Jarrett Melendez
Associate Editor
Jarrett Melendez is a Boston-based food and comic book writer. Jarrett has worked in bakeries, diners, and restaurants in Maine and Mexico, specializing in Mexican, Italian, and Japanese cuisine, the latter of which he learned from endlessly patient host mothers while he was studying abroad outside of Tokyo and a short stint in Hiroshima.
Before starting at Epicurious in 2022, he was a regular contributor to Food52, Saveur, and Bon Appétit. Jarrett is the writer and co-creator of the GLAAD Award nominated graphic novel Chef's Kiss (Oni Press), a queer kitchen romance, and a comic-style cookbook called The Comic Kitchen. He is currently writing a graphic memoir, a middle-grade fantasy adventure, and an action-comedy. He lives in Somerville, MA, with his collection of Monokuro Boo plush pigs.
Seasonal Spotlight
13 Japanese Soups and Broths to Warm Your Winter Nights
You deserve a steaming bowl of one of these soups.
Stop Throwing Away Your Potato Skins and Stick Them in a Taco Instead
Originally born of necessity during lean times, tacos de pobre have become a mainstream staple in Mexican home kitchens.
A Vegan Comfort Food Meal Plan to Chase Away the Winter Blues
A week’s worth of meals that focus on the vegetables—and the coziness.
Rumbledethumps: The Scottish Way to Eat Leftover Mashed Potatoes for Breakfast
As delicious as it is delightfully named, this mashed potato and cabbage casserole is great for brunch.
11 Holiday Breads to Bake Your Season Bright
German stollen, Finnish pulla, Italian panettone, and Mexican rosca de reyes all rise to the occasion.
Here’s What Associate Editor Jarrett Melendez Is Cooking This Month
December is my time to delve into all the richest, most comforting foods, like chocolate, cheese, and meats galore.
After 50 Years, Banoffee Pie Gets a Makeover
"Great British Bake Off" judge Prue Leith shares some history—and some tweaks—for this quintessentially British dessert.
The Diner Trick That Taught Me to Love Day-Old Biscuits
Learn how to reheat biscuits so that they taste even better the next day.
The Best Bread for Stuffing Is Dried in the Oven, Not on the Counter
Learn how to properly dry your bread out for stuffing so you can get properly stuffed on Thanksgiving.
The Best Cocktail Cherries, Tasted and Approved
Old Fashioneds, Manhattans—hell, even a piña colada deserves better than a sickly-sweet candy-red maraschino. Here’s what to get instead.
Do You Need to Refrigerate Leftover Pie?
Have another slice… and then follow these pie storage instructions.
The Pumpkin Spice Latte Is Coming for Your Cocktail Hour
This PSL milk punch is the batch cocktail you need for your fall festivities and Halloween parties this year.
How to Make Pancakes Without Any Measuring Cups
Any juice cup or mug is all you need to make these simple but delicious pancakes.
Does Soy Sauce Need to Be Refrigerated?
Cooks, soy sauce sellers, and food safety experts all weigh in on why may want to refrigerate your soy sauce.
Your Ice Cream Cone Is Missing Marshmallow Fluff
Treat your ice cream cone, and yourself, to a crown of toasted marshmallow fluff for that s’mores vibe.
Stop Foraging for Bad S’mores Sticks and Use Pocky Instead
I’m just mad that I didn’t think of the combination of Pocky and marshmallows myself.
The Choco Taco Lives On in Our Hearts (and In This Recipe)
If the news of our dearly departed Choco Taco has you down, pick up a few ingredients and make our homemade version.
How to Transform Your Leftovers Into Stellar Chilaquiles
Got extra tortillas or leftover rotisserie chicken on hand? This versatile dish makes those bits and bobs into fantastic comfort food.
Chilaquiles Rojos
This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.
Salsa Roja
The scent of homemade salsa roja always takes me back to my childhood. The aroma of rehydrating dried chiles mingling with fresh serrano chiles or jalapeños, tomatoes, onion, and garlic was a weekly occurrence in our household. It was always too spicy for my young palate, but I never got sick of the smell wafting through the house. Though I’ve grown into a heat-seeker as my palate has evolved, this version doesn’t have to be spicy at all. Adding a single serrano chile to the mix gives this mild .…