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.
Make Dad Grill These Chops for Father's Day
(Or maybe your dad will just cook it himself.)
How to Mince Garlic Without Peeling It
Not peeling garlic takes this gadget from unnecessary to unparalleled.
Summer Comfort Foods for the Weekend
There are so many great vegetables available right now. Let's put them on a pizza!!
The Kitchen Tool That Makes Every Baked Good Look Perfect
Spend $10 now, get compliments for life.
How to Throw a Dinner Party by Opening a Few Cans
It's time to get over your aversion to tinned fish. Not just because it's healthy. Not just because it's delicious. Because it makes dinner parties a breeze.
Yes, You Can Eat That Moldy Food
Sick of playing guessing games with moldy food? We consulted an expert to find out which moldy foods really have to be thrown away—and which can salvaged and enjoyed.
What Home Cooks Don't Know About Food Waste—and How It Can Help Them
Researchers have figured out who's to blame for all the food we waste in this country: it's the home cooks. All that waste is a problem. It's also an opportunity.
British Baking Star Ruby Tandoh on Cupcakes, Buns, and Pavlova
Ruby Tandoh was the youngest ever contestant on The Great British Bake Off, a BBC show that launched her career and a cookbook, Crumb. Now, with the book getting a stateside release, Tandoh is poised to be embraced by American bakers. But first, she'll have to school us on a few terms.
What to Cook This Weekend
What's that? You wanna take this outside? YOU WANNA TAKE THIS OUTSIDE?? Um, us too.
A Salad for Every Day of the Week
Salads packed with protein are a snappy option for quick weeknight dinners. Try it for four nights, and on the fifth night, eat cake.
The Secret to Cooking With Cilantro
It seems obvious. So why aren't you using more cilantro?
How to Dry-Age a Steak at Home
No cook knows everything—not even the pros. So in this new column, we take questions from professional food folks, and find other pros to get the answers. This week: An ice cream slinger seeks the help of a meat man.
What to do With That Mayonnaise (and Ketchup, and Mustard) Stuck in the Jar
There's valuable dressing/sauce material in those bottles—all you need to do is shake it out.
Five Grocery Buys to Escape Your Cooking Rut
Change up your supermarket routine to get creative in the kitchen.
8 Tips for Reducing Food Waste in Your Own Kitchen
If chef Dan Barber can serve an entire menu of "wasted" food, so can you.
How To Butcher a Chicken With a Pair of Scissors
Put down that cleaver—the safest, easiest way to quarter a chicken at home is with a sharp pair of shears.
What to Eat This Weekend: A Game Plan
Your taste buds have been hibernating. A little chile will wake them up.
How to Preserve Blood Oranges, Clementines and Lemons
Take a little piece of winter into spring by giving the fleeting winter citrus crop—blood oranges, clementines, tangerines—the preserved lemon treatment.
Can You Spiralize Chocolate?
Spiralizers can make "noodles" out of vegetables no problem. But what else can this trendy kitchen gadget do? We put it to the test.