’ Bar</media:keywords>
</item>

<item>
<title>More Than 400 People Waited in Line for H&#45;Mart to Make Its Las Vegas Debut. Here’s What They Bought.</title>
<link>https://coastalandliving.com/more-than-400-people-waited-in-line-for-h-mart-to-make-its-las-vegas-debut-heres-what-they-bought</link>
<guid>https://coastalandliving.com/more-than-400-people-waited-in-line-for-h-mart-to-make-its-las-vegas-debut-heres-what-they-bought</guid>
<description><![CDATA[ 
      
        A sushi spread at H-Mart.  | Janna Karel
    

  https://vegas.eater.com/2025/4/24/24415880/h-mart-las-vegas-open-what-to-buy-korean-snacks ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Pot1tmuEGptPLtKW_-Fy3pn8HaM=/0x1735:4284x3978/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25967835/IMG_6146.JPG" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>More, Than, 400, People, Waited, Line, for, H-Mart, Make, Its, Las, Vegas, Debut., Here’s, What, They, Bought.</media:keywords>
</item>

<item>
<title>I Tried to Make Healthier Muddy Buddies as an Exercise of Free Will</title>
<link>https://coastalandliving.com/i-tried-to-make-healthier-muddy-buddies-as-an-exercise-of-free-will</link>
<guid>https://coastalandliving.com/i-tried-to-make-healthier-muddy-buddies-as-an-exercise-of-free-will</guid>
<description><![CDATA[ 
      
        Hilary Pollack
    

  Sometimes, you see a Catalina Crunchy Muddy Buddies recipe on TikTok and think “I’m going to do that just because I can.” Calling all people who eat cereal covered in a combination of chocolate, peanut butter, and powdered sugar: Today is the day I found out that this concoction, which I’ve always known as Muddy Buddies (I could never get behind the term “puppy chow,” popular in the Midwest, since I don’t really want to eat dog food?) is also called “monkey munch,” “muddy munch,” “reindeer chow,” or “doggy bag” — or, at least, that’s what Wikipedia seems to believe. Wikipedia also calls it “candy”; IDK about that. Like, why is it candy and not just a dessert or sugary snack? I’m not buying it. But yes, traditionally, it is not the healthiest thing you can eat. 
As I’ve previously mentioned in the Eater archive, I am a Chex Mix enthusiast. We are a Chex family; it was an omnipresent cereal in my childhood cabinets and to this day, my dad feeds individual Rice Chex to our 15-year-old dog, Reginald, because he “likes the sound it makes when he crunches on it.” This is a particularly strange breed of boomer ASMR, I’d agree, but my dad loves it, Reginald loves it, and I respect it. 
At my big age, I should probably not regularly be eating Muddy Buddies, but I’m gonna be real with you: Alongside Cheddar snack mix, Muddy Buddies are one of my gas-station-snack go-tos. They are the perfect synthesis of crunchy, creamy, sweet, and salty, a truly elevated snacking experience. It occurred to me recently when munching on a bowl of Catalina Crunch’s extremely popular low-sugar, high-fiber, high-protein cereal that Muddy Buddying should be a verb; just as you can Caesar anything or French onion anything, you can take any food, or certainly any cereal, coat it in chocolate, peanut butter, and powdered sugar, and render it Muddy Buddied. I consulted The Universe — aka TikTok — to see if people were making “healthy” Muddy Buddies out of Catalina Crunch, and indeed, they were. So I was like,  hey, I’m going to do that right now as an exercise of free will.
Realizing you might need some context for Catalina Crunch, I shall explain: I remember, albeit a bit vaguely, the first time I heard about this allegedly very good “healthy” cereal; I spotted it in a tour of one of the Kardashian/Jenner’s pantries which I was probably hate-watching but also did spark some product intrigue — a broken clock is right twice a day, after all, and sometimes even the world’s most annoying influencers have good recs. There was also rampant speculation that Kylie Jenner’s infamous 2018 tweet about finally having tried cereal with milk was referring to Catalina Crunch. (Anyway, I don’t eat the cereal very often but I have become a big fan of the brand’s Chex-Mix-esque Cheddar snack mix.)

        
      Hilary Pollack
      All the ingredients one needs to Muddy Buddy anything 
  
Along the lines of the popular Netflix series Is It Cake?, I decided to perform a home experiment of Does It Muddy Buddy?, with my prediction being that, yes, Catalina Crunch Muddy Buddies probably taste virtually identical to traditional Muddy Buddies. Some people are very sensitive to the taste of monkfruit and stevia, both of which are in Catalina Crunch cereals (although the brand did just roll out “taste improvements” this spring, and is also instituting a Love Every Bite guarantee where you can get a reimburse within seven days of purchasing its products if you’re unhappy with them for any reason). For the people who have a bag of Catalina Crunch, have no plans to return it, and want to add some jazz and pizzazz, Muddy Buddying it could be the solution to enjoying its protein and fiber benefits, albeit at the cost of sacrificing its low-sugar or no-sugar status. Anyway, that’s what I did. Please enjoy some imagery I took with my digital camera from 2010. 

        
      Hilary Pollack
      I decided, last minute, to add a little vanilla extract. Why not? Adds a little je ne sais quoi...
  

        
      Hilary Pollack
      Coating the Catalina Crunch in the “mud.”
  

        
      Hilary Pollack
      Buddy-ifying the mix in a bag.
  

        
      Hilary Pollack
      Voila: Muddy Buddies, but with more protein and fiber and perhaps a tiny bit less sugar.
  
The verdict: Yes, you can make higher-protein, higher-fiber Muddy Buddies using Catalina Crunch. Something I really enjoy about Muddy Buddies is that when you’re making them (it?) at home, you can really operate fully intuitively in terms of the amount of each ingredient to add. Sure, there are some common guidelines, but if you use more or less chocolate or peanut butter, what’s the worst that can happen? It’s pretty much guaranteed to taste good. 
That being said, here’s the recipe (using that term loosely):
Ingredients

2 tablespoons salted butter
1/2 cup semisweet chocolate chips
1/3 cup creamy peanut butter (I used Justin’s honey peanut butter)
1.5 teaspoons v ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/hTigACWOrtlAXJfpp62OQAT4cB8=/0x430:6000x3571/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25974684/R0001071.JPG" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Tried, Make, Healthier, Muddy, Buddies, Exercise, Free, Will</media:keywords>
</item>

<item>
<title>Vitamix Blenders Are Up to $150 Off for Way Day</title>
<link>https://coastalandliving.com/vitamix-blenders-are-up-to-150-off-for-way-day</link>
<guid>https://coastalandliving.com/vitamix-blenders-are-up-to-150-off-for-way-day</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Wayfair’s annual Way Day sale includes major deals on the Bentley of blenders Vitamix is one of those powerhouse kitchen appliance brands whose very name — as with Kleenex or The Magic Wand — has become synonymous with its function; if I say “Vitamix,” you think “blender,” and most likely with a Ratatouille-esque synesthesia montage of various fruits and vegetables swirling around its dancing blades. Admittedly, these blenders aren’t always the cheapest, which is why I headed right to the Vitamix aisle during Wayfair’s big Way Day sale. 
These blenders are considered the best in the game thanks to their motor strength and super-sharp, aircraft-grade stainless steel blades. Whether you’re pummeling ice cubes or chia seeds, they have amassed an entire smoothie-obsessed multiverse on Reddit, and a legion of loyal followers that swear by the company’s durability, ease of use, and accuracy. So we’ve got to tell you when there are great deals on these bad boys. 
Shopping for a 10-speed 48-ounce beast or a sleek immersion blender? This is your day. Let’s peruse a few of the best Vitamix picks from the Wayfair sale. 
Get 22% off the Vitamix Explorian 


This immersion blender is $25 off


This absolute beast of a blender is $150 off


 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/2HsI_bio_frsmkEYD5RZRoCmKXc=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25974652/Vitamix_Way_Day.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Vitamix, Blenders, Are, 150, Off, for, Way, Day</media:keywords>
</item>

<item>
<title>We Found the Best Deals From Wayfair’s Huge Way Day Sale</title>
<link>https://coastalandliving.com/we-found-the-best-deals-from-wayfairs-huge-way-day-sale</link>
<guid>https://coastalandliving.com/we-found-the-best-deals-from-wayfairs-huge-way-day-sale</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  If you saw me spend my tax return on a gorgeous 8-quart Le Creuset Dutch oven, no, you didn’t (but hey, it was $175 off) Happy Way Day! For the uninitiated, Way Day is an annual blowout sale held by Wayfair, the retail behemoth with a massive and diverse stock of home goods, affordable and design-forward furniture, kitchenwares, and way, way more. Want a giant dog butler statue? Op Art home designer decor? A barrel sauna? They’re all at Wayfair, and usually available for the retailer’s impressive answer to Amazon Prime’s competitive shipping rates: free two-day shipping on orders over $49, with a 30-day return policy. 
But back to the goods. During this most holy Way Day celebration — which runs from April 26 to April 28 (as in, it ends today!), the Eater shopping team is cruising for the best deals, including major discounts from top brands such as Viking, Staub, and Vitamix at prices of up to 80 percent off. Expect deals on a rare Sea Salt colorway from Le Creuset, high-quality German steak knives from Zwilling, and a workhorse of an air fryer from Cuisinart.  
The best Way Day countertop appliance deals 
There are sales on all kinds of countertop appliances for Way Day, including a powerful Vitamix blender, Cuisinart’s workhorse 10-in-1 air fryer and toaster oven, and an Antoni Porowski-recommended electric kettle with aesthetic brass touches. 
Get $80 off this Vitamix blender


This Cuisinart air fryer is 65% off 


Antoni Porowski’s favorite kettle 


The best Way Day cookware and bakeware deals
We’re always looking for major markdowns on heritage French brands such as Le Creuset (including an 8-quart Dutch Oven in a chic Sea Salt colorway) and Staub, and here we’re seeing them for up to 64% off, as well as deals from top cookware and bakeware brands like Viking and Nordic Ware. 
Get over $175 off the king of Le Creuset Dutch ovens 


Staub’s freezer-safe baking dishes are 64% off 


Save on Nordic Ware baking sheet bundles


The Best Way Day deals on kitchen tools and essentials
Don’t sleep on the kitchen utensil sale section, which includes deals on faves like OXO and KitchenAid — plus, keep your eyes out for plenty of cutlery deals from the German-made knife company Zwilling. 
These Zwilling steak knives are 78% off


This grater with a removable zester 


An upgrade from your plastic mixing bowls

Happy day, Waylords. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/zJ7DO1XNzeu2f9VwClGamjrt644=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25974314/Way_Day.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Found, the, Best, Deals, From, Wayfair’s, Huge, Way, Day, Sale</media:keywords>
</item>

<item>
<title>The Italian Buck Goes Spicy</title>
<link>https://coastalandliving.com/the-italian-buck-goesspicy</link>
<guid>https://coastalandliving.com/the-italian-buck-goesspicy</guid>
<description><![CDATA[ 
      
    

  https://punchdrink.com/articles/italian-buck-spicy-bittersweet-nonalcoholic-cocktail/ ]]></description>
<enclosure url="https://punchdrink.com/wp-content/uploads/2025/04/Social-NA-Obsession-italian-buck-spicy-bittersweet-nonalcoholic-cocktail.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Italian, Buck, Goes Spicy</media:keywords>
</item>

<item>
<title>Babka Is an Impressive Home Baking Project You Need to Try</title>
<link>https://coastalandliving.com/babka-is-an-impressive-home-baking-project-you-need-to-try</link>
<guid>https://coastalandliving.com/babka-is-an-impressive-home-baking-project-you-need-to-try</guid>
<description><![CDATA[ 
      
        Kat Thompson
    

  The sweet, swirly loaf looks more complicated than it is Since I didn’t grow up with babka, I didn’t really know what I was missing. By the time I got acquainted with the yeasted, swirly bread, I figured it was just easier to buy a loaf than figure out the intricacies of baking one myself.
That changed, however, when I saw the black sesame babka on the cover of Molly Yeh’s latest cookbook, Sweet Farm: its perfect swirl hypnotized me into finally attempting my own. 
I find working with a yeasted dough intimidating enough as is, but the idea of rolling, spreading, and shaping it made it feel even more daunting. So I turned to Yeh: As the recipe’s creator, I knew she would provide the best tips for ensuring that my baking project would be as seamless as possible. 
The base of Yeh’s black sesame babka is an enriched dough, meaning butter, sugar, and eggs are incorporated into the yeast and flour mixture. The dough feels like a milk bread, but instead of the extra step of preparing a tangzhong (a milk and flour roux) to ensure moisture, Yeh relies on potato flour. “The potato flour makes it so soft and it holds a lot more moisture than your typical all-purpose or bread flour,” Yeh explains. “It’s sort of like an insurance policy against a dried out dough.”
One of Yeh’s biggest pieces of advice was to weigh the ingredients rather than using a measuring cup. “That’s going to make your life so much easier, and it’s also going to make the results so much more consistent,” she says. So I weighed my bread flour, sugar, and butter meticulously. I didn’t have any potato flour — nor could I find it at the grocery store — so I opted for instant mashed potato flakes, which is an option that Yeh provides in her recipe. 
I put everything in the stand mixer, aside from the butter (which gets added to the dough in small increments later in the process), and let the machine begin forming the dough. It’s possible to make babka by hand, but Yeh discourages it. “I recommend a stand mixer not just because it’s easy, but also because if you’re kneading by hand, it’s actually going to get a little bit too sticky and you’re going to find that you need to add too much flour to make it manageable,” she says. I can confirm that using the stand mixer made the process very easy.
Yeh emphasizes the importance of incorporating the butter into the dough little by little, and letting the dough fully absorb it before adding more. Kneading the dough took around 20 minutes — including all the moments I paused to watch the butter get absorbed before tossing in another knob. 
“Make sure that you’re giving yourself the time for that dough to knead because when you’re kneading the dough, you’re developing those strong gluten strands,” Yeh explains. “Those strong gluten strands are going to help trap those air bubbles when the dough rises and bakes and if the gluten strands aren’t strong enough, then those air bubbles won’t get trapped and you’ll be left with like a really dense, unappetizing loaf.” One method to ensure the dough is ready is the window pane test: If you can pull off a piece of the dough and stretch it thin enough to see light through it without tearing, the dough is ready.
Once the dough was smooth, it was time to rest. I placed the ball in an oiled bowl and covered it with plastic wrap and a kitchen towel. Since my house was comfortably warm, I let it rise in the kitchen. If your house is chilly, it’s better to let the dough rest in a proofing drawer or inside a closed oven alongside a pot of boiled water (the steam from the boiling water will get trapped in the oven and provide heat to help the dough rise).
Assembling the filling was easy. I combined room-temperature butter with coconut oil, processed black sesame, sugar, salt, and orange zest. Since I don’t own a spice grinder I ground the black sesame in a small food processor. The results were not as fine as I wanted them to be, but usable.
You want the dough to be doubled in size by the time it’s done resting, which for me took around two and a half hours. From there, I turned it onto a floured surface (my kitchen nook table, which I covered with parchment paper) and rolled the dough out as evenly as I could into a 10-by-22-inch rectangle, which more closely resembled a squiggly blob. At this point, you really want to make sure the dough is even in its thinness, and also not too thin. This came to haunt me later in the bake when the dough split on top, but was mostly an aesthetics issue. 
Once the dough was rectangular, it was time to spread the filling using an offset spatula. This is when I realized the importance of making sure the black sesame seeds were finely ground, as it was a little bit of a challenge to spread the filling without fear of ripping the dough. The filling contains orange zest, which was surprising to me, but it smelled extravagant and expensive  mingling with the nuttiness of the sesame. After I spread the filling as un ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/ZJrl24SQFB2rWiwha15kh_Nws3I=/0x561:5424x3401/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25930482/babka_main.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Babka, Impressive, Home, Baking, Project, You, Need, Try</media:keywords>
</item>

<item>
<title>Huitlacoche Is a Celebration</title>
<link>https://coastalandliving.com/huitlacoche-is-a-celebration</link>
<guid>https://coastalandliving.com/huitlacoche-is-a-celebration</guid>
<description><![CDATA[ 
      
    


  The discovery of locally grown huitlacoche here in Detroit not only cured a personal craving — it also sparked a deep connection to my roots A few years ago, an Anishinaabe elder named Lucy was showing me the corn she grew in a small plot of land in Southwest Detroit. She pointed out an ear of corn peppered with swollen, irregular grey-purple growths and said she wasn’t sure what it was and why it happened. With excitement, I told her how delicious and precious this ear of corn was, and that the unfamiliar growth — huitlacoche, a fungus that grows on young corn — was not just a delicacy but something that I’d been craving. 
My first experience with tasting huitlacoche was in Mexico when I was little. Huitlacoche has a deep, earthy essence, almost like a blend of mushrooms and truffles, with a faint whisper of corn sweetness lingering in the background. The umami is pronounced, offering a savory depth that seems to anchor every bite. It’s both familiar and exotic — reminding me of something ancient yet entirely fresh and innovative. Depending on how it’s cooked, there’s also a subtle smokiness, adding a complexity that lingers. Whether folded into a quesadilla or served in a tamale, its taste remains unmistakable — a celebration of earthiness that only nature could perfect. 




        
  



        
  



        
  


Lucy among her plot in Southwest Detroit.

That day, I happily told Lucy I would take it home and surprise my mom with it. She was so excited: “Mija! Huitlacoche!,” she exclaimed with enthusiasm. 
When I was growing up, the kitchen was my mom’s safe haven; she loved playing all types of music as she danced and cooked. She used what she could find in Detroit to make dishes like those she grew up with in Mexico, often needing to get creative with what she could find at Kroger or Meijer. Algo Especial in Southwest Detroit would import more common produce, but it was never exactly the same in terms of quality. When I was younger, it was difficult to get huitlacoche because we didn’t know anyone who grew corn in the area, and most Mexican markets didn’t procure it at the time. It wasn’t until my aunt and uncle began growing their own corn in Southwest Detroit that my mom would be able to get some as a treat for dinner. 
Since that day, Lucy will call me when she sees huitlacoche so that I can take some home. Being able to connect with my Native sisters by sharing and exchanging our knowledge and traditions helps keep them alive. It reflects the old ways before colonization, a time when trade routes were open and we would share our resources with each other. I find it beautiful to be able to do this now as I’m older and connect in ways that honor the past and create a better future, one more connected to resources that are important in our cultures. 




        
  



        
  



        
  



        
  


Huitlacoche cut from the cob is washed before it’s sauteed and simmered in a pan alongside tomatoes, onions, and cheese. 

On a recent evening in my mom’s small kitchen in southwest Detroit, my youngest sister and I tried to remember how to make huitlacoche quesadillas without our mother’s help. We cut the huitlacoche from the cob and washed and rinsed it, then sauteed and simmered it in a pan alongside tomatoes, onions, and cheese. We argued over the correct water-to-Maseca ratio for the handmade tortillas. Eventually, we got it, and topped the tortillas with the huitlacoche mixture and a green salsa. 
This sense of responsibility was instilled in me and my sisters growing up, at my mother’s table: Coming from a family that did not have generational wealth in the westernized sense, we were passed down stories, recipes, herbal remedies, and a family prayer. This was our inheritance that was important to preserve. This process and labor of love remains across the generations. 
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/c_OOaA9FPLxgY_rfpTyXyHzdUQ8=/0x217:3000x1788/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25974787/huitlacoche_1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Huitlacoche, Celebration</media:keywords>
</item>

<item>
<title>Order the Eater Guide to Paris, Our Newest Travel Guide</title>
<link>https://coastalandliving.com/order-the-eater-guide-to-paris-our-newest-travel-guide</link>
<guid>https://coastalandliving.com/order-the-eater-guide-to-paris-our-newest-travel-guide</guid>
<description><![CDATA[ 
      
        Everything you need to know about where to eat, drink, and shop in Paris.
    

  https://www.eater.com/24379587/eater-books-guide-to-paris-travel ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/FSHI5sNN-FFmhi9sqAJxPeQV8VM=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25900571/Eater_Guide_Paris_Launch_Lead.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Order, the, Eater, Guide, Paris, Our, Newest, Travel, Guide</media:keywords>
</item>

<item>
<title>A Steak Salad Recipe That Makes the Most of Spring Produce</title>
<link>https://coastalandliving.com/a-steak-salad-recipe-that-makes-the-most-of-spring-produce</link>
<guid>https://coastalandliving.com/a-steak-salad-recipe-that-makes-the-most-of-spring-produce</guid>
<description><![CDATA[ 
      
        Emma Wartzman
    

  Snap peas, new potatoes, and a simple vinaigrette come together for a very au courant dinner for one Right now, all I want for dinner is a salad.
This one — inspired by a cutout recipe that my mom keeps in a big binder — stars snap peas and baby new potatoes. It also has steak on top, which is indulgent and delicious, though you can substitute pretty much any protein you like, including vegetarian options like crisped-up chickpeas or fried tofu. Roasted cauliflower florets, which can be made at the exact same time as the potatoes, would also work beautifully.
The point here is less the topping and more that now is the moment to begin taking advantage of ingredients that are finally coming into season as we emerge from the soups, stews, and braises of winter.
Start by preheating the oven to 400 degrees.
Next, bring a medium pot of water to a boil. As it heats, trim and pull the strings off 5 ounces (about one big handful) of snap peas.
Fill a medium bowl with ice water and set it to the side of the now-boiling pot. Add the snap peas to the water for two minutes, until they’re bright green and crisp-tender. Be vigilant; even a minute or two longer and they’ll become unappealingly soft. As soon as the time has passed, use a large slotted spoon or spider to lift the snap peas out and into the ice bath so they stop cooking. Let them sit for a minute to cool completely and then drain the water from the bowl and pat the snap peas dry. Set them aside.
Add a few generous pinches of salt along with 8 ounces of new potatoes to the still-full pot of boiling water. New potatoes are in season, and you’ll likely find them at the farmers market, though you can use any small and tender variety. Baby yellow potatoes, found in practically every grocery store, make a perfect substitute.
Cook the potatoes for five to 10 minutes, depending on the size of the spuds. They don’t need to be completely soft, like you would want if you were making mashed potatoes, but you should be able to pierce through the skin into the center with a fork. As soon as they are done, drain them.
Let the potatoes sit for a few minutes so they’re no longer hot to the touch. While you’re waiting, make the dressing. Whisk together 1 tablespoon of extra-virgin olive oil, 2 teaspoons of sherry vinegar, 1 teaspoon of grainy mustard, and ½ of a small shallot, finely diced. Season with kosher salt and freshly cracked black pepper, and set aside.
Now, cut the potatoes into bite-size wedges. Throw them on a quarter-sheet tray, drizzle them generously with olive oil, and season with salt and pepper. Toss the wedges so they get evenly coated, spread them into one even layer, and place them in the oven for about 10 minutes, until golden-brown. Because you par-boiled the potatoes earlier, the insides will get super tender while the outsides get crispy.
When the potatoes are done, take them out of the oven and set them aside to cool a bit. (It’s fine if they go on the salad warm, but not piping-hot, as that will wilt the lettuce.)
Generously salt and pepper a 6-ounce cut of skirt steak on both sides. This is one of my favorite cuts, especially for salads. It’s well-marbled, which means major flavor and also tenderness — easy to bite through without the help of a steak knife.
Add a drizzle of olive oil to a medium cast-iron skillet and heat it over medium-high. You want to let the oil get thoroughly hot, so the steak sizzles as soon as it hits the pan. Now do just that and cook the meat for three to four minutes per side for medium rare (or a bit longer if you like it darker in the middle). Remove the steak and let it rest for five to 10 minutes so the juices don’t escape when you slice it.
While the steak is resting, weigh out 3 ounces of lettuce. Softer leaves such as arugula and spinach, heartier ones like romaine or little gem, and chicories like radicchio or endive are all fair game.
Add the snap peas and potatoes along with 2 ounces of goat cheese (a creamy, tangy hit that really delivers here), pour the dressing on, and mix it all together. Thinly slice the steak and place that (or your cauliflower or whatever) on top.
With a little luck, you’ll even get to eat it outside.
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/CNrMUkL9JPZpiw6Vja4j6hzdjBs=/0x454:4005x2551/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25974234/IMG_6355.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Steak, Salad, Recipe, That, Makes, the, Most, Spring, Produce</media:keywords>
</item>

<item>
<title>Turkey Leg Hut Allegedly Sold California&#45;Grown Pot Out of Branded Bags in Houston</title>
<link>https://coastalandliving.com/turkey-leg-hut-allegedly-sold-california-grown-pot-out-of-branded-bags-in-houston</link>
<guid>https://coastalandliving.com/turkey-leg-hut-allegedly-sold-california-grown-pot-out-of-branded-bags-in-houston</guid>
<description><![CDATA[ 
      
        Turkey Leg Hut allegedly sold California-grown pot out of branded bags in Texas. | Eater
    

  https://houston.eater.com/2025/5/2/24422385/turkey-leg-hut-marijuana-pot-sales-houston ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/4gFECR9POz3BTGg4Pbr5JoruAC0=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25979716/3.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Turkey, Leg, Hut, Allegedly, Sold, California-Grown, Pot, Out, Branded, Bags, Houston</media:keywords>
</item>

<item>
<title>An Honest Review of Ooni’s Sexy, ‘Artisanal&#45;Bakery&#45;Level’ Stand Mixer</title>
<link>https://coastalandliving.com/an-honest-review-of-oonis-sexy-artisanal-bakery-level-stand-mixer</link>
<guid>https://coastalandliving.com/an-honest-review-of-oonis-sexy-artisanal-bakery-level-stand-mixer</guid>
<description><![CDATA[ 
      
    

  Can this hot shot newcomer outperform my KitchenAid stand mixer when it comes to making perfect bread? I put it to the test to find out  While the KitchenAid is far and away the most popular stand mixer in American home kitchens, most people who bake bread or pizza frequently know it is not always the best at kneading dough. KitchenAid mixers are planetary mixers, which mean that they basically just rotate around a single fixed point, and even with the dough hook, aren’t very good at forming gluten. As such, many home bakers covet standing spiral mixers, which are better at producing strong, beautifully silky doughs.
The problem, though, is that most standing spiral mixers are huge — and expensive. Among the bread enthusiasts on nerdy hubs like r/Breadit, the Italian-made Famag is wildly popular — but only for those who have upwards of $1,500 to spend on a mixer that’s pretty explicitly limited to producing bread doughs. 
Enter Ooni, the company behind those inescapable home pizza ovens that fermentation bros across the country are using to produce perfectly charred Neapolitan-style crusts, and its latest offering, the Halo Pro Spiral Mixer.

        
      Ooni
      The Ooni Halo Pro Spiral Mixer.
  
In its advertising copy, Ooni takes thinly veiled jabs at KitchenAid. “The mixing experience we got from using other domestic stand mixers left us frustrated,” it reads. “The dough simply wouldn’t mix properly. It got clumpy and stuck to the dough hook.” And honestly, they’re right. When my KitchenAid has to handle much more than a single pizza’s worth of dough or a batch of cookies, it really struggles. After four or five minutes of mixing dough on medium, it starts to overheat and precariously jump around on the counter, and I regularly have to spend at least a few minutes kneading my dough by hand to ensure that it’s strong enough. The Halo Pro hopes to solve those problems, promising “artisanal-bakery-level” results, albeit at a price point around $800. That’s about double the cost of a brand-new KitchenAid, and only about half of what it costs to score a professional spiral mixer. But does it actually succeed? 
Ooni sent us a Halo Pro to test, and here’s what we thought after a couple of bakes. 
First impressions 
Immediately upon taking it out of the box, it was clear that this machine is a countertop stunner. It may not have the vintage appeal of my baby-pink KitchenAid, which I’ve owned since I was in my early 20s, but it is both sleek and modern. It’s also surprisingly compact considering that the bowl is a whopping 7.8 quarts compared to my KitchenAid’s 4.5-quart capacity, and doesn’t take up much more room on the counter (although it does make my dinky apartment kitchen look at least a little bit more professional). It is controlled almost entirely with a large knob on top, which you can use to adjust the speed of the mixer or set a timer to ensure that your dough isn’t overworked. 
In addition to the spiral hook, the Ooni also includes a paddle attachment for beating cake batter and cookie dough, along with a whisk for whipping buttercream frosting or fluffy whipped cream. I haven’t used the attachments yet, but they look very similar to the ones that come with a KitchenAid mixer, though the paddle attachment’s sides are lined with silicone to help scrape errant bits of batter back into the mix, which does feel like an upgrade. The Ooni’s attachments are heavier and feel more durable than the KitchenAid’s, though time will tell whether or not they’re — or the machine — is as sturdy. My KitchenAid has survived 13 years of abuse with massive loads of dough, and even though it’s not great for making bread, the Ooni still has huge shoes to fill. 
How I tested it 
Once I’d removed the mixer and its many accessories from the packaging and given them a wash, I immediately set out to make a batch of these Serious Eats hoagie rolls, one of my favorite single-day bakes. I plopped all the ingredients in the drum, cranked it up to 25 percent, and wandered off to go stare at my phone while the mixer did the work. When I returned, the dough looked nothing like what I was expecting. When mixed in my KitchenAid, it tended to clump up around the dough hook, forming a tight, clumpy ball. This dough was different, a bit more slack and resembling the “pumpkin” shape that many bakers describe as ideal in determining gluten development. As I removed the dough from the mixer for a quick final knead, it was silky in my hands and quickly passed the windowpane test. 


        
      Amy McCarthy
      The dough hook at work.
  
I did not, however, account for the increased temperature that the spiral mixer’s vigorous mixing would bring. In the KitchenAid, there’s usually not enough friction for a significant temperature increase, but that was not the case with the Ooni. My dough was quite warm, which meant that it was going to ferment more quickly than I expected. I stuck it in the fridge to help slow down ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/HrJ6Z5tyeTilXpmlUsGptS6vhNs=/0x23:1152x626/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25979880/ooni_mixer_copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Honest, Review, Ooni’s, Sexy, ‘Artisanal-Bakery-Level’, Stand, Mixer</media:keywords>
</item>

<item>
<title>What It’s Really Like to Be a Restaurant Wars Diner on ‘Top Chef’</title>
<link>https://coastalandliving.com/what-its-really-like-to-be-a-restaurant-wars-diner-on-top-chef</link>
<guid>https://coastalandliving.com/what-its-really-like-to-be-a-restaurant-wars-diner-on-top-chef</guid>
<description><![CDATA[ 
      
        “Restaurant Wars” for Top Chef: Destination Canada aired on May 1 | David Moir/Bravo
    


  In Toronto, a Restaurant Wars superfan walks into a fake restaurant The following contains spoilers for Episode 8, “Restaurant Wars” of Top Chef: Destination Canada.
I’m eating dinner inside a warehouse in Toronto tonight, admittedly a weird place to go for a meal. At the center of an expansive white room, I face a pink wall and a green wall, behind each a different restaurant. Or more appropriately, I should say “restaurant”: To get here, I had to walk down a long dark hallway and navigate around a control-center of screens, each with a worker in front of it. With concentrated faces, they watch food from all different angles while timers tick down. At the moment I enter, there are 2 hours and 40 minutes until service ends, and with it, these “restaurants.” 
After 22 seasons of watching Bravo’s Top Chef, I am fulfilling my superfan dream: I am peeking behind the temporarily erected walls as a diner at Restaurant Wars. The iconic midseason challenge is why I patiently excuse the goofy challenges fueled by heavyhanded product placement, like a recent one in which contestants fulfill a Finish dish detergent sponsorship by making dishes inspired by crusty food stains. 
I love Restaurant Wars because it feels like the show’s fairest test of skill. The episode forces teams of chef contestants to conceptualize and construct a restaurant in 24 hours — then actually serve the dining public. It compels chefs who have been fending for themselves to collaborate, with the potential for clashing egos. Crucially, it is also the challenge that most closely maps onto the contestants’ day-to-day jobs. A Finish-themed challenge is fantasy dreamed up in a sales meeting; Restaurant Wars is the closest thing to real life. 


        
      David Moir/Bravo
      Eight contestants of Top Chef Season 22 prepare for the Restaurant Wars challenge
  

The parameters of the challenge — the number of required menu options, the designation of roles, etc. — change depending on the season, and heavily influence how the week plays out. In this episode, contestants must work in two teams to create three-course menus with two options per course. They must also assign the executive chef, front of house lead, and line cooks. 
But as a Restaurant Wars diner eagerly awaiting either a delicious meal or a disastrous one, I know nothing about the parameters of this challenge, nor any of the chefs in this season. Without the familiar narrative constructs of a Top Chef episode to guide me, all I have to go on is the food and the service. In that way, it’s like a real restaurant. At a restaurant, though, I never really know what went on in the kitchen. While I leave Toronto with this real-life experience (thanks NBC Universal and Destination Canada!), it’s months later, only after the episode has aired that I understand what really happened: when I have the bizarre opportunity to let reality TV reshape my understanding of reality. 

Being a Restaurant Wars diner involves a lot of waiting. After a tour of the set, I — and the rest of the media visitors, including Eater’s editor-in-chief Stephanie Wu — am corralled to a tent in the parking lot. Some diners know people who are working on the production, others are members of the local restaurant scene. Orange Yeti coolers sit predictably filled with blue bottles of Saratoga, Top Chef’s current water sponsor.
After 30 minutes, at 5:15 p.m., we’re called back to dine with around 16 other people. Half of the media contingent will be going to Nonna Pipón (a “granny chic” Mexican Italian concept; the pink wall), the other half to Phlora + Phauna (a “vegetable-forward” concept; the green wall). My group of four will be in Phlora + Phauna at the same time as the judges: Kristen Kish, Gail Simmons, Tom Colicchio, former Top Chef contestant Nina Compton, and Janet Zuccarini, the Toronto restaurateur. I weigh the pros and cons of this. The team could be reserving their best efforts for this service — or they could focus too much on the judges’ table, to the detriment of every other diner. I’ve seen the latter fate befall Restaurant Wars teams before. 
Right off the bat, I feel both awkward and like I’m getting exactly what I came here for as I experience a Restaurant Wars cliche in real time: The person at the host stand can’t find our reservation and apologizes for the wait. We haven’t been given a set reservation time, and I begin to worry. Restaurant Wars can be miserable. The chefs butt heads, the kitchen devolves into chaos, the service team bears the brunt of their bad mood, and the diners draw the short straw. I wonder how honest I should be if the camera comes to me as a talking head: Surely I won’t make it on TV if I say something milquetoast, but do I really want to be on Bravo bashing service delays? We’re seated at 5:35 p.m. Another 10 minutes later, water. 
When drinks are offered, I decide Pr ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/JgAP31q17uKk559yjLbCWisxvq0=/0x72:1000x596/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25978640/NUP_205395_3321.JPG" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>What, It’s, Really, Like, Restaurant, Wars, Diner, ‘Top, Chef’</media:keywords>
</item>

<item>
<title>The 8 Best Deals of the Week (Including a Pretzel Bag for 66% Off)</title>
<link>https://coastalandliving.com/the-8-best-deals-of-the-week-including-a-pretzel-bag-for-66-off</link>
<guid>https://coastalandliving.com/the-8-best-deals-of-the-week-including-a-pretzel-bag-for-66-off</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Expect a kitsch smorgasbord of designer dishware, Kate Spade’s food court-inspired accessories, and up to 85% off chic Pottery Barn goods I’m pretty damn picky about the deals I add to cart these days. If I am treating myself to a little something from the sale section of my favorite home decor store, it really has to earn the precious counter (or cabinet) space it will take up in my small Brooklyn apartment; for an excellent example of this, please pay your respects to these eerie yet comforting anthropomorphic tea bag holders I once bargained down at a flea market. 
But that’s why we’re here: to help you find the best of the best when it comes to scouring the internet’s sales. Last week’s deals round-up delivered $200 off a high-tech vacuum sealer, savings on cherry-blossom-season sweets from Bokksu, and plenty of big kitchen brand deals from Crate &amp; Barrel. This week, there’s a delightful selection of campy food-themed accessories from the Kate Spade Outlet on sale, including a hypnotic pair of gumball-machine earrings, plus all kinds of wicker tablescape items from Pottery Barn — which is having a sale on its sale section — that bring peak spring aesthetics to the table. 
Unfurl your tablecloth, and let’s shop. 
Pottery Barn is having a sale on its sale section (you read that correctly)
Ah, Pottery Barn. This place occupies a special spot in my heart, right next to the nostalgia of Pier 1 Imports and Restoration Hardware. Right now, you can get an additional 25 percent off a selection of sale items — some of which are already up to 60 percent off — including a sweet selection of spring- and summer-ready tabletop items. I spy plenty of wicker pieces that feel very Nancy Meyers circa the It’s Complicated era. 
Placemats add tabletop panache (and make cleanup so much easier)


Versatile antique-inspired glassware


A rustic tumbler for sun tea 


Coming Soon’s 30% off sale is filled with designer names
Coming Soon, aka New York City’s favorite little Lower East Side design tchotchke shop, is offering up to 30 percent off some of its most head-turning home and kitchen items for its Spring Sale. You can take home a food-shaped candle that looks good enough to eat, and pink cocktail coupes from the always whimsical Maison Balzac. 
This trompe l’oeil fruit candle


A set of French-inspired cocktail glasses 


Cop a 6-quart air fryer for under $100 on Amazon
In case you have yet to join the cult of air-frying devotees: Cosori, one of the top brands in the affordable countertop-appliance space, knocked $30 off an absolute beast of an air fryer for Mother’s Day. This 6-quart workhorse boasts the company’s widest and deepest design yet, and it can hit temperatures of up to 450 degrees Fahrenheit to whip up everything from crispy fried chicken to focaccia. 


Kate Spade’s kitsch food-themed accessories are over 60% off
The Kate Spade Outlet is currently a veritable food court of jewelery and accessories that pay homage to burgers, M&amp;Ms, fries, and more mall/AMC-movie-theater fare. Many of the most whimsical pieces are over 60 percent off right now, and begging to have a night on the town (that pretzel crossbody bag belongs in the club).  
Pair these with the some Green M&amp;M-worthy boots


Pass the spicy brown mustard, please

Happy spring.

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/UqHv5f_DDhIsalo5LChlNFBvnu0=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25978753/2025_May_1_Deals.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Deals, the, Week, Including, Pretzel, Bag, for, 66, Off</media:keywords>
</item>

<item>
<title>The Best Things Our Staff Bought This Month (Yes, There’s a Radicchio Dress)</title>
<link>https://coastalandliving.com/the-best-things-our-staff-bought-this-month-yes-theres-a-radicchio-dress</link>
<guid>https://coastalandliving.com/the-best-things-our-staff-bought-this-month-yes-theres-a-radicchio-dress</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Behold an It Girl lettuce dress, a tiny candelabra cake topper, and everything you need to make boba at home As the Eater team looked back on what we bought and loved for the month of April, I noticed that our best buys fell on both sides of the spectrum:  My coworkers are down to become savvy DIYers to save money, but they also recognize the power of a strategic, serotonin-boosting purchase. One of Eater’s editors, for example, gave me his Amazon shopping cart list of everything you need to make boba at home, while another shared a vegetable-themed Rachel Antonoff dress that could have walked out of the Rothschild Surrealist Ball. In the words of my beloved Mother Witch, Gwyneth Paltrow, life is about “finding the balance between cigarettes and tofu.” 
Last month, Eater staffers waxed lyrical about a cult-fave Japanese toaster, a confetti-colored cutting board, and a moka pot by Alessi that deserves a place in a modern art museum. This month, our staffers are sharing how the items they bought this month make their life better on a practical level (Liquid I.V.! microplanes!) but also noted their coolest, most aesthetic purchases — see: a kitsch candelabra cake topper and a Stagg kettle dupe — that add a lot of panache without breaking the bank. 
Here’s a big, heaping tablespoon of what Eater staffers bought (and loved) in the month of April. 
Microplanes: the Swiss Army knives of graters
The only thing that has stood between me and a bunch of bright, beautiful spring and summer recipes with heaps of lemon zest has been a great grater (for years, I have been making do with this wonderfully kitsch — albeit far more decorative — Eiffel Tower-shaped grater). I’ve finally come to experience myself why Microplane’s namesake product has become synonymous with the act of grating and zesting, because it’s just that well-designed; the sharp stainless steel holes help me zest slippery fruit skins in seconds, while the long and narrow shape assists in grating even the most abstract hunks of cheese with precision. Every mason needs their tools, and this is no different. — Francky Knapp, commerce writer


The next It Girl dress is an ode to citrus and radicchio
Hallelujah — scrolling through Nuuly and setting the filter to “Newest” really came through for me this month. The clothing rental service had the new Rachel Antonoff print I’ve been eyeing — a colorful melange of citrus and radicchio, including the It girl Rosa del Veneto variety — on a festive dress that perfectly fit the theme of a wedding I was attending (bright colors, fun prints). I love the print so much that I’m sad to send it back. Forget dressing for the job you want; dress like the salad you want. — Bettina Makalintal, senior reporter


Lemony cocktail napkins 
I threw an Easter brunch a couple of weekends ago for far more people than I could accommodate for a proper seated meal, and I was reminded that most people are perfectly happy to stand around and chat while they eat if they have a decently sturdy plate and a proper napkin. But I also detest when things are BORING! So I upgraded my stash of regular old paper napkins to these really lovely ones with lemons that remind me of dining al fresco in a garden with a trellis and all that, and they were a hit. I wish I had a real lemon grove on my property (I live in an apartment, so some logistics remain to be solved), but these will do for now. — Hilary Pollack, senior commerce editor


An attractive and practical cake stand 
For said brunch, I also made an ambitious coconut layer cake, which required preparation a day in advance. I realized while planning for it that I did not own a single cake stand, and subsequently, came to understand the practicality and appeal cake stands offer. They really create a fantastic display for a cake or pie you’re awfully proud of, and on top of that, the topper protects your dessert from “the elements” — flies, moisture, people with poor boundaries. I like the robin’s egg blue color of this one (it looked great in contrast with the cake’s pink frosting) and imagine I’ll reuse it many times over. — HP


A whimsical butter dish
I am deeply resentful that this $60 butter dish has brought me so much joy, because $60! For a butter dish! But I can’t deny that the waves and colors that make it look like a fussy old woman’s apron makes me smile whenever I see it on my counter. Is it the ascendance of little treat culture that has convinced me I not only want but deserve to display room temperature butter in such a vessel when many other options would suffice? Sure! But look at it! I rest my case. — Jaya Saxena, correspondent


My new favorite flavor of Liquid I.V.
I’m constantly dehydrated, work out a lot, get hung over after 1.7 drinks, and have a not-great relationship with the terroir of Los Angeles tap water, so Liquid I.V. is a friend of mine. However, the flavor crystals of some varieties [cough passionfruit cough] are way too powerful  ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/9wywImRe7p64mDwo-ejYpeAEIwg=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25978720/What_Eater_Staff_Bought_in_April.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Things, Our, Staff, Bought, This, Month, Yes, There’s, Radicchio, Dress</media:keywords>
</item>

<item>
<title>The Best Last&#45;Minute Mother’s Day Gifts for My Fellow Procrastinators</title>
<link>https://coastalandliving.com/the-best-last-minute-mothers-day-gifts-for-my-fellow-procrastinators</link>
<guid>https://coastalandliving.com/the-best-last-minute-mothers-day-gifts-for-my-fellow-procrastinators</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Sweep her off her feet with pressed flower cookies, clever cake stands, and a MasterClass with Alice Waters Mother’s Day gift shopping is, admittedly, a bit of a delusional grail quest. I will never find a scented candle that can equal the very cool gift of, well, life that my own mother gave me — but dammit if I won’t keep trying. (Gwyneth Paltrow is bound to make one at some point, right?) And I have yet to hear “no, honey, I really didn’t like it when you sent me an entire Slavic feast” from my mother when I blast a Veselka care package/feast to California every May. 
If you’re late to gift shopping this Mother’s Day — it’s this Sunday, May 11 — you’re really not alone, and you need not fear. There are so many impressive gifts out there for food-loving moms and mother-esque figures in your life. As a general rule — albeit one that isn’t without exceptions — I try to give my mom gifts that make her life a little easier. What I will not be sending her: something that requires tons of set-up time; something pedestrian; or anything that will make her download an app. (Stop it! She just learned what Wikipedia is!) What I will be sending her? A selection of pressed flower cookies as a creative sub for the ‘ol floral bouquet; chocolate babka; and another piece of Le Creuset for her collection, and I shall be buying it on sale. 
The following Mother’s Day gifts will arrive before Sunday — so if you’re still looking for a present that will make Mom or the mom-like person in your life put a shiny gold star on your forehead, look no further. 
The best last-minute Mother’s Day food gifts 
There’s a robust and flower motif-heavy Mother’s Day edit on Goldbelly that is worth a twice-over, but the following selection is my holy trinity of Mother’s Day food gifts: a not-too-sweet trio of chocolate babka, flower pressed shortbread cookies for her Hercule Poirot viewing marathons, and some comforting matzoh ball soup from Veselka. While shipping varies depending on which restaurant you order from, all of these picks will get to your mom before Mother’s Day (as of this writing).  
Swap the drugstore chocolate for chocolate babka 


In lieu of flowers, flower-pressed cookies 


Make her soup for a change


The best last-minute Mother’s Day kitchen and home gifts 
Again, keep your eyes out for gifts that feel like they make things run a little smoother in Mommie Dearest’s world. The behemoth of presents that can ship in two days with Prime from Papa Bezos is, of course, hard to match — but there are all kinds of unique, non-corny gifts that ship fast for Mother’s Day from sites such as Uncommon Goods and Urban Stems, both of which offer super-fast shipping options. 
A chic lazy Susan cake stand 


Support her with this heart-shaped spoon rest 


This cottagecore bread warmer 


Antoni Porowski just recommended this aesthetic kettle to Eater 


A charming Polish lady to guard mother’s butter, lemons, and desserts


A bouquet with a vase that she’ll actually want to reuse 


She’ll make her son-in-law set up this digital picture frame in her kitchen


The best same-day Mother’s Day gifts
If you have waited until Mother’s Day day to do your gift shopping, there are still many same-day gifts that will sweep Mom off her feet, and we’re not just talking about gift cards to the hallowed digital grounds of Williams Sonoma or Sur La Table. MasterClass has a special 50 percent off Mother’s Day deal right now on annual memberships, which means it has never been more possible for Mommy to spend some quality time with both Alice Waters and the two-Michelin-starred chef Niki Nakayama. If you want the best of both worlds (digital and tangible), Uncommon Goods has an Experiences section where you can give someone a virtual cooking, tasting, or craft cocktail class that also comes with an accompanying DIY kit that arrives in 24 hours.  
Get me to God’s country (Williams Sonoma)


One-on-one time with Alice Waters 


Give her a gift card from this eclectic, Black-owned marketplace


Sur La Table, surtout


A virtual pickling class (yes, it comes with an at-home pickling kit)


Japanese home cooking class with Niki Nakayama


Someone’s global-coffeehouse-aesthetic mom needs this spice tasting class


Because Nordstrom online has a robust kitchen section

Well done, favorite child. For more Mother’s Day gift ideas, check out our guide to shopping for a food-loving mom here. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/1d8iW61801xA_kECRe1WaOAnmuY=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25984785/Last_Minute_Mothers_Day_Gifts.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Last-Minute, Mother’s, Day, Gifts, for, Fellow, Procrastinators</media:keywords>
</item>

<item>
<title>In Ramy’s New Animated Show, An NYC Halal Cart Owner Gets the Spotlight</title>
<link>https://coastalandliving.com/in-ramys-new-animated-show-an-nyc-halal-cart-owner-gets-the-spotlight</link>
<guid>https://coastalandliving.com/in-ramys-new-animated-show-an-nyc-halal-cart-owner-gets-the-spotlight</guid>
<description><![CDATA[ 
      
        The Hussein’s Hussein’s Halal Cart in #1 Happy Family USA. | Courtesy of Prime
    

  https://ny.eater.com/2025/5/6/24424423/number-1-happy-family-amazon-prime-video-tv-show-ramy-youssef-nyc-halal-carts-september-11 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Gx1W8Zgd91MQaedQpFarJB8ifx8=/0x98:1360x810/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25984340/RMMY_S1_FG_01081801_Still192_3000.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Ramy’s, New, Animated, Show, NYC, Halal, Cart, Owner, Gets, the, Spotlight</media:keywords>
</item>

<item>
<title>In Houston, Genesis Steakhouse Becomes Exodus and Pivots to a Non&#45;Kosher Menu</title>
<link>https://coastalandliving.com/in-houston-genesis-steakhouse-becomes-exodus-and-pivots-to-a-non-kosher-menu</link>
<guid>https://coastalandliving.com/in-houston-genesis-steakhouse-becomes-exodus-and-pivots-to-a-non-kosher-menu</guid>
<description><![CDATA[ 
      
        The steaks are back on.  | Getty Images
    

  https://houston.eater.com/2025/5/6/24424874/genesis-steakhouse-opening-exodus-bar-and-grill-houston-kosher ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/5MA-C-zuPwtXYUfUQ0HxZvRNuoA=/0x173:2400x1430/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25984478/2210036278.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Houston, Genesis, Steakhouse, Becomes, Exodus, and, Pivots, Non-Kosher, Menu</media:keywords>
</item>

<item>
<title>The Best Farmers Market Totes for Every Kind of Person</title>
<link>https://coastalandliving.com/the-best-farmers-market-totes-for-every-kind-of-person</link>
<guid>https://coastalandliving.com/the-best-farmers-market-totes-for-every-kind-of-person</guid>
<description><![CDATA[ 
      
    

  Whether you opt for an homage to tomato season or a trompe l’oeil Japanese streetwear bag, it’s the best time of year to hit the farmers market, and you’re going to need a tote I’m not sure exactly when it happened — sometime circa 2021 or 2022 — but I have become a bona fide farmers market person. Catch me there every week; I’ll be the one stocking up on apricot kefir yogurt, telling all my personal secrets to my farmers market fairy godmother Evelyn while I buy my weekly ration of garlic curds from her cheese stand, and racing to the Japanese greens booth in hopes of grabbing one of the last bunches of shiso leaves. 
I live in Los Angeles, and going to the farmers market isn’t just a spiritually fulfilling shopping ritual (which, make no mistake, it very much is), but it’s also a third space where one might take the temperature of sartorial trends from a culture-agnostic, age-agnostic stance. Every week, I will see the 60-something man who for unexplained reasons is always wear a massive, Bob Ross-esque, Spirit-Halloween-looking-ass wig (that doesn’t match his sideburns at all) with a tie-dye shirt, but I will also often spot a nose-ringed member of a well-known indie band in a perfectly broken-in white T-shirt or one of Demi Moore’s daughters floating by in a sundress. The farmers market is primarily for food, yes, but let’s be honest: There is a see-and-be-seen element that shouldn’t be refuted. (If you’re a farmers-market-goer who is single, or even if you’re not and you just like attention, I’d recommend showing up looking extra cute and seeing what happens.) 
The great personal signifier at the farmers market is, of course, the tote bag — a necessity for hauling your bounty of naked vegetables, fruit bunches, peonies, and deli containers of pre-made delights. I made the mistake only once of forgetting a proper sturdy tote and having to wander around with a thin, plastic bag stretching and sweating from my haul, feeling like a loser. (I also hate those people who bring a wagon; like, cool it!) Anyway, if you’re anything like me, you have a door handle in your apartment that’s home to a half dozen tote bags that have unintentionally accumulated over the years — perhaps a customized one from a bachelorette weekend, another from a giveaway at a fourth-wave coffee shop, and yet another with the logo of your former employer. These will all do in a pinch, but when you have a really great tote or two, it’s a whole different ball game. 
The tote will keep your persimmon butter and radicchio safe, but is also your opportunity to make your interests and proclivities known. Thus, I present this guide to the best tote bags for the farmers market for every type of individual.


For the perfectionist: The Williams Sonoma Market Tote

This do-it-all tote is quite literally designed for the optimal farmers market haul. It’s flat-bottomed to sit upright on its own, is loaded with six outer compartments to separate your colds from your hots, your wine from your asparagus, and your baguette from the condensation of your Pellegrino, and even has a strap to hold a bouquet. Do you have 70,000 followers for your cake-decorating Instagram, a photogenic mini Aussiedoodle, and a tense but unshakable relationship with your hedge-fund-manager husband? Welcome to the only tote that can match your perfect (or perfect-looking, anyway) life. 



For the shopper with ballet flats, bangs, and a closet full of Lisa Says Gah: Ban.do’s Tomatoes Are the Best Tote

This double-sided tote is giving us a little bit of cuteness aggression because it’s so aesthetic, but with its bright colors, sturdy handle, and interior pocket for your keys ‘n’ Laneige lip balm, it’s a dang good farmers market tote for grabbing your weekly supply of heirloom fruit. 



For the graphic designer with a fancy loft apartment: a Big Baggu

Huge, slouchy, and machine-washable, Baggu’s ludicrously capacious tote in Yubari melon print is perfect for the former Bushwicker who now lives a quiet life on Mount Washington designing fancy olive oil brand assets. 



For the girl with a slicked-back bun carrying a cream-top matcha: Bronze Age’s Swimmer Tote

Slouchy, stylist, and made of durable 100% cotton twill, this massive tote will go everywhere with you — the farmers market, the flea, or a vacation in Sicily — and look so effortless that it murmurs “you’re right, I do have great taste.” 



For the determined shopper who’s fighting a major hangover: Mother Earth’s ‘The One Tripper’ 

It’s mesh. It weighs next to nothing. It’s absolutely massive — the clown car of bags, really. You will be getting a week’s worth of goods into this simple, stretchy bag (a few watermelons? no problem), and then you can go home and lie down for a few hours. (You can also find smaller versions of this bag style all over the place, from Amazon to Anthropologie.) 



For the SSENSE shopper who doesn’t want to get their Bode tote dirty with lettuce grit: the Loewe Crafted Worl ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/ONfTgYbv4Y4qge2x_7ira6FY2jM=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25984697/farmers_market_totes_copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Farmers, Market, Totes, for, Every, Kind, Person</media:keywords>
</item>

<item>
<title>Here’s What Kwame Onwuachi Served at the Met Gala Last Night</title>
<link>https://coastalandliving.com/heres-what-kwame-onwuachi-served-at-the-met-gala-last-night</link>
<guid>https://coastalandliving.com/heres-what-kwame-onwuachi-served-at-the-met-gala-last-night</guid>
<description><![CDATA[ 
      
        Kwame Onwuachi walked the carpet — and cooked dinner — at the 2025 Met Gala on May 5. | Dimitrios Kambouris/Getty Images for The Met Museum/Vogue
    

  https://ny.eater.com/2025/5/6/24424864/met-gala-kwame-onwuachi-food-vogue-2025 https://ny.eater.com/2025/5/6/24424864/met-gala-kwame-onwuachi-food-vogue-2025 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/tb6wgKQU2SarO93jIrMBIpRefqc=/0x358:5000x2976/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25984418/2213600480.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Here’s, What, Kwame, Onwuachi, Served, the, Met, Gala, Last, Night</media:keywords>
</item>

<item>
<title>A Vegas Hospitality Group Closes Two Restaurants After Its Cofounder Allegedly Threatened Gun Violence</title>
<link>https://coastalandliving.com/a-vegas-hospitality-group-closes-two-restaurants-after-its-cofounder-allegedly-threatened-gun-violence</link>
<guid>https://coastalandliving.com/a-vegas-hospitality-group-closes-two-restaurants-after-its-cofounder-allegedly-threatened-gun-violence</guid>
<description><![CDATA[ 
      
        Table 34. | Chris Wessling
    

  https://vegas.eater.com/2025/5/7/24425108/restaurant-close-las-vegas-pieros-shooting-gun-violence-arrest-family-business-bramare-table-34 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/wr4ypr1IL8VRE-JtBt13ok4LU04=/0x441:6157x3665/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25984832/Table_34_Front_exterior_credit_Chris_Wessling.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Vegas, Hospitality, Group, Closes, Two, Restaurants, After, Its, Cofounder, Allegedly, Threatened, Gun, Violence</media:keywords>
</item>

<item>
<title>China’s Biggest Coffee Chain Is Opening Its First U.S. Cafe</title>
<link>https://coastalandliving.com/chinas-biggest-coffee-chain-is-opening-its-first-us-cafe</link>
<guid>https://coastalandliving.com/chinas-biggest-coffee-chain-is-opening-its-first-us-cafe</guid>
<description><![CDATA[ 
      
        Luckin Coffee in Shanghai. | CFOTO/Future Publishing via Getty Images
    

  https://ny.eater.com/2025/5/7/24419570/luckin-coffee-nyc-opening-cafe-first-american-location ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/sLoWijdXe0v1uXInR_tnXwOwP-w=/0x212:4200x2411/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25984636/2209218916.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>China’s, Biggest, Coffee, Chain, Opening, Its, First, U.S., Cafe</media:keywords>
</item>

<item>
<title>Chicago’s Michelada Festival Cancelled Over Visa Concerns For Artists</title>
<link>https://coastalandliving.com/chicagos-michelada-festival-cancelled-over-visa-concerns-for-artists</link>
<guid>https://coastalandliving.com/chicagos-michelada-festival-cancelled-over-visa-concerns-for-artists</guid>
<description><![CDATA[ 
      
        Spectators from the 2024 Michelada Fest, held at Oakwood Beach. | Michelada Festival
    

  https://chicago.eater.com/2025/5/7/24425581/michelada-festival-canceled-visa-concerns-political-climate ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/5GZuXlt3A3sTvCnPNXKSPETRSKM=/0x0:2048x1072/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25985746/rdrz9134.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Chicago’s, Michelada, Festival, Cancelled, Over, Visa, Concerns, For, Artists</media:keywords>
</item>

<item>
<title>Hospitality Workers Demand Higher Wages as Houston Tourism Booms</title>
<link>https://coastalandliving.com/hospitality-workers-demand-higher-wages-as-houston-tourism-booms</link>
<guid>https://coastalandliving.com/hospitality-workers-demand-higher-wages-as-houston-tourism-booms</guid>
<description><![CDATA[ 
      
        Unite Here Local 23’s Houston chapter is for livable wages. | Allyssa Pollard
    

  https://houston.eater.com/2025/5/7/24425563/houston-restaurant-food-hospitality-workers-minimum-wage-union-unite-here-local-23 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/GPOApCEbdb3pWdSgYpy5i4ONry4=/0x498:6960x4142/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25985782/IMG_3988.JPG" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Hospitality, Workers, Demand, Higher, Wages, Houston, Tourism, Booms</media:keywords>
</item>

<item>
<title>Calling All Y2K Nostalgists: Limited Too Is Back Thanks to... Coconut Water?</title>
<link>https://coastalandliving.com/calling-all-y2k-nostalgists-limited-too-is-back-thanks-to-coconut-water</link>
<guid>https://coastalandliving.com/calling-all-y2k-nostalgists-limited-too-is-back-thanks-to-coconut-water</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Thanks to Vita Coco’s new creamsicle-flavored coconut water, you can browse baby tees from the Y2K retailer like it’s 2003 I can’t pinpoint exactly when Y2K nostalgia became the go-to marketing move for brands, but I would be lying if I said it didn’t work on me, a millennial with a soft spot for HitClips and Cold Stone Creamery. So while I wasn’t surprised when I learned that Vita Coco decided to lean into a Y2K theme for a product launch event this weekend — the brand was born in 2003, after all — I was starstruck to learn that the event will also entail a brief resuscitation of another aughts icon: Limited Too. 
If you’re new to the lore of Limited Too, welcome. The tween clothing and lifestyle retailer was popular in the 90s and 2000s, and beloved by mall-bound kids for its cropped hoodies, flared jeans, and other Y2K fashion staples.This Friday and Saturday, from noon to 6 p.m. in New York City’s Union Square, Vita Coco will be formally launching its Orange &amp; Creme coconut milk drink nationwide in the context of a peak-2000s-mall-culture set-up complete with a 2000s photo booth, pop-up “food court,” and a micro Limited Too storefront/station with co-branded tees that will strive to recapture the glory years of the brand.   

      


 
 View this post on Instagram

 
   

  

   

   
A post shared by Vita Coco (@vitacoco)



The launch was cooked up with Eventbrite, which I’ve noticed has really been amping up its creativity lately with brand partnerships (it recently hosted a delightfully unhinged cheese rave with Queer Eye’s Antoni Porowski in Bushwick). Vita Coco describes its new Orange &amp; Creme coconut milk drink as an ultra-creamy, coconut milk-based nod to the classic creamsicle, and says that it’s part of the expansion of its Treats line, which also includes a Strawberries &amp; Creme flavor.  
Orange flavoring in general was such a big part of the 2000s, from Kenan &amp; Kel’s orange soda obsession to Tang orangutan commercials that still haunt my dreams — so the Y2K theme feels appropriate enough. But the whisper of Limited Too sends me over the edge. As a preteen growing up in Southern California, Limited Too was my version of the Pearly Gates. It felt more grown up than Claire’s, albeit not as intimidating as Afterthoughts. It made legions of braces-wearing teens feel like Natalie Imbruglia long before they could ever resonate with her lyrics, “I’m cold and I am shamed/ Lying naked on the floor,” simply by trusting them with the power of a pair of sparkly camouflage jeans. And perhaps that was the magic of Limited Too [stomps out cigarette]; it indulged us all with a fantasy of being grown up that felt a lot more like The Lizzie McGuire Movie than, say, figuring out how to file an extension on your taxes. No wonder people miss it.   
This isn’t the first time Limited Too, which shuttered in 2008 in the aftermath of the recession, has been revived. Kohl’s announced that it would be reintroducing the brand in 2024 to much internet fanfare, but the results were a disappointing stream of merch that lacked any cheekiness (exorbitant glitter) and panache (lace-up low-rise jeans) of the original brand. It will be interesting to see if Vita Coco has learned from this debacle with its own small but mighty collaboration, and to see just how much it leans into the original identity of the brand that means so much to millennials. 
Maybe you can never go home again. But this week, New Yorkers can at least go to Limited Too — and I hope that for all of our sakes, but especially the rage-bait millennial corners of Reddit, that it holds its own. 
Learn more about Vita Coco’s pop-up in NYC’s Union Square this weekend here.

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/2M1fj_UV_UaxRCUrPM2QWIgaNuo=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25986064/Vita_Coco.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Calling, All, Y2K, Nostalgists:, Limited, Too, Back, Thanks, to..., Coconut, Water</media:keywords>
</item>

<item>
<title>A Battle of the Two Most Popular Stainless&#45;Steel Cookware Sets</title>
<link>https://coastalandliving.com/a-battle-of-the-two-most-popular-stainless-steel-cookware-sets</link>
<guid>https://coastalandliving.com/a-battle-of-the-two-most-popular-stainless-steel-cookware-sets</guid>
<description><![CDATA[ 
      
    


  All-Clad and Made In are two of the top names in handsome, durable cookware; one’s a legacy brand, and the other’s a hyped (relative) newcomer. But which is better? I’ve got a bone to pick: I do not like all of these stainless steel pan instructional videos floating around the internet. You know the ones — some shaky-grinned host explains that the secret to avoiding food sticking to stainless steel is checking the pan’s temperature by observing how droplets of water react when placed on its surface. “It should BEAD and DANCE.” Cut to me staring dead-eyed at my pan, desperately trying to figure out what kind of movement means my water droplets are “beading” or “dancing.” It’s water, dude. Or, even worse, they’ll pull out an infrared kitchen thermometer and point it at the surface of the pan (“200 degrees, perfect!”). As if I’m going to grab an infrared thermometer (if I even owned one…) when I’m four martinis deep at midnight trying to cook for the boys??? I’m not a scientist. I’m just a guy, with a pan, looking to make-a-da-meatballs. 
I’m here to tell you that using a stainless steel pan doesn’t have to be so intimidating. But I don’t blame you for being reluctant to take the plunge — all of this overly complicated instruction makes even me (someone who’s cooked in a professional kitchen for a couple years) feel like I’d have to be a certified heat-and-metal mathematician to use these pans successfully. 

        
      Getty Images
      In a professional kitchen, you’ll see shelves packed with stainless steel pots and pans. 
  
Not only is this type of discourse discouraging, but I also don’t think it’s that helpful for the casual, at-home cook — it’s an approach built on fear rather than confidence. The real secret for using stainless steel is simple, and it is as follows. Get the pan hot. Add oil. Get the oil hot. Add food. Is something sticking? Either wait for it to release itself, or splash in some water. Something about to burn? Either turn down the heat, or splash in some water. Do not be afraid. If the beading-water test helps you, use it — but know that it only tells you when the pan is hot enough, but not when it’s too hot. To reiterate: Do Not Be Afraid.
Whew. Ok. Now that I got that out, let’s talk about stainless steel options, baby. If you’re in the market to switch to stainless-steel cookware, you’ve probably done some exploration about which brands have the best reputations, and it’s likely that two particular makers have come up over and over again…

Made In vs. All Clad

The two current Big Dogs of stainless steel are Made In and All-Clad, and both make excellent, high-end cookware that would be a blessed addition to any dedicated home cook’s arsenal. Both All-Clad and Made In sell their products individually or as sets, the latter being an attractive option for anyone trying to stock their whole kitchen with a majority of the cooking equipment they’ll ever need in a single purchase. 
But, how do you decide between the two? Well, I’ll help you! As a home and professional cook and a longtime food writer, I’ve tested sauté pans, saucepans, and stock pots from both brands, and will fill you in on what sets them apart and what makes them stand out. Let us go then, you and I… 
Stainless steel cookware: an overview
Before we dive into our options, let’s talk a bit about what stainless steel is, what it’s good for, and why you might want to purchase a whole set. You’ll notice the terms 3-ply and 5-ply flying around; as Made In explains, stainless steel itself is not a great conductor of heat, so it is usually sandwiched around a different metal that does conduct heat well; in the case of Made In and All-Clad, this “other metal” is aluminum (so their 3-ply pans are a layer of aluminum sandwiched between layers of stainless steel). If you’re looking for an upgrade pick, both companies also offer 5-ply pans, which provide greater conductivity and durability, a bit heavier than 3-ply, and come at a slightly higher price point. The most coveted are often the 5-ply pans made with a copper core — something to put on your gift wishlist. 
There’s a lot to love about stainless steel cookware. Stainless steel pots and pans are the choice in most restaurant kitchens for their durability, heat conductivity and retention, and versatility. They can sustain high temperatures, making them great for searing pork chops or popping under the broiler (I even know people that put them over coals!). They’re durable, so you can kind of beat them up in a way that seems ill-advised for non-stick cookware (e.g. using metal kitchen utensils on them, stacking them, putting them in a hot oven). They’re also easy to care for — they don’t have a coating that could wear down with time or, worse yet, come off in your food (so you don’t have to worry about slowly poisoning yourself with mystery chemicals), they don’t have to be “seasoned” like cast iron, and they’re non-reactive, so you don’t have to worry about ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/kIN5e1vGMMulKywhrGPpNCS3vtE=/0x23:1153x627/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25988701/made_in_all_clad_copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Battle, the, Two, Most, Popular, Stainless-Steel, Cookware, Sets</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Osaka, Japan</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-osaka-japan</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-osaka-japan</guid>
<description><![CDATA[ 
      
        The Shinsekai district in Osaka. | Nadia Gunardisurya
    

  https://www.eater.com/maps/best-osaka-restaurants-japan-38 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/kQNZQDi3xMhsoR2w5J4wfuOyaK4=/0x386:4000x2480/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25322027/Shinsekai_1_Dec_2861.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Osaka, Japan</media:keywords>
</item>

<item>
<title>What Are Dirty Sodas, and Why Is Everyone Drinking Them?</title>
<link>https://coastalandliving.com/what-are-dirty-sodas-and-why-is-everyone-drinking-them</link>
<guid>https://coastalandliving.com/what-are-dirty-sodas-and-why-is-everyone-drinking-them</guid>
<description><![CDATA[ 
      
        A few of the offerings at dirty soda shop Swig. | Swig
    

  Soda spiked with cream and flavored syrup is growing in popularity thanks to TikTok Despite the anti-sugar fearmongering and our collective obsessions with wellness and hydration, there are still millions of Americans who, at some point every day, drink a soda. And a growing minority of those soda-drinkers are consuming “dirty sodas,” a concoction that went mainstream in 2022 thanks to its viral popularity on TikTok. 
A combination of soda, coffee creamer, and flavored syrups, the dirty soda has risen from its humble origins as a sweet treat for Utahns who abstain from alcohol and caffeine to an actual business model, evidenced by the growing dirty soda chain Swig, which opened its 50th outpost in the United States in 2023, and its many imitators. Sonic Drive-In briefly launched a line-up of Dirty Drinks last year, which made adding sweet cream and a syrup flavor to soda an option. And the popularity of the Secret Lives of Mormon Wives has only brought the dirty soda craze to new audiences.
In early 2024, Coffee Mate also got in on the trend with the first retail product dedicated to dirty sodas. Its Dirty Soda Creamer is a coconut-lime flavored concoction intended to mimic the original dirty soda’s combination of flavors, and is meant to be poured directly into a soda. This summer, it’s bringing the original Dirty Soda Creamer back to shelves, and also launching a new flavor — Orange Creme Pop, meant to be mixed with an orange soda like Crush.
But what is a dirty soda, and do they even taste good? Well, it’s complicated. 
What are dirty sodas?
In the mid-2010s, shops slinging “dirty sodas,” or fountain sodas spiked with cream, flavored syrups, and other add-ins, started popping up all over Utah. The drinks are similar to Italian sodas, which combine flavored syrups with club soda, but are made with popular soft drinks like Sprite and Diet Coke. Their popularity is owed in large part to Utah’s substantial population of Mormons, many of whom do not drink alcoholic beverages or coffee (and other “hot drinks”) because they are explicitly prohibited in the religious dogma. 
“Dirty sodas have become more than a novel beverage; they have enmeshed themselves into the culture of Utah,” Michelle Leung wrote for Vice in 2016, as the dirty soda trend was peaking in that state. “Dirty soda shops are where you take the kids after soccer practice, where you go on a first date, where you stop in the morning, and where you go after work to treat yourself after your long day.” 
In the years since Leung’s article, these virgin spiked sodas became a bonafide online sensation. Dirty soda shops have proliferated in Utah, and brands like Swig and Sodalicious are now opening a slew of new locations across the country. 
What’s in a dirty soda?
The formula for the original dirty soda, the exact origin of which is hard to pinpoint, is simple: a Diet Coke poured over ice, then spiked with a shot of coconut syrup, lime juice, and half-and-half. Some shops use coconut-flavored coffee creamer instead of the syrup, but the flavor profile is ultimately the same. These days, there are are thousands of different combinations of cream, flavored syrups, fruit, and other add-ins on both soda shop menus and online videos, making this the kind of drink that you can fully customize to suit your preferences. 
Are dirty sodas a TikTok thing?
At the very least, TikTok is responsible for bringing dirty sodas to the mainstream. In early 2022, dirty sodas trended on TikTok thanks to Gen Z musician Olivia Rodrigo, who posted a photo with a cup from Utah chain Swig in December 2021. In April 2022, TikTok was replete with more than 700,000 mentions of the #dirtysoda hashtag, most of which accompany videos of creators showing viewers how to make their own dirty sodas at home. Even in 2025, TikTok is still replete with creators making — and sharing the recipes for — their own dirty sodas. 
Do dirty sodas actually taste good?
In the interest of science — and after seeing about a thousand TikTok videos on the subject — I grabbed a bottle of Coconut Creme Coffee-Mate at the grocery store and set out to make my own dirty soda. I don’t drink Diet Coke, which meant that a cold can of Dr. Pepper would have to do. I poured it over ice in a cup, then added a shot of the creamer and squeezed a wedge of lime inside. After mixing the concoction, I was mildly concerned that my drink had curdled, because combining dairy and citrus juice doesn’t generally tend to produce good results. With a quick stir, though, the mixture came together nicely and my dirty soda was ready to drink. 
Taking the first sip, I was a little unsettled by its light tan color, and could still see little speckles of cream that hadn’t fully incorporated into the mixture. Upon tasting, though, it actually turned out to be pretty good! The creaminess was nice and the acidity of the lime a pleasing addition to a super-sweet  ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/65CBMhMoCaXb-WR9Aj6ZUTu-I7s=/0x388:5998x3528/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/23418170/swig.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>What, Are, Dirty, Sodas, and, Why, Everyone, Drinking, Them</media:keywords>
</item>

<item>
<title>This Is Definitely Not Your Nonna’s Tiramisu</title>
<link>https://coastalandliving.com/this-is-definitely-not-your-nonnas-tiramisu</link>
<guid>https://coastalandliving.com/this-is-definitely-not-your-nonnas-tiramisu</guid>
<description><![CDATA[ 
      
        Kalaya serves a Thai tea tiramisu with whipped mascarpone and lime curd. | Courtesy of Kalaya
    


  With the rise of matcha tiramisu, tiramisu cafes, and tiramisu focaccia, trendy and transportive interpretations are transforming the classic dessert During a recent visit to Kalaya, a popular Thai restaurant in Philadelphia, I ended a meal with a Thai tea tiramisu. To swap out one caffeinated drink for another was a clever play, and the addition of lime curd gave it a jolt of brightness. Yet, lush in texture and lightly sweet, it still called to mind tiramisu. 
Not long before that, at Brooklyn bistro the Snail, I had a “chocosu.” Conceptually reminiscent of chocoflan, it featured tiramisu assembled atop charcoal-black chocolate cake. For me, tiramisu is one of those always-order desserts; a slight riff, even more worthwhile. Still, it seems we’ve surpassed the realm of “slight.” 
Through social media, I see blood orange tiramisu, chai tiramisu topped with saffron cream and pistachios, tourist-bait matcha tiramisu in Kyoto, pandan coconut tiramisu in Los Angeles, and Biscoff tiramisu, scooped tableside in Melbourne. I scroll by tiramisu focaccia, protein-enhanced tiramisu baked oats, and fancy creamtop tiramisu lattes.
If tiramisu’s appeal was once its timeless restraint — that reassuringly predictable combination of coffee, cocoa, mascarpone, and alcohol — well, that’s gone out the window. In this era of “chaos cooking” and “flavormaxxing,” when diners increasingly require complicated, transportive, and globally in-the-know flavor profiles, tiramisu, too, has undergone an It-ingredient rebrand. It’s less Nonna’s pantry, more “global pantry” — and people all over the world are eating it up. Someone please check on the Italian traditionalists!


        
      Courtesy of Cafe Two by Two
      At Cafe Two by Two in New York City, the fridge case holds 18 different tiramisus at a time.
  

The pinnacle of this shift is the tiramisu bar, a concept that’s gaining traction globally. At Cafe Two by Two in New York City, the fridge case holds 18 different tiramisus at a time, a display that calls to mind the abundance of a good gelato shop. There’s original, of course, but that’s just a gateway to a wider array of flavors, most of which are Asian-inflected: peach lychee, taro mochi, Thai tea-Ovaltine, durian soybean, and, most mind-bending of all, seaweed pork-floss taro (yes, all on one slice).
Though the establishment now boasts that it’s the city’s “first tiramisu cafe,” it first opened as a cafe serving straightforward mousse cakes and cream puffs. In September 2024, it shifted to tiramisu, aiming to create a destination-worthy concept and incorporate Chinese flavors into Italian tradition. With tiramisu, “you don’t have to educate your customer,” says owner Echo Wu. People know it, but they’ve likely never seen it like this — taro purple, matcha green — so it’s instantly engaging, especially on social media. One video featuring the cafe hit over a million views.
If tiramisu’s appeal was once its timeless restraint — that reassuringly predictable combination of coffee, cocoa, mascarpone, and alcohol — well, that’s gone out the window.
While Cafe Two by Two might be the first (and as of this writing, seemingly only) dedicated tiramisu cafe in NYC, similar concepts appear in other parts of the world. In Paris, there’s the “tiramisu fusion” Misutira, a cafe that has tiramisu flavored like matcha, lemon and dried plum, pistachio and cranberry, pumpkin, or jasmine and nectarine. In China, streetside stands bearing colorful trays of tiramisu have gone viral, and there’s an internet-famous tiramisu bar inside the Melbourne grocery store La Manna.
Sometimes, tiramisu merges with other desserts in a way that highlights their inherent similarities — of course tres leches tiramisu needed to exist, for example. Filipinos, meanwhile, ever fans of wordplay, have mashed tiramisu up with the banana leaf-wrapped rice cake called suman. The result: tiramisuman. 
Everything served at Paul Chuanchaisit’s Los Angeles supper club DAG has some sort of Thai influence, he explains. With tiramisu having been a favorite dish from his childhood, Chuanchaisit wanted to play with the dessert for DAG, which has offered dishes like panang curry pappardelle. Fittingly, Chuanchaisit’s tiramisu features pandan, coconut, and matcha. 
The swap seemed natural enough. “In Western cuisine, they usually use vanilla, and in Asian cuisine, we use pandan,” Chuanchaisit says. “Italian people use coffee.” But to him, that can easily be swapped for another drink; he’s also been working on tiramisu using hojicha, the roasted green tea. Tiramisu is “like a vessel, where you can add your own flair to it,” he says.


        
      Courtesy of Cafe Two by Two
      Tiramisu has undergone an ingredient rebrand.
  

For a Mexican American take on tiramisu, Edith Galvez, content creator and author of the forthcoming In Edith’s Kitchen, replaces  ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/_ip7xZRpolCj8eLrY4JJ8En31tk=/0x258:1080x823/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25978086/427781458_18093494065396086_8086191010150831572_n.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, Definitely, Not, Your, Nonna’s, Tiramisu</media:keywords>
</item>

<item>
<title>The Dutch Oven Gauntlet: Le Creuset vs. Staub vs. Lodge</title>
<link>https://coastalandliving.com/the-dutch-oven-gauntlet-le-creuset-vs-staub-vs-lodge</link>
<guid>https://coastalandliving.com/the-dutch-oven-gauntlet-le-creuset-vs-staub-vs-lodge</guid>
<description><![CDATA[ 
      
    


  They’re colorful, they’re cast iron, and they’re really good for braising. But when picking a Dutch oven, which of these cult-fave brands is right for you? My Dutch oven was the first piece of fancy kitchen equipment I ever bought for myself. At the time, I was cooking at Chez Panisse in Berkeley, and felt I deserved a nice pot (I deserved it!); so, I drove an hour or so through sweltering heat (the air conditioning in my van does not work) to the Le Creuset outlet store in Vacaville, another Bay Area suburb roughly an hour away. Sweaty and debilitated by the overwhelming amount of options — the colors! the sizes! the price! — I stressed over my decision for about an hour. In the end, I got my ride or die: a baby pink, 5.5-quart Dutch oven. I even got it at a discounted price, because this particular model’s handles were smaller than the standard size.  Smaller handles — no big deal, I thought. Who doesn’t love a discount?
In the time since, I’ve used my Le Creuset to make innumerable pots of beans, soups, and braises. I’ve blanched vegetables in it, fried onion rings in it, and (though I hate to make bread) even produced a couple of decent loaves of sourdough. In general, there’s nothing more that I could want out of a Dutch oven — it offers plenty of room to cook for a crowd or meal prep for the week, and it looks absolutely adorable doing it. 
As I’ve gotten older (and I have), I’ve come to yearn for reliable cookware that I can have around for a long time — long enough that, if I am indeed capable of having kids (fingers crossed), I could even pass on to future generations. And I do think that — for better or worse — my Le Creuset will last me a long, long time. 

Lodge vs. Le Creuset vs. Staub

Many people aren’t in a place to drop over $400 on a piece of cooking equipment, and thankfully, there are now a variety of brands making sturdy, beautiful Dutch ovens (see our top five favorite Dutch ovens here) that will last for decades with the proper care. In addition to Le Creuset, which is undoubtedly the most famous maker of Dutch ovens, these include French enamel cookware brand Staub and American cast iron manufacturer Lodge, all of which make excellent products at different price points. 
When choosing a Dutch oven, many home cooks find themselves comparing Le Creuset, Lodge, and Staub, and struggling to make a decision; welp, that’s why I’m here! As a home and professional cook and longtime food writer, I’ve tested all three, and can speak to their differences and respective strengths. Let’s get into it. Right now. 
What to look for in a Dutch oven (and when to use one)
Before we get into comparing Le Creuset, Lodge, and Staub, let’s talk about what Dutch ovens are and why you might want one. If you’re someone who likes to entertain or you cook for a large family, I dare say that a Dutch oven is almost essential, if not just an incredibly helpful tool in your kitchen arsenal. 
The Dutch ovens we’ll be exploring here are enameled cast iron Dutch ovens, meaning they’re cast iron (like those heavy, black iron pans you notoriously “season” every time you use them), coated with a layer of glass enamel. This means you get the heat retention of cast iron without the reactivity (to acidic things like tomato sauce, which can degrade the pan’s seasoning or, if the pan is not well-seasoned, leach metallic flavor into the food being prepared) or the need to season the surface to keep it relatively non-sticking.  Dutch ovens are thick and tall (like me — just kidding, I’m kind of short), making them ideal for slow-and-low, liquid-based dishes, and work well for both stovetop and oven cooking (and a combination of the two).

        
      Getty Images
      Let’s braise.
  
What do you use a Dutch oven for? Many things. Their large capacity makes Dutch ovens great for hosting, cooking for a big family, or meal prepping. Because of their high heat capacity, retention and tight fitting lids, these are also a popular choice for at-home bread baking. For the same reasons, and their stove-to-oven compatibility, they are a wonderful vessel for long-cooked braises, soups, and beans. They also work well for blanching vegetables, cooking pasta, and deep-frying.  
The ideal Dutch oven should hold enough stew or beans to supply a large dinner party, but not too big that it’s difficult to store or use on a small stove. It should be thick and distribute heat well, and be sturdy enough that it won’t chip easily. It will, by nature, be heavy, but it should feel comfortable enough to grab and move from oven to stove, stove to sink, sink to cupboard. And as a bonus, as it will likely end up staying on the stovetop (unless you have a lot of storage in your kitchen, in which case I’m seething with envy), it should also look nice (whatever that means to you). 
Now that you know everything I do about Dutch ovens, let’s meet our contestants. 

Le Creuset
The Le Creuset Signature Round Dutch Oven is likely what most pe ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/VAiZ9AfHjjn6WqC9R1g1mahficE=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25994620/dutch_ovens_showdown_2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Dutch, Oven, Gauntlet:, Creuset, vs., Staub, vs., Lodge</media:keywords>
</item>

<item>
<title>The Ultimate Guide to Japanese Chips</title>
<link>https://coastalandliving.com/the-ultimate-guide-to-japanese-chips</link>
<guid>https://coastalandliving.com/the-ultimate-guide-to-japanese-chips</guid>
<description><![CDATA[ 
      
        Within the wide world of Japanese snacks, the chips category has tons of variety worth exploring.
    

  The best potato chips, potato sticks, and other chip-like snacks to stock your snack shelf  Snacking is so intertwined with daily life in Japan that snacks take up the majority of aisles in Japanese convenience stores, or conbini. They’re often arranged on shelves according to whether they’re popular mainstays, limited-time specials, or new releases. Dozens of new Kit Kats, cookies, and chips appear on conbini shelves every few weeks and leave just as quickly if they don’t perform well, which drives fierce competition between the nation’s snack-food manufacturers. As a result, enthusiastic snackers are met with an overwhelming abundance of options in snack-food categories as narrow as chips, with brands like Calbee and Koikeya consistently remaining on top.
But you don’t have to be in Japan to benefit from this competition, if you know what to look for. Growing up in the suburbs of Vancouver where there’s a large Asian community, I was blessed with seemingly unlimited access to snacks from Japan, Hong Kong, Korea, and beyond in the aisles of the grocery stores. And with the recent surge in popularity of Japanese snacks in North America, these treats have become even more accessible through dedicated online platforms and subscription services that deliver goodies right to your front door. Whether you’re lucky enough to be in close proximity to a Japanese market or want to browse the vast selection online, these are all the chips worth stocking up on. 
Potato chips 

        
      No basic potato chips here. 
  
Calbee “Kata-Age” Potato Chips, Light Salt
Calbee is as recognizable in Japan as Lay’s is in North America, and the leading snack-food manufacturer regularly comes out on top in the Japanese chip game. Thicker than the classic Lay’s potato chip, this fan favorite from Calbee is sprinkled with salt and carefully fried at a low temperature to achieve the hard crunch and curling of sides characteristic of a kettle chip. 


Calbee Nori Shio Potato Chips 
Nori and shio is a classic, well-balanced sweet-and-salty flavor combination that shows up in a variety of foods, including ramen bowls, rice balls, and seaweed salads. These nori shio chips by Calbee have been in production since 1976, and though other brands have since developed their own takes on seaweed salted chips, Calbee remains the top seller of this flavor. 


Calbee Pizza Potato Chips
Cheese is the real star of this flavor. Potato chips are coated in a blend of sharp cheddar and smooth Emmental cheeses, plus, each thick-cut ridged chip is studded with additional melted globs of cheese. The subtle pizza flavor shines through with the help of generous garlic-and-herbs seasoning, making it a hit in Japan and abroad.


Koikeya Karamucho Hot Chili Seaweed Chips
These chips from Koikeya are thin-cut and ultra crispy, sprinkled with a blend of chile powder and seaweed flakes. The spice, though mild, hits the palate first, leaving your tongue with a slight tingle. Then the umami from the seaweed balances the heat. 


ROYCE’ Potatochip Chocolate Original 
With one side delicately dipped in smooth milk chocolate and the other seasoned with salt, these sweet and savory thick-cut potato chips are the most popular ROYCE’ product in Japan. Crispy and light in texture yet decadent in taste, they’re crafted from Hokkaido-grown potatoes, making this an especially popular souvenir from Japan’s northernmost island. 


Potato sticks

        
      Potato sticks offer up bold flavors and fun texture. 
  
Calbee Jagarico Potato Sticks
This iconic Japanese snack from Hokkaido comes in a convenient single-serve cup with a peel-off lid. The combination of potato and salt make the classic version the local favorite, though potato sticks delicately seasoned with cheese, cod roe butter, and salad flavoring are all popular options. Serving sizes for potato sticks are admittedly small, so stock up.


Koikeya Karamucho Hot Chili Potato Sticks 
Tokyo-based snack food manufacturer Koikeya uses a play on words to market its spicy snack products. “Karamucho” combines karai, the Japanese word for spicy, with mucho, the Spanish word for very, for this chile-dusted potato stick snack. 


Koikeya Suppa Mucho Sour Plum Umeboshi Sticks 
Suppa Mucho potato sticks are an ode to the popular Japanese pickled plum snack known as umeboshi. This classic Japanese flavor is intensely tangy and salty, balanced by the sweetness of the plum. Generously dusted in sour plum flavoring, these crispy chips boast a bold taste, making for a particularly delightful treat.


Non-potato chips and crunchy snacks

        
      Not all chips are potato chips. 
  
Calbee Shrimp Chips
First created in 1964 by Calbee founder Takashi Matsuo, this wheat-based snack was inspired by his love for his mom’s shrimp tempura. The baked chip is now a classic, and ubiquitous on the shelves of Asian s ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Gg_x-lTNQ_lJwRyPia_AQeQioMs=/0x124:6308x3427/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/23376486/EA_141_Japanese_Chips_Group22020_final.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Ultimate, Guide, Japanese, Chips</media:keywords>
</item>

<item>
<title>Michelin Adds Four New San Diego Restaurants to the California Guide</title>
<link>https://coastalandliving.com/michelin-adds-four-new-san-diego-restaurants-to-the-california-guide</link>
<guid>https://coastalandliving.com/michelin-adds-four-new-san-diego-restaurants-to-the-california-guide</guid>
<description><![CDATA[ 
      
        A dish of white asparagus from Lilo in Carlsbad.  | Kimberly Motos
    

  https://sandiego.eater.com/2025/5/14/24430201/michelin-guide-california-san-diego-restaurants-may-2025 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/-AjMs1dq3cloV9WIPg8n5N83dQw=/0x147:2048x1219/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25957916/Lilo_Food_KimberlyMotos_5of53_.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Michelin, Adds, Four, New, San, Diego, Restaurants, the, California, Guide</media:keywords>
</item>

<item>
<title>Michelin Adds Three Exciting New Los Angeles Restaurants to the California Guide</title>
<link>https://coastalandliving.com/michelin-adds-three-exciting-new-los-angeles-restaurants-to-the-california-guide</link>
<guid>https://coastalandliving.com/michelin-adds-three-exciting-new-los-angeles-restaurants-to-the-california-guide</guid>
<description><![CDATA[ 
      
        Komal | Wonho Frank Lee
    

  https://la.eater.com/2025/5/14/24430186/michelin-guide-california-los-angeles-restaurants-may-2025 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/BiMoMBVYgV-h6X3a3F42p5YZ-2U=/0x144:2000x1191/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25640608/2024_09_24_Komal_016.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Michelin, Adds, Three, Exciting, New, Los, Angeles, Restaurants, the, California, Guide</media:keywords>
</item>

<item>
<title>In Texas, Omakase Is Performance Art</title>
<link>https://coastalandliving.com/in-texas-omakase-is-performance-art</link>
<guid>https://coastalandliving.com/in-texas-omakase-is-performance-art</guid>
<description><![CDATA[ 
      
        Chef Yoshi Okai sets the stage at Otoko. | Andrew Reiner
    

  https://austin.eater.com/2025/5/14/24430056/austin-texas-best-omakase-sushi-performance-art ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/FRWIpYBxfmEvhakVuIiRItK48cc=/0x180:2500x1489/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25994058/OTOKO_AndrewReiner_June2023_57.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Texas, Omakase, Performance, Art</media:keywords>
</item>

<item>
<title>The Best Deals of the Week (Including $230 Off a High&#45;Tech Grill)</title>
<link>https://coastalandliving.com/the-best-deals-of-the-week-including-230-off-a-high-tech-grill</link>
<guid>https://coastalandliving.com/the-best-deals-of-the-week-including-230-off-a-high-tech-grill</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  The deals are sizzling on BBQ-upgrading Traeger grills, unbreakable glassware, and chic Ban.do picnic blankets Smell that? It’s a flight of hot dogs sizzling on the grill — some Portillo’s brats, straight out of Vatican City (one can only pray). As far as Eater’s East Coast team is concerned, we’re in that fickle yet enchanting window where the weather wavers between balmy, bashful spring drizzles and the scorching, haul-out-the-grill-temps of summer. Naturally, the best deals this week are reflective of our collective seasonal shift outdoors. 
Last week, we found deals on candy apple red Moccamasters, KitchenAid mixers of all shapes and sizes, and reusable coasters that look like Barcelona tiles. Today, the sales lean into park hang season with deals on splash-proof picnic blankets that can handle your messiest natural wine fumbles, grills from Traeger, and all kinds of unbreakable glassware that you can bring poolside, to the beach, and anywhere else you might need to sip a portable cocktail this summer. 
Make a little more room in that farmers market tote for the best deals of the week.  
Barbecue season is coming, and Traeger’s high-tech grills are up to $300 off
I will always make the pilgrimage to Hometown Bar-B-Que in Red Hook, Brooklyn once summer comes around — the pit-smoked meats are often hailed as the best in New York City —  but a wood pellet grill from Traeger can help capture that covetable wood-fired, smoky flavor from the comfort of your own home. Plus, Traeger’s grills come with a Set-It &amp; Forget-It temperature control option that sets you up for fail-proof grilling, roasting, smoking, and braising brisket to your heart’s content. A variety of powerhouse grills and accessories are up to $300 off right now on the site, just in time for barbecue season and Father’s Day.
Save $230 on this Traeger classic grill


This high-tech pellet grill comes with an app option for temperature control


A giant spatula (to handle your precious meats)


Wayfair’s best shatterproof glassware is on sale
I bought a set of sexy, dark green acrylic Tritan tumblers several years ago at Gelson’s, and they have yet to let me down (i.e., break) — plus, they continue to keep house guests thinking that they’re made out of glass at first glance. There’s an entire Eater shopping guide to the benefits of investing in acrylic — aka virtually unbreakable — glassware, but Wayfair is having some particularly enticing deals on a variety of al-fresco-dining-ready styles this week.
This set of intricate acrylic glasses is 39% off


These bubble-embelished glasses are perfect for punch


No more risking the family crystal 



Ban.do’s big sale includes its excellent picnic blankets
For newcomers to Ban.do, the lifestyle site is filled with all kinds of food-related items (think, cherry-shaped measuring spoons and orange juice carton-inspired vases), and it’s offering up to 75 percent off  a selection of items right now, including some very durable and plush picnic blankets. 
This strawberry-print puffer blanket (comes with a handle for easier carrying)


This double-sided picnic blanket 


Get up to 62% off colorful utensils at Material’s Last Bite Sale
It’s always a good time to swap out those black plastic cooking utensils for BPA-free nontoxic options, but now (especially) feels like an opportune moment given the potential price increases that tariffs could bring to silicone cooking tools from some of our favorite brands. Material Kitchen is having its Last Bite Sale right now, and some of its most charming, color-popping, nontoxic tools are more than 50 percent off.    
This mini whisk is 55% off


This angled spatula is perfect for pushing, flipping, and serving

See you next week. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/5fCtrAdvimmVCQVYPTMhzBTrQtI=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25995836/Deals_May_15.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Deals, the, Week, Including, 230, Off, High-Tech, Grill</media:keywords>
</item>

<item>
<title>Michelin&#45;Starred New York Spanish Restaurant Opening in June 2025 in Century City</title>
<link>https://coastalandliving.com/michelin-starred-new-york-spanish-restaurant-opening-in-june-2025-in-century-city</link>
<guid>https://coastalandliving.com/michelin-starred-new-york-spanish-restaurant-opening-in-june-2025-in-century-city</guid>
<description><![CDATA[ 
      
        Paella from Casa Dani.  | Casa Dani
    

  https://la.eater.com/2025/5/15/24431011/casa-dani-katsuya-restaurant-westfield-century-city-opening-summer-2025 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/mYMl4mz2HRgZwGORnrJ_tpmg0Q8=/0x604:2531x1929/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25995720/Photo_Oct_28_2021__12_38_12_PM.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Michelin-Starred, New, York, Spanish, Restaurant, Opening, June, 2025, Century, City</media:keywords>
</item>

<item>
<title>We Tried Trump Burger in Texas So You Don’t Have To</title>
<link>https://coastalandliving.com/we-tried-trump-burger-in-texas-so-you-dont-have-to</link>
<guid>https://coastalandliving.com/we-tried-trump-burger-in-texas-so-you-dont-have-to</guid>
<description><![CDATA[ 
      
        Trump burgers on the grill. | Brett Coomer
    

  https://houston.eater.com/2025/5/15/24430952/trump-burger-president-bellville-houston-kemah-texas-scene-report ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/dJJ2L2EcQya4jN0izU1d_EKkDMg=/0x272:3802x2263/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25849134/1259004268.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Tried, Trump, Burger, Texas, You, Don’t, Have</media:keywords>
</item>

<item>
<title>The 10 Best Barbecue Joints in Greater Phoenix</title>
<link>https://coastalandliving.com/the-10-best-barbecue-joints-in-greater-phoenix</link>
<guid>https://coastalandliving.com/the-10-best-barbecue-joints-in-greater-phoenix</guid>
<description><![CDATA[ 
      
        A spread from Joe’s Real Barbecue.  | Joe’s Real Barbecue
    

  https://phoenix.eater.com/maps/best-barbecue-restaurants-phoenix-arizona ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/ZIanQ0e_pRnGNolayfok9Hbl15Q=/0x181:2500x1490/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25994733/tray_joes_real_barbecue.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Barbecue, Joints, Greater, Phoenix</media:keywords>
</item>

<item>
<title>Herbivorous Butcher’s Owners Vow to Rebuild After Fire Closes Nation’s First Vegan Butcher Shop</title>
<link>https://coastalandliving.com/herbivorous-butchers-owners-vow-to-rebuild-after-fire-closes-nations-first-vegan-butcher-shop</link>
<guid>https://coastalandliving.com/herbivorous-butchers-owners-vow-to-rebuild-after-fire-closes-nations-first-vegan-butcher-shop</guid>
<description><![CDATA[ 
      
        Herbivorous Butcher is closed after a fire.  | Facebook
    

  https://twincities.eater.com/2025/5/15/24430895/herbivorous-butcher-fire-minneapolis-twin-cities-go-fund-me-donations ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/7G0tIGzjp1AtBSkueBBDYBElfpc=/0x124:2048x1196/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/22276909/119516677_1564264450448359_660879511871367272_o.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Herbivorous, Butcher’s, Owners, Vow, Rebuild, After, Fire, Closes, Nation’s, First, Vegan, Butcher, Shop</media:keywords>
</item>

<item>
<title>Inside River North’s Ambitious Italian Restaurant With Brazilian Flair</title>
<link>https://coastalandliving.com/inside-river-norths-ambitious-italian-restaurant-with-brazilian-flair</link>
<guid>https://coastalandliving.com/inside-river-norths-ambitious-italian-restaurant-with-brazilian-flair</guid>
<description><![CDATA[ 
      
        Junior Borges (left) and Nic Yanes have known each other for 12 years and decided on a really complicated name for their first Chicago restaurant. | Barry Brecheisen/Eater Chicago
    

  https://chicago.eater.com/2025/5/16/24431192/nic-juniors-river-north-junior-borges-preview-restaurant-photos-images ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/KL-QdrsLXrymlZ5qSFB68HoK668=/0x251:3500x2083/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25996074/4h3a7542_54518067226_o.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Inside, River, North’s, Ambitious, Italian, Restaurant, With, Brazilian, Flair</media:keywords>
</item>

<item>
<title>Made In’s Having a Huge Sale — Here’s the Best Stuff (for 25% Off)</title>
<link>https://coastalandliving.com/made-ins-having-a-huge-sale-heres-the-best-stuff-for-25-off</link>
<guid>https://coastalandliving.com/made-ins-having-a-huge-sale-heres-the-best-stuff-for-25-off</guid>
<description><![CDATA[ 
      
        Made In
    

  Japanese knives, colorful dinner plates, and a Champagne saber are just the tip of the iceberg when it comes to the coveted kitchen brand’s mega sale this month If you’re ever unsure about whether or not a cookware brand is worth your hard-earned clams, it almost always helps to learn about who else is using it. For example, Made In is a prime example of a cookware brand that is used by James Beard Award-winning chefs, found in over 2,500 restaurants nationwide, and even beloved by my (very picky) aunt. Known for its high quality pans, knives, and other immaculately designed essentials, it’s become a top player in the cookware space.
Today, the brand is ribbon-cutting its Memorial Day sale, with deals of up to 25 percent off everything from Italian-made sauciers and carbon steel griddles to a 118-piece kitchenware set. From now until May 26, savor a sweet little opportunity to upgrade a few pieces from your own cookware rotation — and maybe find the perfect set of Japanese knives for Father’s Day (it’s June 15, my friend).  
If you’re new to Made In, the brand was founded in 2017 in Austin, Texas, but was actually born of a fourth-generation, family-owned kitchen supply business in Boston. All of the company’s cookware is nontoxic, and, as the site explains, “All of the chefs we feature authentically purchase and use our cookware in their restaurants, with no endorsement deals made behind the scenes.” I can’t stop thinking about that viral TikTok of a man crushing cheap rose gold and millennial pink skillets like taco shells — the caption reads, “I’ve officially fallen victim to Temu” — so Made In’s commitment to craftsmanship feels especially reassuring during this era of hyper-speed trend cycles and overconsumption. 
All the more reason to strike while the (cast) iron is hot and score deals on Made In’s quality wares. The Memorial Day sale is filled with all kinds of savings on pieces you’ll keep in the family for years to come, so let’s recap our personal favorites from the lineup.   
This griddle set (for a Father’s Day present)


Get $147 off this Japanese knife set


Save $87 on this frying pan set 


It’s time to be the person who owns a Champagne saber


Outdoor dining plates (made out of shatterproof, BPA-free resin)


Get 35% off this extra-deep cast-iron skillet

Browse the rest of the Made In Memorial Day sale here. 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/uCs7fike2URLwCCtsX3gqMs7P68=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25997090/Made_In_Sale_Memorial_Day.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Made, In’s, Having, Huge, Sale, —, Here’s, the, Best, Stuff, for, 25, Off</media:keywords>
</item>

<item>
<title>Following a Devastating Hurricane, Neng Jr.’s and Asheville Restaurants Rebuild </title>
<link>https://coastalandliving.com/following-a-devastating-hurricane-neng-jrs-and-asheville-restaurants-rebuild</link>
<guid>https://coastalandliving.com/following-a-devastating-hurricane-neng-jrs-and-asheville-restaurants-rebuild</guid>
<description><![CDATA[ 
      
        The Neng Jr.’s team reflects on recovery. | Mike Belleme
    


  Local chefs rely on resourcefulness and community in the wake of disaster. Since opening in Asheville, North Carolina, in 2022, Neng Jr.’s has experienced an upward trajectory that would be the envy of any restaurant. Led by business and life partners Silver and Cherry Iocovozzi, the Filipinx restaurant has garnered many accolades: It was a 2023 James Beard finalist for Best New Restaurant, one of Bon Appetit’s 2023 Best New Restaurants, and in 2024, was named a USA Today Restaurant of the Year. 
This run of good fortune abruptly came to a halt on September 27, 2024, when Hurricane Helene hit North Carolina and devastated western Appalachia. The popularity of Neng Jr.’s could not prepare its owners and staff for the economic devastation and precarity that Hurricane Helene wrought, and months later, with Neng Jr.’s on the cusp of reopening, the Iocovozzis’ story is one that many restaurateurs across the state have lived — full of challenges that more chefs, with the rising threat of climate change, may also soon face. 
Neng Jr.’s was shuttered from September 28 to December 11, a period of over 10 weeks without a single penny coming in. “Even with the success of our restaurant, we don’t have a backbone of investment. We really relied on each week and each day of service to make sure we’re at least breaking even,” Silver Iocovozzi says. There was no large balance in their checking account to make sure they could weather a few weeks of not being able to operate. While the restaurant itself was not physically damaged by the storm, the team didn’t have the resources to weather several weeks of not being operational. The lack of power obliterated thousands of dollars in perishable food and supplies at the restaurant, and the Iocovozzis assess the loss of revenue from the closure as approximately $80,000. 

      


 
 View this post on Instagram

 
   

  

   

   
A post shared by @nengjrs



Neng Jr.’s is just one of the 250 independently owned restaurants in the Asheville area that has endured this economic downturn. The local restaurant industry employs around 22,000 people, and tourism contributes approximately $2.9 billion to the local economy. The hurricane hit during the fall and the winter shopping season, particularly busy — and profitable — times of year for local businesses. Visitor spending declined by 70 percent in the fourth quarter of 2024, and in October, unemployment spiked to 9 percent, up from 2.5 percent the previous month. As of January 2025, at an unemployment rate of 6.1 percent, Asheville has the highest unemployment rate of any metropolitan area in the state. 
Restaurants and other small businesses face a contradiction: the need to reopen, but there’s a structural inability to do so. “We need to help our economy, which is honestly devastated, and I think we’re going to have to rely on tourism in a big way. But I don’t think we’re quite ready for it,” Silver says. This financial precarity has only been exacerbated by a lack of federal and local government assistance. “There’s no rent moratoriums coming down from the state level. There’s not any assistance or relief from those financial burdens that we have not just as business owners, but as people that have to pay our bills,” Silver adds. The duo has obtained $750 in FEMA money, the extent of the aid they’ve received. “We haven’t heard anything back about the grants or loans that we would apply for.” 
In the face of governmental inaction and lack of communication, the restaurant industry has done what it does best: support its own. When the hurricane first hit, the Iocovozzis worked with Ashleigh Shanti of Good Hot Fish to provide meals to those in need. In an attempt to recoup some of their lost revenue, the Iocovozzis headed to New York to collaborate with fellow chefs to host pop-ups at Brooklyn spots like Leo, Honey’s, and Ops Pizza. “We’re really grateful for the platform that people are giving us in order to trudge forward and continue on,” Silver explains. 
With the return of potable water, the Iocovozzis reopened Neng Jr.’s on December 11, an accomplishment that brought with it mixed emotions. The ethics and optics of reopening can weigh heavily on their minds. “I do have concerns if it even feels right to have this fine dining or special experience restaurant at this price point when there’s still so much suffering,” Silver wonders. They also worry about the emotional labor that may be asked of their staff, most of whom returned when the restaurant reopened. “I think folks are going to ask about the hurricane a lot, especially if they don’t live in Asheville, and that’s going to be hard to answer over and over again. It’s very difficult for us,” Silver explains. No server who has lost a loved one needs to relive that trauma every time they step out into the dining room. In the face of these concerns, the Iocovozzis focus on the fact that restaurant ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/HYAOLtpLaUW2tazxzZ86sgXUvmU=/0x128:1800x1070/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25996765/silver0057.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Following, Devastating, Hurricane, Neng, Jr.’s, and, Asheville, Restaurants, Rebuild </media:keywords>
</item>

<item>
<title>Grammy Award&#45;Winning Musician Questlove Is Opening a Beefless Burger Joint</title>
<link>https://coastalandliving.com/grammy-award-winning-musician-questlove-is-opening-a-beefless-burger-joint</link>
<guid>https://coastalandliving.com/grammy-award-winning-musician-questlove-is-opening-a-beefless-burger-joint</guid>
<description><![CDATA[ 
      
        Mixtape. | Mixtape
    

  https://la.eater.com/2025/5/19/24433364/mixtape-burger-restaurant-opening-neighborly-westlake-village-questlove ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/wjJe-nbQSscaH57FDBWZphAMtgs=/0x86:1200x714/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26000267/Mixtape_Tender_BBQ_Dip_Chicken_Tenders_Burgers_Fries_Sandwiches_Gluten_Free.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Grammy, Award-Winning, Musician, Questlove, Opening, Beefless, Burger, Joint</media:keywords>
</item>

<item>
<title>If You Cook or Bake for Friends, You Should Keep These Takeout Boxes on Hand</title>
<link>https://coastalandliving.com/if-you-cook-or-bake-for-friends-you-should-keep-these-takeout-boxes-on-hand</link>
<guid>https://coastalandliving.com/if-you-cook-or-bake-for-friends-you-should-keep-these-takeout-boxes-on-hand</guid>
<description><![CDATA[ 
      
        Getty Images
    

  Whether you made a huge batch of your world-famous cookies or are just sharing the leftovers from a dinner party, the right takeout containers make a big impact I like to think of myself as the kind of person who gives little edible gifts for every occasion, the kind of person about whom people say, “Man, she is so thoughtful.” I’m always cooking, testing recipes for work, and usually making more than enough to share, so it wasn’t a huge stretch to make edible gifts my hallmark, but there was something missing, and that thing was cute packaging.
This all started about ten years ago when I learned about mishloach manot, the Jewish tradition of giving gifts of food around Purim. I went all-in on the idea, investing in 100 cookie boxes, which I loaded with hamantaschen and distributed giddily to friends and acquaintances. I kept the extra boxes in a corner of the pantry to assemble as needed whenever a friend stopped by for dinner and I wanted to send them home with a piece of cake or for when I needed a quick way to say thanks to a teacher at my kids’ school. Upgrading my food gift packaging from clear plastic deli containers (with which I’m actually loath to part) to something cute yet practical felt like a real personal upleveling.
The best treat containers are easy to assemble (we don’t need a heat gun where we’re going), sturdy, and, ideally, showcase some personality — maybe a trendy little iridescent box or a cool smiley face bag that says, “I’m giving you cookies, and I’m going to be cute about it.” 
Here, I’ve rounded up an assortment of to-go treat packaging that marries the practical with the whimsical, for proffering all your homemade granola, spiced nuts, brownies, and banana bread.
The best food takeout boxes
These kraft cookie boxes with a sneak preview window
A solid option for all kinds of sweet and savory gifts, these kraft cookie boxes with clear windows are spacious enough to hold a nice amount of goodies. I’ve used them for everything from gifts of hamantaschen to packing up leftovers from a dinner party. The lid closes with a little tab and does a pretty decent job of staying in place, but if you’re worried they might open in transit (a valid concern!), add a sticker over the enclosure. I prefer the neutral kraft-paper look, but these are also available in nine other colors, including millennial pink and a sophisticated deep green.

Add a little flair with an iridescent finish
Ideal for a couple of little shortbread cookies or a wee cupcake, these small boxes fit in the palm of your hand, assemble easily, and, with their soap-bubble-like iridescence, are somehow just a smidge cooler than your ordinary transparent box.

Looking to jazz up a tiny food gift? Try an elaborate 3-D box
These popsicle-shaped boxes are ideal for something small, like a few pieces of candy. They can be a little fiddly to assemble, especially at first (a real human angel posted a tutorial in the product reviews if you’re more of a visual learner), but once you get the hang of it, it’s pretty straightforward and the result is objectively charming.

A touch of coquette aesthetic 
If a box could be described as coquettish, these — with their red and white paper bows and bold ric rac details — are that box. Fill them with chocolate-covered strawberries or homemade bon bons and just sit back and wait for your giftee to exclaim, “oh la la!”

The best goodie bags and to-go bags
Party favors (the SFW kind) deserve a cheerful bag
These plastic, zipper-topped smiley face bags have an “I’m a fun drug dealer” vibe that’s perfect for giving gifts of a single cookie or a big handful of Chex Mix. Because they self-seal, there’s no need for sealing guns or twist ties. The bags tuck away nicely in a drawer next to your plastic wrap and aluminum foil, just waiting for a chance to impress an acquaintance with your forethought and eye for detail. In addition to smiley-face print, they also come in more understated gingham and scallop-edge prints. 

Loafing Cat Favor Bag
The next logical step beyond keeping treat bags on-hand is having your own personalized treat bags at your fingertips, and for that, For Your Party has your needs amply met, with a design template for every big occasion — weddings, birthdays, graduation, holidays — as well as general thanks and event-neutral designs. 

A stand-up bag for easy snacking
A stand-up pouch like this one is the way to go if you’re looking to offload something like crunch party snack mix, granola, or homemade marshmallows. The clear window informs the recipient about exactly what they’re getting, so they can offer their heartfelt thanks before they ever even take a bite.

It’s all in the presentation, and your hungry friends will thank you.

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/-CZ1flMMeQWs8obZDUysbUWSPWE=/0x118:2179x1259/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26000312/GettyImages_2152345287.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>You, Cook, Bake, for, Friends, You, Should, Keep, These, Takeout, Boxes, Hand</media:keywords>
</item>

<item>
<title>The Kangaroo Is Not Just Any Vodka Martini</title>
<link>https://coastalandliving.com/the-kangaroo-is-not-just-any-vodkamartini</link>
<guid>https://coastalandliving.com/the-kangaroo-is-not-just-any-vodkamartini</guid>
<description><![CDATA[ 
      
        Lizzie Munro
    

  https://punchdrink.com/articles/kangaroo-vodka-martini-trend/ ]]></description>
<enclosure url="https://punchdrink.com/wp-content/uploads/2025/05/Social-Kangaroo-Vodka-Martini-Cocktail-Recipe.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Kangaroo, Not, Just, Any, Vodka Martini</media:keywords>
</item>

<item>
<title>Founder of Cosme Is Opening a Taqueria in a Storied Nolita Location</title>
<link>https://coastalandliving.com/founder-of-cosme-is-opening-a-taqueria-in-a-storied-nolita-location</link>
<guid>https://coastalandliving.com/founder-of-cosme-is-opening-a-taqueria-in-a-storied-nolita-location</guid>
<description><![CDATA[ 
      
        Tacos from Santo Taco. | Christian Rodriguez
    

  https://ny.eater.com/2025/5/19/24431548/santo-taco-nyc-opening-tacos-restaurant-la-esquina-santiago-perez ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/sTBN05CG1Vd-_dZSbQWzE-IlyJQ=/0x217:1997x1263/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25999626/b51825_SantoTaco_ChristianRodriguez_20.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Founder, Cosme, Opening, Taqueria, Storied, Nolita, Location</media:keywords>
</item>

<item>
<title>Reggae Jerk Hut Co&#45;Owner Marsha Telfer’s Guide to DFW Restaurants</title>
<link>https://coastalandliving.com/reggae-jerk-hut-co-owner-marsha-telfers-guide-to-dfw-restaurants</link>
<guid>https://coastalandliving.com/reggae-jerk-hut-co-owner-marsha-telfers-guide-to-dfw-restaurants</guid>
<description><![CDATA[ 
      
        Marsha Telfer, co-founder of Reggae Jerk Hut in McKinney. | Reggae Jerk Hut
    

  https://dallas.eater.com/2025/5/19/24431764/reggae-jerk-hut-marsha-telfer-dallas-restaurant-favorites ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Q0JYqCfts6mi6viFDmggM3eoFoE=/0x86:1200x714/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25997239/Marsha_Telfer_Reggae_Jerk_Hut.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Reggae, Jerk, Hut, Co-Owner, Marsha, Telfer’s, Guide, DFW, Restaurants</media:keywords>
</item>

<item>
<title>The Best Memorial Day Sales, According to the Eater Staff</title>
<link>https://coastalandliving.com/the-best-memorial-day-sales-according-to-the-eater-staff</link>
<guid>https://coastalandliving.com/the-best-memorial-day-sales-according-to-the-eater-staff</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  We respect, we memorialize, and we shop the major deals that make this one of the best sale weekends of the year, from Amazon to Williams Sonoma There was once a time when Memorial Day revolved solely around emotional commemoration, hot dogs, and dense bean salads — and that’s cool, but I also can’t remember that time, and, frankly, I don’t mind the addition of Memorial Day sales related to everything grilling, summer, and (at this stage in capitalism) deals on just about everything else you can buy online. Life is expensive, summer is nigh, and there are bratwursts in my freezer that beckon for a deal on a Traeger wood pellet grill. 
The Memorial Day deals have already started rolling out, and the Eater shopping team has already started the triage of which sales are actually worth their Jacobsen Co. salt. The discounts are popping up already, from smaller brands that have dedicated their livelihood to the craft of making great grills, tinned fish, cookware, or mid-century modern patio furniture as well as retail behemoths like Amazon, Wayfair, and Walmart. 
Polish your hot dog tower, and let’s shop. 

Ooni is offering 20% off almost everything 
Ooni gained fame for its easy-to-use home pizza ovens that make perfect Neapolitan-style pies (it has since branched out to Eater staffer-loved stand mixers, too) and it’s offering 20 percent off almost everything on its site until May 26, including 30 percent off the Ooni Volt, which can cook a 12-inch Neapolitan-style pizza in just 90 seconds. 
Save a whopping $270 on Ooni’s high-tech pizza oven


Great Jones’ 25% off sale
Great Jones’ colorful cookware, bakeware, and kitchen tools are on sale for 25 percent off for Memorial Day with the code SHORTCAKE — and if you haven’t seen the Ratatouille-themed collection yet, it is actually quite darling. 
Upgrade your sad sheet pans 


Article’s indoor and outdoor dining furniture is up to 40% off 
Article has a minimalist, contemporary take on mid-century modern furniture, and it’s offering up to 40 percent off for Memorial Day, whether you’re looking for stackable dining chairs or a caned counter stool. 
Save $50 on this MCM dining table 


Made In’s chef-loved knives and pans are on sale 
The aesthetic cookware market is increasingly crowded, but Made In’s high-quality cookware has earned its chops; the company was actually started by a fourth-generation, family-owned kitchen supply business in Boston, and is used by thousands of restaurants (many, Michelin-starred) across the country. Check out this Eater article dedicated to the best items from its 25 percent off Memorial Day sale, which includes everything from carbon steel griddles to Champagne sabers.  
Be a person who owns a Champagne saber


Bundle and save at Caraway 
Caraway is offering a bundle-and-save Memorial Day deal, which means you can knock up to $160 off its non-toxic cookware sets. 
For the recent graduate, this compact kitchen set 


Fishwife’s fancy tinned delicacies are 20% off 
Fishwife’s a staff fave at Eater; its tinned sardines with hot pepper have become my recurring pantry splurge, and one that can really save me when I’m blanking on what to make for lunch or dinner. I’ll pop open a tin over leafy greens and onions, and enjoy with some crusty bread for a refreshing, high-protein meal. The company also sources its tinned delights from healthy fisheries and certified sustainable aquaculture farms, hence, the slightly loftier price tag than some other grocery-store brands, but it just launched a 20 percent off (nearly everything) promotion with the code SUMMERSALE at check out. In other words: now is the time to load up on smoked salmon with Fly By Jing chile crisp. 
My favorite tuna for spicy tuna melts 


For your morning schmear


Momofuku’s sauce and noodle bundles are up to 26% off
Fans of Momofuku can stock up on the restaurant group’s cult-fave chile crisps, instant noodle packs, and Korean-style barbecue sauces during its spring sale, which has savings of up to 26 percent off its bestselling bundles. 
This bestselling bundle of five noodle packs (and five sauces) 


Get up to $410 off All-Clad’s iconic cookware 
Yes, you can head over to our article dedicated to the Memorial Day cookware deals at All-Clad right now, which include savings of up to $410 off whopper 10-piece sets and savings on grilling tools (Father’s Day is a few weeks away) and a great knife set for beginner cooks (think, an 8-inch chef’s knife, a multi-purpose 5-inch serrated knife, and a 3.5-inch paring knife) — but hey, we just summed that up right here. The sale ends Friday, May 23, so don’t sleep on bringing the company’s iconic multi-ply stainless steel goodness into your own kitchen. 
This 5-piece set is $210 off


This stainless steel grilling set is $45 off


Nordstrom’s Half-Yearly Sale has great kitchen and tabletop deals
Nordstrom’s Half-Yearly Sale is live, and filled with all kinds of sweet kitchen and tabletop deals, whe ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/qntmM8HI4pws6T6LbufMD5VLHnw=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26001751/Memorial_Day.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Memorial, Day, Sales, According, the, Eater, Staff</media:keywords>
</item>

<item>
<title>Texas Wine Country Confronts the Challenges of Its Boozy Boom</title>
<link>https://coastalandliving.com/texas-wine-country-confronts-the-challenges-of-its-boozy-boom</link>
<guid>https://coastalandliving.com/texas-wine-country-confronts-the-challenges-of-its-boozy-boom</guid>
<description><![CDATA[ 
      
        When you get to Fredericksburg, residents want you to sip, not chug. | Narrow Path Tasting Room
    

  https://austin.eater.com/2025/5/22/24434722/texas-wine-country-tourism-public-intoxication-drinking-fredericksburg ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/rAja3IL7ler5DYDpV_h9ZpBd9Jk=/0x932:3509x2769/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26002961/Copy_of_Narrow_Path_Tasting_Room_July2019_11.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Texas, Wine, Country, Confronts, the, Challenges, Its, Boozy, Boom</media:keywords>
</item>

<item>
<title>Cutting Food Stamps Isn’t Just Cruel, It’s Also Bad Economic Policy</title>
<link>https://coastalandliving.com/cutting-food-stamps-isnt-just-cruel-its-also-bad-economic-policy</link>
<guid>https://coastalandliving.com/cutting-food-stamps-isnt-just-cruel-its-also-bad-economic-policy</guid>
<description><![CDATA[ 
      
        Photo by Justin Sullivan/Getty Images
    

  SNAP benefits the economy in many ways. Republicans clearly don’t care.  Well into the wee hours of Thursday morning, House Republicans were hard at work doing what they do best: making the lives of all but the wealthiest Americans harder. After hours of debate, the Republican-led House narrowly passed the “Big Beautiful Bill” championed by Donald Trump, which brings hundreds of billions of dollars in funding cuts to essential programs like Medicaid and the Supplemental Nutrition Assistance Program (SNAP), better known as food stamps. 
These $300 billion in proposed cuts will have devastating consequences for low-income Americans, many of whom are already struggling because everything, from rent to groceries, has gotten exponentially more expensive in recent years. In addition to nearly $300 million in SNAP budget cuts, the legislation would also increase work requirements for those receiving benefits for longer than three months, and shift a portion of the financial responsibility for SNAP to state budgets. According to CNN, that shift could result in some states limiting enrollment in assistance programs, or pulling out of SNAP altogether. Currently, it’s estimated that around 11 million people, including 4 million children, would lose access to SNAP benefits. 
But despite the touted federal government “savings,” these cuts to Medicaid and SNAP will have a devastating impact on the economy. There is pretty solid consensus among economists and other policy experts that programs like SNAP have obvious — and immediate — economic benefits. When the economy is bad, SNAP dollars are immediately infused back into the system, resulting in $1.50 in GDP growth for every $1 spent. SNAP spending also creates jobs, lowers healthcare costs, improves academic outcomes for children, and generally reduces poverty.
Conversely, every time there are cuts to SNAP, the economy suffers: Farmers and grocers lose money, supermarket workers get laid off, and state and local budgets get strapped as local officials try to meet the demand for food assistance. If the cuts that just passed the House become law, projections indicate they could be catastrophic: one estimate suggests 1 million jobs will be lost, and states will see $113 billion in GDP losses. According to Sen. Amy Klobuchar, chair of the Senate Committee on Agriculture, Nutrition, and Forestry, farmers will see billions in lost revenue, and workers in industries from trucking to supermarkets will lose their jobs. The president of Indiana’s Gleaners Food Bank described the impact of the proposed cuts as a “needless, self-inflicted humanitarian and economic disaster for Indiana and the country.” 
The SNAP program is the definition of a policy-no-brainer, and yet it remains controversial among conservative politicians because the thought of someone — even a child or elderly person! — obtaining something that they did not pay for is just untenable to the worst people among us. (Corporate welfare is, apparently, totally cool though.) I don’t know how we fix that idea, that people in the richest country in the world are “entitled” or “greedy” for simply wanting enough food to eat, but you would think that this cruelty might be somewhat mitigated by the Republican party’s own economic self-interest — and the interest of their wealthy constituents, but alas. It is clear that for House Speaker Mike Johnson and Trump, a little short-term political boost that doubles as a sucker-punch to poor Americans is worth the long-term economic pinch that will inevitably come as a result of these cuts. 
This legislation is, thankfully, not yet law. It’s headed back to the Senate, and it’s unclear which parts of the bill will survive, though Trump and the GOP seem determined to decimate SNAP and Medicaid. What is abundantly clear, though, is that it’s time to stop viewing the fight over food stamps as having anything to do with making the economy better. It is, explicitly, a fight over who deserves to eat, and Trump and his cronies have made brutally clear which side they’re on. 
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/B5smNAxpznsWL-etJkiN07gjBMc=/0x212:3000x1783/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26003803/186568385.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Cutting, Food, Stamps, Isn’t, Just, Cruel, It’s, Also, Bad, Economic, Policy</media:keywords>
</item>

<item>
<title>The Eater Guide to Road Trippin’ Nevada</title>
<link>https://coastalandliving.com/the-eater-guide-to-road-trippin-nevada</link>
<guid>https://coastalandliving.com/the-eater-guide-to-road-trippin-nevada</guid>
<description><![CDATA[ 
      
    

  Saloons, slot canyons, pan roasts, and painted boulders — your road map to eating and exploring Nevada Meet the new Old West
Nevada became a state in 1864 — months before a saloon in a town called Genoa posted a wanted sign for Abraham Lincoln’s then-unknown assassin, four years before the transcontinental railroad stitched the state to the rest of the country, and five years before the first major silver strike in the U.S. sparked a rush that built Virginia City nearly overnight.
Over the next 50 years, towns flickered to life and blinked out of existence, chasing the veins of silver and metal some 200 feet beneath the desert’s hard-packed earth — land long inhabited by Indigenous communities of the Great Basin, like the Paiute and Shoshone, and the Washoe near Lake Tahoe. The boom-and-bust rhythm shaped not just the state’s economy but its identity — a place built on promise, reinvention, and stories that survived long after the mines ran dry.
It’s easy to picture Nevada as a stretch of dusty nothing between Las Vegas and Reno. But the state is more than its desert scrub. There are the spire-like slot canyons of Cathedral Gorge, the snowy ranges of the Ruby Mountains, and the stargazing solitude of Great Basin National Park. Serpentine highways weave past alien-themed diners, larger-than-life cinderblock women, and Day-Glo boulders stacked like cairns. The surreal lives here — tucked just off the next exit. And beyond the haunted hotel rooms and Wild West souvenir shops, there is, and has always been, the grounding presence of a dining room table.
The boom-and-bust rhythm shaped not just the state’s economy but its identity — a place built on promise, reinvention, and stories that survived long after the mines ran dry.
In early Virginia City, saloons evolved from watering holes into community hubs, where mahogany bartops ferried slippery mugs of ale with the same rapidity as the conversation surrounding it. In the middle of the state, where one of the world’s largest Basque communities put down roots, traditional restaurants still serve family-style courses of charbroiled steaks and roasted salmon to communal tables. At the southern tip, Las Vegas’s most coveted seat is at an 18-stool countertop at the Oyster Bar, where round-the-clock lines wait for thick, creamy pan roasts brimming with seafood. And even today, in a town of just a few dozen residents, one restaurant draws visitors from around the world — strangers who lean over flying saucer-shaped burgers and pies to trade stories of strange lights in the night sky.
There’s nothing more inherently Nevadan than the open road. Once braved by wagon, then rail, and now car, it’s still the best way to cross the state. So take to its desert highways and come hungry. Whether you seek idyllic desert landscapes, the kind of art that only a dust-addled mind could divine, or meals that are worth driving a few hundred miles to enjoy, Nevada has something waiting — and it’s worth the drive. 
—Janna Karel, Eater, editor, Southern California/Southwest 
Credits
Editorial Leads: Matthew Kang, Janna Karel | Project Manager: Jess Mayhugh Creative Director: Nat Belkov | Art Director and Designer: Lille AllenEditors: Nicole Adlman, Matthew Kang, Janna Karel, Nicholas Mancall-Bitel, Jess Mayhugh, Ben MesirowCopy Editors: Nadia Q. Ahmad, Amanda Luansing, Catherine SweetContributors: Krista Diamond, Rob Kachelriess, Janna Karel, Lucas Kwan PetersonPhotographers: Louiie Victa, Matthew Kang, Janna KarelEngagement Editors: Kaitlin Bray, Frances Dumlao, E JamarSpecial Thanks: Patty Diez, Allison Hamlin, Stephanie Wu

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/MgULYiVuDDiK1h_fmdv3FvB8nhs=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26003862/Landing_Page_Graphic_THUMBNAIL.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Eater, Guide, Road, Trippin’, Nevada</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Montreal</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-montreal</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-montreal</guid>
<description><![CDATA[ 
      
        A full spread at Pumpui. | Pumpui
    

  Everywhere to eat in Montreal right now, from bagels to classic French dining, according to Eater’s on-the-ground food writer With its offbeat blend of poutine, pikliz, natural wine, and piri-piri, Montreal is a food city hors pair. You’ll find Italian, Jewish, Vietnamese, Lebanese, Haitian, and, of course, meaty French-leaning restaurants side by side. Add to that our public markets, rooftop greenhouses, urban farms (Montreal is a world capital of urban agriculture), and a surplus of homegrown cooking talent. No single influence governs Montreal’s distinct, ever-evolving culinary terrain, and that’s what makes eating here so special.
I’ve been curating this map for the past five years. Spanning cuisines, neighborhoods, and price points, it’s a shortlist of must-try spots, reflecting some of the newer openings driving conversation, the trends playing out across dining tables, and generational icons that complete the city. It also serves as a primer on local food-speak; lesson one: If you order an “entree,” you’re getting a starter.
This spring, long-awaited snow crabs and lobsters, fiddleheads, asparagus, and wild mushrooms bring fresh excitement to the city’s restaurants, just as patio furnishings make their ceremonial return out of storage. And with the Canada’s 100 Best Restaurants list, the arrival of Michelin’s first-ever Quebec selection, and Les Lauriers de la Gastronomie Québécoise, May is a banner month for culinary recognition — though Montrealers know the food scene here is among the world’s greatest, with or without stars. 
In this latest refresh, we’ve revamped our write-ups to include even more relevant info for diners, including a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10 USD (or the equivalent in Canadian dollars), to $$$$ for places where entrees exceed $30.
Eater updates this list quarterly to make sure it reflects the ever-changing Montreal dining scene.New to the map in May 2025: Champion of Mexican baking traditions Carlota; new-ish Plateau pintxo-and-more spot Bar Vivar; longtime go-to and newly spruced-up Vin Papillon; one of the driving forces behind Montreal’s Lebanese new wave, Lulu Épicerie; Fairmount Bagel, the city’s first and oldest bagel shop; and a favorite for South Indian dishes, Dosa Pointe.
Valerie Silva is a Montreal writer and editor. From 2020 to 2022, she ran Eater’s Montreal site and remains a regular contributor for the publication. Her work has appeared in Bon Appétit, Air Canada’s enRoute, ELLE Canada, Maisonneuve Magazine, and elsewhere, spanning everything from the belugas and beer of the Saguenay Fjord to Hochelaga-Maisonneuve’s clown culture and the history and high notes of poutine in Montreal. Otherwise, you can find her developing concepts and stories for multimedia studio Moment Factory. ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/3DZ_ufiXX7VNKX6iVIcjVOQEZNM=/0x396:5000x3014/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25794303/Montreal_Snowdon_Deli_website.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Montreal</media:keywords>
</item>

<item>
<title>Paris’ Most Exciting New Bar Runs Entirely Without Ice</title>
<link>https://coastalandliving.com/paris-most-exciting-new-bar-runs-entirely-withoutice</link>
<guid>https://coastalandliving.com/paris-most-exciting-new-bar-runs-entirely-withoutice</guid>
<description><![CDATA[ 
      
        Millie Tang
    

  https://punchdrink.com/articles/de-vie-paris-new-cocktail-bar-ice/ ]]></description>
<enclosure url="https://punchdrink.com/wp-content/uploads/2025/05/Social-RD-Wine-Bar-Paris.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Paris’, Most, Exciting, New, Bar, Runs, Entirely, Without Ice</media:keywords>
</item>

<item>
<title>Tom Cruise Went to Pecan Lodge and All We Got Was a Confounding Instagram Post</title>
<link>https://coastalandliving.com/tom-cruise-went-to-pecan-lodge-and-all-we-got-was-a-confounding-instagram-post</link>
<guid>https://coastalandliving.com/tom-cruise-went-to-pecan-lodge-and-all-we-got-was-a-confounding-instagram-post</guid>
<description><![CDATA[ 
      
        Did Tom Cruise dirty those hands on barbecue bark? | Manuel Velasquez/Getty Images
    

  https://dallas.eater.com/2025/5/23/24435825/tom-cruise-pecan-lodge-dallas-mission-impossible ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/02UcySo8I3sAQgvF2sB5Bf9RjIA=/0x0:7700x4031/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26004914/2216196282.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Tom, Cruise, Went, Pecan, Lodge, and, All, Got, Was, Confounding, Instagram, Post</media:keywords>
</item>

<item>
<title>The Coolest Underground Dinner Party Series in Dallas Is in a Ceramics Showroom</title>
<link>https://coastalandliving.com/the-coolest-underground-dinner-party-series-in-dallas-is-in-a-ceramics-showroom</link>
<guid>https://coastalandliving.com/the-coolest-underground-dinner-party-series-in-dallas-is-in-a-ceramics-showroom</guid>
<description><![CDATA[ 
      
        A night at the Marcello Andres studio for the Kiln to Table dinner series. | Dan Padgett
    

  https://dallas.eater.com/2025/5/23/24435325/marcello-andres-kiln-to-table-dinner-series-underground-cool-dallas-texas ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/6g6jKnboFlDRmbuYFbeGaATArXg=/0x360:5017x2987/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26003963/Copy_of__Kiln_7056_Shine_Jan_2025_PC_Dan_Padgett.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Coolest, Underground, Dinner, Party, Series, Dallas, Ceramics, Showroom</media:keywords>
</item>

<item>
<title>The Ultimate Guide to Chile Crisps</title>
<link>https://coastalandliving.com/the-ultimate-guide-to-chile-crisps</link>
<guid>https://coastalandliving.com/the-ultimate-guide-to-chile-crisps</guid>
<description><![CDATA[ 
      
    


  From the iconic Lao Gan Ma to new classic Fly by Jing, the spiciest, savoriest, and most essential chile crisps and oils to have in your pantry The world of chile crisp is getting bigger and more diverse. When I first wrote a guide to chile crisp back in 2021, there were a handful of options powered by passionate chefs and a few emerging brands, like Fly By Jing. Only a couple of years later, options have nearly doubled, and as a self-proclaimed chile crisp hype man, I discover new, creative chile crisp brands almost daily: It’s not an understatement to say that chile crisp is getting hotter (and better) each year.
For those unfamiliar with chile crisp, it’s a spicy, crunchy, umami, oily condiment that adds texture, heat, and a uniquely savory taste to food, and chile crisp brands achieve wildly different flavor profiles despite using similar ingredients. There are two components to consider when trying a new chile crisp: the oil-to-crisp ratio and any added ingredients. Some options are so powerful that they should be used as a dominant flavor profile when cooking: Think of chile-oil-drenched noodles with fresh cilantro and cucumber, which usually feature an oil with intense, spice-forward notes. Other varieties are more like condiments, used as a finishing touch that’s mild, not overpowering, while adding a wonderful crunch. 
How do I use chile crisp?
As the author of a cookbook that’s fully dedicated to chile crisp, I’m always thinking of different ways to enjoy it. In my opinion, it belongs on everything, like on top of avocado toast, pizza, and fried chicken (my favorite!) by drizzling at the end. But you can also cook with it as a marinade, stir-fry sauce, and pasta sauce. One simple cooking technique that changed my life forever is frying eggs in chile crisp. The aroma of savory chile crisp hits your nose immediately, and the egg whites get a beautiful orange hue while the oil seasons the eggs. It will change your life if you have never done it.  
The possibilities of enjoying and cooking with chile crisp are infinite; you can even incorporate it into desserts. Here are the ones to know to get you started on your own chile crisp journey.


        
  

The best crispy chile crisps
Lao Gan Ma Spicy Chili Crisp
This crisp is by far the best-known, a pantry staple for many households, and the one that opened my eyes to the world of chile crisp. There are other varieties under the iconic Lao Gan Ma brand, including fried chile in oil and chile oil with fermented soybeans, but the spicy chile crisp is god-tier. Flavorful without being assertive, it’s a classic for a reason and has an instantly recognizable savory taste. 
Eat with: a buttery biscuit and crispy fried chicken from Popeyes.


Trader Joe’s Chili Onion Crunch
This chile crisp may not be spicy, but it’s a perfect introduction for those who are unfamiliar. It adds a ton of crunchy texture: Toasted dried onions, dried garlic, dried red bell peppers, and other crispy bits are mixed together in olive oil, resulting in a mild flavor. You can use it on any dish without overpowering the ingredients; it’s a great topping for salad and toasts.
Eat with: avocado toast or any type of salad that can benefit from a crunch. 


Fly by Jing Original Sichuan Chili Crisp
This delightfully numbing and savory condiment, crafted in Chengdu, China, has cultivated a community of spice-loving fans. The ratio of oil to chile flakes skews slightly on the oily side, which makes for a smooth drizzling on top of dishes. The brand now has multiple variations, including nutty Chengdu Crunch, and an even spicier version, Xtra Spicy Chili Crisp. It makes a great introduction to Sichuan cuisine, known for its numbing spice. Plus, the little bits of savory preserved black beans soaked in spicy oil will leave you wanting more. 
Eat with: congee, a perfect canvas for flavorful toppings, and steamed dumplings. 


S&amp;B Crunchy Garlic with Chili Oil
As the name suggests, the first thing you’ll notice after you open this Japanese crisp is an abundance of dried garlic chips. The spice level is fairly mild and extremely subtle, making it ideal for dishes that need more texture, such as risotto, rice, and ramen. 
Eat with: salads and fried eggs.


Momofuku Chili Crunch
Developed by David Chang’s Momofuku culinary team, this crunchy crisp is full of umami with a surprising level of heat. What sets it apart from the rest is the use of shiitake mushroom powder, which contains naturally occurring MSG. It’s garlicky, oniony, deliciously spicy, and quite similar to the seasoning powder of Shin ramen. Its sibling product, Momofuku Black Truffle Chili Crunch, is slightly less spicy than the original, and amplified by the earthy flavor of black truffles. 
Eat with: dairy products; serve this with baked brie, and you will be hooked.


Su Chili Crisp
If you love a numbing peppercorn taste, this Taipei-batched, Sichuan-style, mala-forward crisp is for you. It’s flavorful but not overp ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Ku9dCWuA9RxipGW-L2O3TwfCNpc=/0x485:5923x3586/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25338511/VICTA_EATER_CHILI_CRISPS__group_shot_horizontal.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Ultimate, Guide, Chile, Crisps</media:keywords>
</item>

<item>
<title>My Go&#45;To Japanese Chef’s Knife Is Only $30 Right Now</title>
<link>https://coastalandliving.com/my-go-to-japanese-chefs-knife-is-only-30-right-now</link>
<guid>https://coastalandliving.com/my-go-to-japanese-chefs-knife-is-only-30-right-now</guid>
<description><![CDATA[ 
      
        Francky Knapp/Jordan Moss
    

  This Imarku knife has been serving eight inches of super-sharp steel in my kitchen for years — and can go head to head with knives three times its price My knife collection used to make me feel like a magpie. My old Bakelite paring knife? Cool, but more of a collector’s item. The chef’s knives from Target that I’ve had since college? Begging to be put out to pasture. I explained all of this to a friend who is a much better cook than me, and his advice was simple: If you don’t want to spend more than $50 on a great chef’s knife, either cross your fingers for a blowout sale (do those really happen anymore though?), or get an Imarku. 
As an impatient person who was tired of not being able to slice ripe tomatoes well, I jumped at his suggestion. Along with Kewpie mayonnaise and a set of scalp massagers (according to my Amazon purchase history), I tossed the brand’s 8-inch chef’s knife into my cart, and I have since become something of an Imarku blade preacher. Given that the knife is 52 percent off right now (an actually enticing discount), I am stepping on my soapbox to once again sing the praises of the affordable blade: 


I’m still building my confidence as a home cook, and that’s where the Imarku blade came in especially handy. Aside from arriving in a regal little red velvet-lined box, the knife’s sharpness is no joke; it’s able to slice even the toughest of sourdough loaves better than my bread knife, and introduced me to the incredible sensation of using a blade with actual balance. The handle is made out of Pakkawood, a hardwood and resin blend that is designed to reduce splintering and water damage, and the blade is made out of high-carbon stainless steel, which makes it even harder than your average stainless steel knife. All of these specs are lovely on their own, but they especially comforted me when a roommate accidentally ran my precious Imarku through the dishwasher and it emerged alive, well, and still sharp. 

        
  
You don’t have to spend nearly $200 on a Wüsthof blade to level-up from your sad knife drawer. Years later, this Imarku remains one of my best kitchen workhorses. And whether you’re new to cooking or looking for a new addition to your knife drawer, I would say it’s definitely worth the add-to-cart button — especially when it’s on sale for around $30, aka the price of a martini and a half in this economy.
Grab the Imarku 8-inch chef’s knife for 52% off over at Amazon.

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/SnSZiUlq-cRFm5HOzRZIwkHID6s=/0x62:1600x900/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25703882/Imarku_Knife_Sale.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Go-To, Japanese, Chef’s, Knife, Only, 30, Right, Now</media:keywords>
</item>

<item>
<title>The Best Mixing Bowls, According to Really, Really Good Bakers</title>
<link>https://coastalandliving.com/the-best-mixing-bowls-according-to-really-really-good-bakers</link>
<guid>https://coastalandliving.com/the-best-mixing-bowls-according-to-really-really-good-bakers</guid>
<description><![CDATA[ 
      
        Getty Images
    

  Bowls are just bowls, right? Nope! Seven of America’s most innovative bakers gave us six tips to picking the underappreciated workhorse of your kitchen A mixing bowl isn’t the most glamorous piece of gear in a kitchen. It doesn’t slice or sear. It doesn’t plug in. There’s no Bluetooth. It doesn’t cost $400. And that’s kind of the point.
A good mixing bowl is humble, reliable, endlessly useful — and possibly the most underrated workhorse in a baker’s kitchen. It’s where the cake is literally made, and also the cookies, muffins, and Cesar salad in a pinch. I also use mine for mis en place when cooking, a refrigerator organization system, and even a compost bin.
We asked a group of professional bakers, pastry chefs, and serious home cooks across the country to tell us what they actually use and love. While their preferences range in size, shape, and material, they agree on a few things: stainless steel rules, plastic is out (mostly), and form should follow function.
Here’s what they said.
Our experts

Navil Rivera, baker at Proof Bakery in Los Angeles
Kaitlin Guerin, pastry chef at Lagniappe Baking Co. in New Orleans and James Beard award finalist
Chris Lier, head of bread and pastry at Bub &amp; Grandma’s in Los Angeles

Elaine Carroll, actress, comedian and frequent baker
Jiyoon Jang, chef-owner of Modu Cafe in Los Angeles
Amanda Rockman of Rockman Bakery in Austin
Alli Gelles, baker and artist, @cakes4sport


Stainless steel is the popular choice
Mixing bowls come in all kinds of materials — ceramic, plastic, glass, and even wood. But it’s stainless steel that comes the most highly recommended, by far, thanks to price, weight, versatility, and affordability.
Navil Rivera, a baker and a member of the Community Outreach Committee at popular Los Angeles bakery Proof, is emphatic about stainless steel bowls’ superiority. “Stainless steel, for sure.” Rivera says. “It’s multi-use! You can use them to mix whatever you’d like, [and you] don’t have to worry about cracking or melting the material.”
Kaitlin Guerin of New Orleans’ Lagniapple Baking Co. echoes the sentiment. “Stainless steel is way more sustainable and affordable. I love my mixing bowls. I use them for everything. If I could put a bowl in the oven and cook the cake out of it, I would.” 
While Chris Lier of iconic LA bread company Bub &amp; Grandma’s  isn’t loyal to brands, he sticks to stainless. “I do love stainless [steel] bowls, just because they’re sturdy but light enough, and can be kind of banged around.”
Actress, comedian, and frequent baker Elaine Carroll also offers her seal of approval on stainless steel. “Stainless steel all the way, baby,” she says. “Ceramic is heavy, it chips, it breaks. Glass, too. These materials are slower to respond to temperature changes.”
For something affordable, this basic set is a great place to start. It includes five sizes, ranging from 3⁄4 quart to 5 quart, and is made with dishwasher-safe, food-grade stainless. 

If you’re looking for something on the higher end — maybe for a gift, or if you have open shelving in your kitchen — this set from All-Clad, purveyor of excellent stainless steel cookware, is more of a status buy.

Don’t be precious — buy a set
Usually when it comes to kitchen equipment I’m a less-is-more type of shopper—not when it comes to bowls. You’ll really appreciate having a set. Smaller bowls are good for organization, and for scrambled eggs in the morning, medium for small batches of cookies and marinating meat, and large for most of your daily baking needs.
Rivera says a three-bowl set is the sweet spot: “One largeish bowl for mixing batters together, a medium size one that ideally fits over a saucepan, and a small one for measuring ingredients. If you have to pick one, I’d say go with a good medium bowl!”
Jang uses a full spectrum in her kitchen: “I have a mix of small 2-quart bowls, medium 5- to 8-quart, and large 15-to-20-quart bowls.” Her favorites? “Simple, no fluff bowls. All from kitchen supply stores like Webstaurant Store, Action Sales, Charlie’s Fixtures, and Surfas.”
Many commercial kitchens use bowls from Vollrath. They’re affordable, durable, and lightweight, and can be purchased from restaurant supply stores. This five-piece set covers all the bases, size-wise.

Carroll agrees with Rivera that a five-quart bowl is the most essential in her kitchen: “The standard five-quart size plays the most often. I’ll use the smallest one for whisking eggs, salad dressings, etc. The medium-sized one plays the least often.
A pour spout goes a long way
Guerin says that any set with multiple sizes and a small pour spout on each one is a great start. “Any bowl that has the little lip on it that comes in a set. That’s super important,” says Guerin. “Buy a set — you’ll use them all.”
Amanda Rockman of Austin’s Rockman Bakery emphasizes the importance of prioritizing practical features, such as a pour spout: “I like a bowl with the pour spout when making pancake batter—o ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/y8A34yESb4VBJX84uyU_soSPSkQ=/0x152:2121x1262/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26009150/GettyImages_664649621.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Mixing, Bowls, According, Really, Really, Good, Bakers</media:keywords>
</item>

<item>
<title>CosMc’s Falls From Orbit as McDonald’s Will Close ‘Beverage&#45;Focused’ Spinoff</title>
<link>https://coastalandliving.com/cosmcs-falls-from-orbit-as-mcdonalds-will-close-beverage-focused-spinoff</link>
<guid>https://coastalandliving.com/cosmcs-falls-from-orbit-as-mcdonalds-will-close-beverage-focused-spinoff</guid>
<description><![CDATA[ 
      
        Ashok Selvam/Eater Chicago
    

  https://chicago.eater.com/2025/5/27/24438010/cosmcs-closing-mcdonalds-drinks-bolingbrook-chicago ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/tXTOQW4xBqQwhPsqREzVzlmGRKA=/0x0:5712x2991/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25144363/IMG_0594__1_.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:14:16 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>CosMc’s, Falls, From, Orbit, McDonald’s, Will, Close, ‘Beverage-Focused’, Spinoff</media:keywords>
</item>

<item>
<title>Shop ‘The Bear’ Aesthetic</title>
<link>https://coastalandliving.com/shop-the-bear-aesthetic</link>
<guid>https://coastalandliving.com/shop-the-bear-aesthetic</guid>
<description><![CDATA[ It started with the T-shirt. When The Bear first hit Hulu in 2022, viewers, instantly taken with Carmy and the lure of the “dirtbag line cook,” had to know: Where did he get his signature, cut-just-right white tees?  They were swiftly confirmed to hail from the German brand Merz B. Schwanen, and inspired fans of […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25509235/TheBearSeason3_Photos.00_00_07_02.Still005.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Shop, ‘The, Bear’, Aesthetic</media:keywords>
</item>

<item>
<title>Connor Reid Named Supervising Producer of Eater Video Team</title>
<link>https://coastalandliving.com/connor-reid-named-supervising-producer-of-eater-video-team</link>
<guid>https://coastalandliving.com/connor-reid-named-supervising-producer-of-eater-video-team</guid>
<description><![CDATA[ Eater announced that Connor Reid has been promoted to supervising producer for the video team. Reid has been with the brand for six years, first hired as a producer, then promoted to senior producer before landing in his current role. He will be managing a new senior producer, Tom Daly, and producer, Gabby Lozano. Daly […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/Screen-Shot-2022-11-28-at-12.12.56-PM.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Connor, Reid, Named, Supervising, Producer, Eater, Video, Team</media:keywords>
</item>

<item>
<title>Spice Up Your Summer With Hot Dishes at These 13 Chicago Spots</title>
<link>https://coastalandliving.com/spice-up-your-summer-with-hot-dishes-at-these-13-chicago-spots</link>
<guid>https://coastalandliving.com/spice-up-your-summer-with-hot-dishes-at-these-13-chicago-spots</guid>
<description><![CDATA[  It may seem counterintuitive, but one of the best ways to keep cool in hot weather is to order up some spicy food.  Spice causes you to sweat, and sweat lowers your body temp. That’s the scientific argument, anyway. Another possibility: A cold beer perfectly pairs with spicy food, soothes a burning tongue, and that’s […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/26020062/Blue_Moon_Hispanic_Food_Lifestyle_Photography_2.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Spice, Your, Summer, With, Hot, Dishes, These, Chicago, Spots</media:keywords>
</item>

<item>
<title>What Should You Do if ICE Comes to Your Restaurant?</title>
<link>https://coastalandliving.com/what-should-you-do-if-ice-comes-to-your-restaurant</link>
<guid>https://coastalandliving.com/what-should-you-do-if-ice-comes-to-your-restaurant</guid>
<description><![CDATA[ In an interview on CNN in January, border czar Tom Homan bemoaned that immigrants in the U.S. were too informed. “Sanctuary citizens are making it very difficult to arrest the criminals,” he said, apparently annoyed that immigrants would be aware of basic rights they are owed by the government he works for. “For instance, Chicago, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25870497/GettyImages_1245987131.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>What, Should, You, ICE, Comes, Your, Restaurant</media:keywords>
</item>

<item>
<title>At Houston’s First LGBTQ+ Senior Center, Lunchtime Is for Building Community</title>
<link>https://coastalandliving.com/at-houstons-first-lgbtq-senior-center-lunchtime-is-for-building-community</link>
<guid>https://coastalandliving.com/at-houstons-first-lgbtq-senior-center-lunchtime-is-for-building-community</guid>
<description><![CDATA[ As noon — lunchtime — rapidly approaches, it is somehow both hot and muggy and pouring rain on a Wednesday in late May in Houston, but the vibes inside the Law Harrington Senior Living Center are totally sunny. In the Annise Parker Multipurpose Room, named for the city’s first openly gay mayor, elderly residents are […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/edit20250530_LawHarrington152.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Houston’s, First, LGBTQ, Senior, Center, Lunchtime, for, Building, Community</media:keywords>
</item>

<item>
<title>This Handsome, Pro&#45;Level Traeger Grill Is $230 Off</title>
<link>https://coastalandliving.com/this-handsome-pro-level-traeger-grill-is-230-off</link>
<guid>https://coastalandliving.com/this-handsome-pro-level-traeger-grill-is-230-off</guid>
<description><![CDATA[ Hear that? It’s the sound of sizzling kitchen deals from the early Amazon Prime Day sale section; specifically, the hiss and sputter of a sausage on this classic Traeger pellet grill, which is already 32 percent off in anticipation of the retail behemoth’s annual sale.  For the uninitiated, Amazon Prime Day proper is July 8–11 […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/Traeger-Grill-Prime-Day.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, Handsome, Pro-Level, Traeger, Grill, 230, Off</media:keywords>
</item>

<item>
<title>The Best Dinner Recipes, According to Eater Editors</title>
<link>https://coastalandliving.com/the-best-dinner-recipes-according-to-eater-editors</link>
<guid>https://coastalandliving.com/the-best-dinner-recipes-according-to-eater-editors</guid>
<description><![CDATA[ Breakfast: simple. Lunch: not much of a labor. Dinner? Sometimes smoke can pour from your ears just thinking up an idea for what to cook. If you forgot to take something out of the freezer, or feel worn out from the struggles of daily life, you may frequently think, I guess I’m skipping dinner tonight. […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2022/04/shutterstock_1514327852.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Dinner, Recipes, According, Eater, Editors</media:keywords>
</item>

<item>
<title>TikTok’s Most Famous Vegetable Chopper Is Now 40% Off</title>
<link>https://coastalandliving.com/tiktoks-most-famous-vegetable-chopper-is-now-40-off</link>
<guid>https://coastalandliving.com/tiktoks-most-famous-vegetable-chopper-is-now-40-off</guid>
<description><![CDATA[ I first tried the Fullstar vegetable chopper at a friend’s dinner party. I arrived early, fully expecting to become a teary-eyed onion-chopping machine — a fair price to pay, for some homemade curry — when she pulled out the chopping workhorse; it diced onions safely but without mercy (and without inducing tears), all while keeping […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25720077/Fullstar_veggie_chopper.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>TikTok’s, Most, Famous, Vegetable, Chopper, Now, 40, Off</media:keywords>
</item>

<item>
<title>This Sleek Set of Zwilling Steak Knives Is Already 61% Off for Prime Day</title>
<link>https://coastalandliving.com/this-sleek-set-of-zwilling-steak-knives-is-already-61-off-for-prime-day</link>
<guid>https://coastalandliving.com/this-sleek-set-of-zwilling-steak-knives-is-already-61-off-for-prime-day</guid>
<description><![CDATA[ I’m a big proponent of thoughtfully curating which kitchen gadgets you actually need, and an even bigger champion of investing in high quality when it comes to essential dining tools, such as a set of German-designed steak knives. Lo and behold, I’m adding-to-cart this sleek set from Zwilling, which is already a whopping 61 percent […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/Zwilling-Prime-Day-Steak-Knife-Set-Sale.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, Sleek, Set, Zwilling, Steak, Knives, Already, 61, Off, for, Prime, Day</media:keywords>
</item>

<item>
<title>How to Enjoy Dining When It’s Hot AF Outside</title>
<link>https://coastalandliving.com/how-to-enjoy-dining-when-its-hot-af-outside</link>
<guid>https://coastalandliving.com/how-to-enjoy-dining-when-its-hot-af-outside</guid>
<description><![CDATA[ A few weeks ago, I found myself standing outside of Birdie’s, helmed by Tracy Malechek-Ezekiel and newly minted Outstanding Professional in Beverage Service James Beard Award-winner Arjav Ezekiel. The wine bar and restaurant is known for its pre-hours line of eagerly awaiting patrons, and I, like most Texas-born folks, braced myself for the late afternoon […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/outdoor-dining-heat.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Enjoy, Dining, When, It’s, Hot, Outside</media:keywords>
</item>

<item>
<title>How to Do Summer</title>
<link>https://coastalandliving.com/how-to-do-summer</link>
<guid>https://coastalandliving.com/how-to-do-summer</guid>
<description><![CDATA[ 


	
		


How an Eater Editor Spends a Dreamy Weekend on South Korea’s Jeju Island
How to Enjoy Dining When It’s Hot AF Outside
Sun, Salsa, and Sazón: How I Eat My Way Around Mazatlán
The Nostalgic Pull of The Taffy Machine
The Ice Cream Cookbooks of Summer Are Here
The Best Restaurants With Great NYC Views
The Restaurants With the Best Views in Seattle
The Best Detroit Restaurants and Bars With Amazing Views
These D.C.-Area Restaurants Have the Best Views in Town
DFW Restaurants With Amazing Views
Austin Restaurants With Great Views
Yes, You Should Make Your Own Shaved Ice at Home This Summer


The Best Houston Restaurants With a View
The Best Waterfront Dining Near Nashville
The Best Waterfront Restaurant Views in San Diego
The Best Rooftop Restaurants and Bars Serving Up Spectucular Views in Los Angeles
The Best New Restaurants in Philly, June 2025
The 14 Best Miami Rooftop Restaurants and Bars to Soak Up City Views
15 New Orleans-Area Restaurants With Great Views
The 17 Best San Francisco Restaurants for Spectacular Views
The 38 Best Restaurants in Miami
The 38 Best Restaurants in Phoenix, Arizona
The 38 Best Restaurants in San Diego
The 38 Best Restaurants and Food Carts in Portland
The 38 Best Restaurants in New Orleans
The 38 Best Restaurants in Austin, Spring 2025
The Best Restaurants With Views in Portland
Best Restaurants for Stunning Views of Las Vegas
The Best Ocean View Restaurants in Los Angeles
The Best Twin Cities Restaurants With Stunning Views
Chicago’s Best Restaurants With Gorgeous Views of the Skyline and Lake Michigan
 ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/shutterstock_2239149937.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Summer</media:keywords>
</item>

<item>
<title>The 24 Best Maui Restaurants, According to a Local Expert</title>
<link>https://coastalandliving.com/the-24-best-maui-restaurants-according-to-a-local-expert</link>
<guid>https://coastalandliving.com/the-24-best-maui-restaurants-according-to-a-local-expert</guid>
<description><![CDATA[ Maui’s reputation for beauty is deserved: strings of crescent beaches give way to lush rainforests and rolling green ranchlands. Opulent resorts line the island’s leeward shore, each with flashy restaurants offering front row seats for the nightly pyrotechnic sunset show. But, having grown up in Hawai’i and covered food on Maui for 20-plus years, I’ve […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/24448719/tin_roof.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Maui, Restaurants, According, Local, Expert</media:keywords>
</item>

<item>
<title>The Best Fancy Candles for Food&#45;Lovers and Dinner Parties</title>
<link>https://coastalandliving.com/the-best-fancy-candles-for-food-lovers-and-dinner-parties</link>
<guid>https://coastalandliving.com/the-best-fancy-candles-for-food-lovers-and-dinner-parties</guid>
<description><![CDATA[ My life feels a bit brighter when there’s a sexy candle afoot. I’m not talking about a boring “seaside”-scented jar of paraffin from the recesses of the Marshall’s bargain bin (although I’m not above a choice Le Labo candle dupe); I’m talking about the renaissance of incredibly specific candle aromas and shapes that have been […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Fancy-Candles-for-Food-Lovers.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Fancy, Candles, for, Food-Lovers, and, Dinner, Parties</media:keywords>
</item>

<item>
<title>The Best Things the Eater Staff Bought in June (Including a Bucket of Maldon Salt)</title>
<link>https://coastalandliving.com/the-best-things-the-eater-staff-bought-in-june-including-a-bucket-of-maldon-salt</link>
<guid>https://coastalandliving.com/the-best-things-the-eater-staff-bought-in-june-including-a-bucket-of-maldon-salt</guid>
<description><![CDATA[ The first month of summer came and went like a charcoal grill flare-up, leaving the Eater staff to not only consider purchasing an electric pellet grill (Traeger’s having a sale, after all), but to take stock of all the delicious, handy, and head-turning kitchen and food items that we bought in the month of June.  […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Eater-Staff-June.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Things, the, Eater, Staff, Bought, June, Including, Bucket, Maldon, Salt</media:keywords>
</item>

<item>
<title>An Israeli Restaurateur Is Now the Official Spokesperson for the Gaza Humanitarian Foundation</title>
<link>https://coastalandliving.com/an-israeli-restaurateur-is-now-the-official-spokesperson-for-the-gaza-humanitarian-foundation</link>
<guid>https://coastalandliving.com/an-israeli-restaurateur-is-now-the-official-spokesperson-for-the-gaza-humanitarian-foundation</guid>
<description><![CDATA[ There is a problem with the Gaza Humanitarian Foundation. As weaponized starvation continues in Gaza, the GHF was founded in May as a partnership between Israel and the U.S., with a mission to provide humanitarian aid through private companies. This differs from UN-backed aid, not controlled by any one political entity, which Israel has blocked […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/gettyimages-2216742318.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Israeli, Restaurateur, Now, the, Official, Spokesperson, for, the, Gaza, Humanitarian, Foundation</media:keywords>
</item>

<item>
<title>Bennett Rea Eats Like a President, Sometimes to His Detriment</title>
<link>https://coastalandliving.com/bennett-rea-eats-like-a-president-sometimes-to-his-detriment</link>
<guid>https://coastalandliving.com/bennett-rea-eats-like-a-president-sometimes-to-his-detriment</guid>
<description><![CDATA[ Back in 2019, Bennett Rea’s grandmother-in-law showed him her copy of the South Dakota Centennial Cookbook, published in 1989. It contained contributions from all over the country, and they marveled together at how disgusting many of the recipes were. They also wondered why politicians were willing to be associated with things like Anniversary Horseradish Salad […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/25.06_cookin__with_congress_interview_720.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Bennett, Rea, Eats, Like, President, Sometimes, His, Detriment</media:keywords>
</item>

<item>
<title>Restaurants, Art, and ‘The Phoenician Scheme’</title>
<link>https://coastalandliving.com/restaurants-art-and-the-phoenician-scheme</link>
<guid>https://coastalandliving.com/restaurants-art-and-the-phoenician-scheme</guid>
<description><![CDATA[ This essay contains spoilers for The Phoenician Scheme Anatole “Zsa-Zsa” Korda is concerned about the same thing every complicated, slightly hateful, extremely rich man is concerned about: his legacy. We meet him dodging assassins and conspiring governments, traveling the world to raise money for his scheme; what he is building we don’t know, only that […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/09.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Restaurants, Art, and, ‘The, Phoenician, Scheme’</media:keywords>
</item>

<item>
<title>The Best Early Amazon Prime Day Deals That Are (Already) Live</title>
<link>https://coastalandliving.com/the-best-early-amazon-prime-day-deals-that-are-already-live</link>
<guid>https://coastalandliving.com/the-best-early-amazon-prime-day-deals-that-are-already-live</guid>
<description><![CDATA[ Fasten your aprons, folks. J*ffrey B*zos has emerged from his storied, Kardashian-garnished Venice wedding and must now look ahead to his other favorite day this year, Amazon Prime Day, the retail behemoth’s biggest sale event which will span a whopping four days this year, from July 8 to 11. And no cap, the deals are already […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/Amazon-Prime-Day-Early-Deals-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Early, Amazon, Prime, Day, Deals, That, Are, Already, Live</media:keywords>
</item>

<item>
<title>The Early Prime Day Deals on De’Longhi Espresso Machines Are Buzzin’</title>
<link>https://coastalandliving.com/the-early-prime-day-deals-on-delonghi-espresso-machines-are-buzzin</link>
<guid>https://coastalandliving.com/the-early-prime-day-deals-on-delonghi-espresso-machines-are-buzzin</guid>
<description><![CDATA[ Retail overlord Jeff Bezos might’ve gifted guests at his lavish Venetian wedding Amazon slippers, but if your invite to his nuptials got lost in the mail, fear not — Italian luxury is still within reach thanks to the De’Longhi deals for Prime Day. Call this early Prime Day deal a honeymoon gift: De’Longhi, makers of premium […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/de-longhi-deals-2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Early, Prime, Day, Deals, De’Longhi, Espresso, Machines, Are, Buzzin’</media:keywords>
</item>

<item>
<title>The Best Pasta Salad Recipe Is No Recipe at All</title>
<link>https://coastalandliving.com/the-best-pasta-salad-recipe-is-no-recipe-at-all</link>
<guid>https://coastalandliving.com/the-best-pasta-salad-recipe-is-no-recipe-at-all</guid>
<description><![CDATA[ During the summer, there are few things I want to eat more regularly than pasta salad. It’s hearty without being heavy, easy to eat right out of the fridge when it’s too hot to cook, and holds up well as leftovers for days. But the thing I appreciate most about pasta salad is that it […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/25.05-Pasta-Salad.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Pasta, Salad, Recipe, Recipe, All</media:keywords>
</item>

<item>
<title>We Found a Bunch of Really Good Last&#45;Minute Deals on Grilling Gear</title>
<link>https://coastalandliving.com/we-found-a-bunch-of-really-good-last-minute-deals-on-grilling-gear</link>
<guid>https://coastalandliving.com/we-found-a-bunch-of-really-good-last-minute-deals-on-grilling-gear</guid>
<description><![CDATA[ I’m no grilling expert — I’ll leave that task to Henry Cavill, the meat-whispering himbo of the summer — but I do know a great grilling gear deal when I see one. And as your steadfast Eater shopping team continues to hunt down the best early Amazon Prime Day deals and holler “CORNER” every time […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Amazon-Early-Prime-Day-Grill-and-Outdoor-Deals.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Found, Bunch, Really, Good, Last-Minute, Deals, Grilling, Gear</media:keywords>
</item>

<item>
<title>We, As Kitsch&#45;Lovers, Approve of OLIPOP’s New Retro&#45;Cool Hotel Rooms</title>
<link>https://coastalandliving.com/we-as-kitsch-lovers-approve-of-olipops-new-retro-cool-hotel-rooms</link>
<guid>https://coastalandliving.com/we-as-kitsch-lovers-approve-of-olipops-new-retro-cool-hotel-rooms</guid>
<description><![CDATA[ Leave it to a soda brand to bring me the kitsch hotel stay of my dreams. OLIPOP — as in, yes, the prebiotic soda company that has us addicted to its gut-friendly facsimiles for root beer, cream soda, and Hawaiian Punch — has decided to enter the world of unique hotel stays by launching a […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/cherry-room-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>We, Kitsch-Lovers, Approve, OLIPOP’s, New, Retro-Cool, Hotel, Rooms</media:keywords>
</item>

<item>
<title>KitchenAid Stand Mixers Are On Sale for Prime Day (Please Make Us Cookies)</title>
<link>https://coastalandliving.com/kitchenaid-stand-mixers-are-on-sale-for-prime-day-please-make-us-cookies</link>
<guid>https://coastalandliving.com/kitchenaid-stand-mixers-are-on-sale-for-prime-day-please-make-us-cookies</guid>
<description><![CDATA[ I am extremely lucky to live with a home baker. Though it now requires me to wear much more loose or stretchy fabrics, it’s worth it for the endless supply of dank treats — TYSM for the pistachio rosewater cookies, banana bread, and zucchini cake. None of it could be done without the number-one weapon […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/KitchenAid-Prime-Day-Sale.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>KitchenAid, Stand, Mixers, Are, Sale, for, Prime, Day, Please, Make, Cookies</media:keywords>
</item>

<item>
<title>15 Superb Products We’ve Written About That Are on Sale for Prime Day</title>
<link>https://coastalandliving.com/15-superb-products-weve-written-about-that-are-on-sale-for-prime-day</link>
<guid>https://coastalandliving.com/15-superb-products-weve-written-about-that-are-on-sale-for-prime-day</guid>
<description><![CDATA[ As you’ve probably noticed unless you’re living inside of a Le Creuset bread oven (jealous!!!), it’s Prime Day, meaning it’s that frenzied Amazon sale when we’re all try to scoop the lowest prices of the year on cookware, home goods, and a Paris Hilton brand tea kettle that says ‘That’s Hot’ when your water is […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/eater-reader-bestsellers-copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Superb, Products, We’ve, Written, About, That, Are, Sale, for, Prime, Day</media:keywords>
</item>

<item>
<title>The Cult&#45;Fave Moccamaster Coffee Machine Is 45% Off for Prime Day</title>
<link>https://coastalandliving.com/the-cult-fave-moccamaster-coffee-machine-is-45-off-for-prime-day</link>
<guid>https://coastalandliving.com/the-cult-fave-moccamaster-coffee-machine-is-45-off-for-prime-day</guid>
<description><![CDATA[ On the spectrum of effortlessly cool kitchen appliances, the Technivorm Moccamaster ranks pretty damn high. Long have I coveted my friend’s yellow pepper iteration, beloved for its ability to brew five cups of coffee in just five minutes, all while looking like it should be starring in Moonrise Kingdom. Luckily for me, the versatile juniper […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Juniper-moccamaster-prime-day-sale.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Cult-Fave, Moccamaster, Coffee, Machine, 45, Off, for, Prime, Day</media:keywords>
</item>

<item>
<title>This Sleek Set of Zwilling Steak Knives Is 72% Off for Prime Day</title>
<link>https://coastalandliving.com/this-sleek-set-of-zwilling-steak-knives-is-72-off-for-prime-day</link>
<guid>https://coastalandliving.com/this-sleek-set-of-zwilling-steak-knives-is-72-off-for-prime-day</guid>
<description><![CDATA[ I’m a big proponent of thoughtfully curating which kitchen gadgets you actually need, and an even bigger champion of investing in high quality when it comes to essential dining tools, such as a set of German-designed steak knives. Lo and behold, I’m adding-to-cart this sleek set from Zwilling, which is already a whopping 72% off […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/Zwilling-Prime-Day-Steak-Knife-Set-Sale.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, Sleek, Set, Zwilling, Steak, Knives, 72, Off, for, Prime, Day</media:keywords>
</item>

<item>
<title>Get the Bentley of Cutting Boards for Under $50 for Prime Day</title>
<link>https://coastalandliving.com/get-the-bentley-of-cutting-boards-for-under-50-for-prime-day</link>
<guid>https://coastalandliving.com/get-the-bentley-of-cutting-boards-for-under-50-for-prime-day</guid>
<description><![CDATA[ I grew up using a John Boos cutting board. At the time, it didn’t occur to me that not all cutting boards in life would be as satisfyingly thick and unwarpable, and the parade of dinky plastic boards that have followed in its wake have left me yearning to finally invest in a beefy Boos […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25891984/John_Boos_Cutting_Boards_Sale.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Get, the, Bentley, Cutting, Boards, for, Under, 50, for, Prime, Day</media:keywords>
</item>

<item>
<title>The Best Last&#45;Minute Prime Day Deals That You Can Still Snag</title>
<link>https://coastalandliving.com/the-best-last-minute-prime-day-deals-that-you-can-still-snag</link>
<guid>https://coastalandliving.com/the-best-last-minute-prime-day-deals-that-you-can-still-snag</guid>
<description><![CDATA[ Well, well, well — look who it is: that blowout sale that comes but once (well, sort of twice) a year: Amazon Prime Day. Sure, it’s not so hard to spot an 8% off, 11% off, or even 15% off deal on bits on bobs during other sporadic times of year; after all, Amazon is known […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Prime-Day-Master-Post-6.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Last-Minute, Prime, Day, Deals, That, You, Can, Still, Snag</media:keywords>
</item>

<item>
<title>Our Editors’ Personal Favorite Amazon Prime Day Deals (We’re Picky)</title>
<link>https://coastalandliving.com/our-editors-personal-favorite-amazon-prime-day-deals-were-picky</link>
<guid>https://coastalandliving.com/our-editors-personal-favorite-amazon-prime-day-deals-were-picky</guid>
<description><![CDATA[ This Amazon Prime Day, we’re going straight to the deals that pull their weight — meaning, 15 percent off and above, minimum — and only reaching for the best kitchen- and food-related sales that we know we’ll love. The mega savings event will run from July 8–11 (yep, it’s extra-long this year) and will be […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Editors-Picks-Amazon-Prime-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Our, Editors’, Personal, Favorite, Amazon, Prime, Day, Deals, We’re, Picky</media:keywords>
</item>

<item>
<title>Prime Day Is the Time to Score the Best Deals on Really Nice Knives</title>
<link>https://coastalandliving.com/prime-day-is-the-time-to-score-the-best-deals-on-really-nice-knives</link>
<guid>https://coastalandliving.com/prime-day-is-the-time-to-score-the-best-deals-on-really-nice-knives</guid>
<description><![CDATA[ On a recent trip to the farmer’s market, I crossed off something from my to-do list that I had been putting off for literal years: I finally got my knives sharpened. The difference of having a like-new knife for all my cook prep was immediate, with my freshly purchased tomatoes getting the first taste of the […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Prime-Day-Knife-Post.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Prime, Day, the, Time, Score, the, Best, Deals, Really, Nice, Knives</media:keywords>
</item>

<item>
<title>15 Surprisingly Chic, Expensive&#45;Looking Things On Sale for Prime Day</title>
<link>https://coastalandliving.com/15-surprisingly-chic-expensive-looking-things-on-sale-for-prime-day</link>
<guid>https://coastalandliving.com/15-surprisingly-chic-expensive-looking-things-on-sale-for-prime-day</guid>
<description><![CDATA[ At this point in Amazon Prime Day, which is actually more like Amazon Prime Week since it spans from July 8–11 this year, I have secured plenty of deeply discounted Japanese chef knives and a pirate’s hoard of Dawn Powerwash on promo. Now I’m interested in smashing that order button on a designer vase that […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Luxury-Sales-Amazon.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Surprisingly, Chic, Expensive-Looking, Things, Sale, for, Prime, Day</media:keywords>
</item>

<item>
<title>We’ve Finally Got a First Glimpse at Chef Bobby Hill</title>
<link>https://coastalandliving.com/weve-finally-got-a-first-glimpse-at-chef-bobby-hill</link>
<guid>https://coastalandliving.com/weve-finally-got-a-first-glimpse-at-chef-bobby-hill</guid>
<description><![CDATA[ After waiting 15 years for the return of King of the Hill, Mike Judge’s legendary animated series centered around a Texas family, its arrival is finally nigh. New episodes are set to make their debut on Hulu on August 4, and I’m struggling to patiently wait that long to catch up with my favorite characters […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/KOTH_Trio296670.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>We’ve, Finally, Got, First, Glimpse, Chef, Bobby, Hill</media:keywords>
</item>

<item>
<title>Our Editors’ Personal Favorite Amazon Prime Day Deals (Are Still On Sale)</title>
<link>https://coastalandliving.com/our-editors-personal-favorite-amazon-prime-day-deals-are-still-on-sale</link>
<guid>https://coastalandliving.com/our-editors-personal-favorite-amazon-prime-day-deals-are-still-on-sale</guid>
<description><![CDATA[ This Amazon Prime Day, we booked it straight to the deals that pull their weight — meaning, 15 percent off and above, minimum — and only reached for the best kitchen- and food-related sales that we knew we’d love. The mega savings event was filled with deals on mid-century-modern-style dining chairs, cult-fave multivitamins, and a […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Editors-Picks-Amazon-Prime-2.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Our, Editors’, Personal, Favorite, Amazon, Prime, Day, Deals, Are, Still, Sale</media:keywords>
</item>

<item>
<title>We Just Spotted These 8 Last&#45;Minute Prime Day Deals That Are Still Going</title>
<link>https://coastalandliving.com/we-just-spotted-these-8-last-minute-prime-day-deals-that-are-still-going</link>
<guid>https://coastalandliving.com/we-just-spotted-these-8-last-minute-prime-day-deals-that-are-still-going</guid>
<description><![CDATA[ We already reached the final countdown [hair metal headbang] to the fourth and final day of Amazon’s Prime Day, and while we’ve combed through literally 70,000 deals to curate our top picks for you all week long, the deals literally… keep coming. Not only are there still new sale items dropping as we speak, but […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/10-Last-Minute-Prime-Day-Deals.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Just, Spotted, These, Last-Minute, Prime, Day, Deals, That, Are, Still, Going</media:keywords>
</item>

<item>
<title>16 Surprisingly Chic, Expensive&#45;Looking Things On Sale for Prime Day</title>
<link>https://coastalandliving.com/16-surprisingly-chic-expensive-looking-things-on-sale-for-prime-day</link>
<guid>https://coastalandliving.com/16-surprisingly-chic-expensive-looking-things-on-sale-for-prime-day</guid>
<description><![CDATA[ At this point in Amazon Prime Day, which is actually more like Amazon Prime Week since it spans from July 8–11 this year, I have secured plenty of deeply discounted Japanese chef knives and a pirate’s hoard of Dawn Powerwash on promo. Now I’m interested in smashing that order button on a kitchen lamp that […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Luxury-Sales-Amazon-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Surprisingly, Chic, Expensive-Looking, Things, Sale, for, Prime, Day</media:keywords>
</item>

<item>
<title>Our Favorite Do&#45;It&#45;All Breville Countertop Oven Is $80 Off for Prime Day</title>
<link>https://coastalandliving.com/our-favorite-do-it-all-breville-countertop-oven-is-80-off-for-prime-day</link>
<guid>https://coastalandliving.com/our-favorite-do-it-all-breville-countertop-oven-is-80-off-for-prime-day</guid>
<description><![CDATA[ Well, folks, the tornado of Amazon Prime Day deals is winding down, but — wait, what’s that glimmering in the eye of the deals storm? Why, it’s the Breville Smart Oven, aka Eater’s favorite air-fryer-toaster–convection-oven combo appliance, for 20% percent off. I’d know the gentle shine of its brushed stainless steel design anywhere…  The Breville […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Breville-Smart-Oven-Air-Fryer-Pro-Prime-Day.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Our, Favorite, Do-It-All, Breville, Countertop, Oven, 80, Off, for, Prime, Day</media:keywords>
</item>

<item>
<title>The 38 Best Restaurants in Lisbon, Portugal, According to a Local Expert</title>
<link>https://coastalandliving.com/the-38-best-restaurants-in-lisbon-portugal-according-to-a-local-expert</link>
<guid>https://coastalandliving.com/the-38-best-restaurants-in-lisbon-portugal-according-to-a-local-expert</guid>
<description><![CDATA[ A food-loving visitor will quickly learn that sardines, cod, and the iconic pastel de nata are great, but the Lisbon restaurant scene can offer much more. Portuguese cuisine draws on global flavors from the country’s centuries of trade, and Lisbon’s restaurateurs have access to top-quality fish and seafood, unique cheeses, lovely wines, and vegetables from […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25858015/Lisbon_Santa_Joana_at_Locke_by_Charlie_McKay.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Restaurants, Lisbon, Portugal, According, Local, Expert</media:keywords>
</item>

<item>
<title>The Weirdest Food You Can Order From Goldbelly (Including Ice Cream ‘Chicken’)</title>
<link>https://coastalandliving.com/the-weirdest-food-you-can-order-from-goldbelly-including-ice-cream-chicken</link>
<guid>https://coastalandliving.com/the-weirdest-food-you-can-order-from-goldbelly-including-ice-cream-chicken</guid>
<description><![CDATA[ Back in the day, “ordering in” meant flipping through a delightful but limited list of delivery-ready restaurants in my small town; our family’s go-to for takeout was usually pepperoni pizza from Petrini’s, which we still love (and occasionally call in for by phone). Then came the Internet, and, with it, an even broader range of […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/Weirdest-Stuff-on-Goldbelly.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Weirdest, Food, You, Can, Order, From, Goldbelly, Including, Ice, Cream, ‘Chicken’</media:keywords>
</item>

<item>
<title>Everything You Need to Know About Eater’s Cookware Line</title>
<link>https://coastalandliving.com/everything-you-need-to-know-about-eaters-cookware-line</link>
<guid>https://coastalandliving.com/everything-you-need-to-know-about-eaters-cookware-line</guid>
<description><![CDATA[ In the fall of 2024, Eater debuted its first-ever cookware line in partnership with the Tennessee-based, family-owned Heritage Steel. The peerless collection of stainless clad steel pots and pans are sleek and attractive enough to hang in any open kitchen, but also hold up to the demands of a professional chef. (The experts seem to […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25522464/Eater_Cookware_New_SKUs_Full_Set_024.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Everything, You, Need, Know, About, Eater’s, Cookware, Line</media:keywords>
</item>

<item>
<title>I Love This Countertop Gadget That Clears My Kitchen of Cooking Smells</title>
<link>https://coastalandliving.com/i-love-this-countertop-gadget-that-clears-my-kitchen-of-cooking-smells</link>
<guid>https://coastalandliving.com/i-love-this-countertop-gadget-that-clears-my-kitchen-of-cooking-smells</guid>
<description><![CDATA[ If you live in an apartment with a ventilation system that’s as weird as mine, you’re no stranger to the blaring siren of your smoke alarm. I don’t know about your place, but the smoke detector in my apartment can detect the faintest whiff of char arising from a burger or steak that I’m trying […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/airhood-review.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Love, This, Countertop, Gadget, That, Clears, Kitchen, Cooking, Smells</media:keywords>
</item>

<item>
<title>The Best Vegetable Salad Recipes, According to Eater Staff</title>
<link>https://coastalandliving.com/the-best-vegetable-salad-recipes-according-to-eater-staff</link>
<guid>https://coastalandliving.com/the-best-vegetable-salad-recipes-according-to-eater-staff</guid>
<description><![CDATA[ Spring and summer are indisputably for salads. Just about everything crunchy and colorful and fresh comes into season, and especially when temperatures begin to climb, the best way to do justice to all those summer vegetables is to let them shine with little intervention. Simple doesn’t mean boring, though: The best vegetable-forward salads offer a […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/24730363/GettyImages_1256664263.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Vegetable, Salad, Recipes, According, Eater, Staff</media:keywords>
</item>

<item>
<title>Mint Chocolate Chip Ice Cream Isn’t Good If It Isn’t Bright Green</title>
<link>https://coastalandliving.com/mint-chocolate-chip-ice-cream-isnt-good-if-it-isnt-bright-green</link>
<guid>https://coastalandliving.com/mint-chocolate-chip-ice-cream-isnt-good-if-it-isnt-bright-green</guid>
<description><![CDATA[ A hill I will die on is that mint chocolate chip ice cream doesn’t hit right when it’s not green. And by green, I don’t mean the sickly tinge of ice cream infused with mint leaves au naturel, whose relationship to color is like La Croix’s relationship to flavor (a whisper at best). I desire […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/07/GettyImages-800323152.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Mint, Chocolate, Chip, Ice, Cream, Isn’t, Good, Isn’t, Bright, Green</media:keywords>
</item>

<item>
<title>Would You Fly Around the World for Your Favorite Food Creator?</title>
<link>https://coastalandliving.com/would-you-fly-around-the-world-for-your-favorite-food-creator</link>
<guid>https://coastalandliving.com/would-you-fly-around-the-world-for-your-favorite-food-creator</guid>
<description><![CDATA[ 
      
        Anela Malik leads a tour in Chefchaouen, Morocco. | Yawk Creative Agency
    


  Food content creators have amassed devoted followings through the internet, products, and books. Now they’re asking fans to follow them on global culinary tours. Earlier this year, food creator and cookbook author Justine Doiron, also known as @justine_snacks, announced on Instagram that she’d be hosting a trip to Sicily in October: a week for her and 12 fans to sightsee and eat together. Supporters quickly snapped up the dozen spots to join Doiron on visits to markets, farms, and archaeological sites, with most of each day structured around a group venture.
Doiron’s trip is one of a handful of creator-led tours of Italy this year organized by Via Rosa. The travel venture, which officially launched in late 2024, is run by Elizabeth Minchilli, a longtime journalist-turned-food guide-turned TikTok star, and her daughters Emma and Sophie, the latter of whom is also a tour guide, author, and travel creator. Upcoming trips feature Shereen Pavlides of @cookingwithshereen, Meryl Feinstein of @pastasocialclub, Zoë François of @zoebakes, and Corre Larkin of @cocolarkincooks. 
You might like a creator because of the personality they put forth in their videos. You might follow them because of their recipes. You might buy their cookbook — a commitment for $30 and some shelf space. But these trips take that loyalty a big step further. Do you like a creator enough to follow them to another country? Would you pay thousands of dollars to hang out with them for a week? For some fans, that answer is an easy yes. It’s a convergence of the parasocial relationships that the creator ecosystem fosters and the growing desire to find new ways to make friends — and it says a lot about how and why people travel today.



        
      Tway Da Bae
      A meal during one of Tuệ Nguyễn’s Vietnam trips.
  



        
      Tway Da Bae
      A boat ride during one of Tway Da Bae’s culinary tours.
  


Elizabeth Minchilli has been offering food tours in Rome since 2012 and has long collaborated with culinary figures, like chef and restaurateur Evan Kleiman, for group travel. Through Via Rosa, the family hopes digital creators can help the company “expand our reach to new audiences,” Minchilli says. 
Most people who take her tours have historically been “more or less my age,” she says. “Let’s say 40s and up.” A recent survey found that younger travelers are especially interested in experiential and event-based travel, and another survey found about 30 percent of younger travelers cite influencers and celebrities as their major travel inspiration. “[These new Via Rosa co-hosts] definitely have an online presence and they’ve managed to create a big audience,” says Minchilli. “To fill a tour, we needed people with a certain amount of reach.” And fill those tours they have, at rates around $6,000 per person for single occupancy, not including flights to Italy.
It’s not just Via Rosa. Many food creators have hosted group trips abroad through an array of partners. In recent months, author, comedian, and creator Youngmi Mayer — who previously ran Mission Chinese and often jokes about food — announced a group trip to Ireland. So have the creator-adjacent: Cookbook author Natasha Pickowicz is leading a group retreat in Greece and writer Ella Quittner, who is known on social media for her elaborate dinner parties, is launching a group trip to the French Riviera. 
Outside of food, creator-led group travel has been a growing niche. Many of these trips have been popularized by Trova Trip, a company that describes itself as a platform that “powers content creators to bring their online communities offline through life-changing experiences.” As of 2023, the company claimed that around 700 creators — notably, this has included a couple from Netflix’s Love Is Blind — had used it to host trips. Founded in 2017, it gained traction as consumers, reemerging from the pandemic, craved travel and connection with like-minded folks, just as savvy content producers were transforming themselves into “creators” with “communities,” as Kate Lindsay explained in a 2023 Bustle piece. 
Creator Tuệ Nguyễn, known as @twaydabae, first hosted two group trips to Vietnam in 2022 following an invitation from Trova Trip, which acted as a middleman between Nguyễn and a travel agency in Vietnam, simplifying the logistics and curation. 
“All I ever wanted was to showcase my culture to people, and what better way to do that than to have them in Vietnam,” Nguyễn says. “I can talk about Vietnam all day and tell you stories, but if you’ve never been there and smelled the air or experienced the whole vibe, you just will not know.” The trips were also a content-creating opportunity for Nguyễn, who documented them in long-form YouTube videos.
Nguyễn found that Trova Trip, which is based in the U.S., wasn’t readily available when emergencies arose during the trip due to the time difference. Sh ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/bB5FIs5BSmnvBwxCZk2WAK_NYkk=/0x751:1500x1536/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26001081/20241218_163653_Original.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Would, You, Fly, Around, the, World, for, Your, Favorite, Food, Creator</media:keywords>
</item>

<item>
<title>I Will Be Living, Laughing, and Loving With This Stanley Wine Tumbler Set</title>
<link>https://coastalandliving.com/i-will-be-living-laughing-and-loving-with-this-stanley-wine-tumbler-set</link>
<guid>https://coastalandliving.com/i-will-be-living-laughing-and-loving-with-this-stanley-wine-tumbler-set</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  This day-drinking-ready set is 40% off. Yoga class? I thought you said, “pour another glass”!  It was only a matter of time before Stanley, the originator of the Very Large To-Go Cup brouhaha, bestowed us the next TikTok-viral-worthy trend in to-go cups. This time, it’s a bundle called the All Day Wine Set, which is exactly what it sounds like: a big refillable wine bottle and two to-go tumblers that will enable you to sit and sip pretty all day in the park, or wherever your ideal rosé-sipping spot is located. 
Right now, both of the colorway options — “gilded sugar” and “gilded celadon” — are on sale for $36 off. A more than fair price to pay, for me to ascend to my highest wine mommy form. 

In Stanley’s words, the insulated “All Day Slim Bottle is made for on the go hydration,” and it untwists at the shoulder so you can easily fill it with ice cubes. The 10-ounce tumblers are also designed with the brand’s “double-wall vacuum insulation” to keep beverages cool for the duration of that Party Girl screening that will undoubtedly happen at Hollywood Forever Cemetery this summer. And once you’ve schlepped your happy, sun-kissed self back home, you can toss it all in the dishwasher (and repeat). 
For legal reasons, I am not suggesting you drink alcohol in public without a permit. However, if you should happen to find yourself filling this 34-ounce vessel with the ambrosia of your choice at Jacob Riis beach in New York City this summer, you will most likely have a ball. 
Smash the order button while it’s on sale (and save me a good spot in the picnic blanket?). 
Save $36 on the All Day Wine Set over at Stanley.

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/NFXmqhgWKiaao1VoUTMZy9M78rg=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26012636/Stanley_Wine_Deal.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Will, Living, Laughing, and, Loving, With, This, Stanley, Wine, Tumbler, Set</media:keywords>
</item>

<item>
<title>Tracking the NYC Restaurants in ‘And Just Like That...’ Season 3</title>
<link>https://coastalandliving.com/tracking-the-nyc-restaurants-in-and-just-like-that-season-3</link>
<guid>https://coastalandliving.com/tracking-the-nyc-restaurants-in-and-just-like-that-season-3</guid>
<description><![CDATA[ 
      
        Carrie, Charlotte, and Miranda at Motel No Tell. | Craig Blankenhorn/Max
    

  https://ny.eater.com/24431589/and-just-like-that-season-3-nyc-restaurants-sex-and-the-city-hbo-max-series-satc-ajlt ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/NU8mA5vX7ipt163jam3DnuLh2KU=/0x138:1920x1143/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26011129/sarah_jessica_parker_kristin_davis_cynthia_nixon.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Tracking, the, NYC, Restaurants, ‘And, Just, Like, That...’, Season</media:keywords>
</item>

<item>
<title>The Swiss Army Knife of Butter Curlers Is On Sale for $7</title>
<link>https://coastalandliving.com/the-swiss-army-knife-of-butter-curlers-is-on-sale-for-7</link>
<guid>https://coastalandliving.com/the-swiss-army-knife-of-butter-curlers-is-on-sale-for-7</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Yes, butter curlers and spreaders deserve to be in your everyday tool rotation There’s nothing quite like the joy I feel when I unfurl a block of Camargue salted beurre, creamy Kerrygold, or rich Icelandic smjör. The only thing that is (almost) as important as the butter I eat is the tool I choose to put it in my recipe/tartine/radish/mouth, and that’s where a great butter curler can really shine. Why fumble your blade over a hard, cold stick of butter from the fridge when you could use a butter curler to create fluffy, spreadable clouds for your toast? 
Far from just being a country club Easter brunch staple, a butter curler deserves your consideration as an everyday kitchen tool, and I would like to nominate this little spreader for the job while it costs less than a matcha latte with oat milk: 

There’s a seemingly infinite number of butter curlers out there — I even found a 100-year-old butter curler made out of sycamore wood — but this stainless steel iteration is so handy because it’s equipped with two sides: one that is lightly serrated, and another that has small, slotted holes designed to curl extra hard/cold butter even if it’s straight out of the fridge (or cheese, if that’s your bag). At eight inches in length and with a little weight to it, it’s also the ideal size for nonchalantly resting upon your aesthetic butter dish (because you also deserve one of those), unlike a large, clunky dinner knife. 
Last but not least, a butter curler is a clever workaround in a household that may be divided on the “should we leave the butter at room temperature?” debate (covered in more depth in this Eater article), because it delivers on the promise of creating spreadable butter from even the most rigid of sticks. 
What are you waiting for? Start spreading while it’s just seven bucks — your pancakes will thank you. 
Grab this handy stainless steel butter spreader for $6.99 over at Amazon.

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/-EMZg37AnAD4jRIEpRTJ1gnfm7M=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26010428/Butter_Curler.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Swiss, Army, Knife, Butter, Curlers, Sale, for</media:keywords>
</item>

<item>
<title>The 11 Best Deals of the Week (Including $35 Off Momofuku Noodles)</title>
<link>https://coastalandliving.com/the-11-best-deals-of-the-week-including-35-off-momofuku-noodles</link>
<guid>https://coastalandliving.com/the-11-best-deals-of-the-week-including-35-off-momofuku-noodles</guid>
<description><![CDATA[ 
      
        Eater Staff
    

  Scoop up Le Creuset deals at Nordstrom’s Half-Yearly Sale, savings on Nancy Silverton’s whimsical sorbet, and up to 50% off camping kitchen essentials from REI One of my favorite things about spring-summer sales is the abundance — no, let’s say celebration — of barbecue- and outdoor-living-related cookware deals. As we continue to fry, pour, and sizzle our way through prime picnic season, REI has slashed prices on portable stoves and Stanley sippers in its Camping Kitchen sale section, while Goldbelly has curated nothing short of a cornucopia of barbecue options for its Summer Hits sale (yes, you can bring home spare rib racks from a James Beard-nominated chef at the click of a button). 
Last week, we also reveled in the best Memorial Day sales — there are plenty of deals from that long-weekend discount bonanza that are still going strong. Momofuku is offering up to 26 percent off its cult-fave sauces and bundles (has it ever been a bad idea to have more instant noodles on-hand?), and the Nordstrom Half-Yearly Sale has new savings of up to 60 percent off in the kitchen and tabletop section, which is home to a Le Creuset olive-colored braiser that sure would look great on my stove. 
Fasten your best apron, and let’s shop. 
Nordstrom’s Half-Yearly Sale has kitchen and tabletop deals of up to 60% off
Ah, the hallowed digital grounds of Nordstrom’s Half-Yearly Sale. The event is filled with deals on plenty of kitchen and tabletop items, including heritage cookware brands such as Le Creuset and newer cool-kid labels such as Collina Strada (which makes a dazzling crystal canteen, for those looking to drink more water). 
Because your salt and pepper mills should be the star of the table 


This Le Creuset braiser is 41% off


This French cottage-esque wood serving board 


This sparkly Collina Strada water bottle is 40% off


Momofuku’s sauce and noodle bundles are up to 26% off
It’s always a good idea to stock up on sauces and quick-prep meals, and Momofuku fans can supply their pantries with the brand’s cult-fave chile crisps, noodle packs, and Korean-style barbecue sauces during its spring sale, which has savings of up to 26 percent off its bestselling bundles. 
This bestselling bundle of five noodle packs (and five sauces) 


REI’s camping kitchen sale has deals of up to 50% off 
Camping knows no season, but it sure is nice to pitch a tent and toast some brats when spring is in bloom. REI is having a big sale on its camping kitchen section, and there are deals galore on reusable water bottles and canteens from Yeti, Hydro Flask, and Stanley, as well as plenty of storage containers and portable stoves.   
This wildfire cookware set 


This liquid fuel camping stove is 25% off 


Get 20% off this Yeti French press


Goldbelly Summer Hits sale (brings the barbecue to you)
Goldbelly is kicking off picnic season with a Summer Hits sale on dozens of barbeque-worthy bundles and desserts. You can order an entire Cajun brunch, buttermilk biscuits included, or browse the many gelato bundle options from Nancy Silverton, which includes everything from vegan passion fruit to a “butterscotch budino with a caramel rosemary swirl.”  
Love someone who loves Chicago? Give them this hot dog bundle


Serve an entire Cajun brunch 


Nancy Silverton’s ice cream bundles 

Same time next week? 

 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/Kv94oC4PQjHaSzJaoydux3xJVMA=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26011519/Deals_May_29.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Deals, the, Week, Including, 35, Off, Momofuku, Noodles</media:keywords>
</item>

<item>
<title>An Easy Falafel Recipe Packed With Fresh Herbs</title>
<link>https://coastalandliving.com/an-easy-falafel-recipe-packed-with-fresh-herbs</link>
<guid>https://coastalandliving.com/an-easy-falafel-recipe-packed-with-fresh-herbs</guid>
<description><![CDATA[ 
      
    

  This falafel is cooked low and slow for maximum crunch, and served with a radish, feta, and cucumber salad Most of the recipes I’ve developed for this column come together fast. But one of my favorite weeknight meals — falafel — takes some planning.
That’s because it requires soaking dried chickpeas overnight. (As much as I loved canned ones, which I bust out all the time, they’re just not the right consistency for this dish.)
However, once the chickpeas are soaked, dinner comes together in a snap. With this version, I make the process even simpler by shaping the falafel batter into fritters, so you can shallow-fry instead of deep-fry — and still wind up with a lot of crispy surface area.
Start by covering 4 ounces, or a generous ½ cup, of dried chickpeas in a few inches of water. Let them hydrate in the refrigerator for at least 12 hours: the longer they soak, the better their texture. I let mine sit for a full 24.
The next day, when it’s time to cook, drain the water from the bowl and do your best to dry the chickpeas thoroughly with a kitchen towel.
Peel 1 small shallot and chop it into a few pieces. Smash and pull the skins off 1 garlic clove. Roughly chop 1 packed cup of soft herbs. It’s fine — even good — to include the smaller tender stems, as they contain a ton of flavor and they’re about to be blitzed to oblivion anyway. I like a mixture of parsley and dill, but cilantro and mint are fair game, too, as is any combination of these. (Don’t be overly precious about measuring. If you have a huge head of parsley and want to use it all, that’ll work. If you have slightly less and don’t want to shop for anything extra, don’t sweat it.) Place these ingredients into a food processor.
Add your spices: ½ teaspoon of ground cumin, ½ teaspoon of ground coriander, 1 teaspoon of kosher salt, and a big pinch of Aleppo pepper. Also add 1 teaspoon of chickpea powder or cornstarch (this is the binder that will help everything stick together) and ¼ teaspoon of baking powder (which helps lift the fritters and keep them light). 
Pulse the mixture until it starts to stick together towards the center of the bowl where the blades are. You’ll likely need to pause and scrape down the sides several times to ensure an even consistency. You’re looking for very finely chopped — but you don’t want to go so far that it turns to wet sand, which will result in dense fritters.
Once you’re there, form the mixture into palm-sized balls. You should end up with about three. Another balancing act: You want a gentle-but-firm hand, enough so that everything sticks together, but not so much that you’re squeezing. Put these on a plate and set them aside.
Now it’s time to make a quick crunchy side salad. Dice 2 Persian cucumbers and 3 English breakfast radishes and place them in a bowl. Crumble in 1.5 ounces of feta. (This is just a small handful if you don’t want to weigh it out.) Squeeze in a quarter of a lemon. Drizzle in some extra-virgin olive oil, sprinkle with flaky salt, and give this all a stir. Taste and adjust as you like.
You’re now going to make a quick sauce. Put ¼ cup of tahini in a small bowl. Add the juice from another quarter of a lemon. In a liquid measuring cup with a pour spout, make some ice water and slowly stream in a small amount. (A few tablespoons should suffice.) Whisk the tahini as you go until the texture becomes velvety. Season with salt.
Finally, place a heavy-bottomed skillet (stainless steel and cast iron both work well) over medium-low heat. Usually, you’d fry falafel in a high smoke-point neutral oil, like canola. But the approach here is to sizzle your fritters lower and slower, allowing them to cook thoroughly without burning, and for this purpose olive oil works great. Pour in enough to generously cover the bottom of the pan.
Place your falafel balls into the skillet and use a spatula to gently but firmly press them down so they turn into patties, about a quarter of an inch thick. You can prepare as many at a time as will fit without crowding. Let them sizzle for about four minutes on the first side, until evenly golden-brown, then flip them and cook for another four minutes.
When done, transfer the fritters to a plate and sprinkle with flaky salt. Serve with the tahini sauce and chopped salad.
With just a little forethought, the whole thing will take you under an hour — not counting the soaking that happens as you sleep.
 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/mL7Ci_Mw-IRVXWHnhtUbFojMTq8=/0x406:3578x2279/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26011193/FalafelPattiesUse.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Easy, Falafel, Recipe, Packed, With, Fresh, Herbs</media:keywords>
</item>

<item>
<title>I Tried Purple Carrot, and It’s a Surprisingly Great Meal Kit Plan for a Lazy (But Discerning) Person</title>
<link>https://coastalandliving.com/i-tried-purple-carrot-and-its-a-surprisingly-great-meal-kit-plan-for-a-lazy-but-discerning-person</link>
<guid>https://coastalandliving.com/i-tried-purple-carrot-and-its-a-surprisingly-great-meal-kit-plan-for-a-lazy-but-discerning-person</guid>
<description><![CDATA[ 
      
        Francky Knapp
    

  Most of these meals were cooked after a few martinis, which also means they’re very idiot-proof At their best, delivery meal kits have led me to some relaxing Blue Apron-sponsored ASMR videos; at their worst, the very mention of a meal kit stirs up memories of my late great-grandmother’s dreary Meals on Wheels microwaveables. Sometime in the 2010s, however, meal kit delivery subscriptions went through a renaissance in the United States, and today the several-billion-dollar industry boasts options for all kinds of diets, household sizes, and, dare I say, aesthetics (Goop lords = Sakara subscriptions ahoy). As a passionate but often exhausted home cook who loves her cruciferous-vegetable-heavy meals, that’s why I wanted to give Purple Carrot’s plant-based meal kit subscription a try. 
I signed up for about a work-week’s worth of dinner kits, which, for me, meant four meals, each with one or two servings. My hopes and dreams were as follows: Please include plenty of vegetables that don’t suck; please don’t take more than an hour to cook; and please don’t include an abundance of pre-made, sugar-filled sauces and salad dressings that Jacques Pepin would classify as dessert. 
The following is a breakdown of my week eating à la Purple Carrot, from the good to the confusing to the downright surprising. 

        
      Francky Knapp
      Ingredients for Purple Carrot’s plant-based BBQ Burnt Ends

  
What is Purple Carrot? Isn’t it vegan or whatever?
Embarrassingly, it took me a moment to realize that Purple Carrot is a plant-based meal kit service. The main draw for me was simply that the platform’s meals, which range from ready-to-eat microwaveables to more elaborate tofu shawarma bowl meal kits, looked tasty regardless of dietary needs. (Now, post-trial-period, I’m actually convinced that even my meat-loving family members would be satisfied with this hearty, elote-style creamed corn as a main.) 
Purple Carrot first popped off in 2014, which doesn’t seem that long ago, but was the same year that Lana Del Rey’s Ultraviolence came out and Solange kicked Jay-Z in that elevator (were we ever so young?). Purple Carrot was actually the first vegan meal kit subscription service in the United States, and it has been perfecting its model for over a decade and has partnered with the likes of Mark Bittman to develop many of its (now) hundreds of recipes. As Purple Carrot explains, “[we’ve] expanded from being solely a meal-kit company to offering holistic plant-based grocery needs and a constantly rotating chef-crafted menu to subscribers each week.” 
Are the meals (actually) tasty? 
I selected three meal kits, the kung pao cauliflower with garlicky cucumbers, jackfruit gyros with quick pickles and tzatziki, and barbecued mushrooms with crispy potatoes and spicy Brussels sprouts, and one pre-made meal for a night that I knew I would have zero time to cook, a burrito bowl with a handful of plantains.      
In order to test the idiot-proof nature of these meals, I made my first dinner after coming home from spontaneous drinks with friends. I was tempted to order my dinner on Caviar, but when I glanced at the packet of DIY gyros in my fridge with its 20 minute cooking time label, I thought, I could do this. And I did, in fact, do it in under 20 minutes.
Here are the gyros I chose for my first grand Purple Carrot experiment:

        
      Francky Knapp
      Purple Carrot Jackfruit Gyros

  
Purple Carrot meals arrive in a cooler-packed cardboard box, with the different meals in their own individual bags (so you never get confused about what goes with what). I followed the recipe religiously, and while it was layered up with enough tomato and mint and quick pickles to feel refreshing and substantial, I started to realize the cleverness of Purple Carrot’s meals as less of a one-and-done approach to meal kits and more of an accessible blueprint to developing your own takes on its recipes. Even the recipe instructions come in individual, thick-paper folders with pictures, tips, and measurements so that you can store them for future use. Next time I make jackfruit gyros, for example, I made a note on the recipe to add in a bit of smoked paprika, avocado, and feta. As you build your meal kit plan online, keep in mind that you can accommodate different dietary needs such as high-protein, low-calorie, low sodium, gluten-free, and nut-free.
While I enjoyed the gyros and was impressed by how easy it was to make and customize them, the stars of the meal kit lineup were without a doubt the barbecue mushroom dish and kung pao cauliflower, both of which had sauces worth licking the bowl for, and surprised me by showing me that I can actually enjoy mushrooms, which I had previously semi-sworn off after eating far too many in my 15 years as a vegetarian. 

        
      Francky Knapp
      Purple Carrot’s BBQ Burnt Ends

  
The ready-to-eat burrito bowl was a little too quinoa-forward for my taste, an ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/6ltVVyqb94izvjI91MMB_-hE698=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26017030/purple_carrot.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Tried, Purple, Carrot, and, It’s, Surprisingly, Great, Meal, Kit, Plan, for, Lazy, But, Discerning, Person</media:keywords>
</item>

<item>
<title>The Best Gifts for an Amazing Host, According to a Party Girl With Taste</title>
<link>https://coastalandliving.com/the-best-gifts-for-an-amazing-host-according-to-a-party-girl-with-taste</link>
<guid>https://coastalandliving.com/the-best-gifts-for-an-amazing-host-according-to-a-party-girl-with-taste</guid>
<description><![CDATA[ 
      
    

  Whether you’ve been invited to a dinner party or to stay the week at a Joshua Tree compound, your host deserves a token of appreciation — and here are 36 impeccable ideas Dear guest of someone else’s home: I hope you didn’t show up empty-handed. Bringing a host or hostess gift isn’t just chic; it’s good manners! 
Now, different situations (and different hosts or hostesses) call for different gifts, from earnest to cheeky, casual to Very Special. A three-day weekend at someone’s recently renovated Joshua Tree compound merits something a little more premeditated than a $20 bottle of wine; for an intimate evening of takeout, couch rotting, and watching The Rehearsal finale, perhaps a box of Japanese incense matches will do the trick. 
Here’s the thing: Everyone wants to go to a party — well, maybe not those Gen Z professional bed-rotters on TikToks who just want to remain horizontal and scroll, but most of us — yet being a host can be burdensome. I speak from experience as someone who throws at least two relatively decadent gatherings a year; it’s expensive and exhausting, although I’d argue that it’s (almost) always worth it, even if a recycled glass Champagne flute or a stolen pint glass from The Commodore inevitably gets shattered on the floor every time… simply a sacrifice to the party gods. 
If you’ve been invited to a party, detach your eyeballs from the infinite scroll and go make some memories! Don’t just huff and puff about being late, missing all the mini lobster rolls, or having to stay longer than you’d like to avoid an exorbitant Uber fee; devote a little thought to how your lovely friend or family member put in an undoubtedly Herculean amount of effort (and likely quite a bit of money) to ensure that you, fabulous guest, have a damn good time or else. They built a dirty martini fountain; they made cucumber tea sandwiches; they wiped countertops and bought extra seltzer, all in the name of your amusement and pleasure. 
Maybe this person isn’t just hosting you in their home for a few hours, but as an overnight guest for a night or three (or longer — maybe you’re staying with someone for two months while your divorce proceedings get sorted, for instance). In these contexts, when you might unwind on their premises, disrupt their daily routine, and stroll their grounds (even if their “grounds” are just 400 square feet in Greenpoint), please take a minute to recognize: wow, what a lovely experience this friend has offered you! You not only evaded the gazillion dollars spent on a hotel or Airbnb, but you probably drank all of their fourth-wave coffee and used all their two-ply toilet paper. You’re enjoying their hospitality, and you should show some appreciation. 
What makes a great host or hostess gift? Something that feels a little luxe, but not enough to embarrass the recipient; think a lovely little indulgence that you feel like you’d need an excuse to buy for yourself. Price doesn’t always dictate value — such an object can be acquired for less than 10 bucks. It’s the thought that counts, and you want to be clever. 

A hinoki-scented candle
It’s no secret that candles make great gifts. They smell good; they establish an elevated ambiance, like you’re in a luxury hotel lobby; and they let you build a very tiny little fire in your home. Fun! But as with any heavily fragranced product, tastes diverge and preferences differ as to what smells “great.” One relatively safe bet: the scent of hinoki, a Japanese cypress tree with a sophisticated, woody, calming aroma. While many hinoki-scented candles are out there, I’m personally a fan of Boy Smells’ Hinoki Fantôme. It’s a very sexy gender-agnostic scent that’s both mysterious and inviting, with notes of cardamom, pear, and oakmoss, like a quiet walk through a forest. 


Nice olives (for snacking or martinis)
While there’s a case to be made that cheap olives make the best dirty martinis, they do not make the best gifts. A $30 jar of Williams Sonoma olives may read “I stay at the Four Seasons,” but in terms of flavor and snackability, I’m partial to Filthy’s olives, these ones stuffed with creamy blue cheese. (FWIW, my friend bartends at an excellent cocktail bar in Hollywood and he says the brand’s brine makes the perfect dirty martinis.) 


Luxardo cherries
Speaking of small, round things that are intended to be the finishing touch on a cocktail but which you will want to eat straight out of the jar, one absolutely must mention Luxardo cherries. You’ve probably seen them on the shelves of high-end cocktail bars, but if you’re unfamiliar, these are not just any old maraschino cherries, like the bright red ones that came in your childhood Shirley Temples; they’re made with marasca cherries and possess a romantic, sophisticated, almost marzipan-like flavor and a superior texture, and come swimming in a syrup made only of cherry juice and sugar — no weird chemicals or artificial colors. Luxardo is an Italian-run family company that’s been in bu ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/6kOSJWfmtQUppay8ILgxhcop_uA=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26016980/best_host_gifts_copy.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Gifts, for, Amazing, Host, According, Party, Girl, With, Taste</media:keywords>
</item>

<item>
<title>Defining the Queer Food Movement</title>
<link>https://coastalandliving.com/defining-the-queer-food-movement</link>
<guid>https://coastalandliving.com/defining-the-queer-food-movement</guid>
<description><![CDATA[ 
      
    


  Over the last decade, the question of what makes food or a restaurant gay has permeated food media. In their new books, writers John Birdsall and Erik Piepenburg prove the importance of queer placemaking and creativity Vnyl was a kitschy diner around the corner from my mom’s office in Manhattan, its walls decorated with things like old records and Elvis figurines, its bathrooms adorned with collage portraits of pop stars. It was, for a time, my favorite restaurant. My mom and I would dip in when she was working late and I was too young to go unsupervised. We’d sing along to whatever ’70s retro hits were playing over plates of fried calamari. It was fun, it was cool. And as I recently learned, it was gay.
Author Erik Piepenburg casually mentioned Vnyl’s “gay restaurant bathroom” in his new book, Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at America’s Gay Restaurants, and my mind was blown. Perhaps it’s unsurprising that, as a 10-year-old, I wasn’t yet aware that dedicating your bathroom to Cher meant anything. But as someone who wouldn’t figure out she was queer for many years to come, it made me wonder why I was so excited when my mom suggested Vnyl for dinner. Yes, I loved the calamari, but was there something else about the place I was picking up on without even knowing? And if so, why should that be important? 
Over the last decade, the question of what makes food or a restaurant gay has permeated food media. Today, two writers central to that conversation have published books on the subject. Piepenburg, who regularly covers queer dining for the New York Times, has written people’s history exploring the topic. Meanwhile, John Birdsall, whose seminal 2014 Lucky Peach essay “America, Your Food Is So Gay” essentially kicked off the queer food conversation, is out with What Is Queer Food? How We Served a Revolution, which spotlights the queer sensibility of various restaurants, recipes and cookbooks, some of which hide in plain sight.
These books come at queer food from different angles: Piepenburg is squarely interested in where gay people eat and why, while Birdsall documents the stories of the queer people behind the food. But both books are deeply concerned with queer placemaking, how a restaurant like a Times Square Howard Johnson’s, a home-cooked meal, or a cake recipe becomes queer, whether by intention or accident. 
No one thing makes food queer. Sometimes it’s the chef, sometimes the diners, and sometimes it’s just an ephemeral vibe, a defiance toward convention that allows other outsiders to see themselves in what’s being done. We spoke with Birdsall and Piepenburg about their work and why the discipline of pinning down the relationship between food and queer identity is worth studying. 
Eater: Both of you have written about gay food and restaurants for a while now. When did each of you know there was enough here for a book?
Erik Piepenburg: It was a light bulb moment. In 2021, I wrote a piece for the New York Times about what I thought would be the death of gay restaurants. I came of age as a gay man in the ’90s, when gay restaurants were a dime a dozen, at least in New York, in Chicago, and DC, the three cities that I lived in in my 20s. I actually walked through Chelsea [in early May], and there is nothing there that reminded me of the heyday in the ’90s. But I was wrong, because as I did more reporting and talked to more people across the country — I had so much material about gay restaurants because people had never been asked. Once I explained what I was talking about, these memories would just come flooding [back] of where they went after the club, or where they went to drag brunch. And with so much material, I thought, Well, that’s my first book. 
John Birdsall: I can’t not talk about my 2014 piece “America, Your Food Is So Gay.” Writing is a second career for me, after working in restaurants. That Lucky Peach piece came along, and I didn’t think anyone would read it. But it became a thing. A year after that piece came out, there was a Gay Food 101 panel at the Brooklyn Book Festival. We were sitting in this packed room in Brooklyn, and you could feel the hunger of the audience, like, What is gay food?, like they’ve been waiting for someone to write about this. 
I’ve been blessed and doomed to try to work that out. I’m drawn to this historical frame, but this book was actually something that my editor at Norton, Melanie Tortoroli, asked for. Publishing is so speculative, and she really took a chance on it. So I’m immensely grateful that she did ask for it, and that she allowed me the space to evolve. 
You both admit that the boundaries and definitions of queer food or queer restaurants can be kind of flimsy. How did you set your own criteria for what you’d include?
Birdsall: I was really interested in using food to talk about the history of queer consciousness formation, and the civil rights struggle of the 20th century. I use the metaphor with Cafe  ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/RZrOeozwz3UwWipiw9TlrxgLbUM=/0x129:1800x1071/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26015695/25.05_Queer_Table_2.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Defining, the, Queer, Food, Movement</media:keywords>
</item>

<item>
<title>This Spicy Oaxacan Liqueur Transforms Margaritas</title>
<link>https://coastalandliving.com/this-spicy-oaxacan-liqueur-transforms-margaritas</link>
<guid>https://coastalandliving.com/this-spicy-oaxacan-liqueur-transforms-margaritas</guid>
<description><![CDATA[ 
      
    

  https://punchdrink.com/articles/alma-tepec-chile-liqueur-spicy-margarita/ ]]></description>
<enclosure url="https://punchdrink.com/wp-content/uploads/2025/06/Social-alma-tepec-chile-liqueur-spicy-margarita.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>This, Spicy, Oaxacan, Liqueur, Transforms, Margaritas</media:keywords>
</item>

<item>
<title>The Best Peach Recipes, According to Eater Staff</title>
<link>https://coastalandliving.com/the-best-peach-recipes-according-to-eater-staff</link>
<guid>https://coastalandliving.com/the-best-peach-recipes-according-to-eater-staff</guid>
<description><![CDATA[ 
      
        Andy Leverett
    

  Grilled peaches, salad with peaches, peach cakes, and more. Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks and recipes, and kitchen gadgets. She loves canned peaches straight from the jar.

Peach season is upon us which means, yes, you can dive straight into ripe peaches, the juices trickling down your arm and leaving behind a sticky trail that smells like summer. Alternatively, you could whip up a peach and halloumi salad, pair grilled peaches with goat cheese and runner beans, or turn them into a cake. If you’re looking for the best peach recipes to try out this summer, here are the favorites of six Eater staffers. 
Seared Halloumi Cheese and Nectarine Salad
Zaynab Issa, Bon Appétit
Here are a few food facts (you might say opinions, but I’d argue they are facts) that I will always stand by: Halloumi is one of the best — and more deeply underrated — cheeses. More people should be using sumac. Peaches (and nectarines) are one of the best fruits to incorporate into savory dishes. 
This salad recipe from Bon Appétit combines all three maxims into a near-perfect summer dish. I’ve made it multiple times, each time riffing just a bit (as one should with salad) — changing out the pomegranate molasses for tamarind paste (when I ran out of the former), adding cucumbers (never a bad salad move), swapping different herbs (if you’re out of parsley or mint, tarragon or basil would be great here too). And, of course, using peaches instead of nectarines, depending on what looked good at the market that week. The real fundamentals are the halloumi, stone fruit, and sumac combo, which results in a sweet-salty-tangy bite that encapsulates summer in one perfect mouthful. — Ellie Krupnick, executive director of editorial operations
Grilled Peaches and Runner Beans with Goat Cheese
Yotam Ottolenghi, The Guardian
We take our peaches seriously out in Georgia and it’s prime peach season right now. Every summer, I make chef Yotam Ottolenghi’s grilled peaches and runner beans with goat’s cheese. It sounds like an odd combo, doesn’t it? But trust me, smokey grilled peaches and green beans (I substitute) are brilliant together,especially served warm and dotted with soft goat’s cheese, salted almonds, torn mint, and drizzled with honey and olive oil, and a squeeze of lemon juice. It looks striking on a table with all its colors, and you get to use your prettiest platter. As Ottolenghi would say, sit down and tuck in. It’s divine. — Henna Bakshi, regional editor, South
Peach Poundcake
Jerrelle Guy, NYT Cooking
I come from the school of thought that peaches are best enjoyed in their natural form, preferably over a sink. Why add to the perfect, sweet juiciness naturally emitted from the South’s best stone fruit?
Enter Jerrelle Guy, baker, cookbook author, and culinary disruptor to my kitchen. Her peach pound cake recipe gets everything right about using peaches in dessert form, in large part thanks to the genius direction to dice the fruit into chunks, allowing large bits to retain their irresistible flavor and much of their texture within the cake. This is one of the easier cakes to make, requiring only a food processor or blender and a bit of elbow grease. The result of your labor? Slices of divinely sweet pound cake studded with generous hunks of summer fruit. The glaze may be too sugary for some, but if you have a sweet tooth and decide to include it, do take Guy’s tip to heart: purchase the boldest, deepest-colored peaches you can get your hands on, as the skins will enhance the blush of the glaze. — Kayla Stewart, senior editor
Bourbon Peach Upside Down Cake
Pate Giltner, The G&amp;M Kitchen
I wait the entire year for peach season to arrive just so I can make this upside-down cake. Juicy, sweet yellow peaches are layered at the bottom of a pan, drizzled with a rich — yet not too sweet — bourbon caramel. The cake component is practically foolproof, with just a handful of ingredients mixed together and dumped on top. The alcohol in the bourbon cooks off, leaving only a whisper of the base notes of whatever bourbon is used. The cake is dense, but not overly so, and bakes up quite tender, sturdy enough to act as a base for the peaches and caramel. The only challenging part of this recipe is getting the caramel just right, but with some practice and plenty of attention to keep the sweet mixture from burning, it’s not too difficult. When peaches are in peak season and I’m entertaining, I may make this cake multiple times — it’s just that good. —  Rebecca Roland, associate editor, Eater LA  
Peach Cake
John Kanell, Preppy Kitchen
This peach cake recipe from Preppy Kitchen is unabashedly easy and forgiving, but also produces a cake that is worthy of a summer dinner party (especially if you artfully arrange the peaches on top and serve with freshly whipped cream). The batter comes together seamlessly in a stand mixer and calls for a dollop of sour cream fo ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/asSw97o_PQIdqAjQtdrP0SU5dMU=/0x433:6016x3583/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26011311/DSC_0186.JPG" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Peach, Recipes, According, Eater, Staff</media:keywords>
</item>

<item>
<title>2 New Restaurants in Mexico’s Valle de Guadalupe Earn Michelin Stars</title>
<link>https://coastalandliving.com/2-new-restaurants-in-mexicos-valle-de-guadalupe-earn-michelin-stars</link>
<guid>https://coastalandliving.com/2-new-restaurants-in-mexicos-valle-de-guadalupe-earn-michelin-stars</guid>
<description><![CDATA[ 
      
        Green rice with layers of squash at Olivea Farm to Table in Valle de Guadalupe, Baja California. | Matthew Kang
    

  https://sandiego.eater.com/2025/6/4/24443371/olivea-lunario-michelin-stars-valle-de-guadalupe-baja-california-ensenada-2025 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/QdNbzwtk_IqAe2X5NNjmr4A6cO8=/0x102:2000x1149/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26018321/Olivea_8.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>New, Restaurants, Mexico’s, Valle, Guadalupe, Earn, Michelin, Stars</media:keywords>
</item>

<item>
<title>Canlis Just Hired Its First&#45;Ever Seattle&#45;Born Executive Chef</title>
<link>https://coastalandliving.com/canlis-just-hired-its-first-ever-seattle-born-executive-chef</link>
<guid>https://coastalandliving.com/canlis-just-hired-its-first-ever-seattle-born-executive-chef</guid>
<description><![CDATA[ 
      
        James Huffman, the new executive chef at Canlis. | Jeremy Beasley
    

  https://seattle.eater.com/2025/6/4/24443209/canlis-hires-james-huffman-executive-chef-seattle ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/zCOv2PLE3JKV9qCvXzNs4cTuXaM=/0x734:5613x3673/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26018336/Photo_Jun_04_2025__1_56_00_PM__1_.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Canlis, Just, Hired, Its, First-Ever, Seattle-Born, Executive, Chef</media:keywords>
</item>

<item>
<title>Inside Marcus Samuelsson’s Bright, Berbere&#45;Blasted D.C. Debut</title>
<link>https://coastalandliving.com/inside-marcus-samuelssons-bright-berbere-blasted-dc-debut</link>
<guid>https://coastalandliving.com/inside-marcus-samuelssons-bright-berbere-blasted-dc-debut</guid>
<description><![CDATA[ 
      
        Overlapping patterns and textures fill the inviting new space at Marcus DC. | Scott Suchman/Marcus DC
    

  https://dc.eater.com/2025/6/4/24443206/inside-celebrity-chef-marcus-samuelsson-noma-dc-restaurant-openings ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/bFOAICf-e0z8E2Z3kDCY0miu44I=/0x8:4200x2207/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26018023/MARCUSDC060325_0153.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Inside, Marcus, Samuelsson’s, Bright, Berbere-Blasted, D.C., Debut</media:keywords>
</item>

<item>
<title>Governors Ball 2025: The Ultimate Dining Guide to the NYC Music Festival</title>
<link>https://coastalandliving.com/governors-ball-2025-the-ultimate-dining-guide-to-the-nyc-music-festival</link>
<guid>https://coastalandliving.com/governors-ball-2025-the-ultimate-dining-guide-to-the-nyc-music-festival</guid>
<description><![CDATA[ 
      
        Queen Chappell Roan at last year’s Governors Ball. | Nina Westervelt/Billboard via Getty Images
    

  https://ny.eater.com/24442409/governors-ball-music-festival-nyc-best-food-drinks-where-to-eat-queens-flushing-meadows-corona-park ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/K51t1vkFcbb8syGkLsIZUM6dI4Y=/0x177:4200x2376/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26018199/2156276149.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Governors, Ball, 2025:, The, Ultimate, Dining, Guide, the, NYC, Music, Festival</media:keywords>
</item>

<item>
<title>The 38 Best London Restaurants, According to Eater’s Local Dining Expert</title>
<link>https://coastalandliving.com/the-38-best-london-restaurants-according-to-eaters-local-dining-expert</link>
<guid>https://coastalandliving.com/the-38-best-london-restaurants-according-to-eaters-local-dining-expert</guid>
<description><![CDATA[ 
      
        The stunning dining room and bar at Goodbye Horses. | Goodbye Horses
    

  The best meals in London, from Michelin fine dining to beloved street food, according to a longtime restaurant editor The story of the London food scene is one that includes dim sum, Sunday roasts, curries, pizza, sinasir, rarebits, banh mi, udon, pepper pot, sweetbread suya, and natural wine. Across cuisines, neighborhoods, and price points, all these dishes and drinks place London among the very best and most diverse places to eat in the world.
This guide, which I’ve been compiling and iterating on for the better part of the last decade, aims to reflect the best food and most important restaurants in the capital. As of summer 2025, London’s wine bars are coming into their own and old cafes are installing new chefs to make the most of abundant produce. In the west of the city, big money means big protein, big wines, and power lunches. In London, as ever, you can mostly have it all. 
I want this map to help you navigate a city in which it is all too easy to eat poorly, but in which it is increasingly inexcusable to do so. It will showcase a mix of over three dozen restaurants, which have all done outstanding things in extraordinary times: emerging, surviving, thriving, and continuing to enrich the city and its food culture through more than half a decade of unprecedented change and tumult.
In this latest refresh, we’ve revamped our write-ups to include even more relevant info for diners, including a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10 USD (or the equivalent in pounds), to $$$$ for places where entrees exceed $30. 
New to the map in June 2025: Leila’s, a long-time neighborhood cafe and deli in Shoreditch that has lately featured an accomplished new kitchen staff; Cafe Cecilia, a modern lunch classic with substance to match its style; and Dorian, the restaurant of the moment, melding classic French and modern British cuisines in west London. 
Adam Coghlan is a writer and editor based in London. In 2017, he launched Eater London and ran the site until it ceased daily publication in 2023. ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/lacFj2-UcbVJ1KYpCAgGJifHWMQ=/0x2806:4480x5152/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/25897285/Ambassadors___guinea_fowl_changezi.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, London, Restaurants, According, Eater’s, Local, Dining, Expert</media:keywords>
</item>

<item>
<title>All the Major 2025 James Beard Awards Pop&#45;Ups, Panels, and Events in Chicago</title>
<link>https://coastalandliving.com/all-the-major-2025-james-beard-awards-pop-ups-panels-and-events-in-chicago</link>
<guid>https://coastalandliving.com/all-the-major-2025-james-beard-awards-pop-ups-panels-and-events-in-chicago</guid>
<description><![CDATA[ 
      
        There’s plenty of partying to be done around the James Beard Awards in Chicago. | Barry Brecheisen/Eater Chicago
    

  https://chicago.eater.com/2025/6/6/24444532/james-beard-awards-chicago-2025-bar-restaurant-pop-ups-events-panels ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/U5d69-ndG3gqfYVWj5HXCcy0_ws=/0x115:1600x953/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26020310/53783781267_42c8074512_h.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>All, the, Major, 2025, James, Beard, Awards, Pop-Ups, Panels, and, Events, Chicago</media:keywords>
</item>

<item>
<title>As an Indigenous Barbecue Restaurant Takes Shape, Owamni’s Founder Has Even Bigger Moves on the Horizon</title>
<link>https://coastalandliving.com/as-an-indigenous-barbecue-restaurant-takes-shape-owamnis-founder-has-even-bigger-moves-on-the-horizon</link>
<guid>https://coastalandliving.com/as-an-indigenous-barbecue-restaurant-takes-shape-owamnis-founder-has-even-bigger-moves-on-the-horizon</guid>
<description><![CDATA[ 
      
        Shôtá Indigenous BBQ by Owamni is expected to open in late 2025 or early 2026. | The Washington Post via Getty Images
    

  https://twincities.eater.com/2025/6/6/24444086/shota-bbq-minneapolis-sean-sherman-indigenous-food-lab-moving-expansion ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/bSoi-_FZ_QkIr3HHKNxhO8F0QjQ=/0x573:7980x4751/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26019564/1247180235.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Indigenous, Barbecue, Restaurant, Takes, Shape, Owamni’s, Founder, Has, Even, Bigger, Moves, the, Horizon</media:keywords>
</item>

<item>
<title>Is The New Italian Restaurant in Trump Wall Street Already in Hot Water?</title>
<link>https://coastalandliving.com/is-the-new-italian-restaurant-in-trump-wall-street-already-in-hot-water</link>
<guid>https://coastalandliving.com/is-the-new-italian-restaurant-in-trump-wall-street-already-in-hot-water</guid>
<description><![CDATA[ 
      
        Nerolab. | Nerolab
    

  https://ny.eater.com/2025/6/6/24443672/nerolab-trump-restaurant-italian-closing ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/8Yte04HHEdTyNACHKoo7MqGE20M=/0x143:600x457/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26019977/nerolab_usa_2.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, New, Italian, Restaurant, Trump, Wall, Street, Already, Hot, Water</media:keywords>
</item>

<item>
<title>On Instagram, Recipe&#45;Sharing Automation Is Here to Stay</title>
<link>https://coastalandliving.com/on-instagram-recipe-sharing-automation-is-here-to-stay</link>
<guid>https://coastalandliving.com/on-instagram-recipe-sharing-automation-is-here-to-stay</guid>
<description><![CDATA[ 
      
        Lille Allen
    


  Recipe- and link-sharing chatbots are flourishing — and making comment sections more transactional than ever In December, the actress Sarah Snook, best known for playing the icy Shiv Roy on Succession, commented just one word on an Instagram post by NYT Cooking: “Meatball.” And who could argue with that? Ali Slagle’s Thai-inspired chicken meatball soup looked good, and getting the recipe required only that one leave the word “meatball” in a comment.
Do so, and a message from NYT Cooking pops into your inbox in seconds, offering a direct link to the recipe. This new format for engaging readers circumvents the clunky “link in bio” maneuver,  a workaround necessitated by the photo app’s incompatibility with clickable links in captions and now considered the norm for publications and creators who use the platform to promote work that lives on other websites. Recently, a slew of new add-ons — including Manychat, which NYT Cooking uses — has allowed creators to automate messages and replies in this way. Food52 uses them too, as do recipe developers with unwieldy follower counts, like Yumna Jawad of Feel Good Foodie (4.7 million) and Deb Perelman of Smitten Kitchen (1.8 million).
Influencers and creators have taken advantage of automation like this for a while, whether it’s to send followers recipes or to share shoppable affiliate links. The effect is twofold, saving individuals from the tedious act of manually responding thousands of times and guaranteeing higher engagement since it prompts people to leave comments. These tools have become common enough to have instilled a habit: Some people now attempt to trigger chatbots even when a creator doesn’t use them or instructs other steps for getting recipes. 
“It doesn’t actually matter as a content creator/pusher whether you use the bot thing — it’s so standard now that people assume you do,” Perelman of Smitten Kitchen told me in a DM. For viewers, these tools are easier and less confusing than asking people to click the link in her bio. “The actual conversation I had with myself was, ‘Am I going to ignore hundreds of comments a day like this, or am I going to cough up $100/month(!) to give people what they want? With social media, the latter is my default — just make it easy; meet people where they are.” 
It’s true: Recipe developers and creators use these tools because Instagram isn’t the best place to share their recipes. Dropping instructions and measurements into a caption is easiest for viewers, but for creators, that means losing the potential revenue and the boosts to their engagement statistics that come from someone clicking through to their blog or signing up for their newsletter. However, since it isn’t in Instagram’s best interest to direct people to leave the app — or empower them to do so easily — the workarounds for highlighting off-platform content are annoying. Today, many people still don’t understand their way around a “link in bio,” even though the strategy has been in use since around 2018. Thus, recipe-sharing chatbots have emerged and taken hold. Do creators like them? Not necessarily. Do users? Begrudgingly. 
For the people who use them, these automation tools are a new necessary evil, just like being beholden to the whims of an algorithm. At best, these tools ensure that creator and commenter both get what they want. For one, that’s a click; for the other, a recipe. At worst, they undermine the social nature of social media and depersonalize the experience of sharing food online.


        
      Jesse Sparks
  

I went to Instagram — where I post pictures of food, pointedly without recipes — to ask food creators for their thoughts on these tools. The responses were overwhelmingly negative. “Yes I hate it if that’s strong enough of a sentiment,” said one. “HATEEEEE,” said another. “I HATE IT,” said yet another. Non-creators felt strongly enough that they had to write in too. Words that came up often were “scammy” and “desperate,” and some people resented them for being too obvious a play for engagement. Indeed, in one ad, which claims “No Follow. No Freebies,” Manychat promotes that it allows creators to “request a follow” before they “give away content.” 
A common throughline was the idea of transactionality. “On a deeper level, as a content creator who puts a lot of thought into how I create my recipes and corresponding content, I don’t want people to simply think of me as a robotic recipe mill, constantly churning out recipes for consumption,” Lisa Lin, who runs the blog Healthy Nibbles, told me. “An automated tool seems antithetical to that sentiment,” she added. 
This has long been the situation with food on social media. Get enough eyes on a picture of food online and you’ll certainly become familiar with the “recipe?” commenter. Not all pictures of food warrant a recipe, and not all people who post food are recipe developers; sometimes, the point is just to be proud of a nice lunch. Yet the “reci ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/6pIAHLr6xEUOVgkSmMXGz0UYUgA=/0x31:1600x869/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26019204/25.04_Recipe_Bots.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Instagram, Recipe-Sharing, Automation, Here, Stay</media:keywords>
</item>

<item>
<title>Tracking the NYC Restaurants in ‘And Just Like That...’ Season 3, Episode 2</title>
<link>https://coastalandliving.com/tracking-the-nyc-restaurants-in-and-just-like-that-season-3-episode-2</link>
<guid>https://coastalandliving.com/tracking-the-nyc-restaurants-in-and-just-like-that-season-3-episode-2</guid>
<description><![CDATA[ 
      
        Seema on a bad date at Le B. | Craig Blankenhorn/Max
    

  https://ny.eater.com/24431589/and-just-like-that-season-3-nyc-restaurants-sex-and-the-city-hbo-max-series-satc-ajlt-episode-2 ]]></description>
<enclosure url="https://cdn.vox-cdn.com/thumbor/4u7TFW7A88GnLf9AYUK6ODC3ZOg=/0x92:1920x1097/fit-in/1200x630/cdn.vox-cdn.com/uploads/chorus_asset/file/26019344/sarita_choudhury_0.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Tracking, the, NYC, Restaurants, ‘And, Just, Like, That...’, Season, Episode</media:keywords>
</item>

<item>
<title>Last&#45;Minute Father’s Day Gift Idea: A Magic Bullet for 27% Off</title>
<link>https://coastalandliving.com/last-minute-fathers-day-gift-idea-a-magic-bullet-for-27-off</link>
<guid>https://coastalandliving.com/last-minute-fathers-day-gift-idea-a-magic-bullet-for-27-off</guid>
<description><![CDATA[ If you’re still blanking on what to buy Pops for Father’s Day, I come with deliverance. We’ve assembled the best last-minute Father’s Day gifts, all of which either off super-fast shipping or require none at all. You won’t be the black sheep of the family this year — or if you are, it’s not because failed […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/Magic-Bullet-Deal-Post.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Last-Minute, Father’s, Day, Gift, Idea:, Magic, Bullet, for, 27, Off</media:keywords>
</item>

<item>
<title>The Best Last&#45;Minute Father’s Day Gifts</title>
<link>https://coastalandliving.com/the-best-last-minute-fathers-day-gifts</link>
<guid>https://coastalandliving.com/the-best-last-minute-fathers-day-gifts</guid>
<description><![CDATA[ Father’s Day is this Sunday, June 15, which means that this is the week to either put the finishing touches on your 30th “coupon book for free hugs,” or make this the year that you actually order a smokeless fire pit on time to help his s’mores fantasies come to life. Dads are surprising creatures. […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/Last-Minute-Fathers-Day-Present.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Last-Minute, Father’s, Day, Gifts</media:keywords>
</item>

<item>
<title>The Best Summer Tomato Recipes, According to Eater Editors</title>
<link>https://coastalandliving.com/the-best-summer-tomato-recipes-according-to-eater-editors</link>
<guid>https://coastalandliving.com/the-best-summer-tomato-recipes-according-to-eater-editors</guid>
<description><![CDATA[ With all due respect to stone fruit and watermelon, there’s no food that screams Peak Summer more than the tomato. It’s right now — during the hottest days of August — that tomatoes are at their ripened perfection on the vine, smelling slightly like grass baked with sunshine and nearly ready to burst with juiciness; […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/22793877/1132062002.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Summer, Tomato, Recipes, According, Eater, Editors</media:keywords>
</item>

<item>
<title>How to Build a Restaurant With No Investors</title>
<link>https://coastalandliving.com/how-to-build-a-restaurant-with-no-investors</link>
<guid>https://coastalandliving.com/how-to-build-a-restaurant-with-no-investors</guid>
<description><![CDATA[ A version of this post originally appeared on June 11, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the last in a four-part series on restaurant growth, presented by Square. Organize all your orders — dine-in, online, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/250312_PWORK_BBQ_2095-1-1.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Build, Restaurant, With, Investors</media:keywords>
</item>

<item>
<title>‘There’s Beauty Inside Our Doors’: Queer Bars in Red States Forge On</title>
<link>https://coastalandliving.com/theres-beauty-inside-our-doors-queer-bars-in-red-states-forge-on</link>
<guid>https://coastalandliving.com/theres-beauty-inside-our-doors-queer-bars-in-red-states-forge-on</guid>
<description><![CDATA[ On a sweltering evening in mid-May, the Texas House of Representatives is in session. Among the dozens of bills on the docket, debating everything from public information law to renaming a highway, is House Bill 1106, which would specify that denying a child’s gender or sexual orientation is not abuse or neglect in the eyes […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/26022848/25.06_Queer_Table___Southern_gay_bars.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>‘There’s, Beauty, Inside, Our, Doors’:, Queer, Bars, Red, States, Forge</media:keywords>
</item>

<item>
<title>How Maddy DeVita Pulls Off the Perfect Dinner Party</title>
<link>https://coastalandliving.com/how-maddy-devita-pulls-off-the-perfect-dinner-party</link>
<guid>https://coastalandliving.com/how-maddy-devita-pulls-off-the-perfect-dinner-party</guid>
<description><![CDATA[ It’s the Friday morning rush at Paisanos in Boerum Hill. There’s a constant ding of the doorbell as people shuffle in and out of the neighborhood butcher shop. Private chef Maddy DeVita steps inside. Her eyes drift up to the 65-pound stravecchio provolone wheels hanging from the ceiling as she makes her way over to […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/SPel_Eater_Lede_V2.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>How, Maddy, DeVita, Pulls, Off, the, Perfect, Dinner, Party</media:keywords>
</item>

<item>
<title>At Black Restaurants, A Legacy of Community Comforts in a Tumultuous World</title>
<link>https://coastalandliving.com/at-black-restaurants-a-legacy-of-community-comforts-in-a-tumultuous-world</link>
<guid>https://coastalandliving.com/at-black-restaurants-a-legacy-of-community-comforts-in-a-tumultuous-world</guid>
<description><![CDATA[ The day after the 2024 presidential election results were announced, Nicole Nicholas’s Flatbush, Brooklyn neighborhood was “eerily quiet.” She recalls how her cafe Aunts et Uncles, which she runs with her husband Mike Nicholas, became a place for emotional processing. “We sat outside, shared conversations with customers, and even shed tears.” At that moment, their […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/img_6046.jpeg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Black, Restaurants, Legacy, Community, Comforts, Tumultuous, World</media:keywords>
</item>

<item>
<title>Kanji Season Is Short — Savor Every Sip</title>
<link>https://coastalandliving.com/kanji-season-is-short-savor-every-sip</link>
<guid>https://coastalandliving.com/kanji-season-is-short-savor-every-sip</guid>
<description><![CDATA[ If you’re the kind of person who finishes a jar of pickles and finds yourself tipping it to sip the last of the juice, kanji is the drink you didn’t know you were waiting for. Popular throughout India, it’s like a brine you can drink by the glassful: fiery, sour, and the same deep purple […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/25.06_kanji_720.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Kanji, Season, Short, —, Savor, Every, Sip</media:keywords>
</item>

<item>
<title>Street Food Summer Is Here</title>
<link>https://coastalandliving.com/street-food-summer-is-here</link>
<guid>https://coastalandliving.com/street-food-summer-is-here</guid>
<description><![CDATA[ Street food is one of the essential joys of summer. After months spent hiding from the elements inside temperature-controlled restaurants, there’s nothing like sitting in the sunshine with barbecue from one of Austin’s most exciting food trucks, digging into a cream cheese-slathered Seattle-style hot dog outside the Mariners game, or cooling off with one of […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/KGBBQ-AndrewReiner.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Street, Food, Summer, Here</media:keywords>
</item>

<item>
<title>Eater Chicago’s Ashok Selvam Wins James Beard Media Award</title>
<link>https://coastalandliving.com/eater-chicagos-ashok-selvam-wins-james-beard-media-award</link>
<guid>https://coastalandliving.com/eater-chicagos-ashok-selvam-wins-james-beard-media-award</guid>
<description><![CDATA[ The 2025 James Beard Foundation Media Awards took place on June 14 in Chicago, and Eater Chicago’s Ashok Selvam won the Jonathan Gold Local Voice Award. The award recognizes, according to the Beards, “the work of an individual who engages readers through enterprising food and dining coverage, and whose work displays versatility in form, such as reviews, profiles, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/gettyimages-2220185982.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Eater, Chicago’s, Ashok, Selvam, Wins, James, Beard, Media, Award</media:keywords>
</item>

<item>
<title>Here Are the 2025 James Beard Foundation Media Award Winners</title>
<link>https://coastalandliving.com/here-are-the-2025-james-beard-foundation-media-award-winners</link>
<guid>https://coastalandliving.com/here-are-the-2025-james-beard-foundation-media-award-winners</guid>
<description><![CDATA[ Congratulations are in order for many members of food media: Tonight during a ceremony in Chicago, the James Beard Foundation announced its 2025 Media Award winners, bestowing medals to food professionals working in cookbooks, journalism, and television and audio programming. The awards whittled down winners from a long list of finalists that was announced in early […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/jamesbeard3.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Here, Are, the, 2025, James, Beard, Foundation, Media, Award, Winners</media:keywords>
</item>

<item>
<title>Here Is the Full List of James Beard Awards 2025 Winners</title>
<link>https://coastalandliving.com/here-is-the-full-list-of-james-beard-awards-2025-winners</link>
<guid>https://coastalandliving.com/here-is-the-full-list-of-james-beard-awards-2025-winners</guid>
<description><![CDATA[ Tonight, in a star-studded ceremony at the Lyric Opera in Chicago, the James Beard Foundation announced the winners of the 2025 James Beard Awards, considered the highest accolade for chefs and restaurateurs in America. In the major categories, Frasca Food and Wine in Boulder, Colorado was named Outstanding Restaurant, Jungsik Yim of Jungsik in New […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/05/jamesbeard6.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Here, the, Full, List, James, Beard, Awards, 2025, Winners</media:keywords>
</item>

<item>
<title>Dive Into This Conch in Sauce Souskaye, the Perfect Summer Seafood Recipe</title>
<link>https://coastalandliving.com/dive-into-this-conch-in-sauce-souskaye-the-perfect-summer-seafood-recipe</link>
<guid>https://coastalandliving.com/dive-into-this-conch-in-sauce-souskaye-the-perfect-summer-seafood-recipe</guid>
<description><![CDATA[ There are arguments about which dish is most representative of St. Lucia. As an island in the Caribbean, seafood is a must. Although green figs and saltfish is the official national dish, Natalie Compton believes conch in sauce souskaye should also be in the running. It’s why she knew she had to include the recipe […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/conch-in-sauce-souskaye.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Dive, Into, This, Conch, Sauce, Souskaye, the, Perfect, Summer, Seafood, Recipe</media:keywords>
</item>

<item>
<title>Watch the 2025 James Beard Restaurant and Chef Awards Live Now</title>
<link>https://coastalandliving.com/watch-the-2025-james-beard-restaurant-and-chef-awards-live-now</link>
<guid>https://coastalandliving.com/watch-the-2025-james-beard-restaurant-and-chef-awards-live-now</guid>
<description><![CDATA[ The James Beard Foundation Restaurant and Chef Awards will take place on June 16, 2025, at the Lyric Opera of Chicago. This year’s ceremony for the Restaurant and Chef Awards will see winners crowned from the list of nominees announced on April 2 (that list whittled down from the list of semifinalists announced January 22) and […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25934033/jamesbeard4.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Watch, the, 2025, James, Beard, Restaurant, and, Chef, Awards, Live, Now</media:keywords>
</item>

<item>
<title>Maido in Lima, Peru Named ‘World’s Best Restaurant’</title>
<link>https://coastalandliving.com/maido-in-lima-peru-named-worlds-best-restaurant</link>
<guid>https://coastalandliving.com/maido-in-lima-peru-named-worlds-best-restaurant</guid>
<description><![CDATA[ This story was originally published on April 5, 2017, and has been updated to reflect the 2025 results. Maido was just named the No. 1 restaurant in the world for 2025 on the World’s 50 Best Restaurants list, beating out Asador Etxebarri in Atxondo, Spain (which landed at No. 2) for the coveted spot. It’s […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/gettyimages-542165612.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Maido, Lima, Peru, Named, ‘World’s, Best, Restaurant’</media:keywords>
</item>

<item>
<title>The World’s 50 Best Restaurants 2025: The Full List of Winners</title>
<link>https://coastalandliving.com/the-worlds-50-best-restaurants-2025-the-full-list-of-winners</link>
<guid>https://coastalandliving.com/the-worlds-50-best-restaurants-2025-the-full-list-of-winners</guid>
<description><![CDATA[ The World’s 50 Best Restaurants list for 2025 was 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. Maido in Lima, Peru was named No. 1, with Spain’s Asador Etxebarri at No. 2 (for the second year […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/W50BR25-Group-Shot-High-Res.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, World’s, Best, Restaurants, 2025:, The, Full, List, Winners</media:keywords>
</item>

<item>
<title>Watch the 2025 James Beard Restaurant and Chef Awards</title>
<link>https://coastalandliving.com/watch-the-2025-james-beard-restaurant-and-chef-awards</link>
<guid>https://coastalandliving.com/watch-the-2025-james-beard-restaurant-and-chef-awards</guid>
<description><![CDATA[ The James Beard Foundation Restaurant and Chef Awards took place on June 16, 2025, at the Lyric Opera of Chicago. This year’s ceremony for the Restaurant and Chef Awards crowned winners from the list of nominees announced on April 2 (that list was whittled down from semifinalists announced January 22), on the heels of the foundation’s […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25934033/jamesbeard4.png" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Watch, the, 2025, James, Beard, Restaurant, and, Chef, Awards</media:keywords>
</item>

<item>
<title>Overheard at the 2025 James Beard Awards</title>
<link>https://coastalandliving.com/overheard-at-the-2025-james-beard-awards</link>
<guid>https://coastalandliving.com/overheard-at-the-2025-james-beard-awards</guid>
<description><![CDATA[ A version of this post originally appeared on June 18, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. Subscribe now for more stories like this.  Along with the usual flood of tourists and locals enjoying the summer weather, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/gettyimages-2220503758.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>Overheard, the, 2025, James, Beard, Awards</media:keywords>
</item>

<item>
<title>The Best Kitschy, Food&#45;Themed Phone Cases for Food Lovers</title>
<link>https://coastalandliving.com/the-best-kitschy-food-themed-phone-cases-for-food-lovers</link>
<guid>https://coastalandliving.com/the-best-kitschy-food-themed-phone-cases-for-food-lovers</guid>
<description><![CDATA[ I always believe in the serotonin-boosting power of trinkets and tchotchkes, but especially when they’re functional. That’s why I’m so enamored by the influx of personality-forward, food-themed phone cases in recent years; for one, you take your phone with you everywhere, so your happy emotional returns on the case are seemingly never-ending. I also can’t […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/Food-Phone-Cases.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Kitschy, Food-Themed, Phone, Cases, for, Food, Lovers</media:keywords>
</item>

<item>
<title>The Best Zucchini Recipes, According to Eater Staff</title>
<link>https://coastalandliving.com/the-best-zucchini-recipes-according-to-eater-staff</link>
<guid>https://coastalandliving.com/the-best-zucchini-recipes-according-to-eater-staff</guid>
<description><![CDATA[ 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, […] ]]></description>
<enclosure url="https://platform.eater.com/wp-content/uploads/sites/2/2025/06/shutterstock_2150204511.jpg" length="49398" type="image/jpeg"/>
<pubDate>Sat, 19 Jul 2025 00:13:05 +0800</pubDate>
<dc:creator>Tomas Kauer - News Moderator</dc:creator>
<media:keywords>The, Best, Zucchini, Recipes, According, Eater, Staff</media:keywords>
</item>

</channel>
</rss>