Adina Steiman
Special Projects Editor Emeritus
Lover of matcha, hater of fennel, defender of crescent dough.
Delicious Gefilte Fish: A Passover Oxymoron?
An interview with Liz Alpern and Jeffrey Yoskowitz, founders of Gefilteria and new-school gefilte fish makers.
The Single Best Way to Eat Ricotta (Hint: It's Not Lasagna)
Lasagna and manicotti have been hogging ricotta for years. It's time for that to stop.
Why Top Sheets Are Mandatory—at Least in Food
GQ claims that top sheets are "finicky rascals" that are "engineered to fail us." But when it comes to food, they couldn't be more wrong.
The (Fishy) Cook's Trick That You Should Keep Secret
Every home cook has a trick that makes everything mysteriously better. This one could be yours.
Mayo Is Great on Sandwiches. Salad Dressing Is Better.
The magical mixture already makes salad taste amazing. So imagine what it can do for sandwiches.
Is It OK for Home Cooks to Use Store-Bought Crescent Dough?
Last week, we ran a video that used Pillsbury dough. Should we feel guilty?
Jarred Tomato Sauce Isn't Great. Until You Do This to It.
The red stuff in the jar isn't really sauce. Just like yeast, it's more of a starter.
The Tastiest Thing You Can Do With a Chicken
No, that's not an exaggeration. Once you heed the siren call of the nearly unpronounceable but insanely crunchy gribenes, you'll never go back.
Why Cheez Whiz Deserves Your Respect
Do you turn up your nose at this processed-cheese product? One Epicurious editor is here to defend its right to exist—and proclaim the pleasures of actually eating it.
Is Your Food Rancid? Here's How to Tell
We all know what to do when food has gone moldy or spoiled. But what's the deal with rancidity?
How to Make Oatmeal Taste Better Than, Well, Oatmeal
Already in love with chewy (but kinda bland) oats? Work in some new varieties of rolled grains, and pretty much everything gets more delicious.
In Praise of Brown Food
Dinner isn't a beauty contest. So before you diss your dinner because it isn't Instagram-worthy, remember: Brown is the color of deliciousness.
Are Your Beans Big Enough?
How one Epi editor's obsession with oversized legumes spun wildly out of control.
I Dip, You Dip, We Dip (Valentine's Day Strawberries, That Is)
They're not what you think they are.
Why Tahini Is the New Kale
You might know the classic Middle Eastern sesame paste from your local falafel shop. But get ready to see it everywhere else—even in your smoothies.
7 Valentine's Day Chocolates Better Than Russell Stover
Are boxed chocolates a little corny? Not when they're this good.
Celebrate Super Bowl 50 With 50-Ingredient Nachos
To celebrate the 50th anniversary of the Big Game, we bring you an equally compelling competition: #NachoBowl50. May the best chips win.
How to Make Silky Lemon Curd the Easiest Way
You'll want to serve this citrusy, silky sauce with pretty much everything.
