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.
The Secret to Getting Super-Moist Chocolate Cakes, Every Time
It's all about a very surprising summer ingredient.
Why You Should Be Eating Your Meat Cold This Summer
It makes a ton of sense once you start thinking about it.
What I Mean When I Say Home Cooking is Dying
A few facts and figures to back up a bold statement.
We Found the New LaCroix—and We're Obsessed
It's basically the only thing we want to drink—and look at—this summer.
Amazon is Buying Whole Foods Market for $13.7 Billion and Groceries Will Never Be the Same
Amazon has been wanting to get into the grocery game for a while now.
The Tiny $15 Toaster That Will Replace Your Toaster Oven
It comes straight from Argentina, and it's brilliant.
How to Really Make Your Guests Happy at a Dinner Party
Step one: pick a recipe that requires a lot of prep.
How I Stopped Feeling Guilty About White Rice
I fought my attraction to white rice for 37 years, until one dish woke me up.
The Latin-Caribbean Sauce That Does Triple Duty
It marinates, it seasons, it finishes, it scores!
Chicken Kofta Meatballs
Make a big batch of these spicy herbed meatballs and stash them in your freezer. That way, you’ll always have the building blocks for an easy weeknight dinner on hand.
How to Make Perfect Hard Boiled Eggs
Hard boiled eggs are easy to master. All you need are a few tricks.
The Key to Weeknight Cooking Lives in Your Freezer
Because sometimes even stepping into the supermarket is too much to bear.
There's No Shame in Rotisserie Chicken
The best way to quit your take-out addiction? Pick up a pre-cooked chicken.
Garlic Mojo Sauce
It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.
5 Crispy Weeknight Dinners for Spring
Let the soft braised meats of winter go back to the cold, snowy depths from which they came.
Why You Should #cook90 in Spring
We're doing #cook90 again in May, and we want you to do it with us. Why? Because asparagus.
