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.
Expert Advice
The 10 Best Ways to Cook Salmon
Roast, poach, sear, or grill: when it comes to cooking salmon, you've got a lot of options.
Expert Advice
Clean Your Spice Grinder With Bread; Congratulate Yourself With Spiced Breadcrumbs
A means to an end is also a means to a really delicious topper for anything you're cooking.
Ingredients
Don't Toss Kale Stems—Turn Them Into Dip
Without chickpeas, it's not technically hummus; but kale stems do make a surprisingly good dip.
Expert Advice
Burn Your Dinner. On Purpose.
Blackened, charred, scorched: Sometimes, it's the burning that brings the best flavor.
Expert Advice
How to Make Better Bagels at Home, According to an Expert
We talked to Daniela Moreira of Call Your Mother Deli to troubleshoot bagel fails, flops, and flats. Here's what you need to know.
Ingredients
How to Substitute Dried Herbs for Fresh (and Vice Versa)
Dried herbs will never provide the fresh burst of brightness that fresh herbs bring to cooking, but they can lend their signature flavors to all kinds of dishes. Here's how to make the most of whatever kind of herbs you've got.
Expert Advice
What Went Wrong With Your Sourdough?
Here are the answers to 18 of the most perplexing issues novice sourdough bread bakers face when first starting out.
Expert Advice
How to Swap Whole Spices for Ground (and Vice Versa)
And, yes, this article does have a chart.
Coronavirus
Cooking Through It: 10 (Very Flexible) Recipes for Our Current Cooking Moment
A guide to cooking with whatever you have on hand—and a community that will cook along with you.
Expert Advice
Let the Biscuit Portion of Your Sourdough Obsession Commence
Sourdough pancakes are last week's news. Here's how to make sourdough biscuits.
Recipes & Menus
Sourdough Biscuits
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that’s a thing) is our preference, but for a delicious and totally dairy-free biscuit, use water-based starter and vegan butter.
Ingredients
The Best Alt-Milk For Baking
Oat milk is the best substitute for dairy in your freshly-baked muffins and more.
Expert Advice
How to Make Actually Great Pasta With Only Pantry Ingredients
A couple of cans and a box of noodles is all you need for a quick, affordable dinner.
Ingredients
The 5 Rules to Using Jarred Pasta Sauce
Cooking with a jar of store-bought marinara can be a serious time saver. And by deploying a few easy tricks, you can make it taste great, too.
Expert Advice
Making Efo Riro With Kemi Seriki
In the Bronx, Kemi Seriki stirs up a Nigerian fish stew and—more importantly—food for thought.
Recipes & Menus
Making Torshi Tareh With Maddi Behzadi
In Rockland County, New York, a Persian-American home cook teaches me a favorite Northern Iranian specialty.
Ingredients
How to Use Your Pickle Juice, Your Bean Liquid, Your Whey, Your Brine, and More
Forget about shedding tears over liquid down the drain—turn your leftover brines, oils, and—yes—aquafabas into something useful.
Expert Advice
Move Over, Crispy Chickpeas. Crispy Lentils Are Here
Make lentils into your new favorite crunchy soup and salad toppers, no pre-cooking required.
Ingredients
Cooking Your Tomato Paste? Good. Now Cook It Longer.
The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.
Expert Advice
Smoky Yogurt Is My New Favorite All-Purpose Sauce
And if you want to serve it as a Super Bowl dip, that works too.