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.
3 American Indian Recipes for Weeknight Cooking From Enrique Salmón
The author and professor of American Indian studies walks us through a few of his favorite cookbooks, and shares recipes for braised bison, grilled cactus, and a vibrant summer soup.
This Spring Pea Pasta Is a One-Pot Wonder
Fresh English peas, snow peas, and sugar snap peas get together with Parmesan and lemon in this vibrant one-pot dinner.
Broken Lasagna With Parmesan and All the Peas
The flat, wide shapes of broken lasagna noodles drape over themselves, trapping the buttery, lemony sauce.
Ready to Go
11 Sandwiches, Salads, and More to Pack for a Vegetarian Spring Picnic
Make a checklist: grain salad, green salad, bean salad, dessert—and don't forget the cocktail.
You Thought You Didn’t Need Another Kale Salad. But This One Has Potato Chips
It also has a killer sweet onion dressing and spicy gochujang-glazed peanuts. A picnic showstopper that costs less than $2 per person? Sold.
They Call This Cream Cheese Frosting Magic—Who Am I to Argue?
Spread it over my riff on carrot cake for the ultimate spring dessert.
Golden Beet Cake With Cream Cheese Ermine Frosting
Carrot cake, but with beets—and the dreamiest frosting of all.
How to Make Crispy Waffles, Every Time
I made waffles for weeks in an effort to find out, once and for all, how to make them crisp and keep them that way.
Joy Cho’s Gem Cakes Are an Internet Sensation. Here’s How to Make Your Own
These teeny, bouncy, beautiful cakes are the bright spot everyone could use right now.
How to Use Up That Bag of Rye—or Any Other Whole Grain Flour
So, you bought too much whole grain flour, bread baking no longer interests you, and now you're not sure what to do. Come on in, fam, we've got you.
Heart, Liver, Neck, and Gizzards: How to Cook Every Part of the Chicken
If you've been throwing out the giblets, you're missing out.
How to Store Pot Lids for a More Efficient Kitchen
An inexpensive office supply product that will keep your pot lids upright and out of the way—plus more pot organizers we love.
The Best Olive Oils at Every Price Point
We tasted over 100 extra-virgin olive oils from all over the world.
11 Ways to Make It Through Yet Another Winter Squash
Get excited about those orange-fleshed beauties all over again with these easy, delicious recipes for breakfast through dessert.
19 Cake Frosting Recipes So Good You’ll Lick the Bowl
Here’s how to make different types of frostings and cake fillings.
Squeeze and Freeze Your Greens for Quicker Weeknight Cooking
Have more kale than you know what to do with? A bunch of spinach you totally forgot about? Or do you just want to get ahead on meal prep? This method for freezing any kind of hearty green will get you on your way.
Lara Lee’s Lunar New Year Menu: Crispy Spring Rolls, Veg-Filled Dumplings, and a Favorite Savory Cookie
The London-based chef and cookbook author walks us through her plans for ringing in the Year of the Ox with crispy spring Rolls, veg-filled dumplings, and a favorite savory cookie.
Jason Wang’s Lunar New Year Menu: Juicy Chicken, Bright Green Dumplings, and One Really Long Noodle
The owner of Xi’an Famous Foods talks us through his family traditions and what he plans to eat this year.
Never Fails
11 Recipes to Savor This Weekend
It seems like the sky is a little brighter this week. So enjoy this fresh new weekend with some fun kitchen projects—and delicious meals.