Emily Johnson
Associate Director, Commerce
Since joining Epicurious in 2017, Emily has learned to throw better dinner parties, cooked lots of solo dinners, and fed unsuspecting friends and family members lots of cream cheese in various forms. She now strategizes and edits shopping stories across both Epi and Condé Nast’s other food brand, Bon Appétit. Before coming to Epicurious, Emily was at Lucky Peach and studied literature at The New School.
How to Store Parsley So It Doesn't Go to Waste
Because you deserve better than wilted, sad herbs.
How to Throw a Dinner Party Without Actually Cooking Anything
For a quick, easy, and casual after-work dinner party, assemble ingredients from the grocery store into an elegant meal.
A Sweet Potato Bowl Is What You're Eating for Breakfast This Fall
Because it's comforting, it's healthy, and it's oh-so-autumnal.
These Are the Best Water Pitchers to Store In Your Fridge
We've got 11 favorite options for storing water in the fridge—and serving it beautifully at a dinner party.
We Want to Dip All of Our Food In This Steak and Cocktail Sauce Hybrid
How to make this cult steak sauce from Peter Luger's Steakhouse at home.
The 8 Tools Yotam Ottolenghi Can't Bake Without
These are the essential tools you need to bake spicy, delicious treats like our favorite London chef.
There's an Award-Winning $8 Bottle of Rosé Coming to Aldi This Week
Even fancy sommeliers like it.
Why You Should Be Grating Your Tomatoes
Luscious, dead-ripe tomatoes abound right now. And there's really only thing to do with them.
How to Make a Grilled Cheese That Is the Exact Taste of Your Childhood
Sure, there are a lot of fancy grilled cheeses out there. But when you need to get back to basics, use this method.
5 Nights of Easy Peasy Sheet-Pan Dinners
A week full of easy, sensible dinners for the crazy, back-to-business time that is September.
How to Make Creamy, Decadent Chicken Alfredo Pasta
You're one pot away from the world's greatest comfort food.
Made In Is the Warby Parker of Cookware and We're Intrigued
This new direct-to-consumer line of cookware products promises high quality at a lower price.
So Your Cute Tea Kettle Is Covered in Grease, Huh?
Don't worry, your weekly tea party is safe because we'll teach you how to clean it.
How to Eat Guava Every Day
When you know how to buy it and the best recipes to use it, you'll seriously want to eat guava every day.
Here's Why People Love Burnt Food
One man's kitchen mistake is another man's perfect cookie.
The Recipe That Will Make All of Your Food Crispy and Delicious
Dip almost anything in beer batter and you'll have a delicious dish on your hands.
This Week's Meal Plan: Cool Dinners for Hot Nights
Too hot outside to eat anything warm? Make chilled corn soup, a summery salmon salad, and cool, spicy noodles instead.
How to Cut Cabbage Like a Total Pro
You're on your way to perfect coleslaw all summer long, and perfect sauerkraut this fall, too.
How to Never Settle for Limp, Withered Herbs Again
Learn how to freeze herbs and you'll always have them at your fingertips.