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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.

Festive Meals

37 Mother's Day Dinner Ideas

Because moms can't live by brunch alone.
Keep It Simple

51 Vegetarian Sandwiches That Belong in Every Lunch Rotation

Skip the hummus sandwich, you can do better.
Recipes & Menus

53 Lemon Desserts to Brighten Your Day

Pucker up for these lemony sweets.
Ingredients

11 Types of Onions and Their Uses

All about alliums.
Recipes & Menus

Spicy Crab Dip With Shrimp Chips Is a Full Holiday Seafood Experience

Knock two of the seven fishes off your list with just one scoop.
Recipes & Menus

Pack More Flavor Into Your Christmas Cookies With Coconut Sugar

Coconut sugar is packed with warm flavors—reminiscent of molasses and spice—that make it perfectly suited for holiday baking.
Expert Advice

This Milk-Drenched Olive Oil Cake Is the Best Dessert I Made in 2021

Soak a lemon–olive oil chiffon with lots of dairy for this Italian-American riff on tres leches cake.
Recipes & Menus

Coconut-Sugar Crinkle Cookie Sandwiches

Made with coconut sugar, these cookie sandwiches—filled with a whipped white chocolate, coconut, and rum ganache—have deep caramel and molasses notes.
Holidays Events

Don’t Spread Your Charcuterie Out. Stack It High

Held together by a salami fat-enriched honey caramel, this tower of crispy meat and potato chips is a holiday-ready showpiece.
Recipes & Menus

Make the Holidays Simple With These 3 Roasts

These recipes from Mariana Velásquez, Eden Grinshpan, and Gregory Gourdet will fill your holiday table with plenty of cheer.
Recipes & Menus

Chili Crab Dip With Shrimp Chips

Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. 
Holidays Events

Peanut Butter and Jelly Thumbprint Bars Are the Best of Both Worlds

The combo hits with a certain amount of nostalgia for anyone who grew up eating childhood’s greatest sandwich.
Expert Advice

May All Your Whip Be Marshmallow Whip

This two-for-one topping will be the talk of your holiday party.
Recipes & Menus

Combine Ube and Coconut for an Ultraviolet Pie Unlike Any Other

Turn a jar of Philippine purple yam spread, plus a few eggs and can of coconut milk, into this shockingly hued dream of a dessert.
Expert Advice

The Secret to Great Gluten-Free Gravy Is Sticky Rice Flour

To figure out how to make the best gluten-free gravy, I tested five different wheat-free flour options.
Expert Advice

We’re Just Here for the Thanksgiving Turkey Sandwiches

Who needs a whole roast turkey when you can have juicy, spice-crusted meat on a tender roll?
Expert Advice

Squash Stars in These Two New Thanksgiving Mains

Braised in coconut or stuffed and roasted: Choose either of these vegetarian mains for your holiday and you can't go wrong.
Recipes & Menus

Stuffed Squash With Preserved-Lemon Gravy

Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, hearty barley, and fragrant spices.
Recipes & Menus

Gluten-Free Turkey Gravy

Glutinous rice flour, also known as mochiko or sweet rice flour, makes an excellent gluten-free gravy for Thanksgiving or any holiday feast. Like wheat flour, mochiko can be toasted in fat to create a roux, which lends the finished gravy robust flavor that other starches, like cornstarch, just can’t match. This gravy also has a silky texture and great body like any gravy should. Here miso and apple cider vinegar extend the flavor, making it both brighter and more savory. Start by adding half the!…
Expert Advice

These Bite-Size No-Bake-Cheesecakes Are Like Ice Cream Bars, But Better

What would you do for an anytime treat that speeds past the nostalgic frozen dessert which inspired it? First things first: Make them. Second things second: Love them.
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