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.
Are We Messing Up Our Tomato Sauce by...Cooking It?
If it's peak tomato season, yes. Yes, you are.
Green Rice Is the Grain That Every Food Should Be Served On (Especially Right Now)
How does a bowl of warm, herby rice take the edge off of summer heat? Mental trickery. (And cilantro.)
Green Rice with Tomatoes and Eggs
A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone—green rice works in any season.
Summer Is at Its Hottest and It's Time to Turn Our Ovens On
If you're not sweating through a few baking sessions, are you even participating in summer?
The Lost Lake House Menu of Gourmet
Our latest installment of Gourmet recipes that were left behind is a menu that's perfect for right now—summery, seasonal, and casual enough to make in your flip flops.
Abra Berens' "Creamed Cheese" Technique Turns Regular Mozzarella Into Burrata
Well, it's basically burrata.
Got a Glut of Greens? Reach for the Cream
A simple, flexible gratin recipe is a perfect—maybe even "light"—summer dinner.
When It Comes to Marinating Your Meat, the Third Dip's the Charm
A marinade is marvelous once. But it's even better when you use it again (and again).
Spring Greens and Leek Gratin
Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread.
A Big Batch of Big Beans Is a Big Help (When It Comes to Dinner)
Everything a little bean can do, a big bean can do better.
How to Make Seeded Honey and Use It on Everything
What's not improved with a little sweetness and a little crunch?
3 Reasons Your Chunks of Chicken Should Be Chunkier
When it comes to stir-frying, larger pieces of chicken are faster and easier to cook.
This Is How to Make a Guisado (P.S. You've Probably Been Making Them Your Whole Life)
Guisado, or guiso, is a term for something braised, stewy, homey, and delicious. It's a Mexican concept, but it can be applied to food worldwide.
The CoffeeSock Makes Great Coffee and Saves the Earth at the Same Time
Did we mention that it also saves you money?
I Have Cake Problems But This Cheap Plastic Turntable Isn't One of Them
I thought my cake hobby was satisfying before I bought this inexpensive tool. Turns out I had no idea how satisfying finishing a cake could actually be.
Why You Should Butter Your Bread Before You Toast It
Flipping the script results in toast that's richer and crispier.
How to Use the Freezer to get Razor-Thin Slices of Meat
And pork. And chicken. And salmon. And any other animal protein you want to prep like a pro.
Steak Sandwiches with Fennel Slaw
Fresh fennel—tossed in a sprightly cilantro salsa verde—adds crunch against thinly sliced steak and pillowy focaccia.
Lemony Salmon and Spiced Chickpeas
This quick salmon dish, flavored with a garlicky za’atar dressing, proves that meals are better in bowl form. Add radishes, chickpeas, and arugula, then drizzle the dressing over it all.