David Tamarkin
Digital Director Emeritus
David joined Epicurious as its chief editor in 2015. His words and recipes have appeared in publications such as Bon Appetit, Healthyish, Gourmet, Cooking Light, Every Day with Rachael Ray, Food Network Magazine, The Guardian, Wine & Spirits, Time Out New York, and Time Out Chicago, where for many years he was the food editor. David is the creator of COOK90 and the author of COOK90: The 30-Day Plan for Faster, Healthier, Happier Meals, which the New York Times called "excellent." He's also the co-author of More Mexican Every Day and the publisher of the short-lived, experimental cooking magazine Middlewest.
How to Cook During #snowmaggedon2016
Everybody knows that the best way to survive a blizzard is to cook your way through it. That's what the editors at Epi are going to do, anyway. Here, let our plans inspire yours.
5 Ingredients That Make Cooking Easier and Faster
The barriers to consistent cooking are enough to make anyone call for takeout once in a while. But that's not an option for our editor, who has committed to cooking 90 meals in January. How's a boy to keep cooking? Saviors.
The Guilt of Simple Cooking (and How to Get Over It)
In his first week of #cook90, our editor grappled with some existential cooking questions. And then he soft-boiled some eggs.
3 New, Warming Recipes for Winter
Whether you're cooking with liquid (braising) or cooking dry (roasting), doesn't matter—in this weather, all that matters is that the oven is on.
I'm Going to Cook Every Single Meal in January. Here's How
P.S. - I'm going to use the hashtag #Cook90 while I do it.
Why 2015 Was the Most Empowering Year for Home Cooks
Brothers are, too. Because in 2015, the message was that it's okay to cook whatever you want, however you want, and for whomever you want—as long as it's good for you.
The Easiest Way to Serve Cheese at a Dinner Party
When a cheese plate is too complicated, it's time to grab a bowl.
The Soup You Always Have the Ingredients For
Don't call out for pizza yet—in your pantry and in your fridge, you probably have the makings of a warm, classic soup.
How to Turn a Dinner Party Into an Actual Party
A dinner party has one vibe. A house party has another. How do you get both in one night? A few vibemasters reveal their tricks.
3 New Recipes for Bowl Food (Yes, Bowl Food)
Who needs a fork? Our newest recipes were made for spooning.
Secrets of 5-Ingredient Pastas
These winter pastas use the minimum number of ingredients for the maximum amount of flavor.
The Sweet and Spicy Condiment That Goes With Everything—Especially Pizza
Two pantry staples. One minute of stirring. Endless opportunities for drizzling.
Chicago-Style Deep Dish Nachos
The pizza-nacho mash-up the world has been waiting for.
4 New Recipes for Cooking for Crowds
Surely you're not eating on your own every night...right?
4 Brand New Recipes for the Freezer Aisle
Is it cold in here, or is it just Epi's Freezer Food week?
How Frozen Lima Beans Saved Wednesday Night Dinner
On our list of time-saving frozen foods, these little guys are on top.