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.
5 Common Groceries That Make Splendid Summer Cocktails
When you combine them with a bottle of booze, of course.
This Is How You Turn Scrambled Eggs Into a Not-Sad Dinner
This is not an emergency meal.
The Easiest Way to Make Lunch at Your Desk
Don't have time to meal prep? You can make a salad right at your desk with these handy tricks.
10 New Cookbooks to Kick Off Grilling Season
These are the best new grilling and barbecue books for summer—just in time for Father's Day.
I Tried Doing Mise en Place Every Time I Cooked for a Week
It really did make me a better cook.
In Defense of the Incredible Wasa Cracker
You say it tastes like cardboard. I say it's a brilliant canvas for avocado.
Weekly Meal Plan: April 23–27
Chicken parm, artichoke salad, and a warm, cheesy vegetarian dinner you can make in 30 minutes.
Chicken Juice + Bread = Delicious
Your bread needs salty, ultra-savory chicken juice—STAT.
5 Tips For Storing Big Foods in a Tiny Apartment
So you still want to shop at Costco but your apartment is 400 square feet? Here's what to do.
Weekly Meal Plan: April 2–6
Crispy roast chicken; creamy, cheesy squash; and lots of pasta.
The Puerto Rican Spice Blend that Makes Everything Delicious
With her cookbook Coconuts and Collards, Diaz goes deep into a very specific type of Puerto Rican cooking: her own.