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Joe Sevier head shot - Epicurious

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.

Ingredients

How to Cook Butternut Squash and Win at Fall

If you’re wondering how to roast butternut squash or how to bake it into a casserole, you’ve come to the right place.
Ingredients

23 Celery Recipes That Prove There's Much More to It Than Ants on a Log

Not that there's anything wrong with a simple snack. 
Expert Advice

This Pickled Ginger and Orange Purée Is My All-Purpose Autumn Sauce

It started with a platter of roasted beets and now I want it everywhere I turn.
Ingredients

How to Cook Spaghetti Squash in the Microwave and/or Oven

To get perfectly noodle-y strands of spaghetti squash, you need a one-two punch of microwave plus oven. If you only have one or the other though, you can still make it work.
Expert Advice

5 Trinidadian Recipes for Weeknight Cooking From Ramin Ganeshram

The cookbook author, historian, and novelist walks us through her favorite Caribbean dinners, including her father’s take on weeknight curry chicken and her favorite spicy pumpkin soup.
Expert Advice

For the Best Vegetarian Ramen, Roast Your Squash With Miso

The most delicious squash soup starts by amping up your squash.
Expert Advice

You Can Make Pita, Too

Alon Shaya shares his tricks for fresh, hot, fluffy, infinitely-better-than-stale-store-bought pita bread.
Expert Advice

For Tangy, Mousselike Cheesecakes, a Secret Ingredient From New Orleans

Creole cream cheese is a heritage product little known outside Louisiana. But it’s making a comeback—in the form of this remarkable cheesecake.
Expert Advice

5 Ways to Punch Up Roasted Vegetables

Escape the cold-weather doldrums of plain roasted veg with flavored fats, vibrant spices, bright dressings, and more.
Expert Advice

The Best Way to Roast Every Single Vegetable

Spoiler alert: No, not actually all of the vegetables—do you know how many vegetables there actually are?!
Ingredients

Chocolate Pyramids Are Better Than Chocolate Chips

More sides means more texture and higher quality means more flavor. Plus: The large-format pieces turn into molten pools in your baked goods.
Recipes & Menus

Easiest Week Ever: A Super-Flexible Meal Plan for Tired Cooks

Wondering what to cook when you’re struggling with kitchen burnout? Here’s a list of easy recipes to help.
Expert Advice

4 Korean Recipes for Weeknight Cooking From Hooni Kim

The chef, restaurateur, and author walks us through his favorite Korean and Korean-American dinners.
Expert Advice

This Peach and Tomato Salad Is Summertime Thrift at Its Best

Hot pickled peppers, a smattering of bacon, and crisp cubes of bread round our this budget-friendly high-summer dinner.
Recipes & Menus

Charred-Peach Panzanella With Pickled Pepper Vinaigrette

Peaches and tomatoes might not sound filling, but hear us out. Crisp some bacon, char the peaches (and some bread) in the rendered fat, toss the tomatoes in a garlicky, spicy brine, and you’ve got dinner.
Fast & Foolproof

35 Mussels Recipes for Fancy but Easy Weeknight Dinners

The quick-cooking shellfish is prime for dinner any night of the week.
Expert Advice

You Can Absolutely Make Flour Tortillas From Scratch. Here's How

You don't need (and won't even want) a tortilla press.
The Smart Cook

Freeze Every Citrus Peel That Comes Through Your Kitchen

It's free flavor, and it's not doing your compost bin any favors.
Expert Advice

7 Ways Steamed Rice Can Go Wrong (and How to Make It Right)

It's time for you to master steaming rice once and for all.
Ingredients

18 Types of Lettuce and the Best Ways to Eat Each One

Your salads will never be the same.
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