Joe Sevier
Senior SEO Editor, Cooking
Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which just means he tries to make our recipes and essays on technique easier to find whenever you’re ready to cook something. A graduate of the French Culinary Institute (now the International Culinary Center), Joe has worked as a professional chef—and sometimes bartender—in Brooklyn, Manhattan, Alabama, and Tennessee (where he grew up), including as a collaborator in the short-lived Eat Your Heart Out Supper Club pop-up, which paired a multi-course dinner with a rotating cast of storytellers and comedians.
Make Cured Salmon at Home, Enjoy Brunch Vibes for Days
You don’t need dill and aquavit to cure fish at home—in fact, you don’t even need salmon. Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home.
A Feast for Small Crowds: Christian Reynoso’s Spiced, Marmalade-Lacquered Duck Legs
This festive dish for four is the only adornment your holiday table needs.
This Hot Fish Sandwich Was My Favorite Dinner of 2020
Chef Matty Matheson’s take on the Nashville classic is fun to make at home—and you’ll have plenty of chile butter to play with afterward.
Grated Dough Equals Great Shortbread
Featuring a layer of jam streaked through the center, these shortbread bars are made with dough that’s frozen (for up to a month!) and then grated right into the pan.
It’s Time to Pour a Whole Bottle of Wine Into Your Dessert
Dousing the world’s most aromatic fruit with spiced rosé and then piling it into this impressive, glossy tart is a project that conjures some much-needed holiday magic.
The Best Chocolate Gifts for Any Occasion
There is no gift greater than that of chocolate.
This Easy One-Pan Pasta Is Your In-Between-Holidays Dinner Solution
It’s easy, it’s cheesy, it’s tomatoey, and you don’t need to wash a separate pasta pot.
4 Ways to Transform Leftover Gravy
Don’t toss it after Thanksgiving dinner! Nextover it.
The 5 Questions Everyone Googles on Thanksgiving Day, Answered
Take a breath. You’re fine. Here’s everything you need to know this Thanksgiving.
Hot Tip: For a Pumpkin Pie That Doesn’t Crack, Let It Cool in the Oven
Sure, you could cover an unsightly fissure with a heap of whipped cream. But you could also just not have to deal with a crack in the first place.
What Your Thanksgiving Desserts Really Want: Angostura Whipped Cream
A few dashes of Angostura bitters gives whipped cream well-rounded spice that’s perfectly suited for pumpkin pie.
Lean in to Casserole Season With This Comforting Cabbage and Cauliflower Gratin
This cauliflower and cabbage number is ready for your weeknight table; but he’d be fine joining you for Thanksgiving too.
Pie on Thanksgiving, Squash Smoothie Every Other Day
Breakfast pie as daily ritual: sounds great, but making all that pie would be kind of a lot of work. Turning leftover squash into a drink that tastes like pie: well, that is achievable.
A Lemony Cranberry Pie For a Brighter Thanksgiving
This fruit-studded riff on chess pie might not look like all of the cinnamon-laced desserts on your Thanksgiving table, but that’s kind of the point. With a refreshing tang and a lip-puckering bite, this pie may even steal the show.
Why This Is the Thanksgiving of Dark Meat Only
Skip the usual roast and opt instead for whole confit turkey legs infused with the flavor of confit garlic, guajillo chiles, and oregano.
Seasonal Spotlight
89 Winning Winter Squash Recipes
Butternut, acorn, delicata, pumpkin, and more: the gang's all here.
Seasonal Spotlight
11 Recipes for De-stressing
Unwind and recharge with a warming turmeric cocktail, a cream cheese–studded cake, or a silky lamb stew.
A Cheap and Thrilling Thanksgiving Menu
Keep your holiday spread interesting and budget-friendly with this menu priced at less than $10 per person for appetizer through dessert.
Make Caramelized Onion Ice Cubes So You Always Have the Good Stuff on Hand
Frozen cooked onions are the key to quicker, tastier quarantine dinners.
It’s Time to Make Real Caramelized Onions
Let’s be honest: caramelized onions aren’t quick. But are they worth the effort? Definitely.