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.
This Savory Dutch Baby is Make-Ahead and Full of Hope
Which makes it the perfect breakfast to prep for Valentine's Day—or, rather, for the morning after.
The Case for the Cumin Seed
The versatility of the cumin is practically unmatched in the spice world. But if you're buying the pre-ground stuff, you're only getting half the story.
How to Cook With Other People and Still Remain Friends
It's all about picking the right recipe.
How to Cook Two Dinners at Once (Without Even Realizing You're Doing It)
It's called nextovering, and it's a life-saving technique when you're doing COOK90.
The Official Meal Plan of COOK90 2019
This month-long meal plan is full of fast dinners and plenty of nextovers, both of which ensure your COOK90 will be cool, collected, and calm.
The Lost Christmas Recipes of Gourmet—and How We Found Them
When Gourmet magazine shuttered in 2009, a never-released December issue went with it. Nine years later, some of those pages are being published on Epicurious.
Everything You Need to Know About the COOK90 Cookbook—and COOK90 2019
We're officially kicking off this year's plan with a new book, and a new focus on COOK90 clubs.
Stunning Tabletop Gifts That Will Make Dinner Instagram-Worthy
Give that host the most by gifting them the nattiest napkins, the perfect placemats, and a bountiful (read: big-ass) bowl.
Smoky Beans and Greens on Toast
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever crispy, skillet-fried toast is an option, you should probably take it.
Announcing Our New Cookbook, COOK90: The 30-Day Plan for Faster, Healthier, Happier Meals
Three years ago, COOK90 became a movement, as home cooks everywhere challenged themselves to an entire month of High Intensity Interval Cooking. Now we're publishing a book that will be the movement's manifesto.
In Support of Sheet Pans
We think the sheet pan is so super, we're dedicating a month to exploring everything it can do.
Summer Pizza with Salami, Zucchini, and Tomatoes
It's a pizza. It's a salad. Here, store-bought pizza dough gets this family-friendly dinner on the table in less than an hour.
How to Make Your Kitchen Towel as Powerful as Your Blender
All you need is some solid Towel Technique.
Why It's Sometimes Better Not to "Clean As You Go"
Sometimes you just want to do the dishes all at once.
The Way We Grocery Shop Now
It's not as simple as it used to be. In 2018, grocery shopping can be an act of self-care, environmentalism, or activism.
The Single Best Gift for the Kid Who Cooks
To boost a child's confidence in the kitchen, give them a cooking tool all their own—just maybe don't get the Disney version.
Coconut Milk French Toast
A dredge in coconut milk and a saucy canned pineapple reduction gives this brunch classic a tropical vibe—and you can make it even if the fridge is totally bare.
The Four Types of Shoppers You'll Meet in the Grocery Store
That is, assuming these people actually shop in brick-and-mortars.
When It Comes to Measuring Cups, Bigger Is Better
It's time to kiss the one-cup goodbye.