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 #cook90 2017 Starter Guide
The #cook90 challenge is simple: cook three meals a day, every day, for a whole month. But the real challenge is getting prepped and organized to tackle four weeks of cooking. You can do it—and this starter guide will help.
Roasted Garlic Herb Sauce
This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.
Grain Bowl with Spiced Vegetables and Curried Yogurt
No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can be made with all sorts of roasted vegetables (and, for that matter, any kind of grain).
Cuisinart Has Recalled 8 Million Food Processor Blades. Is Yours Among Them?
It's really, really worth finding out.
5 Dinners to Stress-Cook and Stress-Eat During Election Week
Relax with these delicious...oh Jesus, it's hopeless.
Chocolate Cake for Breakfast? And Other 2017 Trend Predictions
An Epi conversation about what food trends to expect next year.
A Bolder, Punchier Way to Work With Herbs
Anna Jones has a new way with herbs in A Modern Way to Cook.
Should You Buy IKEA's New Organic Coffee?
Every so often IKEA comes out with a product that's sturdily made, beautifully designed, and stupidly cheap. Is the company's new organic coffee one of them?
Tiramisu Is the Worst Italian Dessert. Until You Make It Like This.
Pointers for restoring tiramisu's reputation.
How Cooking Pasta in Less Water Can Save the Planet
Or at least save you a few bucks on your energy bill.
How to Become Addicted to (Baking) Sourdough Bread
Sourdough is more than a recipe. It's a lifestyle, like CrossFit. Except, you know, the opposite.
Why You Should Be Topping Your Salads With Whipped Cream
The creamiest, easiest salad dressing comes from the same carton you'd use for dessert.
The Tomato Trick for Better Panzanella Salads
How do you make a great salad even greater? The secret is in the salt soak.
The Fast, Vegetarian Taco You Won't Believe Is Mexican
It's got an Italian ingredient in it, but it's 100% Mexican.
How to Make Diner-Style French Toast at Home
Nobody said the hunt for perfect diner French toast would be easy. Nobody warned it'd take this much coffee, either.
Diner-Style French Toast
When it’s French toast you want, diner-style is the only way to go.
Why You Should Pour Lemonade Into Your Cold Brew
Following in iced tea's footsteps is a concoction that combines citrus and caffeine to deeply refreshing effect. Now if only we could settle on a name for it.
How to Roast Garlic in 15 Minutes
It's not only possible—it's the way they've been doing it in Mexico for years.